|
Food Item |
Room Temperature
(70° F) |
Refrigerator
(37° to 40° F) |
Freezer
(0 °F) |
Comments |
|
Breads |
|
Dough |
|
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 |
|
|
Breads |
|
|
Room Temperature
(70° F) |
Refrigerator
(37° to 40° F) |
Freezer
(0 °F) |
Comments |
|
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 |
|
1 to 2 days |
2 months |
Sometimes dough
doesn't rise as well if frozen |
|
Muffins, rolls, quick
breads |
|
3 days |
1 to 2 months |
Wrap individually,
pick in rigid containers to prevent crushing |
|
Pancakes and waffles |
|
2 days |
1 to 2 months |
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 |
| |
|
Baked Goods |
|
Cakes |
|
|
Room Temperature
(70° F) |
Refrigerator
(37° to 40° F) |
Freezer
(0 °F) |
Comments |
|
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, baked |
|
|
4 to 6 months |
Pack in airtight
container |
|
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 |
|
1 to 2 days |
1 month |
|
|
Fruit pies, baked |
|
1 to 2 days |
1 year |
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 |
|
|
|
Dairy & Eggs |
|
Dairy |
|
|
Room Temperature
(70° F) |
Refrigerator
(37° to 40° F) |
Freezer
(0 °F) |
Comments |
|
Butter |
|
1 to 3 months |
6 to 9 months |
Leave in original
wrapping; overwrap well |
|
Buttermilk |
|
7 to 14 days |
Do not freeze |
Texture changes |
|
Canned Milk, opened |
|
3 to 5 days |
|
N/A |
|
Cheese, Hard (such as
Cheddar, Swiss) |
|
6 months, unopened
3 to 4 weeks, opened |
6 months |
Best used in
cooking; will crumble when sliced; thaw in
refrigerator to minimize crumbling |
|
Cheese, parmesan,
grated |
|
|
1 to 2 months |
Repackage in freezer
bags |
|
Cheese Soft (such as
Brie, Bel Paese) |
|
1 week |
6 months |
Texture can change |
|
Cottage Cheese,
Ricotta |
|
1 week |
Doesn't freeze well |
Separates, becomes
grainy |
|
Cream Cheese |
|
2 weeks |
Doesn't freeze well |
Can be mixed with
other ingredients and frozen; by itself becomes
crumbly |
|
Cream--Whipped,
ultra-pasteurized |
|
1 month |
Doesn't freeze |
|
|
Cream--Whipped,
Sweetened |
|
1 day |
1 to 2 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. |
|
Cream--Aerosol can,
real whipped cream |
|
3 to 4 weeks |
Doesn't freeze |
|
|
Cream--Aerosol can,
non dairy topping |
|
3 months |
Doesn't freeze |
|
|
Cream, Half and Half |
|
3 to 4 days |
4 months |
Texture changes |
|
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 |
|
Margarine, Spread
substitutes |
|
4 to 5 months |
12 months |
Leave in original
wrapping; overwrap well |
|
Milk |
|
7 days |
1 month |
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 |
|
Whipped Butter and
Margarine |
|
|
Doesn't freeze |
Emulsion will break
and product will separate. |
|
Yogurt |
|
7 to 14 days |
1 to 2 months |
Texture changes |
| |
|
Eggs |
|
|
Room Temperature
(70° F) |
Refrigerator
(37° to 40° F) |
Freezer
(0 °F) |
Comments |
|
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,
opened
unopened |
|
3 days
10 days |
Doesn't freeze well
1 year |
If opened, read label instructions regarding
freezing
Freeze if unopened. |
|
Mayonnaise, commercial, refrigerate after opening |
|
2 months |
Doesn't
freeze |
|
|
|
|
Fruits |
|
Fruit, Fresh |
|
|
|
|
|
|
Room Temperature
(70° F) |
Refrigerator
(37° to 40° F) |
Freezer
(0 °F) |
Comments |
|
Commercially Frozen |
|
|
1 year |
|
|
Canned Fruits |
|
unopened - 12 to 24
months
opened - 2 to 3 days |
opened - 1 to 2 months |
Do not store in opened
can. Store in airtight container. |
Dried fruits
cooked
uncooked |
|
3 to 5 days
6 months |
4 to 6 months
12 months |
|
|
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 |
|
|
|
Fruit Beverages |
|
Juices in cartons,
fruit drinks, punch |
|
3 weeks unopened
7 to 10 days opened |
8 to 12 months |
|
| |
|
Meats |
|
Deli & Vacuum-Packed Products |
|
|
Room Temperature
(70° F) |
Refrigerator
(37° to 40° F) |
Freezer
(0 °F) |
Comments |
|
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 |
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 |
|
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 |
|
|
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 |
|
|
