Food Storage Guide Answers the Question . . .
(FN579, Reviewed Jan. 2023)This publication provides handling tips and recommendations for storing food in your cupboards, refrigerator or freezer.
How long can I store _________ before its quality deteriorates or it’s no longer safe to eat?
Like many answers, this one depends on several factors: the type of food, length of time the food sat on the store shelf before you bought it, the temperature of the food while it was in the store, its packaging, how efficiently your refrigerator or freezer runs and the temperature in your cupboards
While you can’t control all of these factors, you have some precautions you can take. For example, always read the package labels and buy the products with the most distant expiration dates.
When you’re shopping, buy perishable foods, such as meats, last. In fact, you may want to organize your shopping list so your perishables are at the bottom. At home, put purchase dates on packaging and rotate your food supplies on a regular basis. Be sure to always use the “first in, first out” rule.
This publication provides handling tips and recommendations for storing food in your cupboards, refrigerator or freezer based on guidance from the U.S. Department of Agriculture and other sources. Beyond the guidelines, though, you still have to rely on some old-fashioned common sense.
And remember the most basic of rules: When in doubt, throw it out.
What Do Packaging Dates Mean?
The goal of date labels is to inform consumers of the date to which consumers can expect the food to retain its optimal quality, including flavor, color and/or texture. The food industry is moving to standardize the term “best if used by” with support from the Food and Drug Administration (FDA, 2020).
• “Sell by” means the store should sell the product by the printed date, but the consumer still can eat the product safely after that date.
• “Best if used by” means the consumer should use the product by the date listed for best quality and flavor (not for safety reasons).
• “Use by” is the last date recommended for use at peak quality. You likely will see a marked deterioration in product quality (flavor, appearance, texture) after that date.
– Note: Do not use infant formula and baby food after the “use-by” date.
• “Closed or coded dates” are packing numbers used by the manufacturer. If a problem occurs with the food, it can be recalled.
For more information about nutrition, food safety and health, see www.ag.ndsu.edu/food.
Cupboard Storage Chart
- Store foods in cool cabinets and away from appliances that produce heat.
- Many staples and canned foods have a relatively long shelf life, but buy only what you can expect to use within the time recommended in the chart. Date food packages and use the oldest first. Foods stored for longer than recommended times or beyond the date on the package may change quality, color and flavor.
- Buy fresh-looking packages. Dusty cans or torn labels can indicate old stock. Do not purchase dented or bulging cans.
Food |
Storage |
Handling Hints |
---|---|---|
Baking powder |
|
Keep dry and covered. |
Baking soda |
|
Keep dry and covered. |
Bouillon cubes or granules |
1 year |
Keep dry and covered. |
Bread crumbs (dried) |
6 months |
Keep dry and covered. |
Bread, rolls |
3 days |
|
Bulgur |
6 to 12 months |
|
Cereals |
|
|
Hot cereal (dry) |
|
|
Chocolate (premelted) |
12 months |
Keep cool. |
Chocolate (semisweet, unsweetened) |
|
|
Cocoa |
Indefinitely |
|
Chocolate syrup |
|
|
Cocoa mixes |
1 year |
Cover tightly. |
Coffee (cans) |
|
|
Coffee (instant) |
|
|
Coffee creamer, powdered |
|
|
Cornmeal |
|
|
Cornstarch |
|
|
Flour (White) |
|
Can be frozen for indefinite storage. |
Flour (Whole Wheat) |
|
Keep in an airtight container. |
Gelatin (all types) |
|
Keep in original container. |
Grits |
12 months |
Store in an airtight container. |
Honey |
2 years |
Cover tightly; if crystallizes, warm opened jar in pan of hot water. |
Jellies, jams |
|
Cover tightly; refrigerate after opening. |
Molasses |
|
|
Marshmallow cream |
|
|
Marshmallows |
|
Keep in an airtight container. |
Mayonnaise |
|
Check the package date; refrigerate after opening. |
Milk |
|
|
Pasta |
|
|
Pectin |
|
|
Rice |
|
|
Salad dressings |
|
|
Vegetable oils |
|
|
Shortenings (solid) |
|
Refrigeration not needed; store in a cool, dark place in a tightly closed container. |
Sugar |
|
|
Corn syrup |
Up to 3 years |
Keep tightly covered; refrigerate to extend storage life. |
Pancake syrup |
|
Refrigerate after opening. |
Tea |
|
|
Vinegar |
|
|
Refrigerator/Freezer Storage Chart
- Use foil, plastic wrap, plastic bags or airtight containers designed for use with food for packaging foods for refrigerator storage. Moisture- and vapor-proof materials are best.
