Your pantry probably isn’t the first place you think of when it comes to food safety. It’s where the cans, bags, jars, spices, and baking supplies sit until you need them. The problem is that some of those items can stay there for months or even years without anyone checking them.
A forgotten ingredient isn’t automatically dangerous just because it is old. Many dry foods can last a long time when stored properly. But moisture, heat, damaged packaging, insects, mold, and spoilage can turn certain pantry staples into foods you shouldn’t eat.
A quick pantry cleanout can help you spot the items that have clearly passed their best. Here are 14 foods and ingredients worth checking before you use them again.
Expired or Damaged Canned Goods
Canned food is made to last, which makes it easy to forget about it. Still, cans aren’t indestructible.
Pay attention to cans that are badly dented, bulging, leaking, rusted through, or otherwise damaged. A damaged seal can allow harmful bacteria to enter. One of the bacteria associated with improperly canned foods is Clostridium botulinum, which can cause botulism.
Expiration dates also deserve a look. A date by itself doesn’t mean a food has suddenly become dangerous, but very old cans are worth evaluating. If you’re unsure about a can’s safety, it’s better to throw it away than taste it to find out.
Related: 17 Pantry Foods That Never Expire
Rancid Cooking Oils
That bottle of vegetable oil sitting in the back of the pantry may look perfectly fine. Smell it before using it.
Cooking oils can become rancid after prolonged exposure to oxygen, heat, and light. Rancid oil often develops a stale, bitter, or paint-like smell and an unpleasant taste.
Store oils in tightly closed containers away from heat and direct sunlight. If an old bottle smells wrong, don’t try to save it by using it in a strongly flavored dish. It’s time for a fresh bottle.
Moldy Flour
Flour can last quite a while when kept dry, but moisture changes the equation. Damp flour can develop mold, while poorly stored bags can attract pantry pests.
If you notice visible mold, an unusual smell, insects, or webbing in the flour, throw it away. Don’t scoop out the questionable portion and keep the rest.
For longer storage, keep flour in a clean, airtight container in a cool, dry location. Whole-grain flours tend to have a shorter shelf life than refined flour because they contain more natural oils.
Related: 12 Pantry Staples You Should Definitely Toss ASAP!
Old Spices
Old spices are usually more disappointing than dangerous. Over time, they lose their aroma, color, and flavor, leaving you with a jar that barely does anything for your food.
Moisture can also cause problems. Spices stored near a steamy stove or sink can become damp and clumpy, which creates a better environment for mold.
The American Spice Trade Association has also addressed contamination concerns involving spices, including pathogens such as Salmonella.
Check your spice cabinet every so often. If a jar smells musty, looks unusual, or has clearly been sitting there for many years, replacing it is an easy pantry win.
Rice and Other Grains With Signs of Infestation
Dry rice and grains don’t need to be washed before they’re stored. Rinsing them ahead of time can actually introduce moisture, which isn’t helpful for long-term storage.
Instead, inspect grains before cooking. Look for pantry moths, weevils, larvae, webbing, unusual clumps, or a musty smell. If you find an infestation, discard the affected food and clean the storage area.
Rice can also contain naturally occurring arsenic, which is one reason rinsing rice under running water before cooking is commonly recommended. Rinsing can remove some surface contaminants, though it doesn’t remove all arsenic from rice.
For storage, keep dry grains in sealed containers in a cool, dry pantry.
Related: 15 Absolute Best Canned Foods to Keep Stocked in Your Emergency Pantry
Old Powdered Drink Mixes
Those forgotten packets of lemonade, sports drink mix, or instant beverage powder can sit around for years.
Once moisture gets inside the package, powdered mixes can clump and may develop mold. A packet that’s torn, damp, discolored, or carrying an unusual odor should go in the trash.
Before using an old mix, check its date and packaging. If you can’t remember when you bought it and it looks questionable, there’s little reason to take a chance over a packet of drink powder.