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 |
|
| |
|
Seafood
and Fish |
|
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 |
|
Staples or Pantry Items |
|
Staples or Pantry
Items |
Room Temperature
(70° F) |
Refrigerator
(37° to 40° F) |
Freezer
(0 °F) |
Comments |
|
Baby Food, canned |
unopened - 12 months
opened - 2 days |
|
|
|
|
Baking Powder |
unopened - 18 months
opened - 6 months |
|
|
Keep dry and covered. |
|
Baking Soda |
unopened - 2 years
opened - 6 months |
|
|
Keep dry and covered. |
|
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, Chili Sauce |
unopened - 12 months
opened 1 month |
|
|
Refrigerate for longer
storage |
|
Cereals, ready-to-eat |
6 to 12 months
(opened & unopened) |
|
|
Refold package liner
tightly after opening |
|
Chocolate |
semi-sweet - 18 months
unsweetened - 18 months |
|
|
Keep in a cool place |
|
Chocolate Syrup |
unopened - 2 years |
opened - 6 months |
|
Cover tightly and
refrigerate after opening |
|
Cocoa Mixes
Cocoa, Baking |
unopened - 8 months
opened - 3 to 6 months
24 months |
|
|
Cover tightly |
Coconut, shredded
(canned or packaged) |
unopened - 1 year
|
opened - 6 months
|
|
Refrigerate after
opening |
|
Coffee, cans
Coffee, instant
Coffee, whole bans
|
unopened - 2 years
unopened - 1 to 2
years
opened - 2 months
1 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 |
12 months |
|
|
Keep tightly closed |
|
Cornstarch |
Indefinite |
|
|
Keep tightly closed |
|
Crackers |
6 months |
|
3 months |
Freeze "sleeves" in
heavy plastic bags |
|
Flour, white
Flour, whole wheat
Flour, bread |
6 to 8 months
6 to 8 months |
6 to 8 months
|
1 year
1 year |
Store in refrigerator
|
|
Gelatin, all types |
18 months |
|
|
Keep in original
containers |
|
Grits |
12 months |
|
|
Store in airtight
container |
|
Herbs |
6 months |
|
|
|
|
Honey |
12 months |
|
|
Cover tightly. If
crystallizes, warm jar in pan of hot water |
|
Jelly, Jam & Preserves |
unopened - 12 months |
opened - 6 months |
|
Refrigerate after
opening |
|
Molasses |
unopened - 12 months
opened - 6 months |
|
|
Keep tightly closed.
Refrigerate to extend storage life. |
|
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 |
|
Mustard, prepared
yellow |
unopened - 2 years
opened 6 to 8 months |
|
|
May be refrigerated.
Stir before using. |
|
Nuts (Nuts; hazelnuts,
walnut, pecans), in shell
Nuts, vacuum can |
4 months
3 months |
1 year
|
2 years
|
Refrigerate after
shelling. Freeze for longer storage.
|
Milk (condensed or
evaporated, canned
Milk, non-fat dry
|
12 months +
unopened - 6 months
opened - 3 months |
|
|
Invert cans every 2
months
Store in airtight container |
|
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 |
opened - 1 month |
|
|
|
|
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, white
Rice, 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 months
24 months |
|
|
|
|
Sauces & Gravy Mixes |
6 to 12 months |
|
|
|
|
Shortening |
unopened - 18 months
opened - 6 to 8 months |
|
|
|
|
Spices, whole
Spices, ground |
1 to 2 years
6 months |
|
|
Store in airtight
container in a dry place. |
|
Sugar, granulated
Sugar, brown
Sugar,
confectioners or powdered
Sugar, sweeteners
|
2 years +
4 months
18 months
2 years + |
|
|
Put in airtight
container and cover tightly |
|
Syrups |
12 months |
|
|
Keep tightly closed.
Refrigerate to extend storage life. |
|
Tea, bags
Tea, instant
Tea, loose |
18 months
3 years
2 years |
|
|
Store in airtight
container |
|
Tofu |
|
1 week |
5 months |
Change storage water
every day or two after opening. |
|
|
|
|
|
|
|
Vanilla Extract |
unopened - 2 years
opened 12 months |
|
|
Keep tightly closed |
|
Vinegar |
unopened - 2 years +
opened - 12 months |
|
|
Keep tightly closed |
|
Yeast, dry or frozen
compressed |
|
6 weeks |
1 to 2 years |
|
|
|
|
|
|
|
|
|
|
|
|
|
| |
|
Vegetables |
|
Vegetables |
Room Temperature
(70° F) |
Refrigerator
(37° to 40° F) |
Freezer
(0 °F) |
Comments |
|
Commercially Frozen |
|
|
1 year |
Store in original
package |
|
Canned Vegetables |
|
opened - 3 days |
|
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 |
|
|
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
cook dishes. |
| |