Guide to Buying, Freezing, and Shelf Lifes - Food: S

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SALAD DRESSING

Bottled, unopened
Store in a cool dry place, away from light.

Store in the pantry, unopened, 10 – 12 months

Mix, unopened
Store in the pantry up to 8 months


Fresh or Opened bottles:

After opening, be sure to keep any unused portion refrigerated. Use by the Best If Used By date which is usually printed on the neckband. This is the date that assures the product’s optimum freshness and quality.

Once opened or prepared, dressing should be stored in the refrigerator and used within 2 weeks


FREEZING: Freezing is not recommended. The product may lose flavor or consistency / texture during freezing. Dressing should never be frozen in an unopened bottle; it may within the bottle, possibly resulting in breakage.

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SALAD OIL/VEGETABLE OIL


Canola Oil
Canola is the marketing name for oil that is obtained from rapeseeds. Bright yellow rape crops can be spotted in fields in many parts of Europe and North America. The oil is popular in Japan, China, and India and it is the most widely used oil in Canada. It is also popular in the northern United States and is gaining popularity throughout the remainder of the country.

Canola oil is also known as LEAR oil, or "Low Erucic Acid Rapeseed" oil. It has the lowest level of saturated fat of any edible oil and has one of the highest levels of heart-healthy monounsaturated fat. It also contains a high level of omega-3 fatty acids, which is a polyunsaturated fat that helps to decrease the risk of heart disease and lowers blood pressure. Because it is mildly flavored and inexpensively priced, canola oil is an excellent choice for cooking or baking, or as an ingredient for salad dressings.

Common Uses: frying, baking, salad dressings

Corn Oil
Corn oil is produced from the germ of corn kernels and it is very high in polyunsaturated fat. Refined corn oil is one of the best oils for frying because it has a high smoke point. It has a light golden color and is almost tasteless and odorless so it is also a good choice for baking. It can be used for salad dressings when oil with little or no taste is required. Corn oil is often used in the manufacture of margarine.

Common Uses: frying, baking, salad dressings, margarine and shortening production


Safflower Oil
The safflower, which is a member of the thistle family, grows to a height of 4 feet and is topped by beautiful yellow, gold, and orange flowers. It does well in arid climates due to its long taproot, which may reach 12 feet in length. The seeds of the safflower are used for the production of safflower oil, which has the highest level of polyunsaturated fat of any edible oil. It is low in saturated fat so it is considered to be a healthy all-purpose oil, however it contains a low level of monounsaturated fat and contains no vitamin E, so it is not as highly regarded nutritionally as many of the other edible oils. Refined safflower oil is excellent for sautéing, pan-frying, and deep-frying because of its very high smoke point. It is also suitable for salad dressings and it can be chilled without solidifying.

Common Uses: cooking, salad dressings, margarine production


Vegetable Oil
Vegetable oil usually consists of a highly refined blend of various oils such as soybean, corn, and sunflower or it may consist of only one type of oil. The label may or may not list the types of oil contained within the blend, so the consumer will often never know exactly what they are purchasing. The refining process usually results in oil that has a high smoke point and a color ranging from almost clear to golden yellow, but with very little taste or aroma. This makes vegetable oil a good all-purpose oil for sautéing, frying, and baking, but it should not be used as a condiment or for salad dressings.
Common Uses: cooking, baking

Storing Vegetable Oils:
Store in the pantry, unopened, up to 24 months

Once opened, store at room temperature up to 3-12 months

Tips: Certain oils are more delicate, and become rancid quickly. Refrigeration is not necessary, but store in a cool, dark place in a tightly sealed container.

The shelf life of a shortening or oil product depends a great deal on how it has been stored and handled. For the best results, products should be stored in a cool, dry place away from strong odors, direct sunlight, and sources of heat (stoves, dishwashers, and refrigerators).


If you live in a warm climate and prefer to refrigerate shortening and oil, keep in mind that refrigeration causes shortening to be more firm and oils to be thicker and look somewhat cloudy. Allowing the products to return to room temperature will bring their appearance back to normal and give you the best performance.

To help keep track of how long a container’s been opened, you might write the date on the package when you first break the seal. If you notice any change in color or appearance, or if oil develops an off odor or taste, it’s probably past its shelf life and shouldn’t be used.


MANUFACTURER CODES, Crisco

The manufacturing code is the date the product was made. It might look something like this:


4 122 420 0321.

The first number represents the year it was made. For instance, the 4 in our example code means it was made in 2004. A number 3 would mean it was made in 2003, 2 in 2002, and so on.

