Food Storage Chart - Food Storage Guidelines Shelf Life of Food - Refrigerator & Freezer Storage Chart

Food Item Room Refrigerator Freezer Comments Temperature (37° to 40° F) (0 °F) (70° F) Breads Dough Tube cans of rolls, Use-by-date Don't biscuits, pizza freeze dough, etc. Ready-to-bake pie Use-by-date 2 months crust Cookie dough Use-by-date 2 months unopened or opened Breads Room Refrigerator Freezer Temperature Comments (37° to 40° F) (0 °F) (70° F) Breads, fresh Store at room Storing in the 3 months Over wrap well to temperature. Use refrigerator prevent drying out; the date as a promotes thaw at room guide or use staling. temperature within 3 to 5 days. Bread and rolls, 1 to 2 days 2 months Sometimes dough unbaked dough doesn't rise as well if frozen Muffins, rolls, 3 days 1 to 2 Wrap individually, pack quick breads months in rigid containers to prevent crushing Pancakes and 2 days 1 to 2 Freeze with waxed waffles months paper between each two. Heat without thawing in a toaster or under broiler Pastries, Danish, Store at room 3 months Doughnuts temperature. Best used within 1 to 3 days Tortillas, corn or 1 week 3 months Wrap well flour Baked Goods Cakes Room Refrigerator Freezer Temperature Comments (37° to 40° F) (0 °F) (70° F) Angel food & 3 days 4 to 6 Wrap well sponge cakes months Cheesecake 3 to 7 days 4 to 6 Wrap well months Fruit cakes 1 year Wrap well Layer cakes Store at room 2 to 4 Wrap well. Butter temperature. months frosting freezes well, Best used fluffy egg white within 3 to 7 frostings don't days Cookies Cookies, baked 4 to 6 Pack in airtight months container Cookies, unbaked 2 to 3 days 6 months Form refrigerator dough dough cookies in rolls; wrap tightly, thaw in refrigerator before slicing or dropping on cookie sheets Pies Chiffon pie, 1 to 2 days 1 month Pumpkin pie 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, 8 months Cut holes in upper unbaked crust to vent; bake unthawed Pies, starch- 1 to 2 days Do not Fillings become watery thickened custard freeze and lumpy and pastry becomes soggy Pies, nut, baked 4 to 5 days 6 months Wrap well Pie shells, 1 day 2 months Fit in pie pans; prick unbaked 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 Refrigerator Freezer Temperature Comments (37° to 40° F) (0 °F) (70° F) Butter 1 to 3 months 6 to 9 Leave in original months wrapping; overwrap well Buttermilk 7 to 14 days Do not Texture changes freeze Canned Milk, 3 to 5 days N/A opened Cheese, Hard 6 months, 6 months Best used in cooking; (such as Cheddar, unopened will crumble when Swiss) 3 to 4 weeks, sliced; thaw in opened refrigerator to minimize crumbling Cheese, 1 to 2 Repackage in freezer parmesan, grated months bags Cheese Soft (such 1 week 6 months Texture can change as Brie, Bel Paese) Cottage Cheese, 1 week Doesn't Separates, becomes Ricotta freeze well grainy Cream Cheese 2 weeks Doesn't Can be mixed with freeze well other ingredients and frozen; by itself becomes crumbly Cream--Whipped, 1 month Doesn't ultra-pasteurized freeze Cream--Whipped, 1 day 1 to 2 Freeze small mounds Sweetened months 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 3 to 4 weeks Doesn't can, real whipped freeze cream Cream--Aerosol 3 months Doesn't can, non dairy freeze topping Cream, Half and 3 to 4 days 4 months Texture changes Half Eggnog, 3 to 5 days 6 months commercial Ice Creams, Can't 1 to 2 Overwrap to prevent Sorbets Refrigerate months ice crystals, freezer burn Margarine, Spread 4 to 5 months 12 months Leave in original substitutes 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; Doesn't Can separate 2 days after freeze opening Sour cream 7 to 21 days Doesn't Separates when freeze thawed Whipped Butter Doesn't Emulsion will break and and Margarine freeze product will separate. Yogurt 7 to 14 days 1 to 2 Texture changes months Eggs Room Temperature Refrigerator Freezer (70° F) (37° to 40° F) (0 °F) Comments Fresh, in shell 3 to 5 weeks Don't Shells break; eggs lose freeze 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 Yolks can clump freeze well Hard cooked eggs 1 week Don't Whites become freeze well rubbery; water separates Liquid pasteurized eggs, egg 3 days Doesn't If opened, read label substitutes, 10 days freeze well instructions regarding opened 1 year freezing unopened Freeze if unopened. Mayonnaise, 2 months Doesn't commercial, freeze refrigerate after opening Fruits Fruit, Fresh

