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Ext/Exp Station Pubs
Ext/Exp Station Pubs
Ext/Exp Station Pubs
Author: Extension Food and Nutrition Specialist, Department of Extension Family and Consumer Sciences, New Mexico State University.
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.
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), never in between for any length of time as this temperature "danger zone" provides ideal conditions for the growth of common bacteria that can cause spoilage or even food-related illnesses. Never leave foods 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 range, 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 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.
Check the Label
Product freshness dating on some products can help you decide how long to store them. The "sell by" or "pull" date generally displayed on dairy products and fresh bakery products is 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 like 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's 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.
Refrigerator and Freezer 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 as 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 vaporproof 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's 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—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 such as cookies, biscuits, and cereals carefully after use.
Food Storage Chart
Storage times listed in the following table are intended as 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.
Original author: Alice Jane Handley, Extension food and nutrition specialist; previously reviewed by Susan Wright and Martha Archuleta, Extension food and nutrition specialists.
| Food Storage Timetable | ||||
| Food | Refrigerator | Pantry | Freezer | Special handling |
| 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 (commercial) | 3-5 days | 2-3 months | Homemade breads may have a shorter shelf life due to lack of preservatives. | |
| Biscuit, muffin mixes | 9 months | |||
| Cereals Ready-to-eat (unopened) (opened) Ready-to-cook oatmeal, etc. |
12 months |
Cereals may be stored at room temperature in tightly closed containers to keep out moisture and insects. | ||
| Cornmeal | 12-18 months | 6-12 months | Keep tightly closed. Refrigeration may prolong shelf life. | |
| Flour White Whole wheat |
6-8 months |
6-8 months | Whole wheat flour may be stored in the refrigerator to slow rancidity of the natural oils. |
|
| Yeast (dry) | Expiration date on package | Keep dry and cool. | ||
| Grits | 12 months | |||
| Pancake mixes | 6-9 months | |||
| Pasta | 1-2 years | |||
| Rice White Brown Mixes |
18 months |
2 years 12 months 6 months |
||
| Refrigerated biscuit roll, pastry and cookie dough | Expiration date on label | |||
| Tortillas Corn, flour |
2 weeks |
1-2 weeks |
2-3 months |
Storage times may vary depending on ingredients. Best if refrigerated once opened. May be frozen. |
| Food Storage Timetable | ||||
| Food | Refrigerator | Pantry | Freezer | Special handling |
| Dairy Products: Store in coldest part of refrigerator (40°F), never in door. | ||||
| Butter | 2-3 weeks | 6-9 months | Wrap or cover tightly. Hold only a 2-day supply in keeper. | |
| Buttermilk | 10-14 days | Cover tightly. Flavor not affected if buttermilk separates. | ||
Cheese |
10-15 days 4 weeks 3-6 months 2 months 2-4 months 5 days 3-4 weeks |
10 months |
6 months 4 months |
Keep all cheese tightly packaged in moisture-proof wrap. Do not eat moldy cheese. Hard cheese may be frozen but becomes crumbly. Better if grated.
|
Cream |
7-10 days 21-30 days 2 weeks 2 weeks |
2 months |
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. | |
| Ice cream, ice milk, sherbet | 1-2 months | |||
Milk Evaporated or condensed |
1 week (or a few days after sell-by date) 1 week 12-18 months |
12 months 12 months 6 months |
1 month |
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. Invert can every 2 months. Cover tightly. Refrigeration may prolong quality. |
| Whipped topping In aerosol can From prepared mix |
3 months 3 days |
|||
| Yogurt Frozen |
10-14 days |
2 months |
Check date on package | |
| Note: Thaw all frozen dairy products in refrigerator. Some products may lose emulsion and separate, but are still adequate for cooking. | ||||
| Food Storage Timetable | ||||
| Food | Refrigerator | Pantry | Freezer | Special handling |
| Eggs | ||||
Fresh |
3-4 weeks 3 days 2 days 1 week 2-3 days 3-4 days |
No 12 months 12 months |
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. | |
| Food Storage Timetable | ||||
| Food | Refrigerator | Pantry | Freezer | Special handling |
