How To Store Capers

TL;DR

Store unopened capers in a cool, dark place; refrigerate after opening.
Keep brined capers submerged in their liquid and salt-packed capers dry.
Properly stored capers can last up to a year after opening.
Always check for signs of spoilage before use, including off-smells and mold.
Use clean utensils and proper containers to maximize shelf life.

Introduction

Capers, those tiny flavor bombs that pack a punch in Mediterranean cuisine, are a culinary treasure. These edible flower buds bring a unique tangy, briny taste to dishes like pasta puttanesca and chicken piccata. Rich in antioxidants and low in calories, capers offer more than just flavor—they’re a nutritious addition to your meals.

But here’s the catch: improper storage can turn these little gems into a culinary disappointment. The right storage methods preserve not just their taste but also their nutritional value. Let’s dive into the world of capers and discover how to keep them at their best.

What Are Capers?

Capers are the unopened flower buds of the Capparis spinosa plant, native to the Mediterranean region. These small, round, green buds are harvested by hand before they bloom, then dried and typically brined or salt-cured.

Their flavor? Think salty, tangy, and slightly lemony, with a hint of olive-like bitterness. Chefs love capers for their ability to add depth to sauces, salads, and fish dishes. They’re the secret ingredient that can elevate a simple meal to gourmet status.

Types of Capers

Brined Capers

Brined capers are the most common variety you’ll find in supermarkets. They’re preserved in a solution of water, salt, and sometimes vinegar. This brine gives them their characteristic salty, tangy flavor.

To store brined capers, keep them submerged in their liquid. Once opened, they’ll stay fresh in the refrigerator for up to a year. Just make sure the brine covers them completely to prevent spoilage.

Salt-Packed Capers

Salt-packed capers are considered the crème de la crème by caper connoisseurs. They’re preserved in sea salt, which intensifies their flavor and gives them a firmer texture.

Store these in an airtight container in a cool, dry place. Once opened, they can last up to six months in the pantry. Before using, rinse off the excess salt and rehydrate them in water for about 20 minutes.

Other Varieties

While brined and salt-packed capers are the most common, you might come across other varieties:

Caper berries: Larger than regular capers, these are the fruit of the caper plant.
Lilliput capers: Tiny and delicate, these are the smallest variety.
Stemmed capers: These come with the stem attached, often used for garnishing.

Each variety has slightly different storage needs, but generally, keep them cool and dry if salt-packed, or in their brine if liquid-preserved.

Storage and Preservation Methods

Storing Unopened Capers

Unopened jars or containers of capers are a breeze to store. Keep them in a cool, dark place like your pantry or a kitchen cupboard. Avoid direct sunlight or heat sources, which can degrade the quality over time.

Brined capers can last up to two years unopened, while salt-packed varieties can go even longer. Always check the “best by” date, but don’t be afraid to use them a bit past this if they’ve been stored properly.

Storing Opened Capers

Once you’ve popped that jar open, it’s fridge time for brined capers. Ensure they’re always submerged in their brine to prevent spoilage. A tight-fitting lid is crucial to keep out unwanted fridge odors.

For salt-packed capers, transfer them to an airtight container if the original packaging isn’t resealable. They can stay in the pantry, but for longer shelf life, pop them in the fridge.

Salt Preservation

Want to try your hand at preserving capers? Here’s a simple salt preservation method:

Rinse fresh or brined capers thoroughly.
Pat them dry with a clean cloth or paper towel.
Layer them in a jar, alternating with sea salt.
Seal the jar tightly and store in a cool, dark place.
Shake the jar occasionally to redistribute the salt.

These salt-preserved capers can last up to a year. Remember to rinse before use to remove excess salt.

Vinegar Pickling

Pickling capers in vinegar is another great preservation method:

Combine equal parts water and white vinegar in a saucepan.
Add a tablespoon of salt for every cup of liquid.
Bring the mixture to a boil, then let it cool.
Place rinsed capers in a sterilized jar.
Pour the cooled vinegar solution over the capers.
Seal and refrigerate.

Vinegar-pickled capers can last up to six months in the fridge. The vinegar adds an extra tang that works wonderfully in certain recipes.

Factors Affecting Caper Shelf Life

Temperature and Moisture

Temperature plays a crucial role in caper longevity. Too warm, and they’ll spoil quickly. Too cold (like freezing), and their texture suffers. The sweet spot? Refrigeration for brined capers and cool, dry storage for salt-packed ones.

Moisture is the enemy of salt-packed capers. It can cause clumping and potentially lead to mold growth. Keep them dry and they’ll reward you with long-lasting flavor.

Container Type

The right container can make a world of difference. Glass jars are ideal for brined capers, as they’re non-reactive and allow you to see the contents. For salt-packed capers, an airtight container that keeps out moisture is key.

Avoid metal containers, as the brine can react with them. Plastic is okay for short-term storage, but glass is best for maintaining flavor over time.

Understanding “Best By” Dates

“Best By” dates on caper jars aren’t expiration dates. They indicate peak quality, but capers often remain good well past this date if stored properly.

For unopened jars, you can usually go a few months beyond the “Best By” date. Once opened, use your senses as a guide. If they look and smell fine, they’re likely still good to use.

Signs of Spoilage

Capers are hardy, but they’re not immortal. Here’s how to tell if they’ve gone bad:

Smell: Fresh capers have a briny, slightly floral aroma. If they smell sour or off, it’s time to say goodbye.
Appearance: Look for any signs of mold, which can appear as fuzzy spots of white, green, or black.
Texture: Capers should be firm. If they’re mushy or slimy, toss them out.
Brine clarity: For brined capers, the liquid should be clear. If it’s cloudy or has floating particles, it’s best to discard them.

Trust your instincts. If anything seems off, it’s better to be safe and throw them out.

Maximizing Caper Shelf Life

To get the most out of your capers:

Always use clean utensils when scooping them out.
Keep them submerged in brine or well-covered in salt.
Store in the fridge after opening for longest shelf life.
Avoid temperature fluctuations, which can degrade quality.

Common mistakes to avoid:

Leaving the jar open or poorly sealed
Storing near heat sources or in direct sunlight
Using dirty utensils, which can introduce bacteria

Best practices:

Transfer to smaller containers as you use them to minimize air exposure
Label with the date opened to track freshness
Regularly check for any signs of spoilage

Conclusion

Mastering the art of caper storage ensures you’ll always have these flavorful buds ready to elevate your culinary creations. From choosing the right storage method to recognizing signs of spoilage, you’re now equipped to keep your capers in prime condition.

Remember, proper storage is the key to unlocking the full potential of these tiny flavor powerhouses. With these tips in your culinary arsenal, you’re all set to add that perfect briny pop to your dishes whenever inspiration strikes.