By Chef Yadira

This is a question that I am asked a lot. Some people buy in bulk, in hopes of saving money. However, all dry goods do not have the same shelf life. Dried foods should be stored in cool, dry, dark areas. Because food quality is affected by heat, the storage temperature helps determine the length of storage. The higher the temperature, the shorter the storage time. Check dried foods frequently during storage to see if they are still dry. Glass containers are excellent for storage because any moisture that collects on the inside can be seen easily. Foods affected by moisture, but not spoiled, should be used immediately or redried and repackaged. Moldy foods should be discarded.