Throw Out / Start Fresh:

• Check expiry dates: Items such as baking powder, baking soda and yeast loose potency over time. Check expiry dates. If expired throw out and start with a fresh box.
  • To test baking powder's potency, combine 1 teaspoon with 1/3 cup of hot water. For baking soda, combine 1/4 teaspoon with 2 teaspoons of vinegar. If they bubble, the ingredients are fine.
  • To test yeast, mix 1 teaspoon of sugar with warm liquid called for in recipe. Let stand for five minutes. If mixture bubbles, the yeast is still active.
  • Many packaged goods companies have information available on their websites or 1 - 800 numbers you can call for product information. If you are in doubt as to the freshness of an item, contact the product manufacture.
• Sugar: White sugar can be kept indefinitely if stored in an airtight container. Brown sugar should always be stored in a plastic bag. If it begins to harden, place a slice of apple or bread in bag to soften.
• Flour: Yes, flour can go rancid. All-purpose flour will keep for six months in an airtight container at room temperature. Whole wheat flour should be kept tightly wrapped in the fridge for up to six months or in the freezer for a year.
• Chocolate: Dark chocolate can be stored for years if tightly wrapped and stored in a cool, dry place. White and milk chocolate shouldn't be kept longer than nine months.
• Honey: Keep for up to one year in an airtight container, in a dry place at room temperature. Reliquefy by setting the container in a bowl of hot water and stir until smooth.
• Molasses: Keep for two years. Transfer out of original cardboard package and into airtight container.
• Shortening and oil: Keep at room temperature in a cool, dark place for up to three months. Will last longer if refrigerated.
• Dried spices and herbs: Keep six months to one year. After that, flavour is greatly diminished. Pitch the old, but save the jars. Visit your local bulk store and pick up fresh new flavour-packed herbs. Buy only what you can use in the next six months.
• Canned goods: Throw out any cans that you have not used in the last year, chances are you're not interested in eating it anyway! Throw out any cans with dents or damage.
• Pop: Yes, even pop has an expiry date. Check it out and chuck it if necessary.
• Cookies & crackers: These items go stale within 3 to 4 months.
• Nuts: Due to their high fat content, nuts go rancid quickly. If you've had nuts hanging about in the cupboard for a few months, its time to pitch them. Buy new and store in freezer for up to six months. To toast, spread nuts evenly on a baking sheet in a preheated 350°F oven for about 8 to 10 minutes. Always remember to set the timer and watch closely. There is only a minute or so between toasted to perfection and burnt to a crisp!
• Dried Pasta, rice and lentils: Once open use within one year.
• Corn meal: Will go rancid if left at room temperature for too long. Store in freezer for up to one year.
• Cake / Pancake / Biscuit Mix: Keep for one year in original package or airtight container.

Clean Out / Reorganize:

Sorting through your cupboards now will save you time later. The basic principle is to spend some time reorganizing so pantry items are at your finger tips and easy to find. Here are a few easy ideas to get you started.

1. Clear The Decks:
   • Give away small appliances or gadgets that you don't use, but are great for gathering dust.
   • Drawers or cupboard overflowing with re-usable plastic containers and no lids? Pair up containers with lids and store in a box. Recycle any remaining lids.
2. Wipe Down: Empty the cupboards and give them a wipe down.
   
3. Get Organized: While you put your pantry back together, reorganize!
   • Group items according to use: breakfast, baking, canned goods, drinks, snacks, lunch, spices herbs etc. Organize in a way that makes sense to you.
   • Put frequently used items at eye level. Use upper and lower levels for infrequently used items.
   • As you put items back into the pantry, label them with a date. Masking tape works well, as it is easily removed. Make it a habit to label pantry items with the date of purchase at the time of purchase.
   • Repackage: Glass, metal, and plastic containers are best for storage, they keep pests out and freshness in. Containers for oils and dried herbs should be opaque as well as airtight.
   • Keep it all at arm's length: Stirring spoons, cutting boards, knives and pots and pans should all be kept within easy reach of your work area. Don't store seasonal or rarely used gadgets in high traffic areas such as next to the stove or sink. Likewise, place cutlery and plates in drawers or cupboards next to the dishwasher to speed up clean-up.