Forgotten Baking Soda
Baking soda has plenty of uses around the house, but it doesn’t stay equally useful forever.
An old box can absorb odors from the pantry, refrigerator, or surrounding area. It also loses its ability to produce the reaction needed for baking.
Old baking soda isn’t automatically dangerous to eat, but it may leave your cakes, cookies, and breads disappointingly flat.
For baking, replace an old box regularly. If you’re using baking soda for cleaning or deodorizing, keep a separate box so your baking supply stays fresh.
Honey That Has Fermented
Honey is famous for its long shelf life, and properly stored honey can last for a very long time. Crystallization alone doesn’t mean honey has gone bad. It’s a natural change that can be reversed by gently warming the container.
Fermentation is different. If honey develops a sour smell, bubbles, foam, or an alcoholic taste, moisture may have gotten into it and fermentation may have started.
Keep honey tightly closed and stored at room temperature. If it smells or looks fermented, don’t use it.
Old Peanut Butter
Peanut butter can last for quite a while, but it isn’t immune to spoilage.
Natural peanut butter contains oils that can eventually become rancid. Even conventional peanut butter can develop an unpleasant smell or taste after sitting around for too long.
Give the jar a sniff before spreading it on toast. A sour, bitter, or stale smell is a good reason to throw it out. Also check for changes in appearance or texture that don’t match the product’s usual characteristics.
Dry Pasta With Moisture or Pests
A box of dried pasta can seem almost indestructible, which is why it’s easy to forget how long it’s been sitting there.
Dry pasta can absorb moisture if the package isn’t sealed properly. Pantry insects can also find their way into boxes and bags.
Look for insects, larvae, webbing, damp spots, mold, or an unusual smell. Store opened pasta in airtight containers if you want to keep pantry pests away.
Tea Bags Stored in Damp Conditions
Tea bags don’t last forever, particularly when they’re stored somewhere warm or humid.
Moisture can encourage mold, while extended storage can leave the tea stale and flavorless. Tea stored in a dry, sealed container will keep its quality longer.
Check old tea bags before brewing. If they smell musty, show signs of moisture, or have visible mold, toss them.
Flavored or Seasoned Salt
Plain salt is remarkably stable, but flavored salt blends are a different story.
A jar containing salt mixed with herbs, spices, dried vegetables, or other ingredients can lose quality over time. Moisture can also cause clumping and create conditions where mold can grow.
Check these blends for dampness, discoloration, strange smells, or visible mold. Keep them in tightly closed containers away from steam and humidity.
Forgotten Condiments
Ketchup, mustard, soy sauce, barbecue sauce, and similar products often end up buried behind newer bottles.
Their shelf life depends on the product, whether it’s been opened, and how it has been stored. Check the manufacturer’s date and storage instructions rather than assuming a condiment is safe simply because it contains vinegar, salt, or preservatives.
Throw away condiments with mold, unusual odors, strange textures, damaged packaging, or other obvious signs of spoilage.
Old Powdered Milk
Powdered milk is useful to have around for baking, cooking, or emergency food storage, but it still has a shelf life.
Over time, powdered milk can develop an unpleasant smell, discoloration, hard clumps, or an off taste. Exposure to moisture and heat can speed up quality loss.
Keep unopened powdered milk in a cool, dry place and follow the storage directions on the package. Once opened, seal it well and pay attention to the manufacturer’s recommendations.
Give Your Pantry a Regular Check
You don’t have to empty every shelf every week. A quick check every few months can keep forgotten food from piling up.
Look at expiration or best-by dates, inspect packaging for damage, and pay attention to anything that smells strange, looks moldy, has attracted insects, or has been exposed to moisture. Foods with obvious signs of spoilage should go straight into the trash.
A clean pantry isn’t just easier to use. It also makes it much easier to see what you already have, rotate older foods, and avoid discovering a five-year-old mystery jar when you’re looking for dinner.
