Store ice cream tightly covered in the freezer at 0ºF. To avoid crystallization and volume loss, scoop ice cream, keeping the surface as level as possible. Cover the surface of ice cream with plastic wrap before reclosing and return to the freezer immediately. For ease in serving, soften ice cream by transferring it to the refrigerator 10 to 20 minutes before serving
Because of its high fat content, butter contains many calories and should be used sparingly in the diet. Storing butter properly lengthens its shelf-life so it can be used over a longer period of time. Butter in one-pound blocks can be cut into smaller portions, repackaged and frozen for future use.
To prevent a type of spoilage called rancidity, protect butter from heat, light and air. Rancid butter has an unpleasant taste and smell. To prevent rancidity, never store butter at room temperature. For ease in spreading, remove butter from the refrigerator 10 to 15 minutes before using it.
Butter absorbs odors from other foods rapidly. To prevent flavor changes, keep butter wrapped in moisture, vapor-proof material or in tightly covered containers.
For refrigerator storage, leave butter in its original wrapper. It can be stored one to two weeks at refrigerator temperature (below 40 degrees Fahrenheit). Higher temperatures cause off-flavors and unpleasant odors to develop. Opened portions of butter should be refrigerated in a covered dish. Butter should not be stored in a butter keeper longer than two days. For holding longer than two weeks, butter should be frozen.
To store butter in the freezer, use moisture, vapor-proof freezer packaging material to keep butter from absorbing odors from other foods and to prevent freezer burn. Butter in its original carton can be over-wrapped. One-pound blocks can be cut into smaller portions that can be used in a short time. Wrap tightly in moisture, vapor-proof wrap, label and freeze. If properly wrapped and held at 0 degrees Fahrenheit or lower, butter will keep well in the freezer for 6 to 9 months. Thaw butter in the refrigerator
If that’s not possible, store the entire container in a second canister with a tight-fitting lid. You can also empty the sugar into a rustproof container (or a heavy, moisture-proof plastic bag) and keep it tightly closed. Even though the shelf life of brown sugar is indefinite, it’s best to use it within six months of purchase for maximum flavor. Don’t store brown sugar in the refrigerator. However, if you are in a very dry area or are going to keep it for a long time, you may want to freeze it. To use frozen sugar, thaw it for two or three hours. If ice crystals form after long freezer storage, gently stir the sugar as soon as it thaws to prevent pockets of moisture from causing damage.
Moisture makes granulated sugar hard and lumpy. Once this happens, there is no way to adequately restore it. Always store granulated sugar in a covered container in a cool, dry area.
Store powdered sugar in a cool, dry location (not the refrigerator). When it gets moist, it develops lumps. And because of its physical properties, it tends to absorb strong odors – it can even absorb odors through the package.