- Clean your refrigerator regularly to reduce food odors. Remove spoiled foods immediately so decay cannot pass to other foods.Store foods at cool temperatures. From 34 to 40 F is best. Perishable foods stored at temperatures above 40 F spoil rapidly. Check temperatures with a refrigerator thermometer or an outdoor thermometer.
- Use foods quickly. Don’t depend on maximum storage time.
- Freeze foods in containers or materials designed for freezer storage.
- Keep your freezer clean and at 0 F or lower.
Products |
Pantry |
Refrigerator at 32 to 40 F |
Freezer* at 0 F |
Comments |
---|---|---|---|---|
* Not recommended |
||||
Unbaked rolls and bread |
* |
2 to 3 weeks |
1 month |
Longer storage causes yeast to become inactivated and the gluten weakened. |
Partially baked cinnamon rolls |
* |
2 months |
* |
|
Baked quick breads |
* |
2 months |
* |
|
Baked muffins |
* |
7 to 10 days |
6 months |
|
Baked breads with no preservatives |
* |
2 to 3 weeks |
3 to 5 months |
Refrigeration storage is recommended to inhibit mold growth. |
Doughnuts |
1 to 2 days |
2 days |
* |
|
Waffles |
* |
* |
2 months |
|
Unbaked fruit pies |
* |
1 to 2 days |
2 to 4 months |
|
Baked fruit pies |
1 to 2 days |
1 week |
8 months |
|
Pumpkin or chiffon pies |
* |
3 to 4 days |
1 to 2 months |
|
Baked cookies |
* |
* |
8 to 12 months |
Cookies will keep two to three weeks in airtight container in the cupboard. Cookies do not need to be refrigerated. |
Freezer pie shells |
* |
* |
2 months |
If package is open and not used, rewrap and freeze remaining crust and use within two weeks. |
Cookie dough |
* |
* |
2 months |
|
Unbaked cakes (batter) |
* |
* |
1 month |
Use double-action baking powder if batter is frozen. |
Baked cakes |
3 to 7 days |
7 to 10 days |
6 months |
|
Angel cakes |
* |
* |
6 to 12 months |
|
Fruit cakes |
6 months |
12 months |
12 months |
|
Refrigerated biscuits, rolls, pastries, cookie dough |
Expiration date on label |
* |
Don’t store in the refrigerator door because temperature fluctuation and jarring lower quality. |
Products |
Refrigerator at 32 to 40 F |
Freezer* at 0 F |
Comments |
---|---|---|---|
* Not recommended |
|||
Butter |
1 to 2 months |
6 to 9 months |
Wrap or cover tightly. |
Margarine |
6 months |
6 to 9 months |
Wrap or cover tightly. |
Buttermilk |
1 to 2 weeks |
3 months |
Cover tightly. The flavor is not affected if buttermilk separates; remix before serving. Check the date on the carton; buttermilk will keep several days after that date. |
Cheese – cottage, ricotta – cream, Neufchatel – hard and wax-coated in • unopened |
|
|
|
Dips – commercial |
|
|
|
Milk |
|
|
|
Keep covered.Sour cream |
2 weeks |
* |
Keep covered. |
Whipped topping – in aerosol can |
|
|
|
Yogurt |
1 to 2 weeks |
1 to 2 months |
Keep covered and refrigerated. Follow the “use by” date on the package, or up to two weeks after the “sell by” date. Yogurt may separate when frozen. |
Eggs – in shell |
|
|
|
Eggs – containing products |
|
|
|
Liquid pasteurized eggs – unopened |
|
|
Products |
Refrigerator Pantry |
Freezer* at 32 to 40 F |
at 0 F |
Comments |
---|---|---|---|---|
For more information about preparing fresh fruits for freezing, * Not recommended |
||||
Apples |
3 weeks |
4 to 6 weeks |
8 months |
Discard bruised or decayed fruit. Don’t wash before storing because moisture encourages spoilage. Store in the crisper or moisture-resistant bag. |
