Proper storage extends food life

By Lisa Ryckman, Rocky Mountain News (Contact)

Published September 1, 2008 at 6 p.m.

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I've been using a wider variety of cooking oils and flours lately, and I've noticed that some of them go bad quickly. What can I do about that?

Use it or lose it!

Buy only what you can use in three to six months - or one month for nut oils, which have a shorter shelf life, according to the July issue of ShopSmart from the publisher of Consumer Reports. If you're not using the oil quickly enough, put it in the fridge and bring to room temperature before using.

Those good-for-you whole-grain flours contain more fat, which means they go bad in about three months. On the upside, they'll keep for six months in the fridge and a year in the freezer.

Here are some other ShopSmart tips to stretch food dollars by keeping everything as fresh as possible:

* Bread: It can go stale or get moldy left out on a counter or stored in the fridge. If you're not going to eat it quickly, you can keep bread in the freezer for up to three months. To refresh thawed baguettes, rolls and other breads, unwrap and heat them in the microwave for a few seconds.

* Butter: Wrap and freeze what you don't use; unsalted butter will last four to five months, salted butter six to nine.

* Cheese: Wrap it first in wax paper, then wrap it tightly in plastic.

* Crackers: Put the package in an airtight container or use a plastic clip or Quick Seals.

* Ground meat: It keeps one to two days in the fridge. After that, put it in the freezer. For the best flavor and texture, use frozen ground meat within three months.

* Nuts and seeds: They'll last up to six months in the fridge, a year in the freezer. Store in airtight, snack- or recipe-size portions so you can thaw only what you want to use. Toasting refrigerated or thawed nuts in a skillet or the oven for a few minutes will bring out the flavor.

* Spices: They'll last two to three years in airtight containers away from light and heat. Whole spices will last longer than ground.

Ryckmanl@RockyMountainNews.com

Find more recipes using walnuts and walnut oil at walnuts.org.

Edamame Walnut Dip

Makes 2 1/2 cups of dip, about 10 servings.

1 cup fresh or frozen shelled edamame (soybeans)

3/4 cup California walnuts

1/2 cup lightly packed parsley

1/4 cup plain nonfat yogurt

1 small clove garlic, pressed

1/4 teaspoon salt

* If using frozen edamame, rinse under warm water until thawed.