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      APPLES
      Fresh: store in the refrigerator up to three weeks
      Frozen: up to 8 months
      Canned: 2 – 3 years unopened
      Home canned: up to 12 months

      APRICOTS
      Fresh: store in the refrigerator 2 – 3 days
      Frozen: up to 6 months
      Canned: 2 – 3 years
      Home canned: 12 months
      Dried: 6 months at room temperature, up to 12 months in freezer

      artichoke, globe
      fresh: refrigerate in a plastic bag with a few drops of water, use within 3 days
      Frozen: Up to 6 months
      Canned (hearts): 8 – 12 months

      ASPARAGUS
      Fresh: refrigerate in crisper or loose plastic, use within 2 days. Shelf life can be increased by periodically removing moisture that accumulates.
      Frozen: up to 6 months
      Canned: up to 12 months, some brands up to 3 years

      AVOCADOS
      Fresh: room temperature to ripen, then refrigerate 3 – 5 days
      Frozen: up to 3 months

      BACON
      Fresh: refrigerate up to 7 days
      Frozen: sealed, up to 1 month; the Food Marketing Institute recommends that opened bacon never be frozen.
      Pouch: room temperatue up to 4 months; refrigerate or freeze for longer storage

      baking powder
      shelf life: room temperature: up to 1 year or until expiration date
      Keep dry and covered

      baking soda
      shelf life: room temperature 1-2 years, keep dry and covered

      BANANAS
      Fresh: room temperature until ripe; shelf life can be extended by refrigerating up to 3 days, but the skins will become dark brown.
      Frozen: up to 3 months
      Dried: 6 – 12 months at room temperature; indefinite in freezer

      barbeque sauce, bottled
      shelf life:
      2 years, unopened
      1 month after opening

      BEANS (Green beans, Lima beans, Butter beans, Pinto Beans, Snap beans, or Wax beans)
      Fresh: Refrigerate 1 – 2 days, stored in crisped or loose bags
      Frozen: 6 months
      Canned: 24 months

      beans, dry
      shelf life dry: 1 -2 years, indefinite if sealed and stored properly
      Refrigerate or freeze after cooking.

      BEEF
      Beef cuts may be refrigerated in supermarket packaging for 1 – 3 days or frozen for up to 2 weeks; for increased storage rewrap tightly in foil or freezer wrap

      Roasts and Steaks:
      Fresh: refrigerate 3 – 5 days
      Freeze: 6 – 12 months

      Ground Beef:
      Fresh: refrigerate 1 – 2 days
      Freeze: 3 – 4 months

      BEETS
      Fresh: refrigerate beets and tops separately, use tops as soon as possible and beet within a week
      Frozen: up to 6 months
      Canned: up to 2 years

      bell peppers
      fresh: refrigerate 3 -5 days
      Frozen: up to 6 months
      Jars, Roasted: 6 – 12 months at room temperature

      BERRIES
      Fresh: refrigerate 1 – 2 days
      Freeze: 8 – 12 months
      Canned: 1 year

      biscuit, refrigerated dough
      fresh: refrigerate, use by the “use-by” date on the package, usually within 2 weeks
      Unfrigerated: use within two hours
      Freeze: not recommended by the manufacturers
      Freeze baked biscuits for up to one month

      BLUEBERRIES
      Fresh: refrigerate 1 – 2 days
      Freeze: 8 – 12 months
      Canned: 12 months

      bouillon cubes or granules
      shelf life: 2 years
      Tips: keep dry and covered

      breads and bread dough

      yeast breads
      fresh: store at room temperature, cool and dry, 5 – 7 days
      Refrigerate: will limit formation of mold, but bread will go stale more quickly.
      Frozen: up to 3 months if tightly wrapped

      Quick Breads
      Fresh: refrigerate, tightly wrapped, up to 7 days
      Frozen: up to 3 months

      Quick Bread Mix:
      Shelf life: up to 2 years, use by “best if used by date” for best quality
      After this date, the mix is still safe to use and consume, but there may be changes in product flavor, volume, or texture.

      bread crumbs, dried
      shelf life: 4 – 6 months

      bread dough and biscuits, refrigerated
      fresh: refrigerate, use by the “use-by” date on the package, usually within 2 weeks
      Unfrigerated: use within two hours
      Freeze: not recommended by the manufacturers
      Freeze baked bread or biscuits for up to one month

      bread and biscuits “oven baked”, frozen
      keep frozen. if stored in the refrigerator, use within 24 hours or discard.
      Once baked, they can be stored in the freezer for up to one month.

