11 Storage Tricks to Make Your Foods Last Longer

Don't just save your food—save money with these insider tricks to making kitchen staples last a bit longer.

Olive oil

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Stick to small bottles unless you use olive oil very frequently. Once opened, olive oil can go rancid in as little as three months (even though the bottle might say it will last longer). Fresh olive oil smells like green, ripe olives and has a bright, peppery taste with a kick; be wary of a crayon- or putty-like odor, which indicates spoilage. Here are some more foods that might expire sooner than you think.

Peanut butter

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Flip natural varieties upside down to allow the pool of oil near the lid to move through the rest of the jar and make the peanut butter creamier (and to skip messy stirring). Just make sure the cap is screwed on tight to avoid a greasy pantry shelf. Here are some other foods you’ve been storing all wrong.


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Let it breathe. Wrap cheese in porous material. If you don’t have cheese paper, parchment will also work. Avoid tinfoil and tight plastic wrap. Failing to expose cheese to enough oxygen will cause it to dry out quickly.


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You can freeze bars you don’t plan to use quickly. This will prevent spoilage and the scent absorption of fragrant leftovers. In the fridge, unopened butter should last about four months. It can stay in the freezer for about a year. Leave wrapped sticks in the original carton, then enclose in double plastic freezer bags. One sign you need to freeze butter: inconsistent color, which means you’re not using yours fast enough. Butter that is lighter on the inside than on the outside is no longer fresh, thanks to oxidation. Here are some more foods you had no idea you could freeze.

Brown sugar

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Store the sweet crystals with “friends” to prevent hardening. Transfer to an airtight plastic container and include moist items like marshmallows, a slice of bread, or apple slices; the sugar will soak up the moisture and stay soft. On the other hand, these are some foods you should never store together.


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Store in the fridge door. In the inner part of the fridge, mayo may get too cold, which will cause it to separate and leave oil at the top of the jar. If kept in the refrigerator door, your tasty sandwich dressing will last two to three months past the purchase date.


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Keep whole wheat flour chilled. High oil levels in the wheat germ can make this baking staple go rancid if kept in the pantry too long. If you use it infrequently, store in an airtight container in the fridge, where it can last two to six months. Sniff to check freshness — it should be almost completely odorless. Toss it if it smells sharp or bitter. (Regular white flour can last about a year in the pantry in an airtight container.)

100% maple syrup

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Once opened, store in the freezer to preserve if you use it rarely. Because of its high sugar content, syrup won’t freeze. Pure maple syrup should last indefinitely unopened in the pantry; once opened, it can last up to a year refrigerated. Learn which foods you’re spoiling by putting in the refrigerator.

Soy sauce

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Watch the color. Common varieties are reddish brown when fresh. If it’s darkened, this go-to ingredient has likely fallen victim to oxidation. Soy sauce doesn’t need to be kept chilled, but refrigeration will help the flavor remain at peak quality longer. It should last up to two years this way. Here are some foods you’re actually throwing out too soon.

Spices (red ones)

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Stash red spices in the fridge. Paprika, cayenne powder, and chili powder will stay fresher and keep their bright color — which can be dulled by light and heat — longer.


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Revive crystallized honey by placing the jar in a frying pan on the stove with simmering water; stir the honey until the crystals have dissolved. Don’t keep honey in the fridge, which can make it crystallize. Honey can last forever even once opened (pots of it have been excavated from ancient Egyptian tombs, still preserved) because enzymes in bees’ stomachs create by-products that fight bacteria. Here are some more genius tricks to keep your groceries fresh longer.

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