How long do Capers keep

[makedah]

I'm so weird about mixing the flavors of my food that I rarely 're-dip' utensils. I'd be afraid that crumbs would get in my peanut butter or butter would get in my apricot preserves -- GROSS! One case in which my weirdness pays off! http://www.cookinglight.com/bbs/biggrin.gif

[Wienie]

Hoping to try the Smoked Salmon and Mascarpone Pizza this weekend, but looking at my jar of capers, I'm not sure if they're still OK to use. I know I've had them around for at least a year. They look alright, but I don't recall what they should look like.
Anyone have a clue?
Thanks
Jeanne

[Gail]

According to The Food Lover's Tiptionary:

"Store brine-packed capers, tightly, sealed in the refrigerator for up to 9 months (the bud must be covered with brine.)"

I seem to remember reading somewhere that they're supposed to be handled with a spoon or they can become rancid. As for appearance, Some capers I've bought are smooth and greyish; others smooth and kind of olive green.

[Wienie]

Gail, thank you for the info. I guess I better buy a fresh bottle and not take a chance. I very rarely use capers, so I always end up wasting it. Darn, I was hoping for a longer shelf life.
Thanks again.
Jeanne

[laughsandlaughs]

Make some chicken piccata with the leftovers....yum!!!

[funnybone]

I would throw them out as well. Gail mentioned that they should be handled with a spoon or they will turn rancid. This is a reminder to all foods, especially the ones we don't eat quickly. Using your fingers or a "used" utensil can "cross contaminate" the food, causing it to spoil faster. How many times do you dip your knife back in the mayo jar after spreading it on the food? More than you probably realize. I buy the squeezable bottle now, since DH is the only one who uses it.