Guide E-118
Revised by Nancy Flores and Cindy Schlenker Davies
College of Agricultural, Consumer and Environmental Sciences, New Mexico State University
Respectively, Extension Food Technology Specialist, Department of Extension Family and Consumer Sciences; and County Program Director/Extension Home Economist, Bernalillo County Extension Office, New Mexico State University. (Print Friendly PDF)
How many times have you wondered if you’ve kept food too long and asked, “Is it still all right to eat?” To help you decide whether to keep it or throw it out, here are some simple guidelines and a food storage timetable.
© Darryl Brooks | Dreamstime.com
Basic Food Storage Rules
- The first rule in handling food is to keep it clean. Before preparing food for storage, wash your hands well and make sure utensils are absolutely clean.
- When shopping, choose cans that are not dented on the seam or rim. In your home, quickly dispose of foods in leaking, bulging, or rusting cans.
- Keep food either hot (above 140°F) or cold (below 40°F). The “danger zone” (45 to 135°F) provides ideal conditions for the growth of common bacteria that can cause spoilage or even food-related illnesses. Never leave food in this danger zone for more than two hours.
- Most importantly, smell—but don’t taste—any food you suspect is spoiled. If in doubt, throw it out!
Canned Foods
In general, most canned foods have a very long “health life” and when stored properly are safe to eat for many years. A product’s practical shelf life, however, is tied to proper storage. Although canned foods may be perfectly safe to eat, they may gradually start losing nutrients or flavor, so as a general rule use them within a year. To keep canned foods at their best quality:
- Store in clean, dry, cool cabinets away from the stove, the refrigerator’s exhaust, or other sources of heat.
- Don’t store in cupboards where pipes are located. Leaks can damage food containers.
- Keep in a cool, dark place because prolonged light can affect food color, making it look less appetizing while still safe to eat.
- Always store metal cans off the floor, especially bare concrete. Moisture can wick up the cans and encourage rusting.
© Marian Mocanu | Dreamstime.com
Check the Label
Product freshness dating on some products can help you decide how long to store them. The “sell by” or “pull” date displayed on dairy products and fresh bakery products is generally the last date the product should be sold, allowing you a reasonable length of time to use the food at home.
The “best if used by (or before)” date used on items with longer shelf lives, such as canned foods, frozen foods, cereals, and fried snack foods, indicates the approximate date when the product quality and flavor will begin to decline. This is not a purchase or a safety date.
The “use by” date found on refrigerated dough products, packaged yeast, and eggs tells you the last day an item should be used before it is likely to lose flavor or quality. This date is determined by the manufacturer of the product. Do not buy or use baby formula or baby food after its “use by” date.
Foods That Need Special Care
Take extra precautions with foods that are especially susceptible to bacterial growth—poultry, fish and shellfish, meat, dairy products, puddings, stuffing, and creamed mixtures.
Cover leftover cooked meats and poultry tightly after use and store them in the refrigerator immediately. Use within two days.
Avoid using cracked eggs. If you must use them, make sure they are cooked thoroughly to kill any bacteria that may be in the egg. Do not cool cooked eggs in water on the counter; cool them in cold running water, then refrigerate or use immediately.
For ease of preparation and food safety considerations, cook dressing (stuffing) separately from the chicken or turkey. However, if you decide to stuff poultry, never stuff it the night before you roast it. When refrigerating leftover poultry and stuffing, remove the stuffing from the bird and store in separate containers.
Cook meat and poultry all the way through. Do not cook partially to finish later.
© Arturs Budkevics | Dreamstime.com
Refrigerator and Food Storage
Set your refrigerator between 34 and 40°F and use a thermometer placed in the refrigerator to alert you to temperature fluctuations. Don’t overload the refrigerator since air must circulate freely to cool all foods evenly. Clean the refrigerator regularly to remove spoiled foods so that bacteria can’t be passed to other foods. Store food in foil, plastic wrap or bags, or airtight containers to keep food from drying out.
The freezer should be set at 0°F or lower, and a thermometer should be used to monitor freezer temperature, which should not rise above 5°F. Check the thermostat for the proper setting.