The next three numbers represent the day of the year the product was made. In our example, the 122 (or one hundred and twenty second day) is May 2 (May 1 during Leap Year).

The third set of numbers or letters are plant codes, which have nothing to do with the date.

Finally, the last four digits represent the time displayed in military time.

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SAUSAGE, SMOKED, DRY AND SEMI-DRY SAUSAGE


To Refrigerate: Meat should be stored in its original package. Once it has been opened, it is necessary to rewrap tightly in plastic wrap or foil. It can also be placed in an airtight bag or container.

To Freeze: Leave the meat in the original package and overwrap tightly, using moisture proof heavyweight plastic wrap, foil, freezer bags, or freezer paper.


Sausage, fresh, Pork
Refrigerate: 1 to 2 days
Freeze: 1 to 2 months


Sausage, Smoked
Refrigerate: 7 days
Freeze: 1 to 2 months

Sausage, Semi-dry & Dry
Refrigerate: 2 to 3 weeks
Freeze: 1 to 2 months

Summer Sausage-Opened
Refrigerate: 3 weeks
Freeze: 1 to 2 months

Summer Sausage-Unopened
Refrigerate: 3 months

Pepperoni, Sliced
Refrigerate: 2 to 3 weeks

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SAUCE MIX

Shelf life at 70F: 12 months


Unopened dry sauce mixes are safe to eat for an indefinite period of time. However, to assure the highest quality and flavor, it is suggested that you purchase products that you will use within six months

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SCALLOPS

FRESH SCALLOPS
Season: available all year, fresh-shelled, frozen, or frozen breaded

Look for:

Bay scallops are smaller than sea scallops, with a more delicate flavor. Only the adductor muscle of a scallop is eaten. Fresh scallops should be practically free of liquid, creamy pink in color, with a slightly sweet odor.

Scallops for freezing should be live until shucked. A live scallop will keep its shell tightly closed or will close it when tapped.

To freeze, place shucked scallops in a freezer container, leaving ½-inch headspace, seal and freeze.

Store:
Refrigerate: 1 to 2 days
Freeze: 3 to 4 months


FROZEN SCALLOPS

Generally, fresh frozen commercial seafood will remain fresh and ready to prepare for 18 months from the date of production. However, seafood must be kept frozen from store to use.

Tip: bring an ice chest or other cold storage container along to transport seafood from the store to a home freezer.

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SHORTENING

Can, unopened, store up to 2 years at room temperature.

Once opened, the canned shortening will remain fresh up to 12 months

Sticks, sealed, store up to 2 years at room temperature.
Once opened, shortening sticks remain fresh up to 6 months


Tips:
Tips: Certain oils are more delicate, and become rancid quickly. Refrigeration is not necessary, but store in a cool, dark place in a tightly sealed container.

The shelf life of a shortening or oil product depends a great deal on how it has been stored and handled. For the best results, products should be stored in a cool, dry place away from strong odors, direct sunlight, and sources of heat (stoves, dishwashers, and refrigerators).


If you live in a warm climate and prefer to refrigerate shortening and oil, keep in mind that refrigeration causes shortening to be more firm and oils to be thicker and look somewhat cloudy. Allowing the products to return to room temperature will bring their appearance back to normal and give you the best performance.

To help keep track of how long a container’s been opened, you might write the date on the package when you first break the seal. If you notice any change in color or appearance, or if your Crisco develops an off odor or taste, it’s probably past its shelf life and shouldn’t be used.


MANUFACTURER CODES, Crisco

The manufacturing code is the date the product was made. It might look something like this:


4 122 420 0321.

The first number represents the year it was made. For instance, the 4 in our example code means it was made in 2004. A number 3 would mean it was made in 2003, 2 in 2002, and so on.

The next three numbers represent the day of the year the product was made. In our example, the 122 (or one hundred and twenty second day) is May 2 (May 1 during Leap Year).

The third set of numbers or letters are plant codes, which have nothing to do with the date.

Finally, the last four digits represent the time displayed in military time.

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SHRIMP

FRESH SHRIMP
Season: all year, various types

Look for: There are many types of shrimp; shells may be light gray, brownish-pink, or red. When cooked, the shell will become reddish, meat will turn pink. Shrimp should have a milk odor and firm-textured meat.

