Want to know more about how to store your organic whole foods? Read through our food storage tips below for a variety of ingredients! Correct food storage practice will prevent spoiling make sure all of your quality pantry foods stay fresh.

BULK PRODUCTS 
Transfer to airtight container(s) as soon as possible and store in a cool, dry place. Keep out of direct sunlight. 



BAKING INGREDIENTS 
Store in an airtight container in a cool, dry place. (see below for information specific to flour).

Yeast - Is damaged by water and moisture, so we recommend that once opened, you keep your yeast in an air tight jar (make sure the jar is completely dry). You can store in the fridge if using frequently, otherwise store in the freezer and take out as needed.


BEANS, PEAS & LENTILS

Dried Beans can be stored indefinitely but are best used within one year; lentils are best used within six months. Keep dried beans and lentils in an airtight container in a dry, cool, and dark place (pantry or cupboard). Do not store in the refrigerator. Cooked Beans can be refrigerated for up to 5 days in a covered container and frozen for up to 6 months in an airtight freezer container. 

CACAO POWDER, NIBS & BUTTER

Store in a cool, dry place - and ensure an airtight seal after each use which will ensure product does not lose flavour. Avoid moisture or condensation. 

CEREALS & GRAINS

Whole grains should be stored in airtight containers in a cool, dry, dark place (pantry or cupboard). Grains will keep under these conditions for up to 6 months. Freeze larger batches of grains for longer shelf life.

The most important thing to look for when determining shelf life in grains is undamaged kernels. The outer bran layer protects the kernel's flavour and nutrients from destruction by light and air. 

DRIED FRUIT 
Dried Fruit can be kept for three to six months in an airtight container and in a cool, dry place. It can be stored in the refrigerator to prolong the shelf life of the product. 

We particularly recommend refrigeration for Organic Dried Apricots, Medjool Dates, Pitted Dates, Diced Dates, Prunes, Figs and Mixed Dried Fruit. These items are free of artificial preservatives and therefore higher temperatures can cause the moisture and the sugar in the fruit to react, starting the fermentation process. 

Some fruits, especially Dates and Figs, may appear to have a white coating on the outside as the fruit dries. This is the natural sugar of the fruit coming to the surface, it happens with age. As Dried Fruit matures some of the moisture is lost and you will find the fruit dries further. If you find some you had forgotten about and it has really dried out, why not consider re-hydrating it... 

FLOURS 
It is best to store stone ground organic and natural flours in a cool, dry, dark place within an airtight container. This will keep flour and grain fresher for longer and lessen the risk of weevil infestation when temperatures rise over 20 degrees – such as in autumn, spring and summer.

We receive flour deliveries each week to ensure that our stocks are fresh from the mill.


Best practice for Organic Flour Storage

  •  Move from original packaging (as bugs can get through bags) and into an airtight container 
  • Store at low temperatures below 12 degrees C and refrigerate if possible 
  • Purchase fresh stock and turn over as often as possible. 
  • For large quantities which will take longer to use, spilt into batch freeze in summer months 
  • To prevent infestation: 
    Storage areas should be free of flour dust
    Area should be free of old stock they may harbor weevils – flour products, other goods such as dried fruits, nuts, grains and other cereal products 

MILKS

Store in a cool, dry place. Once opened keep refrigerated and refer to instructions on carton. 

NUTS & SEEDS & TRAIL MIXES
Raw, Unshelled Nuts will keep from six months to a year in a cool, dry place. Shelled Nuts and Seeds will keep for three or four months in airtight containers at room temperature. They may also be kept in the freezer for up to a year if sufficiently wrapped. Be aware that because of their high fat content, nuts can become rancid quite quickly if exposed to heat, light or humidity during storage. If you find that your nuts or seeds have lost their freshness they can be saved by lightly toasting in the oven. Roasted Nuts and Seeds are at their prime straight after the roasting process. We roast our nuts in small and frequent batches to maintain optimal freshness. Roasted nuts can be stored for three or four months in airtight containers at room temperature. 

Almond Meal & LSA Mix - These products have been ground and will start releasing oil, transfer to a dry and sealed container and store in the fridge to maintain optimum freshness. 

Pecans - Have a much higher oil content than other nuts. By storing pecans correctly, you are able to prolong their flavour, texture and freshness. Store unopened pecans in a cool, dry place. Once opened transfer to a dry, air tight container and keep in the fridge. They readily absorb odours from other foods, so if they are not stored correctly this may result in off-flavours. We don't recommend Pecans be kept in health food 'bulk bins' due to their delicate nature and storage requirements. 

TOMATO PRODUCTS

Store cans and bottles in a cool dry place. Once opened transfer to an airtight container, refrigerate and use within 3 days or freeze for longer life. 

SWEETENERS & SUGAR

Store in a cool, dry place and out of direct sunlight. In summer months store liquid sweeteners (Maple Syrup, Agave etc.) in fridge to ensure that sugars do not start to ferment. Bulk syrups should only be transferred to clean, heat sterilized containers which are airtight.