Ingredients

If you’re into gluten-free alternatives, almond flour must’ve surely got your attention. So you’ve bought a package or two, but you’re not using it as much as you’d like to. A couple of months pass by, and you’re starting to wonder if that product is still okay to use. Can almond flour go bad?

Or perhaps you’ve bought a package, but aren’t sure what’s the proper way to store it. You’ve probably read that some people recommend refrigerating or even freezing it, while others say it’s alright to keep it at room temperature. So you want to know if almond flour goes bad if not refrigerated. Or if refrigeration or freezing make any difference in terms of shelf life.

In this article, we go through all of those matters. We talk about signs of spoilage, shelf life, and ways of storing this wheat-free flour. And for those of you curious about what’s the difference between almond flour and almond meal, we cover that as well. If that’s what you’re looking for, this piece is for you.

Can Almond Flour Go Bad? How To Tell If It Is Bad?

Almond flour, like all powdered products, can spoil if water or pantry bugs get to the package. When water reaches the powder, there will be wet clumps, or even mold after a few days. If either is present, get rid of the product. Same thing if there are any dead or alive pantry bags. Of course, any dry clumps in the package are perfectly safe, and you can break them down with your fingers or run through a sift.

When it comes to going bad, almond flour is similar to coconut flour and whole-grain flours. The common thing for all of these is that they, unlike white flour, contain oils, which are prone to going rancid. That means that sooner or later your almond flour will go rancid. That means that besides taking a good look at the powder before using, you should give it a good sniff too. Almond flour should have a nutty smell. If the smell turned sour or rancid, the product is past its prime, and you should throw it out.

Having said that, it’s time to talk about how long you can store that flour until it goes rancid.

How Long Does Almond Flour Last? How To Store Almond Flour?

The shelf life of almond flour is a tricky topic to discuss. It’s usually about a year ([DL]), more or less. And obviously, there’s a best-by date on the label, so you can just observe it and get rid of the leftovers once it’s past that date. But you wouldn’t be reading this if that was your plan, would you?

Long story short, the better the storage conditions, the longer it should retain quality. Like other oil-rich flours, almond flour doesn’t like light and heat ([DL]). That means you should keep it in a cool and dark place. As long as the package remains unopened, feel free to store it in a cabinet in the pantry or kitchen. Unless you live in a warm climate or know right away that you need to keep this one for a prolonged period. If that’s the case, refrigerate or freeze the flour right away.

When it comes to an opened package, it’s all about how long you expect to keep it around. If you know you will finish it way before the date on the label, storing the product at room temperature is alright. But if you need to keep it around for longer, possibly even past the date on the label, refrigeration or freezing is in order. When in doubt, refrigerate ([BRM]) the gluten-free flour, so you get a few more months of good quality in case you need it.

If you’d like to keep it for even longer, or the space in your fridge comes at a premium, but you can fit it in your freezer, freeze the flour ([DL]). The powder won’t freeze, but it’s best to let it get back to room temperature before using. That means measuring how much you need and taking it out of the freezer at least an hour before you need it.

When it comes to packaging, the flour should always be sealed after opening. If your package isn’t resealable, transfer the powder in a freezer bag or an airtight container. That will keep any moisture and pantry bugs at bay, plus reduce the exposure to oxygen, which also speeds up rancidification a bit.

So if you wanted to know if you can use almond flour that’s past its date, the answer is sure, provided you handled its storage properly, and it’s not rancid.

What About Homemade Almond Flour? How Long Does It Last?

When it comes to homemade flour, things don’t change much. The storage methods are the same, i.e., a sealed container is needed and the colder the place, the longer the product lasts. When it comes to shelf life, Gemma from Bigger Bolder Baking ([BBB]) says she stores hers for 8 weeks at room temperature, or even longer in the fridge. But I don’t really see a reason why your own nut flour shouldn’t easily last a few months if you take good care of it. It’s not much different from what you get if you buy one.

Last but not least, let’s cover the almond flour and almond meal conundrum.

Is Almond Meal And Almond Flour The Same Thing?