To package items for the freezer, especially meat and poultry, remove the product from its original container and rewrap using heavy-duty foil, moisture- and vapor-proof paper, plastic freezer wraps, or freezer containers. Foil may develop holes when folded, causing freezer burn. If necessary, use special freezer tape to ensure airtightness.
Before freezing, label all freezer foods with the date packed, type of food, and weight or number of servings before freezing.
Partially thawed food can be refrozen safely as long as it still has ice crystals and has been held no longer than a day at refrigerator temperatures. Refreezing, however, may cause a loss of quality, so it is best to cook the food and then refreeze it. Combination dishes (pies, stews, and casseroles) that have been thawed should not be refrozen.
Pantry or Dry Storage
Key points to remember for pantry or dry storage locations are to keep the areas dry, cool, and dark, as well as orderly, clean, and free from insects and rodents. The storage temperature should be kept at about 50°F to maintain food quality, although 60 to 70°F is acceptable. Keep foods in the coolest cabinets in the kitchen, not near the oven, stove, or refrigerator exhaust.
Do not store foods under the kitchen sink or next to household products. Good housekeeping is also a must. Be sure to clean out storage areas periodically and remove crumbs and other food particles that can collect on shelves, in corners, and in cracks. Use metal, glass, and plastic containers with tight-fitting lids to keep out moisture, air, and insects. And remember that using a first-in, first-out inventory system will ensure you use the oldest food items first.
Maintaining Freshness and Quality
To preserve the freshness and quality of food, follow these general principles:
- Buy foods in reasonable quantities. Excess food may be wasted through spoilage.
- Select sound packages of food. Avoid items in torn, dented, or damaged packages.
- Use a first-in, first-out system of rotation and use foods in their order of purchase. Mark foods with purchase date or use label dates.
- Take time to reseal packages for things like cookies, biscuits, and cereals carefully after use.
Food Storage Chart
Storage times listed in the following table are intended to be useful guidelines, not hard and fast rules. Some foods may deteriorate more quickly and some may last longer than the times suggested. The times will vary depending on growing conditions, harvesting techniques, manufacturing processes, transportation and distribution conditions, nature of the food, and storage temperatures. Remember to buy foods in reasonable quantities and rotate the products in your pantry, refrigerator, and freezer. Trust your own common sense. As a helpful reminder, store this guide in your kitchen or pantry.
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Food Storage Timetable |
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Food |
Refrigerator |
Pantry |
Freezer |
Special handling |
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Breads/cereals/grains: In general, keep cool and dry. For maximum storage time once opened, store in airtight containers. Refrigeration may increase shelf life for some items. |
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Bread, rolls |
5–7 days |
3–5 days |
2–3 months |
Homemade breads may have a shorter shelf life due to lack of preservatives. |
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Biscuit, muffin mixes |
9 months |
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Cereals |
Cereals should be stored at room temperature in tightly closed containers to keep out moisture and insects. |
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Ready-to-eat |
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(unopened) |
6–12 months |
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(opened) |
2–3 months |
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Ready-to-cook oatmeal, etc. |
12 months |
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Cornmeal |
12–18 months |
6–12 months |
Keep tightly closed. Refrigeration may prolong shelf life. |
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Flour |
Whole wheat flour can be stored in the refrigerator to slow rancidity of the natural oils. |
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White |
6–8 months |
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Whole wheat |
6–8 months |
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Yeast (dry) |
Expiration date on package |
Keep dry and cool. |
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Grits |
12 months |
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Pancake mixes |
6–9 months |
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Pasta |
1–2 years |
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Rice |
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White |
2 years |
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Brown |
18 months |
12 months |
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Mixes |
6 months |
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Refrigerated biscuit roll, pastry and cookie dough |
Expiration date on label |
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Tortillas |
Storage times may vary depending on ingredients. Best if refrigerated once opened. Can be frozen. |
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Corn, flour |
2 weeks |
1–2 weeks |
2–3 months |
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Dairy products: Store in coldest part of refrigerator (40°F), never in door. |
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Butter |
2–3 weeks |
6–9 months |
Wrap or cover tightly. Hold only a 2-day supply in keeper. |
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Buttermilk |