| Fish and Shellfish: Refrigerator storage times are for optimum temperature of 32 to 38°F. Higher temperatures may decrease safe storage times. |
||||
Fish |
1-2 days 1-2 days |
2-3 months 6 months 3 months |
For refrigerator, keep wrapped in original wrap. Store in coldest part of refrigerator (32 to 38°F). Package for freezer in moisture- and vapor-proof wrap. Keep solidly frozen at 0°F. Thaw in refrigerator. |
|
| Shellfish Clams shucked in shell Crab in shell meat (cooked) Crawfish in shell tail meat (cooked) Lobster in shell (live) tail meat (cooked) Oysters (shucked) Shrimp (uncooked) |
1 day 2 days 2 days 3-5 days 3-5 days 2 days 4-5 days 1 day 1-2 days |
|
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. Cook only live crawfish. Do not keep airtight. To prolong freezer storage, remove fat to to prevent rancidity. 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. Remove heads and freeze shrimp tails in shell. Freeze in water in an airtight container of appropriate size for one meal. |
|
| Cooked fish or shellfish | 2-3 days | 3 months | ||
| Canned fish or shellfish (unopened) (opened) |
1 day |
12 months |
||
| Food Storage Timetable | ||||
| Food | Refrigerator | Pantry | Freezer | Special handling |
| Fruit | ||||
| Fresh Apples Apricots, avocados, melons, nectarines, peaches, pears Bananas Berries, cherries Citrus fruit Grapes, plums Pineapple, fresh |
1 month 5 days 3 days 2 weeks 5 days 2 days |
2-3 days |
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. | |
| Canned (all kinds and juices) (unopened) (opened) |
1 week |
12 months |
Keep tightly covered. Transfer canned fruit to glass or plastic container after opening. | |
| Juices Fresh Canned (after opening) Frozen (concentrated) (reconstituted) |
6 days 6 days 6 days |
12 months |
Keep tightly covered once open to prevent vitamin loss. Transfer canned juice to glass or plastic container after opening. | |
| Frozen (Home frozen or purchased frozen) |
12 months |
Freeze in moisture- and vapor-proof container. | ||
| 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. | ||
| Food Storage Timetable | ||||
| Food | Refrigerator | Pantry | Freezer | Special handling |
| Meats: Beef, pork, lamb, veal, and game. | ||||
| *Fresh, uncooked Chops Ground Roast Sausage Steaks Stew meat Variety meats |
2-4 days 1-2 days 2-4 days 1-2 days 2-4 days 1-2 days 1 day |
|
Store in colder part of refrigerator (36 to 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 2 weeks in the refrigerator. |
|
| Casseroles, TV dinners, stews |
2-3 months | |||
| Cooked meats (including leftovers) Cooked meat and meat dishes Gravy, broths |
1-2 days 1-2 days |
2-3 months 1-2 months |
||
Cured and smoked meats |
5-7 days 5-7 days 3-4 days 6-9 months 7 days 2 weeks** 1 week 2 weeks** 3-5 days 7 days 2-3 weeks |
2 years 12 months |
1 month 1-2 months 1 month 1-2 months 1-2 months 1 month |
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 lunchmeats and hotdogs will weep. Freezing is possible, however, so limited freezer storage times are given. If meats are vacuum packaged, check manufacturer's date. Do not freeze canned hams. Refrigerate after opening. Refrigerate once sliced. Maximum refrigerator storage time is 2 to 3 months. Freezing alters sausage flavor. Leave frozen no more than 1 month. **Unopened lunchmeats and hotdogs should not be kept more than 1 week after sell-by date. |
| Game birds | 2 days | 6-12 months | ||
| Venison | 3-5 days | 6-12 months | ||
| Food Storage Timetable | ||||
| Food | Refrigerator | Pantry | Freezer | Special handling |
| Poultry | ||||
| Chicken or turkey Fresh whole pieces giblets Cooked leftover pieces covered with broth, gravy Canned (unopened) (opened) Casseroles, TV dinners |
|
12 months |
1 month 6-9 months 3-4 months 4-6 months 6 months 3 months |
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. |
Duck, goose |
2 days | 6 months |
||
| Food Storage Timetable | ||||
| Food | Refrigerator | Pantry | Freezer | Special handling |
| Staples | ||||
| Baking powder, soda | 8-12 months | Keep dry and covered. | ||
| Bouillon cubes, granules | 12 months | Keep dry and covered. | ||
| Catsup, chili sauce, barbecue sauce (unopened) |
12 months |
Refrigerate after opening for longer storage time. Will keep for several months. | ||
| Chocolate Pre-melted Semi-sweet Unsweetened |
12 months 2 years 18 months |
Keep cool. | ||
| Chocolate syrup (unopened) (opened) |
6 months |
2 years |
Cover tightly and refrigerate. | |
| Cocoa mixes | 8 months | Cover tightly. | ||
| Coffee Cans (unopened) (opened) (whole bean) Instant (unopened) (opened) |
4-6 weeks 2 months |
2 years 2 weeks 1-2 years 2 weeks |
6 months |
