If you are like me, you try to get the most out of your grocery budget. Sometimes I buy too much and find myself having to either find a fast recipe to use up food before it goes bad or I will have to toss it. I hate seeing our hard earned money in the trash. Here are a suggestions on food storage. Knowing how long we can store the items we love will help us save money. When we know better we do better.
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Breads |
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Room Temperature |
Refrigerator |
Freezer |
Comments |
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| Breads, fresh | Store at room temperature. Use the date as a guide or use within 3 to 5 days. | Storing in the refrigerator promotes staling. | 3 months | Over wrap well to prevent drying out; thaw at room temperature | ||||
| Bread and rolls, unbaked dough | 2 to 3 days | 2 months | Sometimes dough doesn’t rise as well if frozen | |||||
| Bread Crumbs and Croutons | 6 months | |||||||
| Muffins, rolls, quick breads | 3 days | 1 to 2 months | Wrap individually, pack in rigid containers to prevent crushing | |||||
| Pancakes and waffles | 2 days | 1 month | Freeze with waxed paper between each two. Heat without thawing in a toaster or under broiler | |||||
| Pastries, Danish, Doughnuts | Store at room temperature. Best used within 1 to 3 days | 3 months | ||||||
| Tortillas, corn or flour | 1 week | 3 months | Wrap well | |||||
| Tube cans of rolls, biscuits, pizza dough, etc. | Use-by-date | Don’t freeze | ||||||
| Ready-to-bake pie crust | Use-by-date | 2 months | ||||||
| Cookie dough | Use-by-date unopened or opened | 2 months | ||||||
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Baked Goods |
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| Cakes | ||||||||
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Room Temperature |
Refrigerator |
Freezer |
Comments |
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| Angel food & sponge cakes | 3 days | 4 to 6 months | Wrap well | |||||
| Cheesecake | 3 to 7 days | 4 to 6 months | Wrap well | |||||
| Fruit cakes | 1 year | Wrap well | ||||||
| Layer cakes | Store at room temperature. Best used within 3 to 7 days | 2 to 4 months | Wrap well. Butter frosting freezes well, fluffy egg white frostings don’t | |||||
| Cookies | ||||||||
| Cookies, homemade and baked | 2 to 3 weeks | 4 to 6 months | Pack in airtight container | |||||
| Cookies, store bought and packaged | 2 months | 8 to 12 months | ||||||
| Cookies, unbaked dough | 2 to 3 days | 6 months | Form refrigerator dough cookies in rolls; wrap tightly, thaw in refrigerator before slicing or dropping on cookie sheets | |||||
| Pies | ||||||||
| Chiffon pie, Pumpkin pie | 2 to 3 days | 1 month | ||||||
| Cream and Custard Pies | 2 to 3 days | 6 months | ||||||
| Fruit pies, baked | 2 to 3 days | 6 to 8 months | Wrap well; thaw at room temperature; heat in 350 degree F. oven about 15 minutes | |||||
| Fruit pies, unbaked | 8 months | Cut holes in upper crust to vent; bake unthawed | ||||||
| Pies, starch-thickened custard | 1 to 2 days | Do not freeze | Fillings become watery and lumpy and pastry becomes soggy | |||||
| Pies, nut, baked | 4 to 5 days | 6 months | Wrap well | |||||
| Pie shells, unbaked | 1 day | 2 months | Fit in pie pans; prick crusts. Stack pie pans with 2 layers freezer paper between. Place in freezer bags. Either bake frozen or thaw in refrigerator | |||||
| Quiche | 2 to 3 days | 6 months | ||||||
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Dairy |
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Room Temperature |
Refrigerator |
Freezer |
Comments |
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| Butter Margarine, Spread substitutes |
1 to 3 months, unopened 2 to 3 weeks, opened4 to 5 months, unopened 1 month, opened |
9 months 1 year |
