Title

Food Storage Guide Answers the Question . . .

(FN579, Reviewed Jan. 2023)

File

Publication File:

FN579 Food Storage Guide Answers the Question

Summary

This publication provides handling tips and recommendations for storing food in your cupboards, refrigerator or freezer.

Lead Author

Lead Author:

Julie Garden-Robinson, Ph.D., R.D., L.R.D., Food and Nutrition Specialist

Availability

Availability:

Web only

Publication Sections

How long can I store _________ before its quality deteriorates or it’s no longer safe to eat?

What Do Packaging Dates Mean?

Cupboard Storage Chart

Refrigerator/Freezer Storage Chart

Mixes and Packaged Foods

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.

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.

Staples
Food	Storage	Handling Hints
Baking powder – unopened – opened	6 to 18 months 3 to 6 months	Keep dry and covered.
Baking soda – unopened – opened	2 to 3 years 3 to 6 months	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 – ready-to-eat, unopened – ready-to-eat, opened	6 to 12 months 2 to 3 months	Check date on package. Refold package liner tightly after opening.
Hot cereal (dry) – unopened – opened	12 months 6 to 12 months
Chocolate (premelted)	12 months	Keep cool.
Chocolate (semisweet, unsweetened) – unopened – opened	1 to 2 years 1 year	Keep cool.
Cocoa	Indefinitely
Chocolate syrup – unopened – opened	2 years 6 months	Cover tightly; refrigerate after opening.
Cocoa mixes	1 year	Cover tightly.
Coffee (cans) – unopened – opened (pantry) – opened (refrigerated) – frozen	2 years 2 weeks 1 month 6 to 12 months	Use dry measuring spoon. Can be frozen to extend shelf life.
Coffee (instant) – unopened – opened	1 year 2 to 3 months
Coffee creamer, powdered – unopened, dry – opened, dry	2 years 2 to 3 months	Store in a dry, cool environment.
Cornmeal – unopened – opened (pantry) – opened (refrigerator)	1 to 2 years 6 to 12 months 1 year	Keep tightly covered.
Cornstarch – unopened – opened	18 to 24 months 18 months	Keep tightly covered.
Flour (White) – unopened – opened (pantry) – opened (refrigerator)	6 to 12 months 6 to 8 months 1 year	Can be frozen for indefinite storage. Keep in an airtight container.
Flour (Whole Wheat) – unopened – opened (refrigerator)	3 to 6 months 6 to 8 months	Keep in an airtight container.
Gelatin (all types) – unopened – opened	10 to 12 months 3 to 4 months	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 – unopened – opened	6 to 18 months 6 to 12 months	Cover tightly; refrigerate after opening.
Molasses – unopened – opened	1 to 2 years 6 months	Keep tightly covered. Refrigerate to extend storage life.
Marshmallow cream – unopened – opened	2 to 5 months 1 month	Cover tightly. Serve at room temperature.
Marshmallows – unopened – opened	1 year 1 month	Keep in an airtight container.
Mayonnaise – unopened – opened (refrigerator)	3 to 6 months 2 months	Check the package date; refrigerate after opening.
Milk – condensed or evaporated • unopened • opened (refrigerated) – nonfat dry • unopened • opened	12 months 4 to 5 days 3 months 3 months	Refrigerate after opening. Store in an airtight container.
Pasta – spaghetti, macaroni, etc. • unopened • opened – egg noodles • unopened • opened	2 years 1 year 6 months 2 years 1 to 2 months	Once opened, store in an airtight container.
Pectin – opened	1 month	Recap and refrigerate.
Rice – white, brown, wild • unopened • opened – flavored or herb	1 to 2 years 1 to 2 years 1 year 6 months	Keep tightly covered.
Salad dressings – bottled, unopened – bottled, opened – made from mix	10 to 12 months 1 to 3 months 2 weeks	Refrigerate after opening. Refrigerate prepared dressing.
Vegetable oils – unopened – opened (pantry) – opened (refrigerator)	6 months 3 to 5 months 4 months	Refrigeration not needed; store in a cool, dark place in a tightly closed container.
Shortenings (solid) – unopened – opened (refrigerator)	1 to 2 years 6 to 12 months	Refrigeration not needed; store in a cool, dark place in a tightly closed container.
Sugar – brown, confectioners, granulated – artificial sweeteners	18 to 24 months 2 years	Put in an airtight container. Cover tightly.
Corn syrup	Up to 3 years	Keep tightly covered; refrigerate to extend storage life. Remove any light surface mold and heat to 180 F before use.
Pancake syrup – unopened – opened (refrigerator)	1 year 6 months	Refrigerate after opening.
Tea – bags • unopened • opened – instant • unopened • opened – loose • unopened • opened	18 to 36 months 6 to 12 months 2 to 3 years 6 to 12 months 2 years 6 to 12 months	Put in an airtight container. Cover tightly. Put in an airtight container.
Vinegar – unopened – opened	2 years 12 months	Keep tightly covered. Slightly cloudy appearance doesn’t affect quality. Distilled vinegar keeps longer than cider vinegar.

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.

Breads, Pastries, Cakes
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.