Store:
Refrigerate: 1 to 2 days

FREEZE from FRESH: Select high quality, fresh shrimp for freezing. Shrimp can be frozen cooked or raw, in or out of the shell. For maximum storage life and quality, freeze shrimp raw, with heads removed but shells still on. Be sure to wash and drain the shrimp if frozen raw.

Quickly chill shrimp cooked before freezing. Package in freezer containers or bags, leaving ¼-inch headspace; seal and freeze.

Freeze fresh shrimp 3 to 6 months


FROZEN SHRIMP

Generally, fresh frozen commercial seafood will remain fresh and ready to prepare for 18 months from the date of production. However, seafood must be kept frozen from store to use.

Tip: bring an ice chest or other cold storage container along to transport seafood from the store to a home freezer.

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SOUP

Soup fresh, refrigerate up to 7 days

Soup, canned, store at room temperature, unopened, up to 12 months. Once opened, soup may be stored in an airtight container in the refrigerator for up to 7 days.

Soup mix, unopened, store at room temperature up to 12 months

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SOUR CREAM

Store sour cream in the refrigerator up to 2 weeks (manufacturer recommendation).

Sour cream will best maintain its quality if stored on the lower shelves of the refrigerator. Towards the back is usually preferable, unless your refrigerator tends to "freeze" in the back. Vegetable drawers and the door shelves are the most unsuitable locations for sour cream.

Separation is a natural phenomenon that occurs when sour cream is exposed to various temperatures. This separation of the whey is not harmful and you may gently stir the sour cream to re-blend it or pour the excess liquid out. To reduce the potential for separation, smooth the surface of the sour cream flat with a clean spoon prior to placing it into the refrigerator. If the product does separate, simply stir the sour cream gently to blend it back together, or for a thicker sour cream, pour out the whey before stirring. Prior to placing it back in the refrigerator, smooth the surface flat with a spoon to reduce the potential for separation. Always using a clean utensil will help maintain the quality of your sour cream.

Since the date on the container is a sell-by date, it is okay to use any unopened sour cream within two weeks following the date. Because of its perishable nature, it is best to consume it within two weeks of opening, even if the sell-by date is in the future.

Occasionally sour cream will get frozen either in transport or at the retailer. When this happens, sour cream becomes extremely watery and is often described as appearing "like thin cottage cheese". If this occurs, contact the manufacturer.

Shelf life may be increased by storing unopened containers upside down, which minimizes exposure to air. Manufacturers do not recommend this.

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SPICES AND SEASONINGS

Spices and seasonings are aromatic natural products that are used to flavor food. Spices are the dried seeds, buds, fruit or flower parts, bark, or roots of plants, usually of tropical origin. Herbs are the leaves and sometimes the flowers of plants, usually grown in a climate similar to the Mediterranean.

Spices and herbs should be stored in airtight bottles, away from the exposure to heat, moisture and direct sunlight. These elements hasten the loss of flavor and aroma of spices and herbs. Avoid storing your spices and herbs over the stove, dishwasher, sinks, or near a window. Members of the red pepper family (capsicums), such as paprika and chili powder, should be refrigerated to help retain color and guard against infestation. This is important especially during the summer months and in particularly hot climates.

There are three ways to determine whether spices and herbs are fresh: appearance, smell, and taste. Visually, you can check your spices and herbs to make sure that their color has not faded. Loss of color is an indication of flavor loss. A fragrant, intense aroma is characteristic of fresh spices and herbs. Crush the spices and herbs in your hand. If you do not smell the aroma, or if you taste them and the flavor is not apparent, it's time to replace your spices and herbs.


Store: The shelf life of properly stored spices and herb, at room temperature, s is approximately 3-4 years for whole spices and seeds, 2-3 years for ground spices, 1-3 years for leafy herbs, and 1-2 years for seasoning blends.

Freezing spices:
Spices and herbs should not be stored in the freezer. Freezing does not extend the shelf life of regularly used dried spices and herbs. If stored in the freezer, and repeatedly removed for use, the bottles may develop condensation, which can accelerate loss of flavor and aroma.


Tips:
Measure seasonings in a bowl, then add seasonings to the pot. Do not sprinkle spices and herbs directly from the bottle over a steaming pot. Steam introduced into a bottle will hasten the loss of flavor and aroma. Steam will also result in caking. Make sure the measuring spoon is completely dry when you dip it into the spice bottle. The added moisture may cause caking or flavor loss.

The flavor of ground herbs and spices doesn’t hold up well during lengthy cooking, so add them towards the end of cooking time; if added at the beginning, refresh the flavor with an extra pinch or two just before the dish finishes cooking.