No, it’s not. The best explanation I found comes from Dana at Minimalist Baker ([MB]). In short, almond meal is ground raw almonds, while almond flour is finely ground blanched and peeled almonds. The latter is usually finer in texture (the difference between a flour and a meal is often the fact that the former is finely ground) and lighter in color thanks to peeling.

In some recipes it doesn’t matter that much if it’s the flour or the meal you’re using, but in many it does. Pay close attention to the recipe you’re following, so you won’t accidentally use the wrong one and end up with messed up texture.

In a Nutshell

• almond flour can go rancid because it’s an oil-rich flour
• the colder the storage temperature, the longer it retains quality; if you want to keep it for more than a few months, refrigeration or even freezing is recommended
• make sure it’s always sealed tightly
• almond flour and almond meal aren’t the same thing

References

• [BRM] Bob’s Red Mill: Almond flour
• [DL] David Lebovitz: What is almond flour?
• [MB] Minimalist Baker: Recipe FAQ
• [BBB] Bigger Bolder Baking: How To Make Almond Flour

Love baking? If you love making baked goodies from scratch then you probably worked with yeast. As a baking staple, yeast contains live microorganisms that are activated once it’s been moistened. These microbes generate carbon dioxide, which allows bread to rise before baking. Good quality yeast makes the softest, fluffiest baked goods but spoiled yeast could yield to dense, funky-tasty breads.

Can Yeast Go Bad?

Usually, yeast is sold dry so the risk of contamination and mold growth is reduced. That being said, yeast does not keep forever.  It does have a limited shelf life so proper storage is a must. Yeast can keep for a couple of years after the manufacturing date. Still, this is the kind of product that should be used up as soon as possible.

Image used under Creative Commons from justinknabb

Dry yeast is made up of beneficial microorganisms that lie dormant. If you store the product for too long, the live microbes will die out eventually. This is the reason why old yeast takes a lot longer to rise than freshly bought yeast. It is also worth noting that opened packs of dry active yeast have a shorter shelf life than unopened packs of dry active yeast.

Signs that Yeast Has Gone Bad

It is easy to tell if your stored yeast has gone bad. Usually, fresh yeast is light beige in color. If the product has turned a weird shade of grey or dark brown, the yeast has gone bad. Check for significant texture changes too. If the yeast started clumping together or if it starts emitting a moldy odor, the product is no longer usable. If the yeast doesn’t activate when moistened, toss the product in the trash.

How to Store Yeast?

Since yeast is made up of live microorganisms, it is quite sensitive to temperature changes, humidity, and air exposure. Unopened packs of yeast should be stored in the pantry, at room temperature. Keep the product away from sources of heat or hot, humid climates. Since yeast activates when moistened, never store this product near the sink.

As for opened packs of yeast, these are best kept in the refrigerator. This goes especially if the product is nearing its expiry date. Refrigeration could delay the degradation of the product, extending its shelf life. While you can use the original packaging of the product, we highly suggest transferring the product to a more resilient container. The container should protect the yeast from fridge moisture.

Image used under Creative Commons from map

When kept in the pantry, dry yeast will keep for 1 to 4 months. When kept in the fridge, the product will keep fresh for 4 to 5 months. Opened packs of yeast will keep in the fridge for 4 months or so. As for cake yeast, this product will keep in the pantry for a week or two.

Can You Freeze Yeast?

Yes, you can freeze regular dry yeast for long-term storage. And no, the live microorganisms won’t die when the product is kept in the freezer. They will only lie dormant until you are ready to start baking.

That being said, cake yeast or compressed yeast has a much shorter shelf life than dry activated yeast because the live microorganisms are much more sensitive to temperature changes. If you’re storing cake yeast, just keep the product in the fridge, never in the freezer. And to be on the safe side, use up your yeast supply as soon as you can.

Summary

Stocking up on yeast is a great idea if you love baking! Can yeast go bad? Yeast doesn’t keep forever but as long as the product has been stored properly, you don’t have to worry about the storage life at all. We hope that these tips have been helpful to you!

As the name implies, peanut oil is a type of cooking oil made from peanuts! Often used in Asian cooking, peanut oil is a great alternative to vegetable oil. Peanut oil is one of the healthiest types of cooking oils on the market. It is high in unsaturated fats and loaded with vitamin E and phytosterols. Peanut oil does not contain trans-fat or cholesterol that could cause heart disease.