Dairy Products – Real and Substitutes
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 large pieces, cheddar, Edam, Gouda, Swiss, brick • unopened • opened – sliced – soft cream cheese – Parmesan Romano-grated (opened) – process (opened) – shredded cheeses	1 week 2 weeks 6 months 3 to 4 weeks 2 weeks 2 weeks 12 months 3 to 4 weeks 1 month	2 weeks * 6 months * * * * 6 to 8 months 3 to 4 months	Keep all cheese tightly packaged in moisture-resistant wrap. If the outside of hard cheese gets slightly moldy, just cut away cheese ½ inch beneath and beside the mold; it won’t affect the flavor. If the cheese is covered with heavy mold, discard the entire block. For longer storage, freeze. Freezing will affect the texture and possibly taste. Cream cheese becomes crumbly when frozen; may be used for cooking. Keep refrigerated. Use within one week of the “best when purchased by” date. Refrigerate after opening; see the cupboard storage chart. Refrigerate slices of processed cheese and cheese food. Refrigerate loaves and jars after opened. Most squeeze packages and aerosol cans don’t need refrigeration, but check label. Keep refrigerated. Use within two days of the “best when purchased by” date on the label.
Dips – commercial – homemade	2 weeks 2 days	* *	Keep tightly covered. Keep tightly covered.
Milk – evaporated (opened) – homogenized, reconstituted dry nonfat, skimmed – sweetened, condensed (opened)	4 to 5 days 5 days 4 to 5 days	* * *	Keep covered. Keep containers tightly closed. To prevent spoilage, don’t return unused milk to original container. Keep covered.
Keep covered.Sour cream	2 weeks	*	Keep covered.
Whipped topping – in aerosol can – prepared from mix – in plastic container (eg. Cool Whip)	3 months 3 days 2 weeks	* * 14 months	Keep covered. May be refrozen four or five times if thawed in the refrigerator.
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 – whites or yolks – hard cooked	3 to 5 weeks 2 to 4 days 1 week	* 1 year *	Store covered. Keep the small end down to center the yolks. Store in a covered container; for longer storage, freeze.
Eggs – containing products – custards, custard-filled pastries, cream pies	3 to 4 days	*
Liquid pasteurized eggs or egg substitutes – unopened – opened	3 days 7 days	* 1 year

Fruits and Juices
Products	Refrigerator Pantry	Freezer* at 32 to 40 F	at 0 F	Comments
For more information about preparing fresh fruits for freezing, see the “Food Freezing Guide” at https://www.ndsu.edu/agriculture/extension/publications/food-freezing-guide. * 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 (opened)	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 (diluted)	*
Guavas	*	2 to 4 days	*
Juices – canned, bottled or reconstituted – pre-mixed, full-strength fruit juice – lemon juice	* 12 to 18 months	8 to 12 days (diluted) 2 months	8 months *	Thaw in the refrigerator. Keep juice tightly covered. Transfer canned juice to a glass or plastic container when opened. Do not store in cans. Keep refrigerated. Do not use after the “used by” date on the carton.
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 – concentrate – reconstituted	* *	Do not refrigerate 6 days	1 to 2 years 6 to 12 months

Fresh Vegetables
Products	Pantry	Refrigerator at 32 to 40 F	Freezer* at 0 F	Comments
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.
For more information about preparing fresh vegetables for freezing, see the “Food Freezing Guide” at https://www.ndsu.edu/agriculture/extension/publications/food-freezing-guide. * 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 (opened)	*
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 – shelled – unshelled	* *	3 to 5 days 3 to 5 days	8 to 12 months	Keep in the crisper or a moisture-resistant bag.
Peppers	*	4 to 14 days	6 to 8 months
Potatoes – white – sweet	1 to 2 weeks 2 to 3 weeks			For longer storage, keep below 50 F. Don’t refrigerate sweet potatoes.
Radishes	*	10 to 14 days	*	Freezes poorly.
Shredded cabbage, leaf and bibb lettuce, salad greens	*	3 to 5 days 2 days after opening	*	Keep in a moisture-resistant wrap or bag.
Squash – summer – winter	1 to 5 days 2 to 6 weeks	4 to 5 days 1 to 3 months	10 to 12 months 10 to 12 months
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

Fresh Uncooked Meat, Fish, Poultry
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. Meat packages in self-service counters have been handled by many shoppers. Opening these before storing risks contamination.
– 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

Fish and Shellfish
Products	Refrigerator at 32 to 40 F	Freezer at 0 F	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

Wild Game
Products	Refrigerator at 32 to 40 F	Freezer at 0 F
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

Cooked Meat
Products	Refrigerator at 32 to 40 F	Freezer* at 0 F	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

Cured and Smoked Meats
Products	Refrigerator at 32 to 40 F	Freezer* at 0 F	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	*

Baby Food
Products	Refrigerator at 32 to 40 F	Freezer at 0 F	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. Store evaporated milk up to 12 months. Heat liquid in hot tap water, not the microwave oven. Shake the bottle before testing the temperature on top of your hand. Discard any unused milk left in a bottle.
– 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. Don’t feed the baby from the jar.
– 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

Other Foods
Products	Pantry	Refrigerator at 32 to 40 F	Freezer* at 0 F	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, macaroni salads	*	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

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.

Canned and Dried Foods
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

Spices, Herbs, Condiments, Extracts
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.

Miscellaneous Foods
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, powdered breakfast mixes, liquid breakfast formulas	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. Unsalted and blanched nuts keep longer than salted.
• 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

Food Storage Guide Answers the Question . . .

Table of Contents

How long can I store _________ before its quality deteriorates or it’s no longer safe to eat?

What Do Packaging Dates Mean?

Cupboard Storage Chart

Refrigerator/Freezer Storage Chart

Mixes and Packaged Foods

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