10–14 days |
Cover tightly. Flavor not affected if buttermilk separates. |
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Cheese |
Keep all cheese tightly packaged in moisture-proof wrap. Do not eat moldy cheese. |
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Cottage |
10–15 days |
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Cream, Neufchâtel |
4 weeks |
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Hard and wax coated |
Hard cheese can be frozen but becomes crumbly. Better if grated. |
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Cheddar, Edam, Gouda, Swiss, brick, etc. |
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(unopened) |
3–6 months |
6 months |
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(opened) |
2 months |
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Parmesan, Romano |
Refrigerate after opening for prolonged storage. If cheese picks up moisture, mold may develop. |
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(unopened) |
10 months |
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(opened) |
2–4 months |
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Ricotta |
5 days |
Refrigerate after opening. Close or wrap tightly. |
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Process cheese products |
3–4 weeks |
4 months |
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Cream |
Cover tightly. Don’t return leftover cream to original container. This may spread bacteria to remaining cream. Frozen cream may not whip. Use for cooking. |
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Half and half, light, heavy |
7–10 days |
2 months |
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(ultra pasteurized, unopened) |
21–30 days |
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Sour |
2 weeks |
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Dips (store bought) |
2 weeks |
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Ice cream, ice milk, sherbet |
1–2 months |
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Milk |
Keep tightly covered. Don’t return leftover milk to original container. This may spread bacteria to remaining milk. Frozen milk may undergo some quality change. |
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Fresh pasteurized and reconstituted nonfat dry milk |
1 week (or a few days after sell by date) |
1 month |
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Evaporated or condensed |
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(unopened) |
12 months |
Invert can every 2 months. Cover tightly. |
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(opened) |
1 week |
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Nonfat dry, not reconstituted |
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(unopened) |
12–18 months |
12 months |
Refrigeration may prolong quality. |
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(open) |
6 months |
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Almond milk* |
7–10 days |
Shake well before each use. |
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Rice milk** |
7–10 days |
Until open |
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Coconut milk*** |
10 days |
Cover tightly. |
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Whipped topping |
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In aerosol can |
3 months |
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From prepared mix |
3 days |
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Yogurt |
10–14 days |
Check date on package. |
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Frozen |
2 months |
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Note: Thaw all frozen dairy products in refrigerator. Some products may lose emulsion and separate, but are still adequate for cooking. |
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Eggs |
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Fresh |
Store eggs in original carton in coldest part of refrigerator. Uncooked whites can be frozen as they are. To freeze uncooked yolks or whole eggs, add 1/8 teaspoon salt or 1 1/2 teaspoons corn syrup per 1/4 cup (4 yolks or 2 whole eggs). Thaw in refrigerator. |
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In shell |
3–4 weeks |
No |
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Whites |
3 days |
12 months |
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Yolks (unbroken and covered with water) |
2 days |
12 months |
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Hard cooked |
1 week |
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Deviled |
2–3 days |
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Leftover egg dishes |
3–4 days |
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Fish and shellfish: Refrigerator storage times are for optimal temperature of 32–38°F. Higher temperatures may decrease safe storage times. |
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Fish |
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Fatty fish |
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mackerel, trout, salmon, etc. |
1–2 days |
2–3 months |
For refrigerator, keep wrapped in original wrap. Store in coldest part of refrigerator (32–38°F). Package for freezer in moisture- and vapor-proof wrap. |
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Lean fish |
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cod, flounder, etc. |
1–2 days |
6 months |
Keep solidly frozen at 0°F. Thaw in refrigerator. |
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Breaded, frozen |
3 months |
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Shellfish |
Refrigerate live clams, scallops, and oysters in container covered with clean, damp cloth—not airtight. Shells will gape naturally, but will close when tapped if alive. If not alive, discard. |
