Store or display almonds in cool, dry, and odorless conditions. Avoid prolonged exposure to direct sunlight, which tends to darken shelled almonds and lower their stability. Avoid exposure to harsh odors, as almonds can absorb odors from other materials, chemicals, and spicy foods. Almonds should be stored in an airtight container, and it is best to store them in the refrigerator or freezer.
It's not recommended to store almonds at room temperature for periods of time, so your pantry isn't a good idea. However, you can take enough for a day or two out of storage while keeping the rest safe and fresh. Keep almonds in airtight plastic food containers, plastic freezer bags, or vacuum bags. This helps reduce the formation of ice crystals and protects them from “freeze burns”.
Storage of all forms of almonds in cool and dry conditions (. Refrigerate your nuts in an airtight plastic container. Be aware of keeping the lid tightly closed all the time while in the refrigerator to prevent it from over-wetting or drying out due to the low temperature. If the container is not properly closed, the nuts will become moldy (from excess moisture in the fridge) or wrinkle from dehydration at a low temperature.
When it comes to storing raw almonds for the long term, freezing is the best option. As with keeping walnuts in the refrigerator, you need to protect them well when they freeze. And again, original packaging or a freezer bag or container are the best options here. California-grown almonds labeled as raw may not actually be, as the U.S.
Department of Agriculture will no longer allow the sale of raw almonds. Instead, raw almonds undergo pasteurization, heat or chemical treatment. Almonds grown in other countries and sold in the United States could be truly raw. All almonds labeled as raw should be stored in a cool, dark, and dry area.
You can freeze raw almonds or refrigerate them. Seal them in an airtight bag or moisture can enter the bag and cause mold growth. Truly raw almonds will sprout; once they sprout, they only last a few days before going rancid. Almonds are a big part of your diet, but to get all their benefits, you need to store them properly.
You can store raw cashew nuts for up to a year or longer if you store them in a sealed bag in a cool, dark and dry environment, such as the freezer. Removing the shells yourself is difficult, so most people buy and store cashew nuts with the shell already removed. Almonds contain a lot of oils and, as you probably know, oils tend to go rancid if stored in poor conditions. Knowing how to store almonds properly can help ensure their freshness for longer than you think.
To store whole natural almonds for up to two years without significant quality loss, keep them in dark, cool and dry conditions of less than 40 degrees F and relative humidity levels below 65 percent. If you intend to use your almonds very soon, let's say within 1 to 3 months, and you want to get rid of all the shells immediately, then create and store them shelled. So, you can assume that almonds should be kept fresh for at least 12 months, and possibly much longer if you store them properly. Once the packaged almonds are opened, be sure to put them in an airtight container or resealable plastic bag with the squeezed air and store them in a cool, dry and dark place and use them within three months.
According to the California Almond Board, packaged raw almonds can be stored unopened in a cool, dark place for up to two years. I store shelled almonds in the wooden fruit crate & vegetables on my food pantry shelf in the outdoor storage shed located in the shaded corner of my garden (where my dried figs are also stored). The University of California says they can be stored for about a year, while the Almond Board of California reports it's close to two years. For example, if almonds are stored in a bowl on the counter next to bananas, they will start to taste the same as bananas.
In the above scenarios, the almonds were stored at room temperature in the closet, which only allows the almonds to maintain quality for a few months. . .
