In fashion we talk about ‘wardrobe bottom’ to refer to those basic garments that always get you out of trouble, such as jeans or a white shirt. In the kitchen it is also advisable to have a ‘pantry fund’ based on non-perishable foods. That non-perishable food does not require a large investment, lasts a long time and it will surely get us out of trouble if one day we have an unexpected visit or we forget to go shopping.
What are non-perishable foods?
Non-perishable foods are those that, when stored correctly, have a long shelf life without needing to be put in the refrigerator.
This durability is explained because they have special characteristics, or a type of packaging, that makes them resist humidity, heat or exposure to air very well.
Does non-perishable food never expire?
Non-perishable products are not eternal. Nor can we refer to them as ‘products that do not expire’, since after a more or less long time, they will lose properties, although there is no microbiological risk.
claudia garciafood technologist and Quality Manager at ALDI Central de Compras (Spain), remember that all food products must have a defined minimum shelf life date, whether it is an expiration date or a best-before date. Durability will depend on the characteristics of the product and its stability, and not only on the conservation method. It is difficult to give specific information on how long a non-perishable product lasts,” he points out.
As a general rule, note the following:
- canned: up to 2 years
- Canned vegetables in glass jars: up to 1 year.
- vacuum packed: up to 1 year
- dehydrated foods: up to 1 year
- foods with other types of preservatives (cookies, jams, cereal bars…): up to 1 year
It is important to keep in mind that food can be perishable or non-perishable. The concept of ‘semi-perishable foods’ is just a marketing claim to give a sensation of greater freshness to foods that, legally, are non-perishable and, therefore, with a best before date.
List of non-perishable foods you should have at home
Although the list of pantry basics varies depending on the tastes of each home, there are certain non-perishable products to store that usually coincide on all lists. They are the following:
- Canned cooked legumes. Beans, chickpeas, lentils, peas…
- dried legumes. In this case, the durability can last several years if it is well stored without humidity, although it requires prior soaking and cooking for consumption.
- canned fish. Sardines, canned tuna, mussels… They provide proteins, omega 3 fatty acids and serve as an aperitif in case of an unannounced visit.
- Caldos. Chicken, ham, fish, vegetables… They are available in tetra cartons and in glass bottles. The first ones are perfect to have at home on winter days, to leave in second homes or for people who travel a lot and come home with nothing freshly made in the refrigerator. Better choose contents with reduced salt content.
- Rice and pasta. In 10-20 minutes you can have dinner (with a can of tuna, for example), or a salad or the arrival of a child with several friends who are staying to eat at home.
- flour. It works the same for a bechamel as it does for batters, for sponge cakes or to thicken a sauce.
- preserved vegetables. Green beans, borage, chard… Preserved vegetables conserve a large part of the nutrients of the vegetables and allow us to comply with that 50% green of the Harvard plate without hardly any stains in the kitchen. It also doesn’t hurt to have a few cans of fruit in their juice.
- Whole or crushed tomato. In reality, it could be included in preserved vegetables, but it is so useful in the kitchen that it has its own entity.
- Dehydrated. They are often forgotten, and yet they are healthy and quick to prepare. Here we find mashed potato flakes, dehydrated vegetables, dried fruits (dried apricots, raisins, figs, dates) or dehydrated soups with reduced salt content…
- Coffee, tea, infusions. Even if we don’t take them, there is never more to offer guests. If you don’t like coffee, you can always have a small bottle of instant coffee just in case.
- table sugar. Do dieticians-nutritionists recommend having sugar at home? The answer is clear: yes, if your consumption is limited, it is not a problem. The sources of sugar that do concern them are sugary drinks and dairy products, sweets and pastries, etc. if consumed too frequently. In case your guests don’t feel like drinking that coffee with sugar, it’s always good to have a sweetener, such as saccharin (whose safety has recently been re-evaluated and ratified by the EFSA) or stevia.
- cookies. For the same reason as the previous one. It is one thing that we lead a healthy lifestyle and another to entertain our guests with some carrot sticks. Sweets are part of our culture as a society and are one of the star accompaniments of that coffee with guests.
- dried fruits. We serve it as an aperitif if we have guests, as a snack during teleworking, snacks on field trips and as a complement to salads and purees.
- oil. If possible, extra virgin olive oil.
Tricks for building a pantry based on non-perishable foods
Preserved foods and others that we can group under the concept of non-perishable foods have a long durability under stable conditions. García remembers that “the most complicated time is the summer where the temperature in the kitchens can reach values of 30°do or more. At these temperatures, some food products may undergo changes. My recommendation is to encourage food rotation and not leave it forgotten in the cupboards.”
So that our ‘pantry fund’ of non-perishable foods is always in perfect condition, it is advisable to follow these tips:
- Periodically review what we have and where they are. There are products that are not used often and we can forget that we have them. It usually happens with the nuts that we buy for our mountain outings in summer and that are forgotten at the back of the cupboard when autumn arrives.
- Take advantage of periodic cleaning to review and throw away. From time to time it is advisable to clean the cabinets to remove dust and make sure there is no humidity or insects (especially pay attention to moths and weevils in flour and legumes). It is a good time to check best-before dates in case there are any products that are very old. It will also help us to verify that all the containers are in good condition, that there are no bulging cans or broken containers or holes drilled by insects.
- Check that the nuts have not gone rancid. Due to their high fat content, in summer or in cupboards close to a heat source, they tend to go rancid.
- Follow the manufacturer’s instructions.. if you say Store in a cool place and dry We must try to store it in the place that best meets these conditions.
- Attention to home preserves. If we have made them at home (jams, vegetables…) we must write down the packaging date. Just because they are homemade does not mean that they will last longer.
The ALDI Council
Regularly clean the drawers and shelves of the kitchen cabinets to prevent the appearance of insects or mold due to humidity. Even if the food is non-perishable and factory packaged, you could find unwanted ‘visitors’ in the pantry.
claudia garcia. Agricultural technical engineer and food technologist. He is responsible for Quality at ALDI Central Purchasing (Spain). Previously he has worked as a logistics process technician and as corporate manager of Fresh Product Quality at Caprabo – Eroski. She has been responsible for Quality at Comertel and a consultant at the Catalan Institute of Technology (Unitat d’Assessorament).
