SHELF-LIFE GUIDE
Storage does not improve food quality. The quality of a food will also not decrease significantly during storage as long as it is stored properly and used within the recommended time frame. Maintaining a food’s quality depends on the quality of the raw product, procedures used during processing, the way food is stored and length of storage.
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.
Guidelines from www.whatscookingamerica.net Food Item Room Temperature Refrigerator Freezer Comments (70° F) (37° to 40° F) (0 °F)
Breads
Dough
Tube cans of rolls, Use-by-date Don't freeze biscuits, pizza dough, etc.
Ready-to-bake pie crust Use-by-date 2 months
Cookie dough Use-by-date 2 months unopened or opened
Breads
Room Temperature Refrigerator Freezer Comments (70° F) (37° to 40° F) (0 °F)
Breads, fresh Store at room Storing in the 3 months Overwrap well to prevent drying temperature. Use the refrigerator promotes out; thaw at room temperature. date as a guide or use staling. within 3 to 5 days.
Bread and rolls, unbaked 1 to 2 days 2 months Sometimes dough doesn't rise as dough well if frozen.
Muffins, rolls, quick 3 days 1 to 2 months Wrap individually, pack in rigid breads containers to prevent crushing.
Pancakes and waffles 2 days 1 to 2 months Freeze with waxed paper between each. Heat without thawing in toaster or broiler.
Pastries, Danish, Store at room 3 months Doughnuts temperature. Best used within 1-3 days.
Tortillas, corn or flour 1 week 3 months Wrap well Baked Goods
Cakes
Room Temperature Refrigerator Freezer Comments (70° F) (37° to 40° F) (0 °F)
Angel food & sponge 3 days 4 to 6 months Wrap well cakes
Cheesecake 3 to 7 days 4 to 6 months Wrap well
Fruit cakes 1 year Wrap well
Layer cakes Store at room 2 to 4 months Wrap well. Butter frosting temperature. Best freezes well, fluffy egg white used within 3 to 7 frostings don't. days.
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 F oven about 15 minutes.
Fruit pies, unbaked 8 months Cut holes in upper crust to vent; bake unthawed
Pies, starch-thickened 1 to 2 days Do not freeze Fillings become watery and custard 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 Refrigerator Freezer Comments (70° F) (37° to 40° F) (0 °F)
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 6 months, unopened 6 months Best used in cooking; will Cheddar, Swiss) 3 to 4 weeks, opened 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, 1 week 6 months Texture can change Bel Paese)
Cottage Cheese, Ricotta 1 week Doesn't Separates, becomes grainy freeze well
Cream Cheese 2 weeks Doesn't Can be mixed with other freeze well ingredients and frozen; by itself becomes crumbly
Cream--Whipped, ultra- 1 month Doesn't pasteurized freeze
Cream--Whipped, 1 day 1 to 2 months Freeze small mounds on cookie Sweetened sheet; then repackage so mounds won't be crushed; thaw in refrigerator or serve frozen.
Cream--Aerosol can, real 3 to 4 weeks Doesn't whipped cream freeze
Cream--Aerosol can, non 3 months Doesn't dairy topping 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 4 to 5 months 12 months Leave in original wrapping; substitutes 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 Doesn't Can separate after opening freeze
Sour cream 7 to 21 days Doesn't Separates when thawed freeze
Whipped Butter and Doesn't Emulsion will break and product Margarine freeze will separate.
Yogurt 7 to 14 days 1 to 2 months Texture changes
Eggs Room Temperature Refrigerator Freezer (70° F) (37° to 40° F) (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 tbsp. 1 cube = 1 egg white.
Raw yolks 1 week Don't freeze Yolks can clump well
Hard cooked eggs 1 week Don't freeze Whites become rubbery; water well separates
Liquid pasteurized eggs, egg substitutes, 3 days Doesn't If opened, read label instructions opened 10 days freeze well regarding freezing unopened 1 year Freeze if unopened.