      breakfast mix, instant breakfast, protein shake powders
      shelf life: 6 months

      BROCCOLI
      Fresh: refrigerate 1 – 2 days
      Frozen: up to 6 months

      brownie mix
      shelf life: 9 months

      BROWNIES
      After baking, brownies may be wrapped tightly and frozen for up to 2 months.

      brussels sprouts
      fresh: refrigerate 1 – 2 days
      Frozen: up to 6 months

      BUTTER
      Fresh: refrigerate up to 3 months
      Freeze: up to 9 months

      BUTTERMILK
      Fresh: refrigerate 1 – 2 weeks; will keep several days past expiration date on package.
      Freeze: no recommended

      cabbage or chinese cabbage
      fresh: refrigerate in crisper or plastic bag, use within 2 weeks
      Frozen: up to 6 months.
      Packaged cabbage/cole slaw shreds (such as Fresh Express) may be frozen directly in the bag for later use in soups and recipes, for up to 2 months; place in freezer packaging for longer storage.

      CAKES
      Fresh: 2 days at room temperature, up to 5 days in the refrigerator
      Frozen: 4 – 6 months unfrosted, 2 – 3 months if frosted

      Cakes with whipped cream frosting or cream filling must be stored in the refrigerator.
      Cakes with custard or fruit filling should not be frozen, as they become soggy when thawing.

      cake mix
      shelf life: two years, longer if ingredients are stable

      casseroles, meat & gravy
      refrigerate: 3 to 4 days
      Freeze: 2 to 3 months

      casserole mix (hamburger helper, campbell’s supper bakes, etc)
      shelf life: 9 – 12 months

      CARROTS
      Fresh: refrigerate 1 – 2 weeks, chill in ice water to crispen if needed
      Frozen: up to 6 months
      Canned: up to 2 years
      Dehydrated/Dried: up to six months, or freeze indefinitely

      catsup or ketchup
      shelf life: unopened, 12 months
      Shelf life: opened, 1 month

      CAULIFLOWER
      Fresh: refrigerate 3 – 5 days
      Frozen: up to 6 months

      CEREALS

      ready to eat (Cold)
      Shelf life: unopened, 6 – 8 months
      Shelf life: opened, 2 months
      Tips: freezing extends shelf life indefinitely. close tightly or transfer to plastic container after opening

      hot, dry mix (grits, cream of wheat, cream of rice, etc)
      Shelf life: 12 months

      celery
      fresh: one week
      frozen: six months (will become soft, but okay for baking, casseroles, soups etc)

      cheese

      hard cheeses (cheddar, edam, swiss):
      (the harder the cheese, the longer it will keep without deteriorating).
      unopened hard and wax-coated cheeses: refrigerate for 3 – 6 months.
      Opened: refrigerate up to 3 – 4 weeks
      Freeze up to 3 months

      Grated Hard Cheeses: Parmesan, Romano
      Unopened: store at room temperature up to 6 months
      Opened: Refrigerate 2 – 3 weeks
      Freeze up to 3 months

      Soft cheeses:
      cream cheese and Neufchatel: 2 weeks,
      Cottage and ricotta: up to 5 days.
      Ripe Brie or Camembert: used immediately, within 2 days
      Freeze up to 3 weeks

      American cheese food
      Unopened: store at room temperature up to 6 months
      Opened: Refrigerate 2 – 3 weeks
      Freeze up to 3 months

      CHEESECAKE
      Fresh: refrigerate 3 – 7 days
      Frozen: 4 – 6 months

      CHERRIES
      Fresh: refrigerate 2 – 3 days
      Frozen: 8 – 12 months
      Canned: 3 years
      Home canned: 6 months
      Dried: 3 months at room temperature, or indefinitely in the freezer

      chili sauce
      shelf life: unopened, 24 months
      Shelf life: opened, 1 month
      Refrigerate to extend shelf life

      CHOCOLATE

      chips and baking
      Shelf life: 18 months
      Tips: keep cool, but do not refrigerate or freeze

      Chocolate Syrup
      Shelf life: unopened, 2 years
      Shelf life: opened, 6 months

      Cocoa Mixes
      Shelf life: 8 months

      CLAMS
      Fresh: refrigerate to up 7 days, do not use if liquid is frothy
      Frozen: 3 – 4 months
      Canned: 2 years

      COCONUT
      Fresh: store unprepared in the refrigerator for up to 1 week
      Fresh: store raw coconuts shreds in the refrigerator 1 – 2 days
      Pre-packaged/bagged/prepared: 12 months, unopened, freeze indefinitely

