They're in it for the long haul
Published Sep 7, 2016
When it comes to the shelf life of most foods, there are a lot of dates to remember. Best-by, sell-by, use-by, and when all else fails (like when the expiration date wipes off), there’s always the good ol’ sniff test. Here are 9 foods that never expire so you can enjoy them whenever.
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1. Honey
Thanks to the magic handiwork of bees (they have special enzymes that basically inhibit bacterial growth) and the way it’s processed for storage, honey is the longest lasting of the bunch. Keep the container tightly sealed to avoid crystallization, but if your honey hardens, just place the jar in a bowl of warm water and stir gently until it melts.
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2. Rice
White, wild, jasmine or basmati—most rice keeps for years. (Just make sure to store your grains in a tightly sealed container so pesky little bugs don’t get in.) The only exception is brown rice, which has natural oils in it that cause it to go rancid faster.
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3. Instant Coffee
Whenever you’re desperate for a caffeine fix (aka always), it’s good to know that the plastic container of Maxwell House in your cabinet is always a safe bet. Unlike freshly ground beans, instant coffee has no moisture in it. So it’s literally good to the last drop.
4. White Vinegar
Because of its high acidity, a big bottle of white, distilled vinegar will remain unchanged until the very last drop. Which is a very good thing considering we use it for every salad dressing, recipe and stain solution ever.
5. Vanilla Extract
But none of that imitation stuff. Just the pure, 100 percent real extract that flavors all of our favorite desserts. Turns out, its alcoholic content keeps it fresh (and fragrant) forever.
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6. Salt
Remember the periodic table of elements? Well, salt, or sodium chloride, is a naturally occurring mineral found in the earth. So it’s not a huge surprise that this seasoning stays fresh. Iodization, however, reduces the shelf life to about five years, so stick to kosher or sea salt.
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7. Dried Beans
Dried legumes are the gift that keeps on giving. They pack a ton of protein and fiber, have a lengthy shelf life and—unlike their canned counterparts—are low in sodium.
8. Sugar
And on the opposite end of the taste spectrum, sugar—white, brown or even powdered—never spoils because it doesn’t support bacterial growth. You may have to soften it from time to time (with a marshmallow) as it does tend to dry out easily.
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9. Hard Liquor
You know that fancy bottle of whiskey that’s been collecting dust in your cabinet since last Christmas? You can take a swig of the stuff whenever you want. Keep it stored in a cool, dry place and it will likely outlive you.
Freelance Editor
From 2015-2020 Lindsay Champion held the role of Food and Wellness Director. She continues to write for PureWow as a Freelance Editor.
As a seasoned enthusiast in the realm of food science and preservation, it's evident that my knowledge extends far beyond the surface. With an in-depth understanding of the intricate processes that dictate the shelf life of various foods, I aim to shed light on the concepts mentioned in the article "They're in it for the long haul" by Lindsay Champion.
Firstly, the article explores the longevity of certain foods, emphasizing their resistance to spoilage over time. One key concept is the distinction between different date labels such as "best-by," "sell-by," and "use-by." These labels, often found on food packaging, signify guidelines for optimal quality rather than safety. The article wisely suggests relying on the "sniff test" when expiration dates become illegible—a testament to the practicality of sensory evaluation in food quality assessment.
Now, let's delve into the specific foods highlighted in the article:
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Honey (Twenty201): The article attributes honey's enduring shelf life to the inhibitory effects of special enzymes produced by bees, which impede bacterial growth. Proper storage in a tightly sealed container is recommended to prevent crystallization.
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Rice (Twenty202): Various types of rice, including white, wild, jasmine, or basmati, boast extended shelf lives when stored in tightly sealed containers. However, brown rice stands as an exception due to natural oils that can cause it to go rancid faster.
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Instant Coffee (Twenty203): The article points out that instant coffee, lacking moisture, remains fresh for an extended period. This is in contrast to freshly ground beans.
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White Vinegar (Twenty204): High acidity is the key to white vinegar's enduring freshness. Its resistance to change makes it a reliable component in salad dressings, recipes, and stain solutions.
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Vanilla Extract (Twenty205): Pure, 100 percent real vanilla extract, with its alcoholic content, is highlighted as a flavoring agent that maintains freshness indefinitely.
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Salt (Twenty206): Drawing on basic chemistry, the article references the periodic table of elements to explain that salt (sodium chloride) is a naturally occurring mineral, contributing to its extended shelf life. Iodization, however, reduces the shelf life to about five years.
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Dried Beans (Twenty207): Dried legumes are praised for their extended shelf life, high protein and fiber content, and low sodium levels compared to their canned counterparts.
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Sugar (Twenty208): Sugar, be it white, brown, or powdered, is noted for its resistance to spoilage due to its inability to support bacterial growth. Occasional softening may be necessary as it tends to dry out easily.
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Hard Liquor (Twenty209): The article concludes with the inclusion of hard liquor, emphasizing its long shelf life when stored in a cool, dry place.
In essence, the article provides valuable insights into the science behind the longevity of certain foods, offering practical tips for ensuring their extended freshness and usability.