It’s versatile too! You can use peanut oil for baking, frying, deep-frying and sautéing. Peanut oil has a delicate nutty flavor and a delectable peanut-y aroma! But what about the storage life of peanut oil? Can peanut oil go bad? Peanut oil has a high smoking point so it will keep for a long, long time.

Image used under Creative Commons from Adam Engelhart

Can Peanut Oil Go Bad?

Peanut oil has a reasonably long shelf life but it won’t keep forever. As with most types of cooking oil, peanut oil will keep well in storage for months. This goes especially for unopened bottles of peanut oil. That being said, the shelf life of the product becomes shorter once the container has been opened.

Peanut oil has a clean taste so it can be reused several times. But reused peanut oil has a shorter shelf life than fresh peanut oil. However, as long as the oil has been stored properly, there is no need to worry about spoilage at all.

Signs that Peanut Oil Has Gone Bad

It’s quite easy to tell if peanut oil has gone bad, just check the clarity, color, and smell of the oil. If the oil has turned a deeper shade of brown or it starts emitting an unpleasant odor, it is no longer safe to use. If the product has turned cloudy or the fats started breaking down, toss the product in the trash.

How to Store Peanut Oil?

The pantry is the best place to store sealed and/or freshly opened bottles of peanut oil. Keep the product in a cool, dark place away from sources of heat and light to extend the oil’s shelf life. Peanut oil is quite sensitive to heat and direct sunlight. Unstable temperature could cause the product to spoil much more quickly. Avoid storing the oil near the stove or other appliances that heat up while in use.

Image used under Creative Commons from star5112

When kept in the pantry, sealed bottles of peanut oil will keep for 3 years. On the other hand, opened bottles of peanut oil will keep in the pantry for a year or so.

As for peanut oil that’s nearing its expiry date, you can store the oil in the fridge. Of course, the peanut oil will solidify and turn cloudy when stored in the fridge but it’s still safe to use. There won’t be any changes in flavor or aroma once the refrigerated oil is used in cooking. Peanut oil kept in the fridge will stay fresh for 3 to 4 years.

Can You Freeze Peanut Oil?

You can freeze peanut oil but it’s not the best storage method for the product. Freezing could alter the taste and aroma of the oil. But if you must freeze the peanut oil, transfer the product in a freezer-safe, airtight container. The container must be sealed at all times to keep frost away. We highly suggest dividing the product into manageable portions so defrosting is much easier.

Summary

Peanut oil imparts a lovely flavor, adding something extra to your favorite dishes. Since it’s one of the healthiest cooking oils in the market, you can use cooking oil for everyday dishes. Can peanut oil go bad? Peanut oil is not impervious to spoilage but as long as the product is stored properly, there is no need to worry about the storage life of peanut oil at all!

Are you a pasta lover? Nothing warms the heart quite like a nourishing bowl of pasta drenched in white or red sauce then topped with grated cheese! Pasta has been a kitchen staple in Italian homes. It can be made from scratch or store bought. Whatever type of pasta you have at home, it’s always a treat to enjoy a plateful of it for lunch or dinner. But can pasta go bad? That depends on the state of the product prior to storage.

Dry, sealed packs of pasta have an extremely long shelf life. Since dried pasta has zero moisture content, the risk of bacterial or mold growth is minimal. Hence, it will keep fresh for a while.  On the other hand, cooked pasta has a shorter shelf life.

Image used under Creative Commons from Maggie Hoffman

Can Pasta Go Bad?

As mentioned above, cooked and uncooked pasta have radically different storage lives and it all boils down to moisture content. Since cooked pasta is boiled and drenched in hot water, there is a good chance that it will go bad within days. This goes especially if the product has been stored improperly. Exposure to humid temperatures could cause the pasta to spoil quickly.

Dry pasta has a long shelf life but it’s not resistant to spoilage either. It will go bad at some point although this will take a while. It’s important to store cooked and uncooked pasta properly to extend the products’ shelf life. You can start by reading the label for storage instructions.