      COFFEE
      Shelf life at room temperature:

      * cans, unopened: 2 years
      * cans, opened: 2 weeks
      * instant, unopened: 2 years
      * instant, opened: 2 weeks
      * fresh whole bean, unopened: 2 weeks

      Shelf life in refrigerator or freeze: refrigeration or freezing extends the shelf life significantly. Some people believe that the flavor is altered once refrigerated or frozen.

      coffee creamer, imitation (coffeemate, cremora, international delight, etc.)

      liquid:
      store: refrigerate up to 3 weeks.
      Freeze: see package

      Powder:
      Shelf life at 70F: unopened, 9 months
      Shelf life at 70F: opened, 6 months

      COOKIES
      Fresh:
      Homemade: 2 days – 3 weeks, highly variable depending upon the type (crisp, moist, bar, drop, etc).
      Packaged: (grocery store items), shelf life at room temperature: 2 months

      Frozen: up to six months, baked

      cookie dough:
      refrigerated, unopened: until expiration date
      refrigerated, opened: use within one week
      frozen: 2 – 6 months unbaked
      Baked: freeze up to 6 months

      cookie mix
      shelf life at 70F: 9 – 12 months

      CORN
      Fresh: refrigerate, use within 2 days
      Frozen: 6 months
      Canned: 24 months

      CORNMEAL
      Shelf life at 70F: 4 – 6 months

      CORNSTARCH
      Shelf life at 70F: 18 months
      Tips: seal tightly. Moisture can cause lumps to form

      CRACKERS
      Shelf life at 70F: 3 months, sealed

      CRANBERRIES
      Fresh: 2 -3 days
      Frozen: up to 2 years
      Canned: 1 – 3 years
      Dried: 6 – 12 months at room temperature, indefinitely in the freezer

      cream or creamer

      cream, light or half and half:
      refrigerator:
      unopened, 4 weeks
      Opened, 1 week

      Cream or heavy whipping cream:
      Refrigerator: 1 week
      Frozen: can be frozen for up to 2 weeks; whipped cream may not ‘whip’ after thawing but is safe to use

      Coffee Whitener/Imitation Creamer (liquid)
      Store: refrigerate up to 3 weeks.
      Freeze: see package

      Coffee Whitener/Imitation Creamer (powder)
      Shelf life at 70F: unopened, 9 months
      Shelf life at 70F: opened, 6 months

      CUCUMBERS
      Fresh: refrigerate up to 5 days
      Frozen: up to 6 months

      CURRANTS
      Fresh: 2 – 3 days in refrigerator
      Frrozen: up to 6 months
      Canned: 1 – 3 years
      Dried: up to 6 months at room temperature, freeze indefinitely

      dates:
      fresh: several days
      frozen: indefinitely
      dried: room temperature indefinitely, can easily be frozen indefinitely

      doughnuts, danish, pastries
      fresh: 1 – 3 days
      Frozen: 3 months

      EGGS
      Fresh: store in the refrigerator-
      In shell: 2 – 5 weeks, organic may have longer freshness dates
      Fresh yolks or whites: 4 days
      Boiled in shell, hard boiled: 2 weeks

      Frozen:Whole eggs: blend yolks and whites, store up to 12 months
      Boiled: remove shells, freeze up to 12 months

      EGGPLANT
      Fresh: refrigerate 1 – 2 days
      Frozen: up to 3 months

      evaporated milk
      canned (evaporated or condensed): store room temperature up to 1 year
      Canned, opened: refrigerate and use within 7 days

      EXTRACTS (bottled)
      Shelf life at 70F: 4 years

      FENNEL
      Fresh: refrigerate 2 – 5 days
      Frozen: up to 6 months

      FIGS
      Fresh: use immediately or refrigerate for up to 2 days
      Frozen: up to 1 year
      Dried: room temperature up to 4 months, or freeze indefinitely

      FISH
      Fresh: refrigerate and use within one day
      Frozen Fillets and steaks from lean fish: 6 months
      Frozen Fillets and steaks from Fat fish: up to 3 months
      Breaded frozen fish products: up to 3 months
      Canned: up to 4 years
      Pouch: up to 3 years

      FLOUR
      White Flour Shelf life at 70F: 6 – 12 months
      Whole Wheat Flour Shelf life at 70F: 6 – 8 months
      Flour may be refrigerated for up to 2 years

      food coloring
      shelf life at 70F: 4 years

      FRANKFURTERS
      Fresh: refrigerate up to 1 week
      Frozen: 2 – 3 months for best flavor and texture

