Which spices need to be refrigerated? – LifeSavvy

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Many spice bottles have the three words “refrigerate after opening.” But how many of them do you need to store in your refrigerator? Let’s break it down, and you might be able to save some more refrigerated space in the process.

Ketchup: OK at room temperature.

Ketchup is one of the most widely used spices in North America. You will find it everywhere at dinner and restaurant tables. But is it okay for you to do the same at home?

Of course! An important reason ketchup sits outside at room temperature is the acidity of tomatoes and vinegar, as well as salt. Both of these slow down the growth of bacteria.

However, if you do not use ketchup often (e.g., your bottle lasts a month or more), it is best to refrigerate the bottle. Taste, appearance and texture will begin to deteriorate very quickly at room temperature.

Also, if you make your own ketchup or use a special type that is low in vinegar and salt, you may want to refrigerate it.

Mustard: Most varieties are fine at room temperature.

Mustard is very similar to ketchup, which lasts for up to a month without any signs of degradation. The level of acidity in mustard is so high that the bacteria do not get a chance to multiply inside it.

If you don’t use mustard regularly, however, consider sticking it in the fridge to keep it looking and tasting great.

However, this advice is largely limited to traditional mustard. If you have mustard that is too sweet, contains cream, or contains whole pieces of fruit or vegetables, it is wise to keep it in the fridge.

Mayonnaise: It’s hard, but maybe refrigerate it.

Spoon mayonnaise into bowl and on kitchen table.

Africa Studio / Shutter Stock.

Mayonnaise is one of the spices that has been around for a long time Should be refrigerated When it comes to storage after opening. Traditionally, it has been suggested that if Mayo stays above 50 degrees Fahrenheit for more than a few hours, you should throw it in the trash.

This principle of food safety stems from the fact that traditional home mayonnaise spoils very quickly. A good reason for this is that people always think that it was the potato salad in the potluck that made them sick! Most potato salad recipes are based on mayonnaise and are not safe to go out on a hot day.

However, according to Foodsafety.org, commercially prepared mayonnaise contains coffee acids and preservatives that inhibit bacterial growth while preserving it at room temperature for up to a month. As he said:

Quality, not safety, that’s why these product labels tell you to refrigerate when you open them.

If you make fresh fruit, keep it around a pot for a month, or use a knife / spoon that may contain other food particles, it’s best to refrigerate your mayonnaise to safely store this spice. Be protected from and tasted. to taste.

Honey: Leave it.

Honey, because it has antimicrobial properties, does not need to be refrigerated. Although honey crystallizes over time (which you can fix by sitting in a hot water bath for a few minutes), it should never grow or mold bacteria. The honey found in ancient burial tombs, although completely crystallized, is found to be safe to use.

Hanbi Honey Dispenser

Drizzle honey under this smart dispenser and never worry about a sticky honey bottle.

If you have a pot of honey, the best practice is to use a clean knife or spoon whenever you use the jar. Honey can live in jars for a few thousand years, but not if you fill it with bread crumbs. And if you want a really clean drip-free way to put honey on your toast, drizzle on pancakes, or a drop in your tea, this clever honey dispenser works great.

Peanut Butter: Leave it.

Peanut butter and other nut butter are naturally high in oil with no water content. Thus, microorganisms find it difficult to grow in nut butter. This will allow you to safely store your peanut butter (commercial or natural) in the closet for two to three months.

Not only is this shelf stable, but keeping it in a cold refrigerator makes it a nightmare when trying to spread it on a fresh piece of bread because the cold oil freezes together.

Again, if you use contaminated utensils to get rid of peanut butter, you promote the growth of bacteria inside your jar. So, make sure any piece of your knife is being cleaned while making these perfect PB&J sandwiches.

Jams, jellies, and preserves: refrigerate

Jams and jellies contain less water and more sugar. Jams and jellies also have an average pH of 3-3.4. These two things suggest that it would be better to keep them out of the fridge. And for about a month, assuming you don’t contaminate the jar, you can keep jams, jellies and preserves out of the fridge.

Bone Maman Prezor Sampler Set.

As long as you are trying out these delicious little sample dishes, you should keep your jams, jellies and jars in the fridge to keep them fresh and safe.

However, most experts still recommend keeping jams, jellies and preserves in the fridge from the beginning. It is not strictly necessary to prevent bacteria from growing in a jar that you will use almost immediately, but most of us do not use jelly quickly and there is no reason not to play it safe and refrigerate.

Butter: If you use it regularly, skip it.

Cold butter uses it (like many baking recipes), but it’s terrible for everyday use. It is fragmented and difficult to spread. The good news is that butter doesn’t have to be refrigerated if you use it regularly. Room temperature is OK.

Coke ceramic butter dish.

This classic looking ceramic dish is perfect for covering your butter while leaving it outside at room temperature.

If you bulk large blocks of butter, consider keeping it out at room temperature as much as you would use within a week. And you can cover it in a better butter dish.

Hot sauce: Leave it.

Hot sauce is another spice that has the ability to withstand life on the dining table or in the closet after opening the cap, thanks to the high level of vinegar that makes these flammable sauces.

Although you can keep the hot sauce on the table, it is best to keep your hot sauce in a cool dark place, such as a closet or pantry. This prevents the sauce from oxidizing and turns yellow quickly, which can also affect the overall taste.

This should not be a problem for you if you are able to finish the bottle within a month. Alternatively, you can hide the bottle in a pantry (or even refrigerator) to store it for another six months.

Salad dressing: Refrigerate.

Although it may be obvious to keep a bottle of cream-based salad dressing in the fridge, you should put it in a place that contains herbs, citrus juice, or slut. Dressings that contain any vegetable substance can be spoiled if left for too long.

Most salad dressings contain vinegar and mustard, the two things we mentioned earlier don’t need refrigeration, but just because you have some vinegar in your dressing doesn’t mean it’s bad. Will not happen

Always check the list of ingredients before leaving the bottle in the pantry, or make a mistake and leave all the bottles safely in the fridge. This helps keep your salad dressing running longer and prevents the salad dressing from breaking down into very tasty versions from the start.

If you make any homemade dressings, they should be refrigerated immediately as fresh homemade dressings do not contain any extra preservatives.

As a side note, while many types of dressings remain on the shelf until they are open, you should store them at home in the same way you would find them in a store. If the dressing was on a non-refrigerated shelf, you can keep it on the shelf in your pantry until you open it. If the garment was in a cold case at the store, however, you should take it home and put it directly in the fridge as it is not meant to store at room temperature.

Soy, Worcestershire, and Fish Sauce: Leave them alone.

The soy sauce is poured into a spoon over the sauce.

Karpenkov dens / shutter stock.

Fermented sauces like these contain so much salt that they are almost imp impure to spoil. You do not need to refrigerate them and they should maintain a stable taste profile for up to a year.

Even then, they are usually safe to eat (although they may taste stale or off). Fortunately, such sauces are so cheap that there is no reason to keep an old stale bottle around.

Most of the time when one of the products mentioned above does not necessarily need to be refrigerated it has the words “Refrigerate after opening”, this is usually to ensure the quality of a product and not necessarily. To be safe But, if you don’t use spices often and want to maintain their quality, keep them in the fridge by all means.

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