Still Tasty? Now You’ll Know for Sure.

March 30, 2009 By: Megabeth Category: Article, Misc. Print This Post Print This Post

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Sometimes it’s easy to tell when it’s time to throw something out (e.g., stinky milk, green fuzzy bread, etc.) while other times you just aren’t sure (e.g., the pizza’s been sitting out overnight and seems okay).  I’ve just stumbled onto the best site for figuring how long food stays fresh and how best to store various food items – Still Tasty. You can either search for a specific food or browse categories. The site also has a Q&A section and articles about food safety.

Still Tasty has some great information such as…

  • How long should you keep bean soup in the refrigerator? 3 days. How long if you freeze it? 4-6 months. But the key is to freeze within two hours of cooking.
  • Opened olive oil can be kept in the pantry for 18-24 months. (I don’t think I’ve ever had olive oil last that long because I use it all the time.)I had no idea it would last that long.
  • Refrigeration of basil is not recommended. (Whoops!) Trim ends of basil, put into glass with about an inch of water. Cover with a plastic bag and leave at room temperature changing water when it gets cloudy. It will last 7-10 days.  If you freeze fresh basil it will last 4-6 months. (Now I know what to do with all my Aerogarden basil overgrowth!)

Still Tasty is really going to come in handy when I’m over-run with vegetables during CSA season. (You can keep raw kale in the freezer for up to 12 months. Excellent.)

1 Comments to “Still Tasty? Now You’ll Know for Sure.”


  1. Nice find! Possibly a safer way of gauging freshness than my way of “Well, if I don’t end up in the ER in a few hours, I guess it was okay.” (Not to mention that I have a chronic habit of leaving things out and about, and forgetting all about them, cos I get distracted, which can lead to a lot of unintentional wastefulness, especially if other people are intent making a fuss about my usual gauging method.)

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