      FROSTING
      Fresh: refrigerate up to 2 weeks
      Canned: unopened 8 months
      Canned: opened, refrigerate up to 2 weeks

      fruit, general
      fresh: 1 – 2 days in refrigerator; refer to specific fruits for individual requirements
      Frozen: up to 12 months; citrus fruits up to 6 months
      Canned, commercial: up to 3 years unopened. Once opened, refrigerate up to 2 weeks
      Canned at home: up to 1 year is recommended.
      Dried: up to 6 months at room temperature, indefinitely if frozen

      fruit juice
      fresh: 3 weeks unopened, 7 – 10 days after opening
      Frozen: 8 – 12 months

      GARLIC
      Fresh, unpeeled: up to six months if kept dry
      Fresh, peeled: refrigerate up to 1 week or freeze up to 1 year
      Dried/powder: store at room temperature up to 3 years

      GELATIN
      Shelf life at 70F: 18 months
      Dry flavored mix: 24 months
      see also Jell-O

      GINGER
      Fresh: refrigerate up to 3 weeks
      Freeze: up to two months
      Dried: up to 2 years
      Crystallized: up to 3 months at room temperature, can be frozen indefinitely

      GRAPEFRUIT
      Fresh: refrigerate 1 – 2 weeks
      Freeze: up to 3 months
      Canned at home: 3 – 6 months
      Canned commercially, up to 3 years
      Dried peel: 6 – 12 months at room temperature, indefinitely in freezer

      GRAPES
      Fresh: refrigerate 1 – 2 weeks
      Frozen: 6 – 12 months
      Canned: 1 – 3 years
      Dried (raisins): up to 4 months at room temperature, freeze indefinitely

      GRAVY
      Fresh: refrigerate up to 3 days
      Freeze: up to 3 months
      Canned (commercial): store at room temperature up to 12 months

      gravy mix
      store: at room temperature up to 6 – 12 months

      HAM

      Ham, Whole
      Refrigerate: 7 days
      Freeze: 1 to 2 months

      Ham, Half or Slices
      Refrigerate: 3 to 5 days
      Freeze: 1 to 2 months

      Ham, Canned-Opened
      Refrigerate: 3 to 5 days
      Freeze: 1 to 2 months

      Ham, Canned-Unopened
      Freeze: 6 to 9 months

      HERBS
      Fresh: 3 – 4 days, refrigerated
      Dried: 1 – 3 years
      Frozen: not recommended, freezing accelerates the loss of flavor and aroma

      HONEY
      Shelf life at 70F: indefinite, keep tightly sealed
      Refrigerate is not recommended
      Honey will darken with age, but does not spoil.

      horseradish sauce
      shelf life at 70F: 12 months

      hot dogs

      beef and/or pork:
      fresh: refrigerate up to 1 week
      Frozen: 2 – 3 months for best flavor and texture

      Chicken and/or Turkey:
      Fresh: sealed package should be refrigerated and stored up to the use by “date” on package, use within 3 days of opening
      Frozen: 2 months

      Corn Dogs: refrigerate up to 4 days, or freeze up to 2 months

      ice cream
      freeze: up to 1 month in store container; up to 1 year if repackaged or over wrapped to resist moisture vapor.

      jell-o gelatin
      fresh: refrigerate up to 3 days after preparation
      Sugar free, Fresh: Refrigerate up to 2 days, may become watery.

      jellies, jams
      store: unopened 12 – 24 months, refrigerate after opening

      KETCHUP
      Shelf life at 70F: unopened, 12 months
      Shelf life at 70F: opened, 1 month
      Tips: refrigerate to extend shelf life

      kiwi or kiwifruit
      fresh: up to 2 weeks

      KOHLRABI
      Fresh: refrigerate up to 3 days
      Frozen: up to 6 months

      lamb -— chops, roasts, steaks, ground
      fresh: refrigerate 3 – 5 days
      Frozen: 6 – 9 months

      LEEKS
      Fresh: refrigerate 3 – 5 days
      Frozen: up to 6 months

      LEMONS
      Fresh: refrigerate up to 3 months
      Canned, home: 3 – 6 months
      Canned, commercial: up to 3 years
      Dried peels: 6 – 12 months at room temperature, indefinite in freezer

      lettuce, other salad greens
      crisp head lettuces: refrigerate up to 5 days
      Loose leaf and baby green lettuces: refrigerate 1 – 2 days
      Tips: Organic lettuces generally have a longer storage life, up to 2 weeks at room temperature.

