When you are baking, you want to use the freshest ingredients possible. The key to freshness is storing them correctly and knowing when to toss them out.
Baking ingredients should be stored in either glass jars, Tupperware containers or tins to extend their shelf life.
If you stocked up on baking ingredients for the holidays, but now find you have a lot left over, This Baking Ingredients Shelf Life Guide will fill you in on how long you can expect your supply to last.
While the temperature of your home, where you store them (i.e. a dark cabinet vs. an open shelf) and other variables can all play a role, these are some general ideas and estimates to rely on to give you some rough guidelines.
Baking Ingredients Shelf Life Guide
Cooking Oil Shelf Life– Cooking oil will last about a year if it has not been opened and 1-3 months if it has been opened.
Shortening Shelf Life– Shortening lasts longer than oils do as far as their shelf life. Unopened shortening will stay good for about 2 years while opened shortening will last about a year.
Peanut Butter Shelf Life– Peanut butter has a shelf life of 6-9 months.
Brown Sugar Shelf Life– Brown sugar can be stored up to 6 months from the date you open it as long as it is stored in an airtight container. If you end up with hardened brown sugar, you can rescue it with this simple tip to save hardened brown sugar.
Molasses Shelf Life– Molasses will stay good for 2 years if not opened and 6 months if opened.
Corn Syrup Shelf Life– Corn syrup is an ingredient that can last indefinitely whether unopened or opened.
Granulated Sugar Shelf Life– While granulated sugar may harden into clumps if not stored in an airtight container, it will remain good indefinitely whether unopened or opened. The same holds true for sugar cubes, raw sugar and powdered sugar.
Premade Mixes Shelf Life– You can store pie crust mixes for 6 months, frosting mixes for 8 months, cake mixes for 6-9 months and biscuit, muffin and brownie mixes for 9 months.
Baking Soda and Baking Powder Shelf Life– Baking soda and baking powder will last indefinitely whether unopened or opened and 6 months if opened.
Honey Shelf Life– Honey has a shelf life of 2 years if not opened and 6-8 months if opened. If you find your honey has crystalized, use these tips for dealing with honey crystals.
Non-fat Dry Milk Shelf Life– Non-fat dry milk can last 6 months if unopened and 3 months if opened.
Flour Shelf Life– White and whole wheat flour will stay good for 6-8 months whether unopened or opened as long as it is kept in an airtight container.
Judy Harding says
What about yeast ? How can you ck to see if it is still good ?
Chrysa says
This info is from Taste of Home: “Dissolve 1 teaspoon sugar in 1/2 cup warm water (110°-115°). Sprinkle with 1 packet or 2-1/4 teaspoons active dry yeast. Stir and let stand for 10 minutes. In 3-4 minutes, the yeast will have absorbed enough liquid to activate and begin to rise to the surface. At the end of 10 minutes, the yeast should have produced a foamy layer on the surface and can be used immediately. Remember to deduct 1/2 cup liquid from the recipe to adjust for the water used in the test.”
I bake bread a lot and so I buy yeast in bulk. I keep it in the freezer and only take out a bit at a time. I have had yeast in the freezer for over a year that still works great!
Debra Allotta says
I put all my pastas in Plastic Containers. I cut off the name of pasta, and drop in the container on top of the pasta. I do the same with rice. I have different rices, and they are made differently, I cut the name of rice and also the directions. Directions I tape to bottom of cover, the name I drop right on top. I have been doing this for years. I also do the farina, the cornmeal, barley, I try to keep things in plastic containers. You can see whats in the container, how much you have left, and you can also can see if there are any bugs! Never have I see one yet. I hope this helps many of you.
jeani b says
Baking powder and brown sugar are the worst for me – I always seem to end up with them going bad. Thanks for this reminder! I really should to a better job of ‘dating’ my supplies!
Melanie Huttner says
very helpful tips, thank you!!
Michelle Richardson says
Great tips! Thank you! I need to revamp my baking storage!
Liz M says
This is a wonderful guide, I’m going to have to book mark it so that I can come back to it for reference!