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Clams |
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shucked |
1 day |
3 months |
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in shell |
2 days |
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Crab |
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in shell |
2 days |
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meat (cooked) |
3–5 days |
10 months |
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Crawfish |
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in shell |
6 months |
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tail meat (cooked) |
3–5 days |
6 months |
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Lobster |
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in shell (live) |
2 days |
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tail meat (cooked) |
4–5 days |
6 months |
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Oysters (shucked) |
1 day |
4 months |
To freeze any uncooked shellfish, pack in moisture- and vapor-proof container. Freeze shucked product in its own “liquor” (liquid) to which water has been added to cover meat. |
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Shrimp (uncooked) |
1–2 days |
12 months |
Remove heads and freeze shrimp tails in shell. Freeze in water in an airtight container of appropriate size for one meal. |
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Cooked fish or shellfish |
2–3 days |
3 months |
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Canned fish or shellfish |
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(unopened) |
12 months |
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(opened) |
1 day |
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Fruit |
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Fresh |
Do not wash fruit before storing—moisture encourages spoilage—but do wash before eating. Store in crisper or in moisture-resistant bags or wraps. Wrap cut fruits to prevent vitamin loss. |
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Apples |
1 month |
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Apricots, avocados, melons, nectarines, peaches, pears |
5 days |
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Bananas |
2–3 days |
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Berries, cherries |
3 days |
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Citrus fruit |
2 weeks |
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Grapes, plums |
5 days |
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Pineapple, fresh |
2 days |
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Canned (all kinds |
Keep tightly covered. Transfer canned fruit to glass or plastic container after opening. |
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(unopened) |
12 months |
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(opened) |
1 week |
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Juices |
Keep tightly covered once open to prevent vitamin loss. Transfer canned juice to glass or plastic container after opening. |
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Fresh |
6 days |
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Canned (after opening) |
6 days |
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Frozen |
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(concentrated) |
12 months |
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(reconstituted) |
6 days |
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Frozen |
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(home frozen or purchased frozen) |
12 months |
Freeze in moisture- and vapor-proof container. |
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Dried |
6 months |
Keep cool in airtight container. If foods gain moisture, they may become unsafe and allow bacterial growth. Best if refrigerated after opening. |
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Meats: Beef, pork, lamb, veal, and game. |
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*Fresh, uncooked |
Store in colder part of refrigerator (36–40°F). Freeze immediately if not planning to use in a day or two. Wrap in moisture- and vapor-proof wrap for freezing. Label with date and freeze rapidly at 0°F. Freezer storage times for veal may be less. Pork is best if used within 6 months after freezing. Actual storage time of meat depends on the freshness of meat when purchased. *Vacuum-packed fresh meats have a recommended storage time of |
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Chops |
2–4 days |
6–12 months |
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Ground |
1–2 days |
2–3 months |
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Roast |
2–4 days |
6–12 months |
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Sausage |
1–2 days |
1–2 months |
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Steaks |
2–4 days |
6–9 months |
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Stew meat |
1–2 days |
2–3 months |
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Variety meats |
1 day |
1–2 months |
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Casseroles, TV dinners, stews |
2–3 months |
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Cooked meats (including leftovers) |
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Cooked meat and meat dishes |
1–2 days |
2–3 months |
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Gravy, broths |
1–2 days |
1–2 months |
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Cured and smoked meats (including |