Mayonnaise, commercial, 2 months Doesn't refrigerate after opening freeze
Fruits
Fruit, Fresh
Room Temperature Refrigerator Freezer Comments (70° F) (37° to 40° F) (0 °F)
Commercially Frozen 1 year
Canned Fruits unopened - 12 to 24 opened - 1 to Do not store in opened can. months 2 months Store in airtight container. opened - 2 to 3 days
Dried fruits cooked 3 to 5 days 4 to 6 months uncooked 6 months 12 months
Apples 3 to 5 months
Apricots, grapes, 3 to 5 days 6 months See preserving instructions for nectarines, peaches, individual fruits pears, plums
Avocados 2 to 3 days after 5 to 10 days ripened
Bananas Store at room Freeze whole in skin or peel and temperature mash; great in breads and cakes
Berries, cherries 2 to 3 days Freeze on cookie sheets; repackage in 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 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 prevent months 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 watermelon can 6 to 8 days be stored at room temperature for a few days
Fruit Beverages
Juices in cartons, fruit 3 weeks unopened 8 to 12 drinks, punch 7 to 10 days opened months
Meats
Deli & Vacuum-Packed Products
Room Temperature Refrigerator Freezer (70° F) (37° to 40° F) (0 °F) Comments
Store-prepared (or 3 to 5 days Doesn't homemade) egg, chicken, freeze well ham, tuna, macaroni salads
Hot dogs & Luncheon Meats
Hot dogs, opened package 1 week 1 to 2 months Changes texture, flavor 1 to 2 months unopened package 2 weeks Changes texture, flavor
Luncheon meats opened package 3 to 5 days 1 to 2 months Lose flavor quickly; wrap tightly unopened package 2 weeks 1 to 2 months 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 1 to 2 days 1 to 2 months Over wrap packages well chicken, turkey, pork, beef
Smoked breakfast links, 7 days 1 to 2 months Over wrap packages well patties
Hard sausage--pepperoni, 2 to 3 weeks 1 to 2 months Keep in original packaging; over jerky sticks wrap well
Summer sausage--labeled "Keep Refrigerated" opened 3 weeks 1 to 2 months unopened 3 months 1 to 2 months
Ham, Corned Beef
Corned beef, in pouch 5 to 7 days Drained, 1 with pickling juices month
Ham, canned--labeled "Keep Refrigerated" opened 3 to 5 days 1 to 2 months unopened 6 to 9 months Don’t freeze
Ham, fully cooked vacuum 2 weeks 1 to 2 months sealed at plant, undated, unopened
Ham, fully cooked vacuum "use by" date on 1 to 2 months sealed at plant, dated, package unopened
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 to 4 days 1 to 2 months
Hamburger, Ground
Hamburger, ground beef 1 to 2 days 3 to 4 months Remove from wrapping; wrap well in freezer plastic wrap; over wrap with heavy aluminum foil
Ground turkey, veal, pork, 1 to 2 days 3 to 4 months Remove from wrapping; wrap lamb & mixtures of them well in freezer plastic wrap; over wrap with heavy aluminum foil
Fresh Beef, Veal, Lamb, Pork
Steaks 3 to 5 days 6 to 12 Wrap individually, then over months wrap tightly
Chops 3 to 5 days 4 to 6 months Wrap individually, then over wrap tightly
Roasts 3 to 5 days 4 to 12 Wrap pieces individually, then months over wrap tightly
Variety meats--tongue, 1 to 2 days 3 to 4 months liver, heart, kidneys, chitterlings
Pre-stuffed, uncooked 1 day Don't freeze pork chops, lamb chops, well or chicken breast stuffed with dressing
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 2 days Do not freeze Can curdle and separate as chowders, bisques
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 3 to 4 days 2 to 3 months casseroles
Gravy and meat broth 1 to 2 days 2 to 3 months
Fresh Poultry
Chicken, turkey, or duck, 1 to 2 days 1 year Keep in original packaging whole
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 1 to 2 days 6 months broth, gravy
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, 1 to 2 days 6 months remove from light supermarket haddock, sole, etc.) wrap; wrap well or use ice method below.
Fatty fish (salmon, 1 to 2 days 2 to 3 months Place on cookie sheet, loosely bluefish, mackerel, covered with foil. Freeze. Dip in salmon, etc.) water several times; freeze to form thin ice glaze; wrap well.
Cooked fish 3 to 4 days 4 to 6 months Texture becomes mushy
Smoked fish 14 days or date on 2 months in Vacuum package vacuum package vacuum package
Shellfish
Clams, oysters, scallops; 7 to 10 days Remove from shells; freeze in live 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; dip in water and freeze to form thin ice glaze to prevent drying and becoming stringy; repackage.