Signs that Pasta Has Gone Bad

How do you know when the pasta you’ve kept in storage for so long has gone bad? Check for the presence of mold. Cooked and uncooked pasta that’s been exposed to air for far too long will develop mold. Check for obvious signs of discoloration or an off-odor too. If the pasta smells strange, discard the product.

Even if there are no obvious signs of spoilage, dry pasta that’s been stored for too long will lose its original flavor. The texture, once cooked, will be different too. That’s why we recommend using up your pasta supply as soon as possible for optimal flavor.

How to Store Pasta?

For uncooked sealed and opened packs of pasta, store the product in the pantry. Since uncooked pasta is sold dry, it won’t go bad when stored at room temperature. However, we highly recommend storing opened packs of uncooked pasta in an airtight container for optimal flavor. Always keep the container sealed to reduce air exposure.

Homemade pasta and cooked pasta should be kept in the fridge. The chilly temps will inhibit mold growth and reduce the risk of spoilage. Keep the pasta in an airtight container so it won’t dry out. Always seal the container until you used up the pasta to extend its shelf life.

Image used under Creative Commons from Yuki Shimazu

Dry pasta that’s been kept sealed will keep for 2 years or so in the pantry. Fresh pasta, on the other hand, will only keep for 5 days in the fridge. Cooked pasta will keep for a week or so in the fridge.

Can You Freeze Pasta?

Surprisingly, pasta keeps so well in the freezer. If you have no plans of consuming your pasta supply anytime soon, freezing makes a great storage option. For dry pasta, place the product in a freezer-safe container, original packaging and all. The extra layer of protection will keep frost at bay. For cooked pasta or homemade pasta, store it in a freezer-safe, airtight container then stick in the freezer.

Summary

Who doesn’t love a plateful of pasta? It’s the ultimate comfort food! Can pasta go bad? Yes, pasta will go bad but only when it’s stored improperly. Keep all these storage tips in mind to extend the shelf life of dry, cooked and homemade pasta!

You decided to venture into Japanese cuisine and try out one of its staples, the miso soup. So, naturally, you’ve bought a jar of miso paste, along with a bunch of other ingredients like tofu or seaweed. And after cooking the soup a few times, you start to think about the shelf life of the paste. You only use a few teaspoons at a time, and it’s not like you make that soup daily. So you expect that it might take you even a few months until you finish that container. Can miso paste go bad?

Or maybe you’ve bought a jar of this soybean paste, stored it away in the pantry and completely forgot about it. I know I do this way often than I’d like to admit. I buy food items with the best of intentions, store them away, and forget about them a few minutes later, only to “find” them in a few weeks or months. So you’ve found that jar, and there’s no expiration date on the label. You don’t quite remember when you’ve bought it, so you’re unsure what to do with it. Should you just toss it out?

In this article, we cover these and similar questions related to miso. If you have any doubts about going bad, shelf life, or storage of the soybean paste, read on. And since going bad seems to be the topic most people are interested in, let’s start with that.

Can Miso Paste Go Bad? How To Tell If Miso Is Bad?

Miso paste is made of fermented soybeans with salt and other seasonings ([WIKI]). First off, the soybean paste isn’t a perishable product ([SRM]), which pretty much means that it’s not really prone to go bad if you store it well.

So if you have an unopened jar that’s stored for months or even years, the paste will probably be not only safe to eat but flavorful as well. Once you open the container, the taste of the condiment changes gradually, but it should still be edible for many months or even years. In that matter, it’s quite similar to Tabasco sauce.

Having said that, miso can spoil. The longer you store it and the often you use it, the higher the chance of microbial contamination. And while fermented soybeans aren’t a great environment for growth for most bacteria, some may prevail and start multiplying. So if there’s mold on the surface or the smell has changed noticeably, throw it out ([MT][SRM]). An important thing to remember here is that miso turns darker over time, especially if it sits in a warm environment. That change of color is natural and doesn’t mean the miso has gone off or anything ([HM]). Also, miso varies in color and flavor between batches ([MT]), so even if you buy it from the same manufacturer, it won’t always taste and look the same.

So you know that miso lasts quite a long time and doesn’t spoil easily. But as I already mentioned, the flavor changes over time, so how long does the paste keep for?

