What to Stock Up on Before the Holidays
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Store Them: In a cool, dry spot and out of direct sunlight.
Store It: In the refrigerator or freezer, as appropriate, and always in the original container so you can reference sell-by dates. Egg containers in particular are designed to keep spills contained if an egg cracks, and they include essential information in the event of a recall.
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Onions, Garlic and Potatoes
Store Them: In a cool, dry spot with good airflow. These veggies fare best in temperatures between 42 to 50 degrees F, slightly warmer than a fridge and slightly cooler than a kitchen cupboard. Dry basements, attics and garages are all good options, just make sure to keep the vegetables loose — sealing them in a plastic bag will restrict airflow and cause moisture to collect. If you chop onions or garlic in advance, they'll be fine in sealed containers in the fridge for up to seven days.
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Store It: Nuts are made up of fragile oils that can go rancid quickly, so they fare best in sealed packaging with minimal airflow. Here's a quick reference guide on how to store some popular shelled varieties:
Almonds:Up to two weeks at room temp.; up to nine months in the refrigerator; up to one year in the freezer
Pecans: Up to two weeks at room temp.; up to nine months in the refrigerator; up to two years in the freezer
Walnuts: Up to two weeks at room temp.; up to six months in the refrigerator; up to one year in the freezer
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Flours and Sugars
Store It: White flour will last for eight months in an airtight container in a cool spot and up to one year in the refrigerator. Whole-wheat flour is good for eight months in the fridge. Freeze both varieties and they'll last two years, plus, keeping them out of the cupboard is also a good way to ensure bags aren’t infiltrated by pests. Sugar can be stored in an airtight container at room temperature.
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Store It: In the refrigerator in dedicated produce drawers for up to one week.
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