summerisle
The rain, it raineth every day
I have unopened jars that I made three years' ago. lol
Opened jam lasts ages because of the high sugar content.
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Opened jam lasts ages because of the high sugar content.
Sassy Colombian
Member: Team PoP
That's exactly what I thought but then yesterday I was preparing my daughter some toast with butter and jam only to realize that it had mold but it had been open for less than two months so I was disappointed to put in the trash as it was almost full. Not sure why it happened or what I did wrong
Poor lid seal most likely, scrape the mold off, it's only mouldy on the top, good to go.That's exactly what I thought but then yesterday I was preparing my daughter some toast with butter and jam only to realize that it had mold but it had been open for less than two months so I was disappointed to put in the trash as it was almost full. Not sure why it happened or what I did wrong
Sassy Colombian
Member: Team PoP
Yep, that's sounds like something I would do
I think I made a PB&J sammich...like 7 months ago? And that had been in there for about a year before that at least?
and it's still in there.
allezlesbleus
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A food technology teacher I used to know was pretty laid back about use by dates. She said trust your nose and cook things thoroughly!! I am not that chilled I have to say!
Just prepped lunches for the rest of the week at work. A chicken breast per day, plus a salad consisting of:
Cavalo Nero, sundried tomatoes, garlic, coriander, spring onions and a cheeky little splash of chilli sauce, and chickpeas roasted in cumin and paprika.
Low cal enough to fit in with my requirements and substantial enough that I won’t be biting the heads off the kids when I pick them up.
Cavalo Nero, sundried tomatoes, garlic, coriander, spring onions and a cheeky little splash of chilli sauce, and chickpeas roasted in cumin and paprika.
Low cal enough to fit in with my requirements and substantial enough that I won’t be biting the heads off the kids when I pick them up.
More generally, see here:View attachment 133001
Based on this article once you open a condiment the expiration date becomes irrelevant and instead they suggest the timeline below.
The timelines mentioned here all refer to refrigeration, but items that can be stored around room temp in the pantry are noted as well.
Bottled barbecue sauce: 4 months
Canned cranberry sauce: 1-2 weeks
Honey: 2 years in pantry
Balsamic vinaigrette: 18 months
Cooked gravy: 1-2 days
Horseradish: 3-4 months
Hoisin sauce: 3-6 months
Jams, jellies, and preserves: 6-12 months
Ketchup, cocktail, or chili sauce: 6 months
Cream-based sauces: 6-12 months
Chocolate syrup: 6 months
Maple syrup: 1 year (in the pantry)
Store-bought mayonnaise: 2 months
Mustard: 1 year
Jarred black and green olives: 2 weeks
Pesto: 3 days
Salad dressing vinaigrette: 4 weeks
Relish: 9 months
Salsa: 9-12 months (in pantry)
Soy sauce/teriyaki sauce: 1 month
Jarred spaghetti sauce: 4 days
Vinegar: 2 years (in the pantry)
Worcestershire sauce: 1 year (in the pantry)
How Long Do Opened Condiments Last?
Plus, tips on how to successfully store them and keep track of their shelf life.www.allrecipes.com
StillTasty: Your Ultimate Shelf Life Guide - Save Money, Eat Better, Help The Environment
StillTasty.com has comprehensive information about how long you can keep thousands of foods and beverages.
Girl I work with lashes stuff if it’s past the best before/use by date. We’ve got eyes and noses for a reason. I’ve seen curdled in-date milk and I’ve had perfectly fine stuff days past its date. Can’t be doing with waste, me.
Sounds great , you having the Nero raw?
It’s mixed in with all the other ingredients (chickpeas I kept separate for now) and some lemon juice, so it’ll be softened up by the time I come to scran it. Preliminary tasting suggests it’ll be an absolute banger though.
I get giddy with anticipation when I prep meals ahead, sad get that I am.
That sounds like me ……I might look a bit crusty but I’m still ok underneath
Yumm sounds great
I might try that salad but flip a steamed salmon fillet in place of the chicken for variety
Roasted Chickpeas mmm. I use them as a healthy snack when you have the induced munchies so to speak.
Tinned are ok, lightly dry them with kitchen roll, put them on a baking paper lined tray when using your over for something else to save power. Sprinkle with whatever when you take them out.
They keep sealed for 10 days or so, but never last that long.
Mrs degsy threw out my Tabasco because it was 2mths ffs, out of date. So I bought a new one...use by 2023.
I tried to explain...look 2 years, plus the time it was on the shelf or in storage after manufacture and you're worried about 2 kin mths.
Fell on deaf ears.
So I tried...if something was obviously off, yet the date said it was ok for 1 more day would you eat it then?
No, of course not.
If something was 1 day over yet obviously ok would you eat it or bin it
Bin it, its out of date
*sighs.
Sassy Colombian
Member: Team PoP
Prepping is a great strategy to make cooking simpler throughout the week and stay committed to a good diet.
The chickpeas roasted in cumin and paprika sound tasty. For how long do you roast them?
I like eating more salads during the summer so I would like to give this one a try. Thanks for sharing it!
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