How Long Does Miso Paste Last?

Talking about the shelf life of the soybean paste is pretty tricky. Some containers come with a best-by date, but that date is there in most cases because the law requires it or for people to trust the product more (we trust foods with dates more than ones without). So, generally speaking, that date isn’t that useful to us. South River Miso stored their product for 20 years ([SRM]), and it was still okay to eat after that period. And there’s no reason why it should work differently for other brands. Because of that, you can assume that an unopened jar can easily last a few years.

Once you open the paste, the product gradually changes in flavor. In most cases, it becomes less sweet to taste ([SRM]), but the taste changes over time in other ways too. And some people enjoy those changes, while others not so much. If you want the most consistent taste, try to finish the jar within 3 months ([MT]), but the soybean paste should stay fairly even in taste for up to a year ([HM]). In short, the longer you keep it, the more pronounced changes in taste will become.

So if you wanted to know how long does miso paste last after opening, there isn’t one correct answer. I can just give you a ballpark of 3 up to even 12 months for a pretty consistent taste. And if you don’t mind the taste change, probably a lot longer.

Knowing that, it’s time to talk about storage, as even this aspect can get a bit confusing.

How To Store Miso Paste?

When it comes to storage of miso paste, things aren’t as simple as one would like them to be. Miso, like sauerkraut, is a fermented food and is basically a living thing ([HM]). Unless it’s been pasteurized. And because of that, some brands recommend keeping the unopened paste in the fridge ([HM]), while others don’t ([MT]). So the best way forward here is to take a look at the label and see if the manufacturer wants you to refrigerate it at all times or not. Alternatively, take note of how the product was kept in the supermarket. If it was in the refrigerated section, your best bet is to chill it in the fridge too. If you won’t, it won’t go bad, but the taste might change sooner than you’d like.

When it comes to an opened container, you should keep it in the fridge ([WIKI]). While it might not be necessary to refrigerate it ([SRM]), doing so definitely gives you a higher chance of keeping the paste around for longer. The taste stays more even, and the cold temperatures are less inviting for any bacteria.

When it comes to other storage-related recommendations, remember to keep the container closed when not in use. And make sure you always use clean spoons when scooping the paste. I know it’s easier to use whatever utensil you have on hand when you need to add the miso to the miso soup or ramen in a hurry, but it’s important to do the right thing here. Your soybean paste will thank you for that by keeping well for a long time and not going bad.

In a Nutshell

• miso paste lasts years unopened; after opening its flavor changes slowly, but it still stays safe for months or even years
• the soybean paste turning dark is a natural reaction and doesn’t mean the food has gone bad
• follow storage recommendations found on the label; if there aren’t any refrigerate at all times, or at the very least keep in the fridge after opening

References

• [WIKI] Wikipedia: Miso
• [SRM] South River Miso: FAQ’s
• [HM] Hikari Miso: Frequently Asked Questions
• [MT] Miso Tasty: FAQS

Nobody really uses cornstarch all that often. I mean even if you use it for all your sauces and many soups, it’s still not that often, right? And sooner or later, there will be a day that you notice that the container has passed the date on the label. That’s when you ask: can I use cornstarch past the expiration date? Or should I throw it out and buy a new container?

Or maybe you feel a bit confused with all the “corn” products available. And you’d like to know how are corn flour, cornmeal, and cornstarch different. They look quite similar, and many people get them confused. And using one instead of the other in a dish in some cases spells disaster. Or a less than perfect meal, at the very least.

Anyway, below I talk about the shelf life and going bad of this thickening agent. I also added a section on the differences between the corn products, in case you need a refresher.

Can Cornstarch Go Bad and How To Tell If It Is Bad

Cornstarch is good to use in recipes indefinitely ([AS]). Unlike baking powder, it doesn’t lose its potency over time. So if you wanted to know if cornstarch (or corn starch) does lose its effectiveness, the answer is no. That also means that you can freely use “expired” cornstarch.

In some cases, you might notice that the quality of the powder isn’t that great after a couple of months past the best-by date on the label. But after mixing it with the liquid, the difference will be close to none.