Apricots |
* |
2 to 5 days |
* |
|
Avocados |
* |
3 to 4 days |
* |
|
Bananas |
* |
3 days |
2 to 3 months |
Refrigerate only when fully ripe. Skin will darken. |
Berries |
* |
2 to 3 days |
8 to 12 months |
|
Canned fruits |
* |
2 to 4 days |
2 to 3 months |
|
Cherries |
* |
2 to 3 days |
8 to 12 months |
|
Citrus fruit |
10 days |
10 to 21 days |
* |
|
Cranberries |
* |
2 months |
12 months |
|
Cranberry cocktail (canned) |
* |
1 to 2 weeks |
* |
|
Guavas |
* |
2 to 4 days |
* |
|
Juices – canned, bottled |
|
|
|
Thaw in the refrigerator. Keep juice tightly covered. Transfer canned juice to a glass or plastic container when opened. Do not store in cans. |
Kiwis |
* |
3 to 6 days |
* |
|
Mangos |
3 to 5 days |
1 week |
6 to 8 months |
Ripen at room temperature. |
Melons |
* |
2 to 4 days |
1 month |
Wrap uncut cantaloupe and honeydew to prevent odor spreading to other foods. |
Nectarines |
* |
3 to 5 days |
2 months |
|
Papayas |
3 to 5 days |
1 week |
6 to 8 months |
Ripen at room temperature. |
Peaches |
* |
3 to 5 days |
2 months |
|
Pears |
* |
3 to 5 days |
2 months |
|
Pineapples |
* |
5 to 7 days |
10 to 12 months |
|
Plantains |
* |
3 to 5 days |
10 to 12 months |
|
Plums |
* |
3 to 5 days |
2 months |
|
Rhubarb |
* |
3 to 7 days |
* |
|
Frozen juice |
|
|
|
Frozen vegetables (in box or bag, without sauce): Keep frozen three to six months. Once prepared, store covered in the refrigerator up to two days. | ||||
Products |
Pantry |
Refrigerator |
Freezer* |
Comments |
---|---|---|---|---|
For more information about preparing fresh vegetables for freezing, * Not recommended |
||||
Artichokes |
1 to 2 days |
1 to 2 weeks |
* |
Freezes poorly. |
Asparagus |
* |
2 to 4 days |
5 months |
|
Beans – green or wax |
* |
3 to 5 days |
8 months |
|
Beets |
1 day |
1 to 2 weeks |
6 to 8 months |
|
Broccoli |
* |
3 to 5 days |
10 to 12 months |
|
Brussels sprouts |
* |
3 to 5 days |
10 to 12 months |
|
Cabbage |
* |
1 to 2 weeks |
10 to 12 months |
Keep in the crisper or moisture-resistant wrap. |
Canned vegetables |
* |
3 to 4 days |
* |
|
Carrots |
* |
2 to 3 weeks |
10 to 12 months |
|
Cauliflower |
* |
3 to 5 days |
10 to 12 months |
|
Celery |
* |
1 to 2 weeks |
10 to 12 months |
|
Corn, in husks |
* |
1 to 2 days |
8 months |
Keep moist. |
Cucumbers |
* |
4 to 6 days |
* |
|
Eggplant |
1 day |
4 to 7 days |
6 to 8 months |
|
Frozen vegetables |
* |
Do not refrigerate |
8 months |
|
Greens |
* |
1 to 4 days |
10 to 12 months |
|
Kohlrabi |
* |
1 week |
8 to 12 months |
|
Lettuce, head |
* |
1 to 2 weeks |
* |
Store in moisture-resistant wrap, bag or lettuce keeper. Store away from other drained vegetables and fruits to prevent russet spotting. |
Lima beans |
* |
3 to 5 days |
8 months |
|
Mushrooms |
* |
3 to 7 days |
10 to 12 months |
Do not wash before storing. |
Onions |
1 month |
2 months |
Keep dry and away from the sun. |
|
Okra |
1 day |
2 to 3 days |
10 to 12 months |
|
Parsley |
* |
2 to 3 days |
3 to 4 months |
|
Peas |
|
|
|
|
Peppers |
* |
4 to 14 days |
6 to 8 months |
|
Potatoes |
|
|
||
Radishes |
* |
10 to 14 days |
* |
Freezes poorly. |
Shredded cabbage, leaf and |
* |
3 to 5 days |
* |
Keep in a moisture-resistant wrap or bag. |
Squash |
|
|
|
|
Tomatillos |
* |
1 week |
8 to 12 months |
|
Tomatoes (ripe) |
7 days |
* |
2 months |