Keep wrapped. Store in coldest part of refrigerator or in meat keeper. Freezing cured or smoked meats is generally not recommended because salty meats will rapidly turn rancid and lunch meats and hotdogs will weep. Freezing is possible, however, so limited freezer storage times are given. If meats are vacuum packaged, check manufacturer’s date. |
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Bacon |
5–7 days |
1 month |
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Ham (fully cooked) |
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whole |
5–7 days |
1–2 months |
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slices |
3–4 days |
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canned (unopened) |
6–9 months |
Do not freeze canned hams. |
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canned (shelf stable, unopened) |
2 years |
Refrigerate after opening. |
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country style (unsliced) |
12 months |
Refrigerate once sliced. Maximum refrigerator storage time is 2–3 months. |
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(cooked, sliced) |
7 days |
1 month |
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Hotdogs |
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(unopened) |
2 weeks** |
1–2 months |
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(opened) |
1 week |
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Lunch meats |
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(unopened) |
2 weeks** |
1–2 months |
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(opened) |
3–5 days |
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Sausage |
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smoked links |
7 days |
1 month |
Freezing alters sausage flavor. Leave frozen no more than 1 month. **Unopened lunch meats and hotdogs should not be kept more than 1 week after sell by date. |
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dry and semi-dry (like salami) |
2–3 weeks |
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Game birds |
2 days |
6–12 months |
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Venison |
3–5 days |
6–12 months |
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Poultry |
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Chicken or turkey |
Store in coldest part of refrigerator. Do not let raw juices drip onto other foods For freezing, use moisture- and vapor- proof wrap or container. |
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Fresh |
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whole |
2–3 days |
1 month |
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pieces |
2–3 days |
6–9 months |
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giblets |
1–2 days |
3–4 months |
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Cooked |
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leftover pieces |
1–2 days |
4–6 months |
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covered with broth, gravy |
1–2 days |
6 months |
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Canned |
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(unopened) |
12 months |
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(opened) |
1 day |
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Casseroles, TV dinners |
3 months |
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Duck, goose |
2 days |
6 months |
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Staples |
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Baking powder, soda |
8–12 months |
Keep dry and covered. |
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Bouillon cubes, granules |
12 months |
Keep dry and covered. |
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Catsup, chili sauce, barbecue sauce |
Refrigerate after opening for longer storage time. Will keep for several months. |
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(unopened) |
12 months |
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Chocolate |
Keep cool. |
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Pre-melted |
12 months |
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Semi-sweet |
2 years |
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Unsweetened |
18 months |
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Chocolate syrup |
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(unopened) |
2 years |
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(opened) |
6 months |
Cover tightly and refrigerate. |
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Cocoa mixes |
8 months |
Cover tightly. |
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Coffee |
Coffee may remain fresher if refrigerated after opening. Can also be frozen. |
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Cans |
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(unopened) |
2 years |
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(opened) |
4–6 weeks |
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(whole bean) |
2 months |
2 weeks |
6 months |
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Instant |
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(unopened) |
1–2 years |
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(opened) |
2 weeks |
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Coffee creamers, nondairy |
Keep tightly closed to keep |
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(unopened) |
9 months |
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(opened) |
6 months |
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Cornstarch |
18 months |
Keep tightly covered |
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Gelatin (all types) |
18 months |
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Honey |
12 months |
Cover tightly. If it crystallizes, warm the jar in pan of hot water or heat on low in microwave. |