      LIMES
      Fresh: refrigerate up to 3 months
      Canned, home: 3 – 6 months
      Canned, commercial: up to 3 years
      Dried peels: 6 – 12 months at room temperature, indefinite in freezer

      lobster (shelled or not)
      fresh, raw: refrigerate 1 -2 days
      Fresh, cooked: refrigerate up to 4 days after cooking
      Frozen, raw: up to 4 months
      Frozen, cooked: up to 2 months

      LOQUATS
      Fresh: 1 – 2 days
      Frozen: 3 months
      Canned: up to 1 year

      luncheon meats
      luncheon meats- opened
      refrigerate: unopened up to 14 days, opened up to 3 to 5 days
      Freeze: 1 to 2 months

      MANGOES
      Fresh: 1 – 2 weeks at room temperature, refrigerate once ripe 1 -2 days
      Frozen: up to 6 months
      Canned: up to 3 years
      Dried: 12 months at room temperature, up indefinitely frozen

      MARGARINE
      Store: refrigerate up to 2 months
      Freeze: sticks up to 6 – 12 months; soft spread margarine should not be frozen

      MARSHMALLOWS
      Shelf life: 2 – 3 months, keep air tight
      Freezer: keep sealed away from moisture, will keep indefinitely

      marshmallow creme
      shelf life: 2 – 3 months

      MAYONNAISE
      Shelf life at 70C: unopened, 2 months or longer, check expiration dates.
      Refrigerator: Refrigerate after opening, up to 2 months
      Freezer: not recommended.

      MELONS
      Fresh: room temperature, refrigerate up to 3 weeks. Store separately from other sensitive produce. Once cut open, use within 2 -3 days
      Frozen: 8 – 12 months

      MILK

      Fresh, conventional: refrigerate up to 7 days, usually fresh up to 3 days after the “sell by” date listed on the carton.
      Fresh, organic: refrigerate up to 2 months, usually fresh up to 1 week after the “sell by date” listed on the carton
      Frozen: not recommended, may become watery.

      Canned (evaporated or condensed): store room temperature up to 1 year, once opened, refrigerate and use within 7 days

      MOLASSES
      Shelf life at 70F: unopened, 2 years
      Shelf life at 70F: opened, 6 months

      MUFFINS
      Fresh: 1 – 2 days at room temperature, or refrigerate up to 7 days
      Frozen: 2 – 3 months, if sealed tightly

      muffin mix
      shelf life at 70F: 9 – 12 months
      Safe to use after the “best if used by date” but may be changes in quality or texture

      MUSTARD
      Squeeze bottles: store at 70F unopened for up to 12 months, up to 4 months after opening
      Glass bottles: store at 70F unopened up to 18 months, up to 6-8 months after openi
      Packets unopened, 70F: 6 months

      Refrigeration: Dijon & Horseradish Mustard should be refrigerated after opening to preserve heat and distinct flavor. Refrigeration is not required for food safety of mustards.

      mushrooms, white
      fresh: refrigerate 1 – 2 days
      Frozen: up to 6 months
      Canned: up to 12 months

      NECTARINES
      Fresh: ripen at room temperature, refrigerate 3 – 5 days after ripening
      Frozen: 8 – 12 months
      Canned: 1 – 4 years
      Dried: 6 – 12 months at room temperature, indefinite in freezer

      NUTS
      Fresh in shell: 4 months
      Jars and cans: up to 1 year unopened, 1 -2 weeks after opening
      Refrigerate up to four weeks
      Freeze: up to 2 years

      OKRA
      Fresh: refrigerate 1 -2 days
      Frozen: 6 months

      OLIVES
      Fresh: 1 – 2 months in refrigerator after curing
      Canned: 1 year, refrigerate after opening
      home canning is not recommended

      olive oil
      classic, 70F: 20 months
      Extra Light, 70F 20 months
      Extra Virgin, 70F: 17 months

      Shelf life of olive oil is variable, so smell and taste product to confirm freshness.