Ripen tomatoes at room temperatures from directed sunlight |
Zuchinni |
* |
1 week |
10 to 12 months |
Products |
Refrigerator at 32 to 40 F |
Freezer at 0 F |
Comments |
---|---|---|---|
Red meats |
|||
– chops |
3 to 5 days |
4 to 12 months |
When meat, poultry or fish is bought in plastic wrapping from self-service counters, store in these packages. |
– ground meat |
1 to 2 days |
3 to 4 months |
|
– roasts |
3 to 5 days |
4 to 12 months |
|
– steaks |
3 to 5 days |
4 to 12 months |
|
– stew meat |
3 to 5 days |
4 to 12 months |
|
– bratwurst, precooked |
5 to 7 days |
2 to 3 months |
|
– bratwurst, fresh |
2 to 3 days |
2 to 3 months |
|
– variety meats (liver, heart, etc.) |
1 to 2 days |
3 to 4 months |
|
Poultry |
|||
– chicken or turkey, whole |
1 to 2 days |
1 year |
|
– chicken or turkey, pieces |
1 to 2 days |
9 months |
|
– duck or goose, whole |
1 to 2 days |
6 months |
|
– giblets |
1 to 2 days |
3 to 4 months |
|
– ground |
1 to 2 days |
3 to 4 months |
Products |
Refrigerator |
Freezer |
Comments |
---|---|---|---|
N/A – not applicable or not advised |
|||
Fish fillets/steaks |
|||
– lean |
|||
• cod, flounder |
1 to 2 days |
6 to 10 months |
These storage guidelines indicate optimal shelf life for seafood products held under proper refrigeration or freezing conditions. Temperature fluctuations in home refrigerators will affect optimal shelf life, as will opening and closing refrigerators and freezers often. |
• haddock, halibut |
1 to 2 days |
6 to 10 months |
|
• pollock, ocean perch |
1 to 2 days |
4 to 8 months |
|
• sea trout, rockfish |
1 to 2 days |
4 to 8 months |
|
• Pacific Ocean perch |
1 to 2 days |
4 to 8 months |
|
– fat |
|||
• mullet, smelt |
1 to 2 days |
2 to 3 months |
|
• salmon (cleaned) |
1 to 2 days |
2 to 3 months |
|
Shellfish |
|||
• dungeness crab |
2 to 4 days |
9 to 12 months |
Although these storage times ensure a fresh product for maximum refrigeration storage life at 32 F, the consumer should plan on using seafood within 36 hours for optimal quality and freshness of product. |
• snow crab |
2 to 4 days |
9 to 12 months |
|
• blue crabmeat (fresh) |
1 to 3 days |
2 to 4 months |
|
• blue crabmeat (pasteurized) |
3 to 4 days after opening |
4 to 10 months |
|
• cocktail claws |
2 to 4 days |
9 to 12 months |
|
• king crab |
2 to 4 days |
9 to 12 months |
|
• surimi seafoods |
N/A |
9 months |
|
• shrimp |
N/A |
12 to 18 months |
|
• oysters, shucked |
3 to 10 days |
3 to 4 months |
|
• clams, shucked |
3 to 10 days |
3 to 4 months |
|
• lobster, live |
1 day |
N/A |
|
• lobster, tailmeat |
2 to 3 days |
2 to 4 weeks |
|
Breaded Seafoods |
To determine approximate storage time for those species not listed, ask your retailer which category (lean, fat, shellfish breaded or smoked) they fall within. |
||
• shrimp |
N/A |
12 months |
|
• scallops |
N/A |
16 months |
|
• fish sticks |
N/A |
18 months |
|
• portions |
N/A |
18 months |
|
Smoked Fish |
|||
• herring |
3 to 4 days |
2 months |
|
• salmon, whitefish |
5 to 8 days |
2 months |
Products |
Refrigerator |
Freezer |
---|---|---|
Venison |
3 to 5 days |
4 to 12 months |
Rabbit, squirrel |
2 days |
9 months |
Wild duck, pheasant, goose (whole) |
1 to 2 days |
6 months |
Products |
Refrigerator |
Freezer* |
Comments |
---|---|---|---|
* Not recommended |
|||
Meat leftovers |
|||