But having basically indefinite shelf life doesn’t mean that cornstarch can’t go bad. If moisture gets to the container, it will go moldy in a few days tops. So wet or moldy corn starch is something you get rid of right away. Same thing if you can find any pantry bugs inside the box. In other words, to make the cornstarch last forever, you need to take good care of it.

How To Store Corn Starch

Cornstarch, like other products in dust form such as flour, doesn’t really need much in terms of storage. Just keep the product in a dry place and make sure it’s sealed tight when not in use ([AS]). Many producers sell cornstarch in convenient resealable containers, which are ideal for keeping it for the long term. But if yours didn’t come in one, no worries. Transfer the starch in an airtight container, and you’re good to go.

And just in case you were wondering, refrigerating cornstarch doesn’t help it much. Having said that, you should know that you can store the powder in the fridge if you want to. But if you do that, make sure the container is sealed tight. Otherwise, the dust will draw moisture from the air in the fridge, and possibly spoil soon after. So it’s better to just stick to a dark cupboard in the kitchen or pantry, as these are the best storage places.

Cornstarch vs. Corn Flour vs. Cornmeal: What Are The Differences?

There are quite a few products with ‘corn’ in their name out there. And if you’re like me, you find it super confusing. So this short primer should give you the essential information you need, so you know which is which.

Both corn flour and cornmeal are ground maize. The difference is cornmeal is coarsely ground, and corn flour is finely ground ([WIKI1]). So you can make corn flour from cornmeal, but not the other way around. Both have the corn flavor.

Cornstarch is made from starch derived from the maize ([WIKI2]). So it’s not the whole grain, but only the starch that’s in the endosperm. It’s tasteless and used mainly as a thickening agent for soups, sauces, and gravies.

In a Nutshell

• Store in a dry place, sealed tightly
• Lasts indefinitely, so you can use “expired” cornstarch
• While cornmeal and corn flour are whole corn grain ground, cornstarch is only the starch derived from the grain

References

• [AS] Args & Kingsford Corn Starch
• [WIKI1] Wikipedia: Cornmeal
• [WIKI2] Wikipedia: Corn starch

Cornmeal is a common pantry item, but may not be used more than a few times a month. People tend to think that flours have an indefinite shelf life, but this may not be entirely true! Can cornmeal go bad, and how should you store the cornmeal to extend its shelf life for as long as possible?

What is Cornmeal?

Cornmeal is a flour made by simply grinding up dried kernels of corn. Many recipes will call for a bit of cornmeal to add a bit more texture. For instance, many pizza recipes will have both flour and cornmeal on the surface when the dough is being shaped. This not only keeps the dough from sticking, but will also add some crunch to the crust!

Can Cornmeal Go Bad?

Like all flours, cornmeal can go bad. The shelf life of cornmeal in the original paper, cardboard or wax packaging from the store is around a year, whether opened or not. Of course, there are ways to extend the shelf life of your cornmeal. Proper storage is important for making sure that the cornmeal remains sealed from moisture, insects, mold spores and other potential contaminants.

Image used under Creative Commons from Rebecca Siegel

How to Store Cornmeal

To maximize the shelf life of cornmeal, you should transfer the flour from its original packaging upon bringing it home from the store. Storing cornmeal in a sealed glass container will protect it from many of the contaminants that can permeate the paper and wax bag used to package most commercially sold cornmeal. Be sure to mark the expiration date on the jar!

Refrigerating the cornmeal (so long as it’s in a tightly sealed container), can also help to extend the shelf life, as can freezing. So long as no additional moisture enters the container, freezing cornmeal can preserve its shelf life for well over a year. When using frozen cornmeal, be sure to remove only the amount needed from the container, and to seal and replace it in the freezer immediately. Too many changes in temperature will promote spoilage.

If you prefer not to freeze or refrigerate your cornmeal, simply keeping it in a tightly sealed container in your pantry should suffice. Many home cooks use bay leaves to help extend the shelf life of flours and grains. Placing a few bay leaves in the sealed container is said to keep moths and weevils away. Garlic is said to have a similar effect, but may impart a stronger flavor.

