Do you often wonder if the products in your refrigerator are still fresh, or if the can of food you “forgot” in the back of your cupboard is still good? Or, do you wonder if you should buy the last ten cans of almost free soup at your stores’ clearance sale? If so, here are tips and recommended shelf life estimates compiled from leading manufacturers and government sources to help you sort out your refrigerator, freezer, and pantry.

Common Terms

Common guidelines are determined on unopened products stored under normal conditions: Room temperature is usually 60 – 70F, refrigerators are 400F, and freezers are kept below 32F, or freezing. Once opened, or if the optimum storage conditions aren’t met, the shelf life will be less than these guidelines.

Dates indicated on product packages include:

Sell-by: Tells the store how long to display the product for sale. You should buy the product before the date expires.

Best if used by date is recommended for best flavor or quality. It is not a purchase or safety date.

Use-by: The last date recommended for the use of the product while at peak quality. The date has been determined by the manufacturer of the product. This is the recommended shelf life of the product.

Closed or coded: These dates are packing numbers for use by the manufacturer.

Safe Product Guidelines

Product dates are not the ultimate guide for the safe use of a product. Here are some additional tips on using food at top quality:

Purchase the product before the date expires.

If perishable, take the food home immediately after purchase and refrigerate promptly.

Freeze products if you can’t use them at times recommended on the chart.

Once a perishable product is frozen, it doesn’t matter if the date expires because foods kept frozen continuously are safe indefinitely.

Follow handling recommendations on product.

If you follow these recommendations, you can use the following recommended shelf life ranges for specific products:

Foods That Start With A

APPLES:

Fresh: store in the refrigerator up to three weeks

Frozen: up to 8 months

Canned: 2 – 3 years unopened

Home-canned: up to 12 months







APRICOTS

Fresh: store in the refrigerator 2 – 3 days

Frozen: up to 6 months

Canned: 2 – 3 years

Home-canned: 12 months

Dried: 6 months at room temperature, up to 12 months in freezer

ARTICHOKE, GLOBE

Fresh: refrigerate in a plastic bag with a few drops of water, use within 3 days

Frozen: Up to 6 months

Canned (hearts): 8 – 12 months

ASPARAGUS

Fresh: refrigerate in crisper or lose plastic, use within 2 days. Shelf life can be increased by periodically removing moisture that accumulates.

Frozen: up to 6 months

Canned: up to 12 months, some brands up to 3 years

AVOCADOS

Fresh: room temperature to ripen, then refrigerate 3 – 5 days

Frozen: up to 3 months

Foods That Start With B

BACON

Fresh: refrigerate up to 7 days

Frozen: sealed, up to 1 month; the Food Marketing Institute recommends that opened bacon never be frozen.

Pouch: room temperature up to 4 months; refrigerate or freeze for longer storage

BAKING POWDER

Recommended shelf Life: Room temperature: up to 1 year or until the expiration date

Keep dry and covered

BAKING SODA

Recommended shelf Life: room temperature 1-2 years, keep dry and covered

BANANAS

Fresh: room temperature until ripe; shelf life can be extended by refrigerating up to 3 days, but the skins will become dark brown.

Frozen: up to 3 months

Dried: 6 – 12 months at room temperature; indefinite in freezer

BARBEQUE SAUCE, BOTTLED

Recommended shelf life:

2 years, unopened

1 month after opening

BEANS (Green beans, Lima beans, Butter beans, Pinto Beans, Snap beans, or Wax beans)

Fresh: Refrigerate 1 – 2 days, stored in crisped or loose bags

Frozen: 6 months

Canned: 24 months

BEANS, DRY

Recommended shelf life dry: 1 -2 years, indefinite if sealed and stored properly

Refrigerate or freeze after cooking.

BEEF

Beef cuts may be refrigerated in supermarket packaging for 1 – 3 days or frozen for up to 2 weeks; for increased storage rewrap tightly in foil or freezer wrap

Roasts and Steaks:

Fresh: refrigerate 3 – 5 days

Freeze: 6 – 12 months Ground Beef:

Fresh: refrigerate 1 – 2 days

Freeze: 3 – 4 months

BEETS

Fresh: refrigerate beets and tops separately, use tops as soon as possible and beet within a week

Frozen: up to 6 months

Canned: up to 2 years

BELL PEPPERS

Fresh: refrigerate 3 -5 days

Frozen: up to 6 months

Jars, Roasted: 6 – 12 months at room temperature

BERRIES

Fresh: refrigerate 1 – 2 days

Freeze: 8 – 12 months

Canned: 1 year

BISCUIT, REFRIGERATED DOUGH

Fresh: refrigerate, use by the “use-by” date on the package, usually within 2 weeks

