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I have a lot of dry pasta at home. It’s in a couple large glass containers with cork stoppers. I’ve had it sitting around for over 2 years. A check has revealed no bugs, so it still seems okay. Can it go stale? I’m sure it wouldn’t hurt me, but I wouldn’t want to eat it if it might have a weird texture or taste “off”. What’s the general consensus?
3923 posts · Joined 2012. #1 · May 5, 2014. Last year I got a bunch of Knorr/Lipton Sides on sale (fifty cents a package, about 1/2 off the usual "on sale" price of a dollar). Along with some Bear Creek soups I put them into my deep freezer to see how they would hold up after their expiration date. Tonight I got out a Buffalo Chicken rice dish.
Others like cinnamon take a really long time to lose potency. Six months is fine for reuse of BBQ rub though. It varies, something like a commercial BBQ rub is certain to be easily 40-50% sugar and salt which don’t go bad themselves. Mostly this. Seriously, a LOT of commercial spices (esp. BBQ blends) are mostly salt and sugar, and if that ...
Bring it home, open the package, pour into a good mylar bag, throw in a couple O2 absorbers, seal the mylar, and place in airtight 2 gallon buckets. Also have them in 5 gallon. So far, no problems. Have eaten pasta several years old...tastes fine. Doginit. Debby, Writer's Block, MikeK and 1 other person.
28 posts · Joined 2010. #1 · Dec 8, 2010. I recently began a long term food storage project that's going to run for a long time as I acquire stuff. Seeing I don't have a grain mill on hand (currently) I was thinking of just using store bought pasta, purchased in bulk and placed in vacuum sealed mylar bags (w/ desiccant, and O2 absorber).
dealfinder500. 6592 posts · Joined 2011. #13 · Jun 4, 2022. I used to really like those powdered creamers until I took notice of what was actually in them. If you would like a better alternative, you might try powdered milk and sugar. Separately, they both will last for years in mylar (make sure it's nonfat milk).
As you noted, this should work for 3 to 4 years. If you want to store them double that amount as I do, 6 to 7 years in my rotation inventory (350+ bags), then mylar and 0z absorber will ensure. If I stored 1/2 the inventory I do, then I would probably do exactly as you suggest.
608 posts · Joined 2011. #8 · Aug 14, 2012. commercially made pasta will last 3 years on the shelf, as is. I really don't see any use in packaging it for long term storage unless you prefer to just prep a bunch of containers, stick them on a shelf, and not use them until there's an emergency. I have 50 lbs of elbow macaroni that I have packed ...
The label stated only a 5 year shelf life. I bought a BUNCH of them. And after 5 years, most of them were seriously showing their age. And Tortilla soup was absolutely inedibly rancid. Even with such good packaging, the mix just didn't last. And they themselves knew it wouldn't, so they rated it at 5 years.
Drummond_Bays May 2, 2016, 12:19pm 6. Have a tub of filler about 7-8 years old. Add water, macerate with a paint scraper and shake vigorously the day before using. Should work fine. Same goes for Dry-Dex, poly-filla, etc. Had dry-dex crack at the bottom, and dry out completely over about a year. The above method worked like a charm.