Leave in original wrapping; overwrap well | |||||
| Cheese, Hard (such as Cheddar, Swiss)Cheese, parmesan, gratedCheese Soft (such as Brie, camembert) | 6 months, unopened3 to 4 weeks, opened1 week | 6 months1 to 2 months6 months | It is recommended that you don’t freeze cheese! Freezing destroys the character of the cheeseIf you do freeze, the cheese is best used in cooking; will crumble when sliced; thaw in refrigerator to minimize crumbling. Repackage in freezer bags | |||||
| Cottage Cheese, Ricotta Cheese | 1 week, opened 45 to 60 day, unopened |
Doesn’t freeze well | Separates, becomes grainy | |||||
| Cream Cheese | Never expose cream cheese to room temperature for more than 2 hours or 1 hour at 90° F or higher. | 2 weeks | Doesn’t freeze well | Can be mixed with other ingredients and frozen; by itself becomes crumbly. | ||||
| Cream-Whipped, ultra-pasteurizedCream-Whipped, SweetenedCream-Aerosol can, real whipped creamCream-Aerosol can, non dairy toppingCream, Half and Half | 1 month1 day3 to 4 weeks3 months3 to 4 days | Doesn’t freeze1 to 2 monthsDoesn’t freezeDoesn’t freeze4 months | Freeze small mounds of lightly sweetened whipped cream on cookie sheet; then repackage so the mounds won’t be crushed; thaw in refrigerator or serve frozen. Texture changes |
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| Eggnog, commercial | 3 to 5 days | 6 months | ||||||
| Ice Creams, Sorbets | Can’t Refrigerate | 1 to 2 months | Overwrap to prevent ice crystals, freezer burn | |||||
| Milk: Whole, Reduced & Low Fat, & Fat FreeMilk Substitutes: Soy, Rice, and Almond Buttermilk, fresh Buttermilk, powderedCondensed Milk, canned Dry/Powdered Milk Evaporated Milk, canned |
3 to 5 years12 to 23 months, unopened12 to 23 months, unopened12 to 23 months, unopened | 7 days 85 days, unopened 7 to 10 days, opened2 weeks 8 to 20 days, opened 8 to 20 days, opened 8 to 20 days, opened |
1 month 3 months |
Allow room for expansion in freezer container; thaw in refrigerator. Freezing affects flavor and appearance; use in cooking and baking. | ||||
| Pudding | Package date | 2 days after opening | Doesn’t freeze | Can separate | ||||
| Sour cream | 7 to 21 days | Doesn’t freeze | Separates when thawed | |||||
| Yogurt | 7 to 14 days | 1 to 2 months | Texture changes | |||||
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Eggs |
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Room Temperature |
Refrigerator |
Freezer |
Comments |
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| Fresh, in shell | 3 to 5 weeks | Don’t freeze | Shells break; eggs lose quality | |||||
| Raw whites | 2 to 4 days | 1 year | Gently stir whites together; freeze in ice cube trays; remove blocks to plastic freezer bag when solid. Each contains about 2 tablespoons. 1 cube – 1 egg white. | |||||
| Raw yolks | 1 week | Don’t freeze well | Yolks can clump | |||||
| Hard cooked eggs | 1 week | Don’t freeze well | Whites become rubbery; water separates | |||||
| Liquid pasteurized eggs, egg substitutes, | 3 days, opened 10 days, unopened |
Doesn’t freeze well 1 year |
If opened, read label instructions regarding freezing. Freeze if unopened. | |||||
| Mayonnaise, commercial, refrigerate after opening | 2 to 3 months, unopened | 1 year, unopened 2 months, opened |
Doesn’t freeze | |||||
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Fruits |
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| Fruit, Fresh | ||||||||
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Room Temperature |
Refrigerator |
Freezer |
Comments |
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| Commercially Frozen Fruits | 1 year | |||||||
| Canned Fruits | 12 to 24 months, unopened opened – 2 to 3 days |
Do not store in opened can. Store in airtight container. | ||||||
| Dried fruits | 6 months | 3 to 5 days, cooked | Keep cool, in airtight container; if possible, refrigerate | |||||
