Storage Life of Select Food Items

The following list is the generally accepted minimum shelf life for the mentioned products. If the can, pouch or jar is dented or damaged in any way the time on this list may not be accurate.



Brand/Item Approx Shelf Life

Arm & Hammer Baking Soda indefinite
Boston Baked Beans 36 months
Campbell Soups 18 - 24 months
Campbell V-8 Juice 18 months
Capri Sun Juice pouches 18 months
Carnation Evaporated Milk 9 - 15 months
Carnation Instant Bkfst Powder 15 months
Carnation NonFat Dry Milk 12 months
Contadina Spaghetti Sauce 24 months plus
Contadina Tomato Products 24 months
Crisco indefinite unopened
Crisco Butter Flavor 18 mo. unopened
Del Monte Fruits 30 months
Del Monte Vegetable 24 months
Dinty Moore Stew or Chili 60 - 96 months
Dole Canned Juices 36 months
General Mills Wheat Flour 6 months
General Mills White Flour 15 months
Green Giant Corn or Peas 36 months
Green Giant Green Beans 24 months
Green Giant Mushrooms 48 months
Hanover Canned Vegetables 24 months plus
Hormel Corned Beef indefinite
Hormel Spam 60 - 96 months
Kellogg Cereals 12 mo. past date
Kellogg Pop Tarts 6 - 9 months
Libby SauerKraut 18 months
Libby Vegetables 24 months
Libby's Canned Salmon 24 months
Mariani Prunes 12 months
Motts Apple Juice 12 months
Motts Apple Sauce jar 12 months
Nestle Products - Candy 8 - 15 months
Ortega Salsas and Sauces 36 months
Ortega Taco Seasoning Mix 18 months
Progresso Black Beans 24 months
Progresso Soups 36 months
Quaker Instant Oatmeal 18 months
Ragu Pasta Sauces - jar 24 months
Rumford Baking Powder 18 months plus
Skippy Peanut Butter 24 months
Snackwell Granola Bars 6 - 8 months
Star Kist Tuna 60 months
Toll House Morsels/bars/coco 24 months
Welches Grape Juice Plastic 12 months
Welches Grape Jelly 12 months

Hazelnut Hummus

This different, nutty alternative to plain hummus can be served with pita chips, crudites, or crackers.

1 cup toasted hazelnuts (about 4 oz.)
1 can (14 oz.) garbanzos, rinsed and drained
4 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
1 tablespoon chopped parsley
2 tablespoons lemon juice
3 tablespoons or less Salt and pepper

To toast the hazelnuts, bake in oven at 375 degrees until golden under skins (break one to test), 10 to 15 minutes.
When cool enough to handle, rub in a kitchen towel to remove as many skins as possible

In a food processor, whirl hazelnuts until smooth. Add garbanzos, olive oil, garlic, parsley, and lemon juice, and whirl again until smooth.
Add water, 1 tablespoon at a time, to thin to desired consistency.
Add salt and pepper to taste.

MAKES: 2 cups

Tangy Rice Salad



1 1/2 tsp. salt
1 1/2 cups long-grain rice
1/4 cup fresh lime juice
1/2 cup extra-virgin olive oil
1 clove garlic, minced
1 tsp. fresh oregano, minced
1/4 tsp. freshly ground black pepper
1/8 to 1/4 tsp. red pepper flakes
1/2 cup chopped radicchio
1 1/2 cups chopped spinach leaves
1 red bell pepper, finely chopped
1 small cucumber, peeled, seeded, and finely chopped
1/2 cup chopped green onion
1/2 cup chopped kalamata olives
1 cup crumbled feta cheese


In a medium saucepan, bring 2 1/2 cups water to a boil. Add 1/2 tsp. salt and the rice. Turn heat to low, cover, and simmer 15 minutes. Remove from heat and with a fork.

Thoroughly process in a food processor, the lime juice, olive oil, garlic, oregano, pepper, pepper flakes, and remaining tsp. salt.

Add rice to dressing and toss to combine.

Add spinach, toss, and let sit until no longer steaming, about 20 minutes.

Add remaining ingredients and toss to combine. Serve at room temperature or cold.

MAKES 6 to 8 servings