Fish Sticks 18 months
Lobster tails, raw 3 months Over wrap original wrapping well
Lobster & Crab, live same day purchased
Shrimp, crayfish, squid, 1 to 2 days 3 to 6 months Dip in water, freeze, to form ice shucked clams, & mussels; glaze; place in freezer plastic raw bags
Shrimp, cooked Don't freeze Texture becomes mushy
Shrimp, breaded, 1 year commercial
Staples or Pantry Items
Room Temperature Refrigerator Freezer Staples or Pantry Items Comments (70° F) (37° to 40° F) (0 °F)
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; thaw in refrigerator
unopened - 12 months Catsup, Chili Sauce Refrigerate for longer storage opened 1 month
6 to 12 months Refold package liner tightly after Cereals, ready-to-eat (opened & unopened) opening
semi-sweet - 18 months Chocolate Keep in a cool place unsweetened - 18 months
Cover tightly and refrigerate Chocolate Syrup unopened - 2 years opened - 6 months after opening
unopened - 8 months Cocoa Mixes opened - 3 to 6 months Cover tightly
Cocoa, Baking 24 months
Coconut, shredded unopened - 1 year opened - 6 months Refrigerate after opening (canned or packaged)
Coffee, cans Coffee, unopened - 2 years Storing at room temperature is instant unopened - 1 to 2 years the most convenient & works opened - 2 months well for coffee to be consumed Coffee, whole bans 1 to 2 weeks within 1 to 2 weeks of purchase.
Cornmeal 12 months Keep tightly closed
Cornstarch Indefinite Keep tightly closed
Freeze "sleeves" in heavy plastic Crackers 6 months 3 months bags
Flour, white Flour, whole wheat 6 to 8 months 6 to 8 months 1 year Store in refrigerator Flour, bread
Gelatin, all types 18 months Keep in original containers
Grits 12 months Store in airtight container
Herbs 6 months
Cover tightly. If crystallizes, Honey 12 months warm jar in pan of hot water
Jelly, Jam & Preserves unopened - 12 months opened - 6 months Refrigerate after opening
unopened - 12 months Keep tightly closed. Refrigerate Molasses opened - 6 months to extend storage life.
unopened - 3 to 4 Marshmallow Cream months
Marshmallows 2 to 3 months Keep in airtight container
unopened - 2 to 3 opened - 2 to 3 Mayonnaise Refrigerate after opening months months
unopened - 2 years May be refrigerated. Stir before Mustard, prepared yellow opened 6 to 8 months using.
Nuts (Nuts; hazelnuts, 4 months 1 year 2 years Refrigerate after shelling. Freeze walnut, pecans), in shell for longer storage. Nuts, vacuum can 3 months
Milk (condensed or 12 months + Invert cans every 2 months evaporated, canned unopened - 6 months Store in airtight container Milk, non-fat dry opened - 3 months
Olives, bottled or canned 1 year
Pancake Mixes 6 to 9 months
Pasta (dry spaghetti, Once opened, store in airtight 2 years macaroni, etc.) container
unopened - 6 to 9 Refrigeration not necessary, but Peanut Butter months will keep longer if refrigerated. opened - 2 to 3 months
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 2 years + Keep tightly closed
Rice, flavored or herb 6 months
unopened - 10-12 Salad Dressings, bottled months Refrigerate after opening
opened -3 months
Salad Oils (corn, canola) 18 months
Olive Oil 24 months
Sauces & Gravy Mixes 6 to 12 months
unopened - 18 months Shortening opened - 6 to 8 months
Spices, whole 1 to 2 years Store in airtight container in a dry place. Spices, ground 6 months
Sugar, granulated 2 years + Sugar, brown 4 months Put in airtight container and Sugar, confectioners or cover tightly 18 months powdered 2 years + Sugar, sweeteners
Keep tightly closed. Refrigerate Syrups 12 months to extend storage life.
Tea, bags 18 months
Tea, instant 3 years Store in airtight 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 years compressed
Vegetables Vegetables Room Temperature Refrigerator Freezer Comments (70° F) (37° to 40° F) (0 °F)
Commercially Frozen 1 year Store in original package
Canned Vegetables opened - 3 days Do not store in 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 3 to 6 days 8 to 12 beans, peas, summer months squash
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 8 to 12 best flavor months
Green onions 3 to 5 days Do not freeze Become limp
Greens: collards, kale, 3 to 5 days 8 to 12 mustard, spinach, Swiss months chard
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 Slice thinly and saute first, months 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.