| Apples | 3 to 5 months | |||||||
| Apricots, grapes, nectarines, peaches, pears, plums | 3 to 5 days | 6 months | See preserving instructions for individual fruits | |||||
| Avocados | 2 to 3 days after ripened | 5 to 10 days | ||||||
| Bananas | Store at room temperature | Freeze whole in skin or peel and mash; great in breads and cakes | ||||||
| Berries, cherries | 2 to 3 days | Freeze individually on cookie sheets; repackage in heavy plastic bags | ||||||
| Cranberries | 3 to 4 weeks | 8 to 12 months | ||||||
| Grapefruit | 7 days | 2 weeks | 4 to 6 months | Wrap cut surfaces to prevent loss of Vitamin C. | ||||
| Grapes | 1 to 2 weeks | |||||||
| Guavas, papayas | 1 to 2 days | |||||||
| Kiwi Fruit | 3 to 5 days after ripening | 4 to 6 months if unripe. | ||||||
| Lemons | 1 week | 2 to 5 weeks | ||||||
| Limes | 1 week | 2 to 5 weeks | ||||||
| Melons | 1 week | 8 to 12 months | Wrap cut surfaces to prevent Vitamin C loss, control odors. | |||||
| Oranges | 3 to 4 days | 5 to 6 weeks | ||||||
| Peaches | Ripen at room temperature | 2 to 3 days | ||||||
| Pineapple | 1 to 2 days | 3 to 5 days | ||||||
| Tangerines | 2 to 3 days | 1 week | ||||||
| Watermelon | Uncut watermelon can be stored at room temperature for a few days | 6 to 8 days | ||||||
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Fruit Beverages |
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| Juices in cartons, fruit drinks, punch | 3 weeks unopened 7 to 10 days opened |
8 to 12 months | ||||||
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Meats |
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| Deli & Vacuum-Packed Products | ||||||||
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Room Temperature |
Refrigerator |
Freezer |
Comments |
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| Store-prepared (or homemade) egg, chicken, ham, tuna, macaroni salads | 3 to 5 days | Doesn’t freeze well | ||||||
| Hot dogs & Luncheon Meats | ||||||||
| Hot dogs, opened package unopened package |
1 week 2 weeks |
1 to 2 months 1 to 2 months |
Changes texture, flavor Changes texture, flavor |
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| Luncheon meats opened package unopened package |
3 to 5 days 2 weeks |
1 to 2 months 1 to 2 months |
These lose flavor quickly; wrap tightly These lose flavor quickly; wrap tightly |
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| Bacon & Sausage | ||||||||
| Bacon and pancetta | 7 days | 1 month | Leave unopened in original wrapping; over wrap well | |||||
| Sausage, fresh; raw from chicken, turkey, pork, beef | 1 to 2 days | 1 to 2 months | Over wrap packages well | |||||
| Smoked breakfast links, patties | 7 days | 1 to 2 months | Over wrap packages well | |||||
| Hard sausage–pepperoni, jerky sticks | 2 to 3 weeks | 1 to 2 months | Keep in original packaging; over wrap well | |||||
| Summer sausage–labeled “Keep Refrigerated” opened unopened |
3 weeks 3 months |
1 to 2 months 1 to 2 months |
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| Ham, Corned Beef | ||||||||
| Corned beef, in pouch with pickling juices | 5 to 7 days | Drained, 1 month | ||||||
| Ham, canned–labeled “Keep Refrigerated” opened unopened |
3 to 5 days 6 to 9 months |
1 to 2 months Doesn’t freeze |
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| Ham, fully cooked vacuum sealed at plant, undated, unopened | 2 weeks | 1 to 2 months | ||||||
| Ham, fully cooked vacuum sealed at plant, dated, unopened | “use by” date on package | 1 to 2 months | ||||||
| Ham, fully cooked, whole | 7 days | 1 to 2 months | ||||||
| Ham, fully cooked, half | 3 to 5 days | 1 to 2 months | ||||||
| Ham, fully cooked, slices | 3 to 4 days | 1 to 2 months | ||||||
| Hamburger, Ground | ||||||||