– cooked meat and meat dishes |
3 to 4 days |
2 to 3 months |
Keep covered. |
– gravy and meat broth |
3 to 4 days |
6 months |
Keep covered. |
Cooked poultry, leftovers |
|||
– fried chicken |
3 to 4 days |
4 months |
|
– cooked poultry dishes |
3 to 4 days |
4 to 6 months |
|
– pieces, plain |
3 to 4 days |
2 to 3 month |
|
– pieces covered with broth, gravy |
3 to 4 days |
1 to 2 months |
For quick cooking, cool meat and broth separately. Stir broth to prevent the formation of a top coating of fat, which may seal in heat. Ice cubes can be added to concentrated broth to speed cooling. |
– chicken nuggets, patties |
* |
1 to 3 months |
Products |
Refrigerator |
Freezer* |
Comments |
---|---|---|---|
* Not recommended |
|||
Bacon |
7 days |
1 month |
Keep wrapped. Store in the coldest part of refrigerator or in a meat keeper. Times are for opened packages. Refer to the processor’s freshness date on the package for storage times of unopened packages. |
Bologna, liverwurst |
4 to 6 days |
* |
|
Dried beef |
10 to 12 days |
* |
|
Hotdogs and lunch meats |
|||
– hotdogs, opened package |
1 week |
1 to 2 months |
|
– hotdogs, unopened package |
2 weeks |
1 to 2 months |
|
– lunch meats, opened |
3 to 5 days |
1 to 2 months |
|
– lunch meats, unopened |
2 weeks |
1 to 2 months |
|
– sausage, raw from pork, beef, turkey |
1 to 2 days |
1 to 2 months |
|
– smoked breakfast links, patties |
7 days |
1 to 2 months |
|
– hard sausage – pepperoni, jerky sticks |
2 to 3 weeks |
1 to 2 months |
|
Ham, corned beef |
|||
– corned beef, in pouch with pickling juices |
5 to 7 days |
1 month |
Drained, wrapped. |
– ham, canned (unopened) – label says keep refrigerated |
6 to 9 months |
Don’t freeze |
Store ham in refrigerator unless label indicates refrigeration is not needed. Once canned ham is opened, use within three to five days. |
– ham, fully cooked, whole |
7 days |
1 to 2 months |
|
– ham, fully cooked, half |
7 days |
1 to 2 months |
|
– ham, fully cooked, slices |
3 to 4 days |
1 to 2 months |
|
– liver sausage |
4 to 6 days |
* |
Products |
Refrigerator |
Freezer |
Comments |
---|---|---|---|
Liquids |
|||
– expressed breast milk |
24 hours |
3 to 6 months |
For shelf storage of unopened cans of formula, observe the “use by” dates printed on the containers. |
– formula |
2 days |
not recommended |
|
– whole milk |
5 days |
3 months |
|
– reconstituted evaporated milk |
4 to 5 days |
not recommended |
|
Solids (opened or freshly made) |
|||
– strained fruits and vegetables |
2 to 3 days |
6 to 8 months |
Observe the “use by” date for shelf storage of unopened jars. Check to see that the safety button in the lid is down. If the jar does not “pop” when opened or is not sealed safely, do not use. Do not heat meats, meat sticks, eggs or jars of food in the microwave. Transfer food from jars to bowls or a heating dish. For 4 ounces of food, microwave on high for 15 seconds; stir and let stand 30 seconds. Stir and test the temperature of the foods before feeding the baby. |
– strained meats and eggs |
1 day |
1 to 2 months |
|
– meat/vegetable combinations |
1 to 2 days |
1 to 2 months |
|
– homemade baby foods |
1 to 2 days |
3 to 4 months |
Products |
Pantry |
Refrigerator |
Freezer* |
Comments |
---|---|---|---|---|
* Not recommended |
||||
Canned goods |
