While humans can’t hibernate (NASA are working on it), some store cupboard friends can see you through the winter
Stow somewhere cool & dry:
Squash: If kept airy with no bananas, should last to March.
Garlic: As above – not breaking up the bulbs helps longevity.
Potatoes: Pop into the dark for three months of spuds.
Tins (if not dented): ‘Low acid’ contents will last longer, for example, not tinned fruit.
Spices: Ground keep for up to 3 years and whole spices for 5.
Stow somewhere cool, dry – and in an airtight container:
Nuts: Varies by type, reckon on them keeping for 6–9 months.
Rice: The brown type will keep through to spring, while white can last for up to 30 years.
Beans: Tinned beans are fine; dry beans do a whole year.
Beverages: Loose tea keeps longer than bags, but coffee beans (not ground) last for up to 6 months, even when open.
Chocolate: Good news! Solid milk chocolate copes for up to a year, and dark for double that.
The big freeze:
Things last almost forever in the freezer, but suffer taste-wise. Think 3 months for curries, soups and stews, 6 for uncooked meat, 8 for baked goods. Low-water content veg (for example, not the likes of celery) is good for around a year.
The miracle workers:
Honey: The natural stuff is low water/high acidity, a sweet spot meaning it won’t go off. Can use in treating wounds.
Salt: If not ionised, lasts just about forever. Helpful for a saltwater gargle, too.
Spirits: The high alcohol keeps it from going off if unopened: it’ll keep into spring, if you dip in.
This feature is from our October Miscellany where you’ll find lots more seasonal ideas each month.
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