How to Store Common Baking Ingredients

Part of my Baking Basics series: the best methods to keep regularly used baking ingredients fresh in the pantry, fridge, and freezer for the greatest baking results.

The appropriate storage of your ingredients is a vital aspect of successful baking. The last thing you want to do is prepare a buttercream icing for your magnificent three-layer cake only to discover that your heavy cream is rotten. If you want to make me weep, this is how you do it.

To help you prevent a ruined ingredient catastrophe, I’ve included a collection of charts with my most often used ingredients and their specific storage procedures.

A few baking ingredient storage tips

  • In general, the key to most things is to keep components cold and dark, away from temperature swings and moisture.
  • When in doubt, keep perishable things in the fridge’s body rather than the door.
  • If there is no date on the box, it is time to replace it. If you are unsure of how long you have held something, and
  • If you can’t see the expiry date on a package because it’s faded, it’s time to replace it.

My favorite storage containers

  • OXO Good Grips Airtight Food Storage POP Containers, 10-Pack
  • Hefty Slider Freezer Bags
  • Glad Pressn Seal Plastic Food Wrap
  • 1 Liter Glass Bottles with Stoppers

Dry pantry staples

Ingredient Method of storage
Baking powder Sealed in the original packaging in a cool, dark, dry place.
Baking soda Sealed in the original packaging in a cool, dark, dry place, and away from spices or other foods with strong scents (as it absorbs odors).
Candy melts Sealed in a cool, dark, dry place.
Chocolate baking bars Sealed in a cool, dark, dry place.
Chocolate chips Sealed in a cool, dark, dry place.
Cocoa powder Airtight container in a cool, dark, dry place.
Cornstarch Sealed in the original packaging in a cool, dark, dry place.
Cream of tartar Sealed in the original packaging in a cool, dark, dry place.
Espresso powder Airtight container in a cool, dark, dry place.
Flours Airtight container in a cool, dry place.
Marshmallows Sealed container in a cool, dry place.
Marshmallow Fluff Sealed container in a cool, dry place.
Salt, no additives Covered container in a dry place, but not a metal container as the salt would leach the metal.
Salt, sea or fleur de sel Covered container in a dry place, but not a metal container as the salt would leach the metal.
Spices Airtight containers in a dark, dry place away from direct sunlight or moisture.
Sprinkles Covered container in a dry place.
Sugar, coconut Airtight container in a cool, dry place.
Sugar, granulated Airtight container in a cool, dry place.
Sugar, light or dark brown Airtight container in a cool, dry place – store with a moist brown sugar bear to keep it soft!
Sugar, powdered Airtight container in a cool, dry place.
Yeast Unopened: Sealed container in a cool, dry place.
Opened: Sealed container in the fridge or freezer.

Liquid pantry staples

Ingredient Method of storage
Broths (chicken, beef, vegetable) Sealed container in the fridge.
Coconut milk Unopened container: Cool, dark place, or in the fridge.
Opened: Sealed container in the fridge.
Extracts (almond, mint, imitation vanilla, etc.) Sealed container in a cool, dark place.
Honey Sealed container in a cool place, and do not store in a metal container as it will oxidize.
Maple syrup, real Unopened container: Cool, dark place, or in the fridge.
Opened: Sealed container in the fridge.
Milk, shelf stable Unopened container: Cool, dark place, or in the fridge.
Opened: Sealed container in the fridge.
Milk, sweetened condensed Unopened container: Cool, dark place, or in the fridge.
Opened: Airtight container in the fridge.
Molasses Sealed in a cool, dark, dry place.
Oil, coconut Sealed container. Will be liquid at a warmer temperature and be solid at a cooler temperature – neither is bad, just a matter of circumstance.
Oil, vegetable or canola Sealed bottle (preferably made of tinted glass or stainless steel to keep light out) in a dark, cool place.
Oil, extra virgin olive Sealed bottle (preferably made of tinted glass or stainless steel to keep light out) in a dark, cool place.
Oil, non-stick spray Sealed in a cool, dry place.
Vanilla, pure extract Sealed bottle in a cool, dark place.

Condiments

Product Method of storage
Dressings Unopened: Sealed bottle in a cool, dark place.
Opened: Sealed bottle in the fridge.
Hot sauce Sealed container at room temperature.
Jams Unopened: Sealed container in a cool, dark place.
Opened: Sealed container in the fridge.
Jellies Unopened: Sealed container in a cool, dark place.
Opened: Sealed container in the fridge.
Mayonnaise Unopened: Sealed container in a cool, dark place.
Opened: Sealed container in the fridge.
Mustard, yellow or ground Unopened: Sealed container in a cool, dark place.
Opened: Sealed container in the fridge.
Peanut butter Sealed container in a cool, dark place or in the fridge.
Sesame oil Sealed container in a cool, dark place.
Soy sauce Sealed container in the fridge.
Vinegar, any kind Sealed container in a cool, dark place.
Worcestershire sauce Sealed container in the fridge.