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Jams, jellies |
12 months |
Cover tightly; refrigerate after opening to prolong storage. |
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Margarine |
4–6 months |
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Marshmallows |
2–3 months |
Keep in airtight container. |
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Cream |
2–3 months |
Cover tightly. Refrigerate |
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Mayonnaise |
Refrigerate after opening. |
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(unopened) |
2–3 months |
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(opened) |
3 months |
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Molasses |
Refrigerate to extend storage life. |
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(unopened) |
12 months |
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(opened) |
6 months |
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Mustard, prepared yellow |
Refrigerate for best storage. |
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(unopened) |
2 years |
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(opened) |
6–8 months |
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Oils |
Store in cool place away from heat source to prevent deterioration. |
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(unopened) |
18 months |
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(opened) |
6–8 months |
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Pectin |
Look for expiration date. |
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Liquid |
18 months |
Recap and refrigerate. |
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Dry |
3 years |
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Peanut butter |
Refrigeration prolongs storage time and helps prevent rancidity. |
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(unopened) |
6–9 months |
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(opened) |
2–3 months |
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Salad dressing |
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Bottled (unopened) |
10–12 months |
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Bottled (opened) |
3 months |
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Made from mix |
2 weeks |
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Shortening |
12 months |
Store away from heat source to prevent rancidity. |
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Spices and herbs |
Store in airtight containers in dry place away from heat or light. Replace if aroma fades. May be refrigerated or frozen for longer storage. |
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Whole spices |
12 months |
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Ground spices |
6 months |
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Herbs |
6 months |
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Sugar |
For best storage, keep in |
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Brown |
4 months |
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Confectioner’s |
18 months |
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Granulated |
2 years |
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Sweetener, artificial |
2 years |
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Tea |
Keep in airtight containers. |
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Bags |
18 months |
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Instant |
3 years |
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Loose |
2 years |
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Vanilla |
Keep tightly closed; volatile |
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(unopened) |
2 years |
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(opened) |
12 months |
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Other extracts (opened) |
12 months |
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Vinegar |
Keep tightly closed. Distilled vinegar lasts longer than cider vinegar. Vinegar in glass containers has a longer storage time. If a cloudy mass develops in opened vinegar, do not use. |
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(unopened) |
2 years |
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(opened) |
12 months |
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Vegetables: In general, keep in crisper or moisture-proof wrapping. |
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Fresh |
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Artichokes |
2–3 days |
Refrigerate in plastic. Wrap base of stalks with damp cloth or paper towel. |
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Asparagus |
2–3 days |
8 months |
Refrigerate in plastic. Wrap base of stalks with damp cloth or paper towel. |
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Beans |
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dried |
12 months |
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green or waxed |
1–2 days |
8 months |
Do not wash green beans until just before use. |
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lima (unshelled) |
3–5 days |
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Beets |
1–2 weeks |
Remove leafy tops. Keep in crisper. |
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Broccoli |
5 days |
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Brussels sprouts |
5 days |
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Cabbage |
1 week |
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Carrots |
5 days |
8 months |
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Celery |
1 week |
Celery may keep longer if wrapped with a moist towel. |