Room Refrigerator Freezer Temperature Comments (37° to 40° F) (0 °F) (70° F) Commercially 1 year Frozen Canned Fruits unopened - 12 opened - 1 Do not store in opened to 24 months to 2 can. Store in airtight opened - 2 to 3 months container. days Dried fruits cooked 3 to 5 days 4 to 6 uncooked 6 months months 12 months Apples 3 to 5 months Apricots, grapes, 3 to 5 days 6 months See preserving nectarines, instructions for peaches, pears, individual fruits plums Avocados 2 to 3 days after 5 to 10 days ripened Bananas Store at room Freeze whole in skin or temperature 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 Wrap cut surfaces to months prevent loss of Vitamin C. Grapes 1 to 2 weeks Guavas, papayas 1 to 2 days Kiwi Fruit 3 to 5 days after 4 to 6 months if ripening unripe. Lemons 1 week 2 to 5 weeks Limes 1 week 2 to 5 weeks Melons 1 week 8 to 12 Wrap cut surfaces to months prevent Vitamin C loss, control odors. Oranges 3 to 4 days 5 to 6 weeks Peaches Ripen at room 2 to 3 days temperature Pineapple 1 to 2 days 3 to 5 days Tangerines 2 to 3 days 1 week Watermelon Uncut 6 to 8 days watermelon can be stored at room temperature for a few days Fruit Beverages Juices in cartons, 3 weeks 8 to 12 fruit drinks, punch unopened months 7 to 10 days opened Meats Deli & Vacuum-Packed Products

Room Temperature Refrigerator Freezer (70° F) (37° to 40° F) (0 °F) Comments Store-prepared 3 to 5 days Doesn't (or homemade) freeze well egg, chicken, ham, tuna, macaroni salads Hot dogs & Luncheon Meats Hot dogs, opened package 1 week 1 to 2 Changes texture, flavor unopened 2 weeks months Changes texture, flavor package 1 to 2 months Luncheon meats opened package 3 to 5 days 1 to 2 These lose flavor unopened 2 weeks months quickly; wrap tightly package 1 to 2 These lose flavor months quickly; wrap tightly Bacon & Sausage Bacon and 7 days 1 month Leave unopened in pancetta original wrapping; over wrap well Sausage, fresh; 1 to 2 days 1 to 2 Over wrap packages raw from chicken, months well turkey, pork, beef Smoked breakfast 7 days 1 to 2 Over wrap packages links, patties months well Hard sausage-- 2 to 3 weeks 1 to 2 Keep in original pepperoni, jerky months packaging; over wrap sticks well Summer sausage- -labeled "Keep 3 weeks 1 to 2 Refrigerated" 3 months months opened 1 to 2 unopened months Ham, Corned Beef Corned beef, in 5 to 7 days Drained, 1 pouch with month pickling juices Ham, canned-- labeled "Keep 3 to 5 days 1 to 2 Refrigerated" 6 to 9 months months opened Doesn't unopened freeze Ham, fully cooked 2 weeks 1 to 2 vacuum sealed at months plant, undated, unopened Ham, fully cooked "use by" date 1 to 2 vacuum sealed at on package months plant, dated, unopened Ham, fully cooked, 7 days 1 to 2 whole months Ham, fully cooked, 3 to 5 days 1 to 2 half months Ham, fully cooked, 3 to 4 days 1 to 2 slices months Hamburger, Ground Hamburger, 1 to 2 days 3 to 4 Remove from ground beef months supermarket wrapping; wrap well in freezer plastic wrap; over wrap with heavy-duty aluminum foil Ground turkey, 1 to 2 days 3 to 4 Remove from veal, pork, lamb & months supermarket wrapping; mixtures of them 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 Wrap pieces months individually, then over wrap tightly Chops 3 to 5 days 4 to 6 Wrap pieces months individually, then over wrap tightly Roasts 3 to 5 days 4 to 12 Wrap pieces months individually, then over wrap tightly Variety meats-- 1 to 2 days 3 to 4 tongue, liver, months heart, kidneys, chitterlings Pre-stuffed, 1 day Don't uncooked pork freeze well chops, lamb chops, or chicken breast stuffed with dressing Soup & Stews Chili 4 to 6 All-meat chili freeze months better than those containing beans, which can break down & become mushy Soups, broth- 3 to 4 days 4 months Freeze in usable based amounts or individual servings Soups, cream- 2 days Do not Can curdle and based, such as freeze separate chowders, bisques Stock 3 to 4 days 4 to 6 Freeze in usable months amounts Stews 3 to 4 days 4 to 6 Freeze in usable months amounts