Coffee may remain fresher if refrigerated after opening. May also be frozen. |
| Coffee creamers, nondairy (unopened) (opened) |
9 months 6 months |
Keep tightly closed to keep out moisture. | ||
| Cornstarch | 18 months | Keep tightly covered | ||
| Gelatin (all types) | 18 months | |||
| Honey | 12 months | Cover tightly. If it crystallizes, warm the jar in pan of hot water or heat on low in microwave. | ||
| Jams, jellies | 12 months | Cover tightly; refrigerate after opening to prolong storage. | ||
| Margarine | 4-6 months | Use airtight container. | ||
| Marshmallows Cream |
2-3 months 2-3 months |
Keep in airtight container. Cover tightly. Refrigerate after opening. |
||
| Mayonnaise (unopened) (opened) |
3 months |
2-3 months |
Refrigerate after opening. | |
| Molasses (unopened) (opened) |
12 months 6 months |
Refrigerate to extend storage life. | ||
| Mustard, prepared yellow (unopened) (opened) |
2 years 6-8 months |
Refrigerate for best storage. | ||
| Oils (unopened) (opened) |
18 months 6-8 months |
Store in cool place away from heat source to prevent deterioration. | ||
| Pectin Liquid Dry |
18 months 3 years |
Look for expiration date. Recap and refrigerate. |
||
| Peanut butter (unopened) (opened) |
6-9 months 2-3 months |
Refrigeration prolongs storage time and helps prevent rancidity. | ||
| Salad dressing Bottled (unopened) Bottled (opened) Made from mix |
3 months 2 weeks |
10-12 months |
||
| Shortening | 12 months | Store away from heat source to prevent rancidity. | ||
Spices and herbs |
12 months 6 months 6 months |
Store in airtight containers in dry place away from heat or light. Replace if aroma fades. May be refrigerated or frozen for longer storage. | ||
| Sugar Brown Confectioner's Granulated |
4 months 18 months 2 years |
For best storage, keep in airtight container. | ||
| Sweetener, artificial | 2 years | |||
| Tea Bags Instant Loose |
18 months 3 years 2 years |
Keep in airtight containers. | ||
| Vanilla (unopened) (opened) Other extracts (opened) |
2 years 12 months 12 months |
Keep tightly closed; volatile oils escape. | ||
| Vinegar (unopened) (opened) |
2 years 12 months |
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. | ||
| Food Storage Timetable | ||||
| Food | Refrigerator | Pantry | Freezer | Special handling |
| Vegetables: In general, keep in crisper or moisture-proof wrapping. | ||||
Fresh |
|
|
8 months 8 months 8 months 12 months 6 months |
|
Canned |
12 months |
|||
| Dried | Keep cool and dry in airtight container. All kinds. Refrigerate for up to 12 months. If moisture is present, foods may become unsafe because moisture allows bacterial growth. | |||
| Frozen Commercially frozen Home frozen |
8 months 12 months |
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| Food Storage Timetable | ||||
| Food | Refrigerator | Pantry | Freezer | Special handling |
| Miscellaneous: Snacks, condiments, mixes, prepared foods, etc. | ||||
| Baby food, canned (unopened) (opened) |
2-3 days |
12 months |
Do not serve directly out of the jar. |
|
| Cakes, purchased Angel food Chiffon sponge Cheese Chocolate Fruitcake Yellow pound Frosted Home frozen |
1-2 days | 2 months 2 months 2-3 months 4 months 12 months 6 months 8-12 months 3 months |
If cake contains butter, cream, whipped cream, or custard frosting or filling, refrigerate. | |
| Cake, cookie mixes | 12 months | |||
| Canned goods (miscellaneous, unopened) |
12 months |
|||
| Cookies (commercial, unopened) (homemade) |
4 months 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) Nut meats, packaged (unopened) Party nuts (salted) (unsalted) |
|
3 months 6-8 months 9-12 months |
Freeze for longer life. |
|
| Pickles, olives (canned, unopened) |
1-3 months |
Refrigerate once opened for 2 to 3 months. | ||
Pies and pastries |
2-3 days |
|
Those with whipped cream, custard, or chiffon fillings should be refrigerated. | |
| Popcorn (unpopped) | 2 years | Store in airtight container. | ||
| Pudding mixes | 12 months | |||
| Sauces, condiments, etc. (commercial) Hot sauce, Worcestershire, etc. Salsa (unopened) (opened) |
1-2 months |
2 years 12-18 months |
Fresh homemade salsa has a shorter refrigerator storage time depending upon ingredients (4 to 7 days). Homemade canned products have a shelf life of up to 12 months, unopened, if adequately processed. |
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To find more resources for your business, home, or family, visit the College of Agriculture and Home Economics on the World Wide Web at aces.nmsu.edu.
Contents of publications may be freely reproduced 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 and electronicaly distributed October 2011, Las Cruces, NM.