Dried goods

Product Method of storage
Breadcrumbs Sealed container in a cool, dry place.
Chia seeds Sealed container in a cool, dark, dry place.
Fruit (cranberries, figs, raisins, etc.) Sealed in a dry place. Moisture can cause them to clump together and/or become limp or soft.
Nuts Airtight container in a cool, dark place.
Oats Sealed container in a cool, dry place.
Pasta, dried and boxed Covered container in a dry place.
Rice, brown Covered container in a dry place.
Rice, jasmine Covered container in a dry place.
Rice, white Covered container in a dry place.
Rice, wild Covered container in a dry place.

Refrigerated

When in doubt, put products in the body of the fridge rather than the door, as I recommended at the start of the page.

So, what’s safe for the fridge door? Condiments, soda, sports drinks, and other meals and beverages that can withstand temperature changes.

Product Method of storage
Bacon Unopened: Vacuum-sealed bag in the fridge.
Opened: Sealed bag in the fridge.
Butter Wrapped tightly in the fridge.
Buttermilk Sealed container in the back of the fridge.
Cheese, hard Wrapped tightly in the fridge.
Cheese, soft Wrapped tightly in the fridge.
Cream cheese Wrapped tightly in the fridge.
Eggs In carton in the fridge.
Heavy cream Sealed container in the fridge.
Mascarpone cheese Sealed container in the fridge.
Milk, dairy Sealed container in the back of the fridge.
Milk, non-dairy (refrigerated) Sealed container in the fridge.
Milk, non-dairy (not refrigerated) Sealed container in a cool dark place.
Sour cream Sealed container in the fridge.

Frozen

Product Method of storage
Bacon Unopened: Vacuum-sealed bag in the freezer.
Opened: Sealed bag in the freezer.
Cool Whip Sealed container in the freezer, and can be thawed in the fridge for use.
Fruits Sealed container/bag in the freezer.
Ice cream Airtight container in the back of the freezer. Ideally, also wrapped in plastic wrap for extra protection from freezer burn.
Phyllo dough Tightly wrapped in the freezer, and can be thawed in the fridge, then brought to room temperature for use.
Pie crust Tightly wrapped and in a plastic bag in the fridge. Thaw in the fridge, then brought to room temperature for use.
Frozen vegetables Sealed container/bag in the freezer.

Product Recommendations

OXO Storage Containers

Buy Now

Glass Bottles with Stoppers

Buy Now

Linen Bowl Covers

Buy Now

Reusable Storage Bags

Buy Now

Rubbermaid Storage Containers

Buy Now

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I hope this was helpful! Is there anything more I should have spoken regarding this topic? Please let me know in the comments section below.

More Baking Basics

How to Properly Measure Ingredients

Why Room Temperature Butter is Important

5 Steps You Should Never Skip When Baking

Shelf Life of Common Baking Ingredients

FAQs

How do you store baking ingredients long term?

They should ideally be stored in sealed containers with oxygen absorbers. Baking ingredients have a longer shelf life when kept in a cool, dry atmosphere and sealed with oxygen absorbers.

How do you store baking ingredients in a pantry?

In general, the key to most things is to keep components cold and dark, away from temperature swings and moisture. When in doubt, keep perishable things in the fridge’s body rather than the door.

What is the best way to store dry ingredients?

Dried foods should be kept in cold, dry, and dark places. Dried food storage durations vary from four months to a year. Because heat affects food quality, the storage temperature influences the duration of storage; the greater the temperature, the shorter the storage period.

How do you organize baking ingredients?

10 Ingenious Ways to Organize Your Miscellaneous Baking Supplies
Consider using a tackle box.
Sort through your cookie sheets.
Put containers in a drawer.
Make use of a spice rack.
Keep cookie cutters in a cookie jar.
Make use of a pegboard.
Fill a kitchen cart.
Fill Mason jars with cupcake liners.

How do you store flour and sugar long term?

A mylar bag is ideal for long-term food storage, including wheat and sugar storage.

How should flour and sugar be stored?

The trick is to keep them cold, dark, and well sealed.

How long can you store flour and sugar?

Any white flour, such as all-purpose or self-rising flour, should be thrown after three months if kept at room temperature; if stored at a colder home temperature, it may last six months. The flour has one year in the fridge and two years in the freezer.

How should I store flour?

Storing flour in an airtight plastic container or a glass mason jar can keep it fresh for up to 10 months and will keep pests like flour bugs at away. If you have the right equipment, you can vacuum seal your flour and keep it for up to two years.

Should I refrigerate flour?

Use the following food preservation techniques for long-term storage: Refrigerator: To avoid moisture buildup, store flour in an airtight container, such as a glass jar, plastic container, or airtight plastic bag. White flour may be stored in the refrigerator for up to a year, while whole grain flour can be stored for up to six months.

How do you store dry ingredients long-term?

All dry components or supplies should be kept off the floor, away from any source of moisture, in clean, dry, dark conditions. Foods will last longer if significant temperature fluctuations and light exposure are avoided.

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