Spring is the perfect time to clean out your over-cluttered pantry, fridge and freezer, but how do you know what to keep or toss? Taste of Home magazine offers its top spring-cleaning kitchen secrets to help you sort and organize your cooking essentials with ease.
Canned goods
You can actually keep expired canned products as long as the can is intact and not damaged, but use the mantra: "When in doubt, throw it out." If unopened, but close to expiring, keep them only if you're going to use them before the expiration date; otherwise, donate them to a local food bank.
Pastas, grains, dried beans and rice
Once you've opened up a box or package of dried pasta, grains or rice, place in food-grade airtight containers; they'll stay fresher longer and keep the pantry super-organized.
Baking soda
Don't toss baking soda that's past its expiration date. Buy a new one for baking and use the old one to remove burned food from the bottom of a pan. Do this by sprinkling it in the pan, adding enough water to cover the blackened portion and simmer for a few minutes. You can also clean your sink with it and use as a drain freshener by tossing a tablespoon or two of it in the drain along with 60 millilitres of vinegar.
Oils
Give cooking oils a sniff, especially nut oils. If they smell a bit off -- they could be rancid -- it's time to toss and get new ones.
Nuts
As with oils, nuts don't last forever. Store them in the freezer to keep fresh, and take out only what you're going to use. Also, you can toast walnuts before freezing to save some time when baking.
Spices
Keep spices for 18 months, tops. When buying new, write the date on the bottom of the container with a permanent marker to keep track of when you opened them.
Frozen items
Toss anything with frosty ice crystals or freezer burn. And before restocking, create an inventory of what's left and always keep your list updated.
-- Postmedia Network Inc. 2015
