With these foods, think of the dates on the box as loose guidelines to follow.
Here’s how to know which foods are safe to eat when they’re technically expired.
It helps save me money.
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But I’m human, too.
But what does that mean really?
Can food be good one day and bad the next?
Well, as it turns out, it is not that simple.
Who sets expiration dates?
They are a voluntary label that is decided by the manufacturer, packer or distributor.
If something smells or tastes off, it’s safest to kick it to the curb.
The tough part is I usually use only a few tablespoons at a time.
Not to worry, heavy cream can last anywhere fromone to three weeksbeyond its expiration date.
So don’t automatically toss it based on the date, make someCreamy Chicken & Mushroomsinstead.
If soft, shredded or grated cheese becomes moldy, you’ll want to toss the whole thing.
After cheeses are opened, their shelf life decreases significantly.
Be sure to keep opened cheeses in tightly sealed containers.
Luckily, eggs can lastnearly 70 daysif properly refrigerated.
That’s typically three to four weeks beyond the expiration date.
It can last anywhere fromone to three weekspast its “Use-By” date.
Plus,Vegetables & Pasta Soupis way better for you and the planet than throwing away those white beans.
How can you tell if a can has gone bad?
Check for rust, dents or swelling to let you know that it’s time to toss it.
Just keep an eye out for mold or a crunchy, stale texture.
Baked goods can last up to 6 months in the freezermypreferred methodfor storing them.
Fortunately, it’s not something you should start worrying about now.
Dried pasta can last forone to two yearswhereas dry rice is good forfour to five years.
The best thing you could do with your grains is practice first in, first out storage.
Meaning, reach for your older box of pasta or rice before digging into the new ones.
That will help you avoid having five-year old rice in the back of your pantry.
Condiments
My refrigerator door is just littered with condiments.
Some are new, most are not.
Specific examples include butter, ketchup, barbecue sauce, mayonnaise and vinegar.
