Storing tinned sweets so they last

Tinned sweets keep well, which is the entire point of the tin — but the rules change completely once it is open.

Unopened

Store the tin somewhere cool and dry and away from direct sun. It does not need refrigeration until it is opened. Use the date printed on the pack rather than a guess.

Once opened

Move the contents, syrup and all, into a clean airtight container and refrigerate. Finish within three to four days. The syrup is what keeps the sweet from drying out, so never drain it off to save space.

Do not freeze

Freezing chhena-based sweets ruins the texture. Water in the sweet forms ice crystals, and when it thaws the piece is grainy and collapses instead of springing back.

Use a dry spoon

The fastest way to spoil a tin is a wet or used spoon. Any moisture or crumb introduced into the syrup shortens its life dramatically.