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 and also make sure all of your quality pantry foods remain fresh.


BULK PRODUCTS & BAKING INGREDIENTS

Transfer to airtight container(s) as soon as possible and store in a cool, dark, dry place. Keep out of direct sunlight. Avoid moisture or condensation. 

FlourMove 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, split into batches and freeze in summer months.

To prevent infestation:

  • Storage areas should be free of flour dust
  • Area should be free of old stock as they may harbour weevils – this includes flour products and other goods such as dried fruits, nuts, grains and other cereal products 


Yeast is damaged by water and moisture, so we recommend that once opened, you keep your yeast in an airtight 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. 

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.

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 MixThese 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.

SAUCES & VINEGARS

Store in a cool, dry place and out of direct sunlight. In the summer months, store in the fridge to reduce the risk of spoilage and further fermentation.

SWEETENERS & SUGAR

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

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.