      ONIONS
      Fresh: keep cool and dry, with good air circulation, for several months. Do not refrigerate
      Frozen: up to 6 months
      Dried/Dehydrated: up to 6 months; freeze for indefinite storage

      ORANGES
      Fresh: store at room temperature 3 days, or refrigerate up to 2 months
      Canned, home: 3 – 6 months
      Canned, commercial: up to 3 years
      Dried peels: 6 – 12 months at room temperature, indefinite in freezer

      PANCAKES
      Fresh: 1 – 2 days at room temperature, or refrigerate up to 7 days
      Frozen: 2 – 3 months, if sealed tightly

      pancake mix
      shelf life at 70F: 6 – 9 months

      PAPAYAS
      Fresh: ripen at room temperature, store refrigerated 3 – 4 days
      Frozen: 6 months
      Canned: 2 years
      Dried: 6 months, or freeze indefinitely

      PARSNIPS
      Fresh: refrigerate up to 2 weeks
      Frozen: 6 months

      PASTA
      Fresh: refrigerate 1 – 2 days or freeze
      Frozen: up to 30 days, longer if package is well insulated
      Dried, regular: 1 – 2 years room temperature
      Dried, egg noodle: 6 months at room temperature
      Cooked: toss with oil to coat and seal, store for up to 2 days in refrigerated, or 1 month in freezer

      PEACHES
      Fresh: store at room temperature. Once ripened, use immediately or refrigerate up to 5 days.
      Frozen: 6 – 12 months
      Canned: 8 – 12 months home canned, 4 years commercially canned
      Dried: 6 – 12 months, freeze for indefinite storage

      peanut butter
      shelf life at 70F: unopened, 6 – 12 months
      Shelf life at 70F: opened, 2 – 3 months

      PEARS
      Fresh: ripe at room temperature, refrigerate up to 5 days
      Frozen: 8 – 12 months
      Canned: 1 year home canned, 2 years commercially canned
      Dried: 6 months, or freeze for indefinite storage

      PEAS
      Fresh: refrigerate, use within 2 days
      Frozen: 6 months
      Canned: 2 years
      Refrigerate opened canned peas and use within 2 days

      PECTIN
      Shelf life at 70F: 12 months

      PEPPERS, Red or Sweet
      Fresh: refrigerate 3 -5 days
      Frozen: up to 6 months
      Jars, Roasted: 6 – 12 months at room temperature

      PERSIMMONS
      Fresh: store at room temperature until ripe, use immediately
      Frozen: pulp may be frozen up to 1 year

      PESTO
      Fresh: Cover with olive oil and refrigerate up to 2 weeks
      Jar/Canned: up to 12 months

      PICKLES
      Shelf life at 70F: 12 months; refrigerate after opening

      PIE

      Fruit Pie:
      Fresh: room temperature up to 2 days, or refrigerate up to 7 days
      Frozen: up to 4 months

      Custard or Cream pies:Fresh: refrigerate up to 2 days
      do not freeze

      nut pies/pecan pies:
      fresh: room temperature up to 2 days, refrigerate up to 7 days
      Frozen: up to 4 months

      Unbaked Pies:
      Fruit pies may be frozen before baking, up to 2 weeks

      Quiche:
      Fresh: refrigerate up to 2 days

      pie crust, refrigerated dough
      fresh: store up to 1 week, see use by date on packaging
      frozen: unbaked, freeze up to 2 months

      pie crust mix
      shelf life: up to 9 months, use by “best if used by date” for best quality

      PINEAPPLE
      Fresh: room temperature or refrigerate 1 – 2 days. Will not ripen on standing
      Frozen: 8 – 12 months
      Canned: 12 months (commercial)
      Dried: 6 – 12 months at room temperature. Freeze dried fruit for indefinite storage.

      pizza dough
      fresh: use by date on packaging
      frozen: use by date on packaging
      once baked, freeze pizza dough up to 1 month.

      plums and prunes
      fresh: ripen at room temperature, then refrigerate up to 5 days
      Frozen: 8 – 12 months
      Dried: 6 months

      POMEGRANATES
      Fresh: keep for several weeks at room temperature, or up to 1 month in the refrigerator
      Frozen: 6 – 12 months

      POPCORN
      Microwave packets: Store unopened on shelf for 12 months
      Jar/kernel: Store unopened on shelf for 2 years
      Pre-popped: unopened room temperature 2 -3 months, 1 -2 weeks after opening

      PORK

      Pork Roasts
      Refrigerate: 3 to 5 days
      Freeze: 6 to 12 months

      Pork Chops
      Refrigerate: 3 to 5 days
      Freeze: 4 to 8 months

      Ground Pork & Stew Meat
      Refrigerate: 1 to 2 days
      Freeze: 3 to 4 months

      Pork Sausage
      Refrigerate: 1 to 2 days
      Freeze: 1 to 2 months

      Variety Meats
      Refrigerate: 1 to 2 days
      Freeze: 3 to 4 months

      See also Ham, Bacon, Frankfurters, Sausage, Luncheon Meats

      potatoes, white or sweet
      fresh: store in a cool dark dry place 2 – 4 weeks, longer if conditions are suitable
      Frozen: up to 6 months
      Canned: up to 2 years
      Dried/Dehydrated/Instant: room temperature up to 3 months, can be frozen indefinitely

      pudding
      fresh: prepared pudding can be refrigerated up to two days.
      ready to eat refrigerated pudding should be used within the “use by date” on the package.

      pudding mix
      shelf life at 70F: 6 – 12 months

      PUMPKIN
      Fresh: store in cool dry location up to 1 month
      Frozen: up to 3 months
      Canned: up to 12 monthsStore opened canned pumpkin in a sealed container in the refrigerator up to 1 week, or up to 3 months in the freezer.