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Corn (in husks) |
1–2 days |
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Cucumbers |
1 week |
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Eggplant |
2–3 days |
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Garlic |
5–8 months |
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|
Greens, spinach, leafy greens, etc. |
3–4 days |
Keep in cool, dry, ventilated area. Rinse and drain greens before refrigerating. Do not allow to freeze. |
||
|
Lettuce, iceberg |
5–7 days |
|||
|
vacuum packed (unopened) |
2–3 weeks |
|||
|
Mushrooms |
1–2 days |
Do not wash mushrooms before refrigerating. Do not store in airtight container. |
||
|
Onions |
Store at room temperature in cool, ventilated area. |
|||
|
dry |
2–4 weeks |
Keep dry. |
||
|
green |
5 days |
Keep refrigerated in plastic bag. |
||
|
Parsley |
2–4 weeks |
Store with stems in water and covered plastic wrap. |
||
|
Peas (unshelled) |
3–5 days |
1 week |
||
|
Peppers |
||||
|
chile |
7–10 days |
12 months |
Keep chile peppers refrigerated in paper bag. |
|
|
bell |
3–4 days |
6 months |
Freeze for extended use. |
|
|
Potatoes |
Keep fresh potatoes dry and away from sun. For longer storage, keep at 50–60°F. Warmer temperatures encourage sprouting. Don’t refrigerate fresh potatoes. |
|||
|
white, fresh |
1 week |
|||
|
sweet, fresh |
2–3 weeks |
|||
|
white, instant (unopened) |
6–12 months |
|||
|
Radishes |
1–2 weeks |
|||
|
Rhubarb |
2 weeks |
|||
|
Rutabagas |
2 weeks |
1 week |
||
|
Squash |
||||
|
summer varieties |
2–4 days |
Summer varieties of squash include zucchini and |
||
|
winter varieties |
6 months |
Winter or hard-shelled squash include pumpkin, acorn, spaghetti, and butternut squash. |
||
|
Tomatoes, ripe |
2–3 days |
|||
|
Turnips |
2 weeks |
Do not refrigerate until ripe. |
||
|
Canned |
||||
|
All kinds |
12 months |
|||
|
Dried |
Keep all dried vegetables cool and dry in airtight container. Refrigerate for up to 12 months. If moisture is present, foods may become unsafe because moisture allows bacterial growth. |
|||
|
Frozen |
||||
|
Commercially frozen |
8 months |
|||
|
Home frozen |
12 months |
|||
|
Miscellaneous: Snacks, condiments, mixes, prepared foods, etc. |
||||
|
Baby food, canned |
||||
|
(unopened) |
12 months |
|||
|
(opened) |
2–3 days |
Do not serve directly out of |
||
|
Cakes, store bought |
1–2 days |
If cake contains butter, cream, whipped cream, or custard frosting or filling, refrigerate. |
||
|
Angel food |
2 months |
|||
|
Chiffon sponge |
2 months |
|||
|
Cheese |
2–3 months |
|||
|
Chocolate |
4 months |
|||
|
Fruitcake |
12 months |
|||
|
Yellow pound |
6 months |
|||
|
Frosted |
8–12 months |
|||
|
Home frozen |
3 months |
|||
|
Cake, cookie mixes |
12 months |
|||
|
Canned goods |
||||
|
(miscellaneous, unopened) |
12 months |
|||
|
Cookies |
||||
|
(store bought, unopened) |
4 months |
|||
|
(homemade) |
2–3 weeks |
|||
|
Crackers |
3 months |
|||
|
Metered calorie products |
||||
|
Instant Breakfast, Boost, etc. |
6 months |
Keep in can, closed jars, or in original packets. |
||
|
Nuts |
||||
|
In shell (unopened) |
4 months |
Freeze for longer life. |
||
|
Nut meats, packaged (unopened) |
6 months |
3 months |
||
|
Party nuts |
2 weeks |
|||
|
(salted) |
6–8 months |
|||
|
(unsalted) |
9–12 months |
|||
|
Pickles, olives |
Refrigerate once opened for 2–3 months. |
|||
|
(canned, unopened) |
1–3 months |
|||
|
Pies and pastries |
2–3 days |
Those with whipped cream, custard, or chiffon fillings should be refrigerated. |
||
|
Fruit |
||||
|
baked |
1–2 months |
|||
|
unbaked |
8 months |
|||
|
Popcorn (unpopped) |
2 years |
Store in airtight container. |
||
|
Pudding mixes |
12 months |
|||
|
Sauces, condiments, etc. (store bought) |
||||
|
Hot sauce, Worcestershire, etc. |
2 years |
|||
|
Salsa |
Fresh homemade salsa has a shorter refrigerator storage time depending upon ingredients (4–7 days). Homemade canned products have a shelf life of up to 12 months, unopened, if adequately processed. |
|||
|
(unopened) |
12–18 months |
|||
|
(opened) |
1–2 months |
|||
|
*Blue Diamond Growers. 2019. Frequently asked questions. Retrieved from https://www.bluediamond.com/faqs **Pacific Foods of Oregon. 2019. Ask away. We’re here to help. Retrieved from https://www.pacificfoods.com/faqs/ ***Vita Coco. 2019. Frequently asked questions. Retrieved from https://www.vitacoco.com/faq?products=coconutmilk |
||||
For Further Reading
E-307: Home Canning of Vegetables
pubs.nmsu.edu/_e/E307/
E-320: Freezing Vegetables
pubs.nmsu.edu/_e/E320/
E-508: Keeping Food Safe
pubs.nmsu.edu/_e/E508/
Nancy Flores is the Extension Food Technology Specialist in the Department of Extension Family and Consumer Sciences at NMSU. She earned her B.S. at NMSU, M.S. at the University of Missouri, and Ph.D. at Kansas State. Her Extension activities focus on food safety, food processing, and food technology.
Cindy Schlenker Davies is the County Program Director and Extension Home Economist at NMSU’s Bernalillo County Extension Office. She earned her B.S. at Eastern New Mexico University and her M.A. at NMSU. Her Extension and public outreach work focuses on food processing and preservation and food safety.
To find more resources for your business, home, or family, visit the College of Agricultural, Consumer and Environmental Sciences on the World Wide Web at pubs.nmsu.edu.
Contents of publications may be freely reproduced, with an appropriate citation, for educational purposes. All other rights reserved. For permission to use publications for other purposes, contact pubs@nmsu.edu or the authors listed on the publication.
New Mexico State University is an equal opportunity/affirmative action employer and educator. NMSU and the U.S. Department of Agriculture cooperating.
Revised February 2020 Las Cruces, NM