Meat Leftovers Cooked meat and 3 to 4 days 2 to 3 meat casseroles months Gravy and meat 1 to 2 days 2 to 3 broth months Fresh Poultry Chicken, turkey, 1 to 2 days 1 year Keep in original or duck, whole packaging Chicken or turkey, 1 to 2 days 9 months Over wrap well pieces Giblets 1 to 2 days 3 to 4 months Cooked Poultry Fried chicken 3 to 4 days 4 months Cooked poultry 3 to 4 days 4 to 6 casseroles months Pieces, plain 3 to 4 days 4 months Best frozen in stock, used in soups, casseroles Pieces covered 1 to 2 days 6 months with broth, gravy Chicken nuggets, 1 to 2 days 1 to 3 patties 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, 1 to 2 days 6 months remove from light flounder, haddock, supermarket wrap; sole, etc.) wrap well or use ice method below. Fatty fish 1 to 2 days 2 to 3 Place on cookie sheet, (salmon, bluefish, months loosely covered with mackerel, salmon, foil. Freeze. Dip in etc.) water several times; freeze to form thin ice glaze; wrap well; over wrap well Cooked fish 3 to 4 days 4 to 6 Texture becomes months mushy Smoked fish 14 days or date 2 months Vacuum package on vacuum in vacuum package package Shellfish Clams, oysters, 7 to 10 Remove from shells; scallops; live days 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, same day live purchased Shrimp, crayfish, 1 to 2 days 3 to 6 Dip in water, freeze, to squid, shucked months form ice glaze; place in clams, & mussels; freezer plastic bags raw Shrimp, cooked Don't Texture becomes freeze mushy Shrimp, breaded, 1 year commercial

Staples or Pantry Items Room Staples or Refrigerator Freezer Temperature Comments Pantry Items (37° to 40° F) (0 °F) (70° F) unopened - 12 Baby Food, months canned opened - 2 days unopened - 18 months Baking Powder Keep dry and covered. opened - 6 months unopened - 2 years Baking Soda Keep dry and covered. opened - 6 months

Biscuit Mix 12 to 18 months

Bouillon Cubes or 2 years Keep dry and covered. Granules

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

unopened - 12 Catsup, Chili Refrigerate for longer months Sauce storage opened 1 month 6 to 12 months Cereals, ready-to- Refold package liner (opened & eat tightly after opening unopened) semi-sweet - 18 months Chocolate Keep in a cool place unsweetened - 18 months Cover tightly and unopened - 2 opened - 6 Chocolate Syrup refrigerate after years months opening unopened - 8 Cocoa Mixes months opened - 3 to 6 Cover tightly months Cocoa, Baking 24 months Coconut, shredded unopened - 1 opened - 6 Refrigerate after (canned or year months opening packaged) unopened - 2 Coffee, cans years Storing coffee at room temperature is the Coffee, instant unopened - 1 to most convenient method of storage. It 2 years opened - 2 works well for coffee Coffee, whole months that will be consumed bans within one to two 1 to 2 weeks weeks of purchase.

Cornmeal 12 months Keep tightly closed

Cornstarch Indefinite Keep tightly closed

Freeze "sleeves" in Crackers 6 months 3 months heavy plastic bags Flour, white 6 to 8 months 1 year Flour, whole 6 to 8 months Store in refrigerator wheat 6 to 8 months 1 year Flour, bread Keep in original Gelatin, all types 18 months containers Store in airtight Grits 12 months container

Herbs 6 months

Cover tightly. If Honey 12 months crystallizes, warm jar in pan of hot water Jelly, Jam & unopened - 12 opened - 6 Refrigerate after

Preserves months months opening unopened - 12 Keep tightly closed. months Molasses Refrigerate to extend opened - 6 storage life. months Marshmallow unopened - 3 to

Cream 4 months Keep in airtight Marshmallows 2 to 3 months container unopened - 2 to opened - 2 to 3 Refrigerate after Mayonnaise 3 months months opening unopened - 2 Mustard, prepared years May be refrigerated. yellow opened 6 to 8 Stir before using. months

Nuts (Nuts; Refrigerate after 4 months 1 year 2 years hazelnuts, walnut, shelling. Freeze for pecans), in shell longer storage.