Unrefrigerated: use within two hours

Freeze: not recommended by the manufacturers

Freeze baked biscuits for up to one month

BLUEBERRIES

Fresh: refrigerate 1 – 2 days

Freeze: 8 – 12 months

Canned: 12 months

BOUILLON CUBES OR GRANULES

Recommended shelf life: 2 years

Tips: keep dry and covered

Bread and BREAD DOUGH

Yeast breads

Fresh: store at room temperature, cool and dry, 5 – 7 days

Refrigerate: will limit formation of mold, but bread will go stale more quickly.

Frozen: up to 3 months if tightly wrapped Quick Breads

Fresh: refrigerate, tightly wrapped, up to 7 days

Frozen: up to 3 months Quick Bread Mix:

Shelf life: up to 2 years, use by “best if used by date” for best quality

After this date, the mix is still safe to use and consume, but there may be changes in product flavor, volume, or texture.

BREAD CRUMBS, DRIED

Recommended shelf life: 4 – 6 months

BREAD DOUGH AND BISCUITS, REFRIGERATED

Fresh: refrigerate, use by the “use-by” date on the package, usually within 2 weeks

Unrefrigerated: use within two hours

Freeze: not recommended by the manufacturers

Freeze baked bread or biscuits for up to one month

BREAD and BISCUITS “OVEN BAKED”, Frozen

Keep Frozen. If stored in the refrigerator, use within 24 hours or discard.

Once baked, they can be stored in the freezer for up to one month.

BREAKFAST MIX, INSTANT BREAKFAST, PROTEIN SHAKE POWDERS

Recommended shelf life: 6 months

BROCCOLI

Fresh: refrigerate 1 – 2 days

Frozen: up to 6 months

BROWNIE MIX

Shelf life: 9 months

BROWNIES

After baking, brownies may be wrapped tightly and frozen for up to 2 months.

BRUSSELS SPROUTS

Fresh: refrigerate 1 – 2 days

Frozen: up to 6 months

BUTTER

Fresh: refrigerate up to 3 months

Freeze: up to 9 months

BUTTERMILK

Fresh: refrigerate 1 – 2 weeks; will keep several days past expiration date on the package.

Freeze: not recommended

Foods That Start With C

CABBAGE OR CHINESE CABBAGE

Fresh: refrigerate in crisper or plastic bag, use within 2 weeks

Frozen: up to 6 months.

Packaged cabbage/coleslaw shreds (such as Fresh Express) may be frozen directly in the bag for later use in soups and recipes, for up to 2 months; place in freezer packaging for longer storage.

CAKES

Fresh: 2 days at room temperature, up to 5 days in the refrigerator

Frozen: 4 – 6 months unfrosted, 2 – 3 months if frosted

Cakes with whipped cream frosting or cream filling must be stored in the refrigerator.

Cakes with custard or fruit filling should not be frozen, as they become soggy when thawing.

CAKE MIX

Recommended shelf life: two years, longer if ingredients are stable

CASSEROLES, MEAT & GRAVY

Refrigerate: 3 to 4 days

Freeze: 2 to 3 months

CASSEROLE MIX (Hamburger Helper, Campbell’s Supper Bakes, etc)

Shelf life: 9 – 12 months

CARROTS

Fresh: refrigerate 1 – 2 weeks, chill in ice water to crispen if needed

Frozen: up to 6 months

Canned: up to 2 years

Dehydrated/Dried: up to six months, or freeze indefinitely

CATSUP OR KETCHUP

Shelf life: unopened, 12 months

Shelf life: opened, 1 month

CAULIFLOWER

Fresh: refrigerate 3 – 5 days

Frozen: up to 6 months

CEREALS

ready to eat (Cold)

Shelf life: unopened, 6 – 8 months

Shelf life: opened, 2 months

Tips: freezing extends shelf life indefinitely. close tightly or transfer to plastic container after opening hot, dry mix (grits, cream of wheat, cream of rice, etc)

Shelf life: 12 months

CELERY

Fresh: one week

Frozen: six months (will become soft, but okay for baking, casseroles, soups etc)

CHEESE

Hard cheeses (Cheddar, Edam, Swiss):

(The harder the cheese, the longer it will keep without deteriorating).