      POULTRY
      Fresh: Refrigerate 1 – 2 days
      Frozen: whole – 1 year, pieces – 9 months, giblets – 3 months
      Ready to use portions: freeze up to 9 months

      QUINCE
      Fresh: store at room temperature until ripe, refrigerate up to 2 weeks away from apples and pears

      RAISINS
      Store up to 4 months at room temperature, freeze indefinitely

      RICE

      White Rice (regular or enriched), uncooked
      Shelf life at 70F: room temperature 1 – 2 years or more
      Freezer: indefinitely
      Cooked: Refrigerate up to 6 days, freeze up to 6 months

      Brown, uncooked
      Shelf life at 70F: Store at room temperature up to 6 months
      Refrigerator or Freezer: up to 18 months
      Cooked: Refrigerate up to 6 days, freeze up to 6 months

      Instant Rice
      Shelf life: white, indefinite at room temperature
      Shelf life: brown, one year; longer if refrigerated

      rice mix
      shelf life at 70F: 6 -18 months
      Freeze: up to 18 months

      RHUBARB
      Fresh: refrigerate 3 – 5 days
      Frozen: 8 – 12 months

      salad dressing
      bottled:
      unopened, room temperature 10 – 12 months
      Opened: refrigerate for up to 2 weeks

      salad dressing mix
      unopened: room temperature up to 8 months
      Prepared: refrigerate up to 2 weeks

      salad oil/vegetable oil
      shelf life at 70F: unopened, up to 24 months
      Once opened, store at room temperature up to 3-12 months

      Tips: Certain oils are more delicate, and become rancid quickly. Refrigeration is not necessary, but store in a cool, dark place in a tightly sealed container.

      sauce mix
      shelf life at 70F: 6 – 12 months

      sausage, smoked, dry and semi-dry sausage

      sausage, fresh, pork
      refrigerate: 1 to 2 days
      Freeze: 1 to 2 months

      Sausage, Smoked
      Refrigerate: 7 days
      Freeze: 1 to 2 months

      Sausage, Semi-dry & Dry
      Refrigerate: 2 to 3 weeks
      Freeze: 1 to 2 months

      Summer Sausage-Opened
      Refrigerate: 3 weeks
      Freeze: 1 to 2 months

      Summer Sausage-Unopened
      Refrigerate: 3 months

      Pepperoni, Sliced
      Refrigerate: 2 to 3 weeks

      SCALLOPS
      Fresh: Refrigerate 1 to 2 days, or freeze 3 to 4 months
      Frozen: commercially frozen scallops can be frozen up to 18 months if properly frozen

      SHORTENING
      Can, unopened, store up to 2 years at room temperature.
      Once opened, the canned shortening will remain fresh up to 12 months

      Sticks, sealed, store up to 2 years at room temperature.
      Once opened, shortening sticks remain fresh up to 6 months

      SHRIMP
      Fresh: refrigerate and use within 2 days or freeze 3 – 6 months
      Frozen: commercially frozen shrimp can be frozen up to 18 months if properly stored

      SOUP
      Fresh vegetable: refrigerate up to 7 days, or freeze up to 4 months
      Fresh with Meat: Refrigerate 3 to 4 days or freeze up to 2 months
      Fresh Meat Broth: Refrigerate 1 to 2 days or freeze up to 3 months
      Canned: unopened up to 12 months, refrigerate up to 7 days after opening

      soup mix
      shelf life at 70F: up to 12 months

      sour cream
      store sour cream in the refrigerator up to 2 weeks (manufacturer recommendation).

      spices and seasonings
      whole spices and seeds: 3 – 4 years
      ground spices: 2 – 3 years
      leafy herbs: 1 -3 years
      seasoning blends: 1 – 2 years