Signs that Cornmeal Has Spoiled

Cornmeal is subject to a few different forms of spoilage. If the grain becomes too moist, mold is likely to grow. In some cases, excess moisture can even lead to fermentation. If there is any sign of mold, or the cornmeal appears wet and sticky (whether or not there are bubbles, or other signs of fermentation present), it should be discarded.

Because cornmeal is made from the whole grain, there is a bit of fat present that will eventually go rancid. Proper storage should slow this process, and freezing will prolong it even longer. If cornmeal is not stored in a tightly sealing container, or if it is exposed to a warm environment, it will become rancid far more quickly. Rancid corn will have a strong unpleasant or bitter smell, and should not be consumed.

Another spoilage issue that comes into play with grains is insect contamination. Signs of insects (mostly moths and weevils) include eggs present in little pockets of the grain, a dusty or chalky appearance to the cornmeal, and actual larvae and adult insects in the grain. The best way to prevent insects from contaminating the cornmeal is to tightly seal and freeze the cornmeal. Refrigeration should also prevent insect infestation. As said before, if you can’t freeze or refrigerate your grains, adding bay leaves to the tightly sealed container of cornmeal is a folk remedy that’s said to deter bugs.

Corn Syrup is the secret ingredient that makes so many baked goods chewy and sweet, but once that baking and candy making whim has passed, what do you do with the rest? Can corn syrup go bad? Should you keep the bottle in the refrigerator, or can you leave it in the pantry for a few months? This article should make that all clear!

What is Corn Syrup?

Corn syrup is a versatile sweetener made from corn starch that has been around since 1812. Because corn syrup attracts moisture from the air, this sweetener works well with soft and chewy baked goods. Corn syrup can also be used in frozen desserts to create a smooth texture, free of ice crystals, and can even make a great glaze for meats.

Can Corn Syrup Go Bad?

When corn syrup is stored under proper conditions, manufacturers state that the product will have an indefinite shelf life. This holds true whether the product has been previously opened, or not! Of course, should improper storage occur, corn syrup can eventually spoil. However, this should be a problem so long as syrup is kept away from moisture or any environmental contaminants.

Corn syrup will often have the manufacturer’s expiration date printed on the label. This is more to indicate the best time to consume the syrup for quality purposes, and does not indicate a date for spoilage. Syrup consumed after that date will likely still be safe for consumption, but the texture or taste of the product may have changed slightly.

Image used under Creative Commons from Jessica Merz

How to Store Corn Syrup

Unopened corn syrup can be stored indefinitely at room temperature in the pantry, or cupboard. Once the bottle has been opened, storing it in the pantry is still the preferred option, and will not reduce the shelf life, so long as the bottle remains tightly sealed. When storing corn syrup, be sure that the cap is clear of syrup or debris, and that it closes tightly. Airtight, moisture-free storage conditions will ensure that the syrup does not spoil.

Refrigeration is another option, if you are concerned about pantry space, or if you want a bit of extra assurance. While refrigeration will help to slow the growth of any mold or bacteria, the likelihood of contamination is low enough that storage at room temperature is completely fine.

Freezing corn syrup is not recommended, as this will not really increase the shelf life, and will only serve to change the texture of the product.

No matter where you choose to store corn syrup, the important thing is that it remains tightly sealed, to keep out any moisture or other contaminants. It’s also important not to use a utensil to scoop out the syrup, as this may introduce foreign food particles, and potentially lead to mold growth.

How to Tell Corn Syrup Has Gone Bad

While it’s unlikely that corn syrup will spoil, it can happen under certain circumstances. This is typically if the syrup is improperly stored, either with the cap open, or if moisture gets into the bottle. Improperly stored corn syrup can either grow mold, or begin to ferment. A visual assessment of the syrup can tell you whether there is mold present. Any mold indicates spoilage, and the corn syrup should not be consumed.

Fermentation is noticeable as well. If the syrup has begun to ferment, you will see tiny bubbles, or foam, in and on the surface of the corn syrup. If only a few bubbles are present, and you’re not sure as to whether the syrup has begun to ferment – smell it! If the syrup smells sour, yeast-like, overly sweet or alcoholic, it’s time to buy a new bottle.

Over time, you may also notice that the corn syrup will thicken and may even become darker in color. This is a natural occurrence, and does not indicate spoilage.