Your pantry probably feels like one of the safest places to store food. Since many pantry staples can sit for months or years, it’s easy to forget about them until you finally need them.
A can gets pushed behind everything else, a bottle of oil sits untouched after one recipe, and that bag of flour somehow makes it through another holiday season. While many shelf-stable foods last a long time, they can still lose quality, attract insects, or become unsafe if they’re exposed to moisture, heat, or damage.
Checking your pantry every few months can help you spot problems before they become a bigger issue. Here are 14 pantry staples worth checking before you use them again.
Expired Condiments
Ketchup, mustard, soy sauce, barbecue sauce, and similar condiments can last for quite a while, but their quality drops after opening. If one smells sour, changes color, or develops an odd texture, it’s better to replace it.
Related: 17 Discontinued Foods People Still Wish Would Come Back
Expired Canned Goods
Canned foods can last for years, but damaged cans should never be taken lightly. Rust, leaks, bulging lids, or dents along the seams can be signs that the food inside is unsafe.
If a can hisses, sprays liquid, or smells strange after opening, throw it away without tasting the contents. Never sample food from a damaged can just to see whether it is still good.
Rancid Cooking Oils
Cooking oils gradually break down after opening, and exposure to heat, light, and air speeds up the process. Rancid oil may smell sharp, stale, or like crayons and can give food an unpleasant, bitter taste.
Related: 15 Everyday Grocery Foods With Surprisingly Long Ingredient Lists
Flour That’s Been Sitting Too Long
Flour can absorb moisture, develop mold, or attract pantry insects if it sits around for too long. Keep it in an airtight container in a cool, dry spot, and throw it away if it smells musty or contains insects.
Old Spices
Most old spices aren’t dangerous, but they can lose much of their flavor and aroma over time. If a spice barely smells like anything or has become clumpy from moisture, replacing it will give your cooking a much better result.
Rice and Other Grains
Rice, oats, quinoa, and other grains can attract pantry moths and beetles when they’re left in poorly sealed packages. Moisture can also cause mold, so storing grains in airtight containers makes it easier to spot problems early.
Related: 10 Foods That Can Become Unsafe When Reheated Improperly
Powdered Drink Mixes
Powdered drink mixes can last a long time, but humidity can cause them to clump or develop mold. Throw them away if the powder has hardened, changed color, or developed an unusual smell.
Baking Soda That’s Past Its Prime
Old baking soda doesn’t become poisonous just because it has been sitting in the pantry, but it can lose its ability to help baked goods rise. If your box has been around for years, replace it before baking and use the old baking soda for household cleaning or deodorizing instead.
Honey That Has Started to Ferment
Pure honey can last for an extremely long time, but moisture can cause it to ferment. Foaming, bubbling, or a sour smell are signs that the honey has changed and should be discarded.
Related: These ’60s Foods Were Once Everywhere — Do You Remember Them?
Old Peanut Butter
Natural peanut butter can spoil sooner than some conventional varieties because it usually contains fewer preservatives. If the oil smells rancid or the peanut butter has developed a bitter taste or strange odor, it’s time for a fresh jar.
Dry Pasta
Dry pasta can last for years under the right conditions, but moisture and pantry insects can still ruin it. Throw it away if you see mold, unusual discoloration, insects, or other signs of contamination.
Tea Bags
Tea gradually loses its flavor and aroma as it ages, and moisture can lead to mold growth. Keep tea in a sealed container away from heat and humidity, and discard any bags that smell musty or show signs of moisture.
Seasoning Blends
Salt can last indefinitely, but seasoning blends contain dried herbs, garlic, onion, and other ingredients that lose flavor over time. If a blend smells weak, has changed noticeably, or has turned into a hard mass due to moisture, replacing it is the better choice.
Powdered Milk
Powdered milk has a long shelf life, but it can still deteriorate with age and poor storage. Yellowing, hard clumps, or an unusual smell are good reasons to throw it away and open a fresh package.
