Foods That Should and Should Not Be Kept in the Fridge

Corn keeps well frozen, which is why so many people store it that way. You can freeze it on the cob, whole kernel or cream style. Whatever method you choose, you should blanch the corn (scalding in boiling water or steam for a short time) beforehand. Then, cool, drain, seal and freeze.

Most whole grain flour has a shelf life of two to three months if kept refrigerated in an air-tight non-metal container, and up to eight months if frozen. Unopened packages should be kept in a cool and dry place. Seal tightly after opening.

Whole grain tortillas should be stored frozen at 0 degrees Fahrenheit or lower. Fresh tortillas should be placed in a cooler within six hours after baking at a maximum temperature of 45 degrees Fahrenheit or a freezer. If frozen, they should be delivered no more than 90 days after baking.

You may have heard that red wine, for example, should not be served cold, but there is no reason to keep it in the pantry after opening. Refrigerating wine will help preserve its freshness significantly because it slows the natural breaking down process. The colder temperature slows bacterial growth. In fact, cooking wine dates back to at least the 16th century.

The shelf life of whole spices is about two years; ground spices and herbs, on the other hand, are good for about a year. Don’t make the mistake of keeping them on the counter or close to the stove as heat and sunlight will only destroy them faster. Keep the spices in airtight containers in dry places.