Transfer food to glass or plastic containers as soon as they are opened. Do not store in the can. Keep covered. Store all canned food tightly covered. Acidic foods should be tightly covered. Acidic foods should be transferred to glass or plastic containers or more than one or two days. |
|||
– puddings, custards (opened) |
* |
2 days |
* |
|
– gravy and broth |
2 to 5 years |
1 to 2 days |
* |
|
– meats |
5 years |
3 to 4 days |
* |
|
– sauce, tomato-based |
* |
3 to 5 days |
* |
|
Miscellaneous |
||||
– soups, stews |
* |
3 to 4 days |
2 to 3 months |
|
– sandwiches |
* |
2 to 3 days |
1 month |
|
– casseroles |
* |
3 to 4 days |
1 month |
|
– leftover cooked food |
* |
see other charts |
* |
|
– ground spices |
2 to 3 years |
* |
* |
|
– candies |
* |
not necessary |
3 to 6 months |
|
– TV dinners, frozen casseroles |
* |
* |
3 months |
Keep frozen until ready to serve. (Best if used in three months; may be frozen up to 12 months.) |
Deli and vacuum-packed products |
||||
– store-prepared (or homemade) egg, chicken, tuna, ham, |
* |
3 to 4 days |
* |
|
– pre-stuffed pork and lamb chops, chicken breasts stuffed with dressing |
* |
1 to 2 days |
9 months |
|
– store-cooked convenience meals |
* |
1 to 2 days |
* |
|
– commercial brand vacuum-packed dinners with USDA seal, unopened |
* |
2 weeks |
* |
|
– freezer microwave popcorn |
Mixes and Packaged Foods
Food |
Storage |
Handling Hints |
---|---|---|
Biscuit, brownie, muffin mix |
9 months |
Keep cool and dry. |
Cakes |
||
– purchased |
1 to 2 days |
Refrigerate if cakes have buttercream, whipped cream or custard frostings or fillings. Keep cool and dry. |
• pantry |
3 to 7 days |
|
• refrigerated |
7 to 10 days |
|
• frozen |
6 months |
|
– mixes |
12 to 18 months |
|
– angel food |
12 months |
|
Casserole mix |
||
– complete or add own meat |
9 to 12 months |
Keep cool and dry; after preparation, store as casserole. |
Cookies |
||
– homemade |
2 to 3 weeks |
Put in an airtight container. |
– packaged |
2 months |
Keep the box tightly closed. |
Crackers |
Keep the box tightly closed. |
|
– unopened |
8 months |
|
– opened |
1 month |
|
Entrees |
18 months |
Store in a cool, dry place in the original container. Do not store in a closed container that stops air circulation around the package. |
Frosting |
||
– unopened |
10 to 12 months |
Store leftovers in the refrigerator. |
– opened (refrigerator) |
2 to 3 weeks |
|
Hot roll mix |
18 months |
If opened, put in an airtight container. |
Pancake mixes |
9 months |
Keep in an airtight package. |
Pie crust mix |
8 months |
Keep cool and dry. |
Cream pies |
3 to 4 days |
Refrigerate whipped cream, custard and chiffon fillings. |
Fruit pies |
1 to 2 days |
|
Potatoes |
||
– instant mix |
6 to 12 months |
Keep in an airtight package. |
Powdered drink mixes |
||
– unopened |
18 to 24 months |
|
– opened |
1 to 3 months |
|
Pudding mixes |
Keep cool and dry. |
|
– unopened |
12 months |
|
– opened |
3 to 4 months |
|
Rice mixes |
6 months |
Keep cool and dry. |
Sauce and gravy mixes |
2 years |
Keep cool and dry. |
Soup mixes |
12 months |
Check the package date; keep cool and dry. |
Toaster pastries |
6 to 12 months |
Keep in an airtight package. |
Food |
Storage |
Handling Hints |
---|---|---|
Canned food |
||
– plastic cans |
6 to 12 months |
Possibly longer, depending on ingredients. |
Canned fruit juices |
12 to 18 months |
Keep cool. |
Juice/drink boxes |