| Hamburger, ground beef | 1 to 2 days | 3 to 4 months | Remove from supermarket wrapping; wrap well in freezer plastic wrap; over wrap with heavy-duty aluminum foil | |||||
| Ground turkey, veal, pork, lamb & mixtures of them | 1 to 2 days | 3 to 4 months | Remove from supermarket wrapping; wrap well in freezer plastic wrap; over wrap with heavy-duty aluminum foil | |||||
| Fresh Beef, Veal, Lamb, Pork | ||||||||
| Steaks | 3 to 5 days | 6 to 12 months | Wrap pieces individually, then over wrap tightly | |||||
| Chops | 3 to 5 days | 4 to 6 months | Wrap pieces individually, then over wrap tightly | |||||
| Roasts | 3 to 5 days | 4 to 12 months | Wrap pieces individually, then over wrap tightly | |||||
| Variety meats–tongue, liver, heart, kidneys, chitterlings | 1 to 2 days | 3 to 4 months | ||||||
| Pre-stuffed, uncooked pork chops, lamb chops, or chicken breast stuffed with dressing | 1 day | Don’t freeze well | ||||||
| Soup & Stews | ||||||||
| Chili | 4 to 6 months | All-meat chili freeze better than those containing beans, which can break down & become mushy | ||||||
| Soups, broth-based | 3 to 4 days | 4 months | Freeze in usable amounts or individual servings | |||||
| Soups, cream-based, such as chowders, bisques | 2 days | Do not freeze | Can curdle and separate | |||||
| Stock | 3 to 4 days | 4 to 6 months | Freeze in usable amounts | |||||
| Stews | 3 to 4 days | 4 to 6 months | Freeze in usable amounts | |||||
| Meat Leftovers | ||||||||
| Cooked meat and meat casseroles | 3 to 4 days | 2 to 3 months | ||||||
| Gravy and meat broth | 1 to 2 days | 2 to 3 months | ||||||
| Fresh Poultry | ||||||||
| Chicken, turkey, or duck, whole | 1 to 2 days | 1 year | Keep in original packaging | |||||
| Chicken or turkey, pieces | 1 to 2 days | 9 months | Over wrap well | |||||
| Giblets | 1 to 2 days | 3 to 4 months | ||||||
| Cooked Poultry | ||||||||
| Fried chicken | 3 to 4 days | 4 months | ||||||
| Cooked poultry casseroles | 3 to 4 days | 4 to 6 months | ||||||
| Pieces, plain | 3 to 4 days | 4 months | Best frozen in stock, used in soups, casseroles | |||||
| Pieces covered with broth, gravy | 1 to 2 days | 6 months | ||||||
| Chicken nuggets, patties | 1 to 2 days | 1 to 3 months | ||||||
| Pizza | ||||||||
| Pizza | 3 to 4 days | 1 to 2 months | ||||||
| Stuffing | ||||||||
| Stuffing, cooked | 3 to 4 days | 1 month | ||||||
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Seafood and Fish |
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| Fish | ||||||||
| Lean fish (cod, flounder, haddock, sole, etc.) | 1 to 2 days | 6 months | remove from light supermarket wrap; wrap well or use ice method below. | |||||
| Fatty fish (salmon, bluefish, mackerel, salmon, etc.) | 1 to 2 days | 2 to 3 months | Place on cookie sheet, loosely covered with foil. Freeze. Dip in water several times; freeze to form thin ice glaze; wrap well; over wrap well | |||||
| Cooked fish | 3 to 4 days | 4 to 6 months | Texture becomes mushy | |||||
| Smoked fish | 14 days or date on vacuum package | 2 months in vacuum package | Vacuum package | |||||
| Shellfish | ||||||||
| Clams, oysters, scallops; live | 7 to 10 days | Remove from shells; freeze in their own liquid in airtight plastic freezer bags or containers; raw scallops easily become rubbery | ||||||
| Cooked shellfish | 3 to 4 days | 3 months | ||||||
| Crab, cooked | 1 to 2 days | 2 months | If in shell, leave in shell; dip in water and freeze to form thin ice glaze to prevent drying out and becoming stringy; then repackage | |||||
| Fish Sticks | 18 months | |||||||
| Lobster tails, raw | 3 months | Over wrap original wrapping well | ||||||
| Lobster & Crab, live | same day purchased | |||||||
| Shrimp, crayfish, squid, shucked clams, & mussels; raw | 1 to 2 days | 3 to 6 months | Dip in water, freeze, to form ice glaze; place in freezer plastic bags | |||||
| Shrimp, cooked | Don’t freeze | Texture becomes mushy | ||||||
