It feels like everyone has their own opinions on how seriously to take expiration dates and when things are actually safe to consume. Some people consider their groceries as good as gone the minute they hit that labeled expiration date, while others are more than willing to stretch the guidelines. My dad once infamously scraped a layer of mold off the top of a jar of applesauce, and ate the contents like it was nothing—please don’t do that. The point is, sometimes it can be a little tricky to determine proper food safety at home, especially when it comes to goods that “never” expire. But is that label the truth? I asked Food Editor Francesca Zani to give us the low-down about several pantry items that seem to have an indefinite shelf life.
Hard Cheeses
You may have heard that hard cheeses don’t go bad, and while the reasoning may be solid—the moisture content is much lower than soft cheeses, and some hard cheeses are aged for years—this isn’t exactly the truth. While some hard cheeses, like Parmesan and Cheddar, do have significantly longer shelf lives than their soft counterparts, they won’t keep forever.
Look for basic changes in texture, appearance, smell, and taste. When hard cheeses go bad, they tend to develop a slimy texture, often start to grow mold on the surface, and develop funky, off-putting smells and flavors.
Rice
Rice is another pantry staple that we tend to buy in bulk and let sit without ever really thinking about whether or not it is still fresh. There is some reasoning behind that—rice has a long shelf life. White rice will last for a few years, so the chances that you won’t use it up beforehand are pretty low, but brown rice will only last for a few months due to its higher fat and oil content.
The best way to extend the shelf life of your rice, white or brown, is to keep it somewhere dry. Moisture is the greatest enemy of keeping rice fresh. With brown rice, especially, check for signs of discoloration or a funky smell.
Soy Sauce
Soy sauce is another that we tend to think can go on forever. While the fermentation and high sodium content certainly keep it safer for longer, it isn’t exactly everlasting. Unopened soy sauce is shelf-stable at room temperature for a few years. Once opened, soy sauce can still be stored at room temperature for another 2 to 3 months, but really should be stored in the refrigerator to maintain the best quality and freshness. Opened, refrigerated soy sauce will last for about 6 to 12 months. If your soy sauce starts to develop a sour smell or taste, it’s time to get rid of it.
Popcorn Kernels
While some prefer pre-popped popcorn, popcorn kernels are a great way to extend the shelf life and freshness of the classic movie snack. While kernels last quite a while, ideally, you should use them up within a year for the best quality. Once they start to go bad, the kernels will pop into stale, chewy popcorn, and eventually will stop popping altogether. Store them in a cool, dry place for longevity.
Pickles
Canning and pickling are fantastic ways to extend shelf life, but they don’t do so indefinitely. Because they are preserved in an acidic environment, unopened pickles will last for quite some time, but it is important to know how to tell if they’ve gone bad.
If you notice changes in the color or texture of the pickles, or notice mold or a smell developing, it is time to toss them. Nobody wants a mushy pickle.
Honey
Honey might be the longest-lasting ingredient on this list. Its low moisture content and high acidity make a harsh environment for bacteria to survive in. Store it somewhere dry, and it will last you a very long time. However, while it might not necessarily go bad, it will eventually crystallize and become harder to use.
So, How Do You Know If Your Goods Are Still Good?
The best thing to do is trust your eyes, nose, and gut. Spoiled goods often show changes in color, texture, and smell. If you aren’t sure, it is always a good idea to play it safe. When in doubt, throw it out.