      SPINACH
      Fresh: refrigerate 1 – 2 days, or freeze up to 6 months
      Frozen: 6 months
      Canned: 1 year

      squash, summer (soft-skinned, such as cocozelle, crookneck, pattypan, straightneck, white scallop, zucchini)
      fresh: refrigerate and use within 7 days
      Frozen: up to 6 months

      squash, winter (hard-skinned, such as acorn, banana, buttercup, butternut, golden delicious, hubbard, spaghetti)
      fresh: store at room temperature and use within 3 weeks
      Frozen: up to 6 months

      SUGAR
      Brown, Shelf life at 70F: 4 months
      Confectioners or Powdered. Shelf life at 70F: 18 months
      Granulated. Shelf life at 70F: 2 years

      sweet potatoes
      fresh: store in a cool dark dry place 2 – 4 weeks, longer if conditions are suitable
      Frozen: up to 4 months
      Canned: up to 2 years

      sweetened condensed milk
      canned (evaporated or condensed): store room temperature up to 1 year
      Canned, opened: refrigerate and use within 7 days

      SYRUPS
      Shelf life at 70F: 12 months

      tartar sauce
      shelf life at 70F: 12 months

      TEA
      Bags Shelf life at 70F: 18 months
      Instant Shelf life at 70F: 3 years
      Loose Shelf life at 70F: 2 years

      toaster pastries
      shelf life at 70F: 2 – 3 months

      TOFU
      Fresh: 1 week in the refrigerator
      Frozen: up to 5 months

      TOMATOES
      Fresh: ripen at room temperature, then refrigerate up to 2 days
      Frozen: up to 6 months
      Canned: up to 12 months
      Dried: 3 months at room temperature, or indefinite if stored frozen

      tomato sauce
      canned: up to 24 months

      tomato paste
      canned: up to 24 months

      TORTILLAS
      Fresh: 1 week
      Frozen: 3 months

      TURKEY
      Fresh: refrigerate up to 4 days, or freeze up to 2 months
      Frozen: up to 3 months

      TUNA, canned
      Canned: up to 4 years at room temperature
      Pouch: up to 3 years at room temperature
      Once opened, refrigerate up to 3 days or repackage and freeze up to 3 months

      turnips or parsnips
      fresh: use tops as soon as possible, store turnips or parsnips in the refrigerator for up to 7 days
      Frozen: 3 months

      vegetables, general
      fresh: 1 – 2 days in refrigerator; refer to specific vegetables for individual requirements
      Frozen: 6 – 12 months
      Canned, commercial: up to 3 years unopened. Once opened, refrigerate up to 3 days
      Canned at home: up to 6 months is recommended.
      Dried: store up to 6 months

      vanilla extract
      shelf life at 70F:
      unopened, 2 years
      opened, 12 months

      VINEGAR
      Shelf life at 70F, unopened:

      * Apple Cider Vinegar: 18 Months
      * Distilled White Vinegar: 42 Months
      * Malt Vinegar: 24 Months
      * Salad Vinegar: 42 Months
      * Tarragon Vinegar: 30 Months
      * Wine Vinegar: 18 Months

      Use within one year of opening

      whipping cream
      fresh: refrigerate up to 7 days unopened.
      Frozen: Sweetened whipped cream, but product may not “whip” after freezing

      whipped topping (cool whip)
      fresh: refrigerate up to 2 weeks
      Frozen: 2 – 3 months
      Thaw and refreeze up to 5 times

      YAMS
      Fresh: store in a cool dark dry place 2 – 4 weeks, longer if conditions are suitable
      Frozen: up to 6 months
      Canned: up to 2 years

      YEAST
      Shelf life at 70F: see package expiration date
      Tips: refrigerate to extend shelf life

      YOGURT
      Fresh: refrigerate up to 45 days
      Probiotic products may have shorter storage life, and should not be frozen

      WAFFLES
      Fresh: 1 – 2 days at room temperature, or refrigerate up to 7 days
      Frozen: 2 – 3 months, if sealed tightly

    • #435995

      Thanks for the tips. I didn’t know you could refreeze cool whip.

    • #438049

      I’m bookmarking this page….

      Have you frozen boiled eggs? I’m interested to know if the taste or texture is changed at all by freezing.

    • #445421

      Wow, this is quite a list. Thank you very much!

    • #452818

      You learn something new everyday! What a great list, going to print this and keep it on hand.

    • #452893
      Avatar for Shirl4116crafter73
      Participant

      This is a nice list to have, thanks!

    • #457463

      Wow! Thanks! I learned quite a lot!

      I am going to definitely print this and keep it handy!! It’s good knowing somethings you don’t have to throw away right off hand. 🙂

    • #461250

      exactly what I was looking for this is great information. Thank you so much for taking the time to make this wonderful list.

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