| Shrimp, breaded, commercial | 1 year | |||||||
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Staples or Pantry Items |
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| Staples or Pantry Items |
Room Temperature |
Refrigerator |
Freezer |
Comments |
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| Baby Food, canned | 12 months, unopened 2 days, opened |
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| Baking Powder | 18 months, unopened 6 months, opened |
Keep dry and covered. | ||||||
| Baking Soda | 2 years, unopened 6 months, opened |
Keep dry and covered. | ||||||
| Barbecue Sauce | 1 year, unopened | 6 months, opened | ||||||
| Biscuit Mix | 12 to 18 months | |||||||
| Bouillon Cubes or Granules | 2 years | Keep dry and covered. | ||||||
| Brownie Mix | 9 to 12 months | |||||||
| Cake Mix | 9 to 12 months | |||||||
| Candies | 2 to 4 months | 6 months | Chocolate-coated varieties may develop white bloom on outside from temperature; thaw in refrigerator | |||||
| Catsup/Ketchup, Chili Sauce, Cocktail Sauce | 12 months, unopened 1 month, opened |
Refrigerate for longer storage | ||||||
| Cereals, ready-to-eat | 6 to 12 months (opened & unopened) |
Refold package liner tightly after opening | ||||||
| Chili Powder | 6 months | |||||||
| Chocolate | semi-sweet, 18 months unsweetened, 18 months |
Keep in a cool place | ||||||
| Chocolate Syrup | 2 years, unopened | opened – 6 months | Cover tightly and refrigerate after opening | |||||
| Cocoa Mixes Cocoa, Baking |
8 months, unopened 3 to 6 months, opened24 months |
Cover tightly | ||||||
| Coconut, shredded (canned or packaged) |
unopened – 1 year | opened – 6 months | Refrigerate after opening | |||||
| Coffee, cansCoffee, instantCoffee, whole bans | unopened – 2 yearsunopened – 1 to 2 years opened – 2 months1 to 2 weeks |
Storing coffee at room temperature is the most convenient method of storage. It works well for coffee that will be consumed within one to two weeks of purchase. | ||||||
| Cornmeal | 18 months | Keep tightly closed | ||||||
| Cornstarch | Indefinite | Keep tightly closed | ||||||
| Crackers | 6 months | 3 months | Freeze “sleeves” in heavy plastic bags | |||||
| Flour, whiteFlour, whole wheatFlour, bread | 6 to 8 months6 months6 to 8 months | 1 year1 year | 1 to 2 years1 to 2 years1 year | Store in refrigerator | ||||
| Gelatin, all types | 18 months | Keep in original containers | ||||||
| Grits | 12 months | Store in airtight container | ||||||
| Herbs, driedHerbs, fresh | 6 to 12 months | 1 week | 1 to 2 years | |||||
| Honey | 12 months, unopened and opened | Cover tightly. If crystallizes, warm jar in pan of hot water | ||||||
| Horseradish | 1 year, unopened | 4 to 6 monrha | ||||||
| Hot Sauce | 3 years | |||||||
| Jelly, Jam & Preserves | unopened – 12 months | opened – 6 months | Refrigerate after opening | |||||
| Maple Syrup | 1 year, unopened | 3 years, opened | ||||||
| Marshmallow Cream | unopened – 3 to 4 months | |||||||
| Marshmallows | 2 to 3 months | Keep in airtight container | ||||||
| Mayonnaise | unopened – 2 to 3 months | opened – 2 to 3 months | Refrigerate after opening | |||||
| Molasses | unopened – 12 months opened – 6 months |
Keep tightly closed. Refrigerate to extend storage life. | ||||||
| Mustard, prepared yellow | unopened – 2 years opened 6 to 8 months |
May be refrigerated. Stir before using. | ||||||
| Nuts (Nuts; hazelnuts, walnut, pecans), in shellNuts, vacuum can | 4 months 3 months |
1 year | 2 years | Refrigerate after shelling. Freeze for longer storage. | ||||
| Milk (condensed or evaporated, cannedMilk, non-fat dry | 12 months +unopened – 6 months opened – 3 months |
Invert cans every 2 months Store in airtight container |
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| Olives, bottled or canned | 1 year | |||||||
| Pancake Mixes | 6 to 9 months | |||||||
