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Black History Month [17]. Lucky Lanterns [18]. Canning is an extremely efficient means of preserving food. Generally speaking, if canned foods aren't subjected to intense heat, their contents should stay good for two years or more. Beware, however, of dented cans or those with swollen tops, which may indicate the presence of bacteria inside. Made with just semolina flour and water, then thoroughly dried, this pasta is fairly indestructible.
Its richer counterpart, fresh pasta, usually made with eggs, is much more perishable and should always be kept refrigerated. Oxygen and moisture are the enemies of these useful little blocks of instant soup or stock. Keep them dry and well sealed, and 24 months is probably the minimum they'll last. An unopened jar of peanut butter should last longer than a couple of years at room temperature, but with time, the oil will separate, the peanut butter might dry out, and the flavor may fade.
Two years is likely the maximum for the best quality. Because milk chocolate contains dairy, it will go bad more quickly than chocolate with high cacao content and little or no milk. Chocolate exposed to high temperatures can develop white spots, but these are harmless and don't affect the flavor. Tuna is a hardy fish and one that takes well to canning and in more recent times, to vacuum-packing in pouches. For optimum flavor and texture, don't keep it longer than five years after the producer's "best by" date.
Dried beans are pretty much indestructible if they're kept dry, though they begin to lose their moisture after a year or two. Though honey is often sold with a "best by" date usually somewhere between two and five years from the time it's packaged , that's because over time it may darken and form sugar crystals — perfectly harmless, but off-putting to some consumers.
Everybody knows that wine can last a long time, sometimes greatly improving as it ages. But it can also go bad quickly through exposure to extreme heat or cold, oxidation through leaky corks, and just the natural evolution of its chemical constituents over time.
Not so hard liquor. Unopened bottles of spirits are virtually unchanging. Their high alcohol content preserves them and they don't age. The only exception is with some sweet liqueurs, from which, as the years pass, some of the sugar content will precipitate out, forming crystals and leaving the liqueur slightly less sweet.
Brown rice might be healthier, but it has a high oil content and so can go bad in a few months' time, while white rice — if you keep it dry — will last forever. The only possible problem, other than moisture, is the sudden appearance of tiny black bugs among the rice grains. These are rice weevils or flour bugs, and they've either found their way into the package through microscopic openings or their eggs were harvested along with the rice itself.
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