Follow the “best used by” date on the label. |
|
– unopened |
9 months |
|
– opened |
7 to 12 days |
|
Canned foods |
||
– unopened |
12 to 18 months |
Keep cool. |
– opened |
||
• baby foods |
2 days |
Close jar tightly and refrigerate. For all opened canned foods, transfer foods in cans to glass or plastic storage containers. Tightly cover and refrigerate. If left in the opened can, off flavors of some foods may develop. |
• fish and seafood |
3 to 4 days |
|
• fruit |
5 to 7 days |
|
• meats |
3 to 4 days |
|
• pickles, olives |
1 to 3 months |
|
• poultry |
3 to 4 days |
|
• tomato sauce |
5 to 7 days |
|
• vegetables |
2 days |
|
Fruits (dried) |
Keep cool in airtight containers; refrigerate if possible. |
|
– unopened |
6 months |
|
– opened (pantry) |
1 months |
|
– opened (refrigerator) |
6 months |
|
Vegetables |
||
– dried |
1 year |
Keep cool in an airtight container; refrigerate if possible. |
– dehydrated flakes |
6 months |
Food |
Storage |
Handling Hints |
---|---|---|
Ketchup, chili sauce |
||
– unopened |
12 months |
|
– opened |
6 month |
Refrigerate for longer storage. |
Mustard, prepared yellow |
||
– unopened |
1 to 2 years |
|
– opened |
1 year |
May be refrigerated; stir before using. |
Spices and herbs |
||
– whole |
3 to 4 years |
Store in airtight containers in dry places away from sunlight and heat. At times listed, check aroma; if faded, replace. Whole cloves, nutmeg and cinnamon sticks maintain quality beyond the two-year period; can be stored in the freezer to extend shelf life. |
– ground |
2 to 3 years |
|
– herb/spice blends |
6 months |
|
– herbs |
6 months |
|
Vanilla |
||
– unopened |
2 years |
|
– opened |
12 months |
Keep tightly closed; volatile oils escape. |
Other extracts |
||
– opened |
12 months |
Keep tightly closed; volatile oils escape. |
Soy sauce (unopened) |
3 years |
Use within 1 month after opening. |
Tabasco, worchestershire |
1 year |
Refrigerate after opening. |
Food |
Storage |
Handlings Hints |
---|---|---|
Cheese, Parmesan (grated) |
||
– unopened |
10 months |
|
– opened |
2 months |
Refrigerate after opening; keep tightly closed. |
Coconut |
||
– shredded, canned or packaged |
||
• unopened |
12 months |
|
• opened |
8 months |
Refrigerate after opening. |
Meat substitutes |
||
– textured protein products (imitation bacon bits, etc.) |
1 year |
Keep tightly covered; for longer storage, refrigerate. |
Metered caloric products, |
6 months |
Keep in the can, closed jar or original packets. |
Nuts |
||
– in shell, unopened |
4 months |
|
– nutmeats, packaged |
Refrigerate after opening; freeze for longer storage. |
|
• vacuum can, unopened |
1 year |
|
• other packaging, unopened |
3 months |
|
• package or can, opened |
4 to 6 months, refrigerated |
|
Peanut butter |
||
– unopened |
6 to 24 months |
Refrigeration not needed; keeps longer if refrigerated. |
– opened |
2 to 3 months |
Natural peanut butter must be refrigerated after opening. |
Peas, beans (dried) |
12 months |
Store in an airtight container. |
Popcorn |
2 years |
Store in an airtight container. |
Microwave popcorn |
6 to 12 months |
|
Soft drinks |
6 months |
|
Whipped topping (dry) |
12 months |
Keep cool and dry. |
Yeast (dry) |
||
– pantry |
2 years |
|
– refrigerated (open) |
4 months |
|
– frozen |
6 months |
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