| Pasta (dry spaghetti, macaroni, etc.) | 2 years | Once opened, store in airtight container | ||||||
| Peanut Butter | unopened – 6 to 9 months opened – 2 to 3 months |
Refrigeration not necessary, but will keep longer if refrigerated. | ||||||
| Pectin, liquid Pectin, dry |
opened – 1 month unopened – 1 year1 year |
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| Pickles | unopened – 1 to 2 years | |||||||
| Pie Crust Mix | unopened – 8 months | |||||||
| Popcorn | 1 to 2 years | Keep in airtight container | ||||||
| Potatoes, Instant | 6 to 12 months | |||||||
| Pudding Mixes | 12 months | |||||||
| Rice, whiteRice, flavored or herb | 2 years +6 months | Keep tightly closed | ||||||
| Salad Dressings, bottled | unopened – 10-12 months opened -3 months |
Refrigerate after opening | ||||||
| Salad Oils (corn, canola)Olive Oil | 18 months24 months | |||||||
| Sauces & Gravy Mixes | 6 to 12 months | |||||||
| Shortening | unopened – 18 months opened – 6 to 8 months |
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| Spices, wholeSpices, ground | 1 to 2 years6 to 12 months | 2 to 3 years1 to 2 years | Store in airtight container in a dry place. | |||||
| Sugar, granulatedSugar, brownSugar, confectioners or powderedSugar, sweeteners | 2 years +4 months18 months2 years + | Put in airtight container and cover tightly | ||||||
| Syrups | 12 months | Keep tightly closed. Refrigerate to extend storage life. | ||||||
| Tea, bagsTea, instantTea, loose | 18 months3 years2 years | Store in airtight container | ||||||
| Tofu | 1 week | 5 months | Change storage water every day or two after opening. | |||||
| Vanilla Extract | 2 years, unopened 2 months, opened |
Keep tightly closed | ||||||
| Vinegar | 2 years, unopened 12 months, opened |
Keep tightly closed and store in a cool, dark area. | ||||||
| Yeast, dry or frozen compressedVacuum-sealed bag | Package expiration dateIndefinitely | 1 to 2 years | ||||||
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Vegetables |
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| Vegetables |
Room Temperature |
Refrigerator |
Freezer |
Comments |
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| Commercially Frozen | 8 to 12 months | Store in original package | ||||||
| Canned Vegetables | 1 year | 3 to 5 days, opened | Do not store in the opened can. Store in airtight container. | |||||
| Artichokes | 1 week | |||||||
| Asparagus | 3 to 5 days | 8 to 12 months | ||||||
| Beets, carrots | 2 weeks | 8 to 12 months | ||||||
| Beans, broccoli, lima beans, peas, summer squash | 3 to 6 days | 8 to 12 months | ||||||
| Bell Peppers | 1 to 2 weeks | 3 to 4 months | Freeze raw, slice in strips or dice | |||||
| Cabbage | 1 week | Do not freeze | To watery to freeze well | |||||
| Cauliflower | 1 week | 8 to 12 months | ||||||
| Celery, chilies | 1 week | 8 to 12 months | ||||||
| Corn | Use immediately for best flavor | 8 to 12 months | ||||||
| Garlic bulbsGarlic cloves, individual | 3 to 4 months5 to 10 days | You can freeze whole, unpeeled heads and remove cloves as you need them | Store in a cool, dark, and dry location (dampness is the enemy of garlic, so store away from stove and sink). | |||||
| Green onions | 3 to 5 days | Do not freeze | Become limp | |||||
| Greens: collards, kale, mustard, spinach, Swiss chard | 3 to 5 days | 8 to 12 months | ||||||
| Green beans | 1 week | 8 to 12 months | ||||||
| Lettuce and salad greens | 1 week | Do not freeze | Too watery; becomes limp | |||||
| Mushrooms | 1 to 2 days | 8 to 12 months | Slice thinly and saute first, otherwise they become rubbery and lose flavor | |||||
| Radishes | 2 weeks | |||||||
| Squash, hard | 3 to 6 months | |||||||
| Tomatoes | 3 to 4 months | Cut in wedges, freeze in usable portions in freezer bags. Use in cooked dishes. | ||||||
For questions on items not listed here see http://shelflifeadvice.com