3 months Nuts, vacuum can Milk (condensed 12 months + Invert cans every 2 or evaporated, months canned unopened - 6 months Milk, non-fat dry opened - 3 Store in airtight months container Olives, bottled or 1 year canned

Pancake Mixes 6 to 9 months

Pasta (dry Once opened, store in spaghetti, 2 years airtight container macaroni, etc.) unopened - 6 to Refrigeration not 9 months necessary, but will Peanut Butter opened - 2 to 3 keep longer if months refrigerated. opened - 1 Pectin, liquid month unopened - 1 to Pickles 2 years unopened - 8 Pie Crust Mix months Keep in airtight Popcorn 1 to 2 years container

Potatoes, Instant 6 to 12 months

Pudding Mixes 12 months

Rice, white 2 years + Keep tightly closed Rice, flavored or 6 months herb Unopened- 10- Salad Dressings, Refrigerate after 12 months bottled opening Opened-3 mos. Salad Oils (corn, 18 months canola)

24 months Olive Oil Sauces & Gravy 6 to 12 months Mixes unopened - 18 months Shortening opened - 6 to 8 months Spices, whole 1 to 2 years Store in airtight container in a dry Spices, ground 6 months place. Sugar, granulated 2 years + Sugar, brown 4 months Put in airtight container Sugar, confectioners or and cover tightly 18 months powdered 2 years + Sugar, sweeteners

Keep tightly closed. Syrups 12 months Refrigerate to extend storage life. Tea, bags 18 months Store in airtight Tea, instant 3 years container Tea, loose 2 years Tofu 1 week 5 months Change storage water every day or two after opening. unopened - 2 years Vanilla Extract Keep tightly closed opened 12 months unopened - 2 years + Vinegar Keep tightly closed opened - 12 months Yeast, dry or frozen 6 weeks 1 to 2 compressed years Vegetables Vegetables Room Refrigerator Freezer Comments Temperature (37° to 40° F) (0 °F) (70° F) Commercially 1 year Store in original Frozen package Canned opened - 3 Do not store in the Vegetables days 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, 3 to 6 days 8 to 12 lima beans, peas, months summer squash Bell Peppers 1 to 2 weeks 3 to 4 Freeze raw, slice in months strips or dice Cabbage 1 week Do not To watery to freeze freeze well Cauliflower 1 week 8 to 12 months Celery, chilies 1 week 8 to 12 months Corn Use 8 to 12 immediately for months best flavor Green onions 3 to 5 days Do not Become limp freeze Greens: collards, 3 to 5 days 8 to 12 kale, mustard, months spinach, Swiss chard Green beans 1 week 8 to 12 months Lettuce and salad 1 week Do not Too watery; becomes greens freeze limp Mushrooms 1 to 2 days 8 to 12 Slice thinly and saute months first, otherwise they become rubbery and lose flavor Radishes 2 weeks Squash, hard 3 to 6 months Tomatoes 3 to 4 Cut in wedges, freeze months in usable portions in freezer bags. Use in cook dishes.

Storage does not improve the quality of any food. The quality of a food will also not decrease significantly during storage as long as the food is stored properly and used within the recommended time frame.

Maintaining a food’s quality depends on several factors: the quality of the raw product; the procedures used during processing; the way the food is stored; and the length of storage. The recommended storage time takes these factors into consideration.

Since bacteria frequently get into food through careless food handling, keep everything — hands, refrigerator, freezer and storage containers — clean.

These short but safe time limits will help keep refrigerated foods from spoiling or becoming dangerous to eat. Because freezing keeps food safe indefinitely, recommended storage times are for quality only. Storage times are from date of purchase unless specified on chart. It is not important if a date expires after food is frozen.

Sources: Clemson University Cooperative Extension Service and Oregonian FOODday.