Unopened hard and wax-coated cheeses: refrigerate for 3 – 6 months.

Opened: refrigerate up to 3 – 4 weeks

Freeze up to 3 months Grated Hard Cheeses: Parmesan, Romano

Unopened: store at room temperature up to 6 months

Opened: Refrigerate 2 – 3 weeks

Freeze up to 3 months Soft cheeses:

cream cheese and Neufchatel: 2 weeks,

Cottage and ricotta: up to 5 days.

Ripe Brie or Camembert: used immediately, within 2 days

Freeze up to 3 weeks American cheese food

Unopened: store at room temperature up to 6 months

Opened: Refrigerate 2 – 3 weeks

Freeze up to 3 months

CHEESECAKE

Fresh: refrigerate 3 – 7 days

Frozen: 4 – 6 months

CHERRIES

Fresh: refrigerate 2 – 3 days

Frozen: 8 – 12 months

Canned: 3 years

Home-canned: 6 months

Dried: 3 months at room temperature, or indefinitely in the freezer

CHILI SAUCE

Shelf life: unopened, 24 months

Shelf life: opened, 1 month

Refrigerate to extend shelf life

CHOCOLATE

chips and baking

Shelf life: 18 months

Tips: keep cool, but do not refrigerate or freeze Chocolate Syrup

Shelf life: unopened, 2 years

Shelf life: opened, 6 months Cocoa Mixes

Shelf life: 8 months

CLAMS

Fresh: refrigerate for up 7 days, do not use if liquid is frothy

Frozen: 3 – 4 months

Canned: 2 years

COCONUT

Fresh: store unprepared in the refrigerator for up to 1 week

Fresh: store raw coconuts shreds in the refrigerator 1 – 2 days

Pre-packaged/bagged/prepared: 12 months, unopened, freeze indefinitely

COFFEE

Shelf life at room temperature:

cans, unopened: 2 years

cans opened: 2 weeks

instant, unopened: 2 years

instant, opened: 2 weeks

fresh whole bean, unopened: 2 weeks

Shelf life in refrigerator or freeze: refrigeration or freezing extends the shelf life significantly. Some people believe that the flavor is altered once refrigerated or frozen.

COFFEE CREAMER, IMITATION (Coffeemate, Cremora, International Delight, etc.)

Liquid:

Store: refrigerate up to 3 weeks.

Freeze: see package Powder:

Shelf life at 70F: unopened, 9 months

Shelf life at 70F: opened, 6 months

COOKIES

Fresh:

Homemade: 2 days – 3 weeks, highly variable depending upon the type (crisp, moist, bar, drop, etc).

Packaged: (grocery store items), shelf life at room temperature: 2 months

Frozen: up to six months, baked

COOKIE DOUGH

Refrigerated, unopened: until expiration date

Refrigerated, opened: use within one week

Frozen: 2 – 6 months unbaked

Baked: freeze up to 6 months

COOKIE MIX

shelf life at 70F: 9 – 12 months

CORN

Fresh: refrigerate, use within 2 days

Frozen: 6 months

Canned: 24 months

CORNMEAL

Shelf life at 70F: 4 – 6 months

CORNSTARCH

Shelf life at 70F: 18 months

Tips: seal tightly. Moisture can cause lumps to form

CRACKERS

Shelf life at 70F: 3 months, sealed

CRANBERRIES

Fresh: 2 -3 days

Frozen: up to 2 years

Canned: 1 – 3 years

Dried: 6 – 12 months at room temperature, indefinitely in the freezer

CREAM OR CREAMER

Cream, Light or half and half:

Refrigerator:

Unopened, 4 weeks

Opened, 1 week Cream or heavy whipping cream:

Refrigerator: 1 week

Frozen: can be frozen for up to 2 weeks; whipped cream may not ‘whip’ after thawing but is safe to use Coffee Whitener/Imitation Creamer (liquid)

Store: refrigerate up to 3 weeks.

Freeze: see package Coffee Whitener/Imitation Creamer (powder)

Shelf life at 70F: unopened, 9 months

Shelf life at 70F: opened, 6 months

CUCUMBERS

Fresh: refrigerate up to 5 days

Frozen: up to 6 months

CURRANTS

Fresh: 2 – 3 days in refrigerator

Frozen: up to 6 months

Canned: 1 – 3 years

Dried: up to 6 months at room temperature, freeze indefinitely

Foods That Start With D

DATES

Fresh: several days

Frozen: indefinitely

Dried: room temperature indefinitely, can easily be frozen indefinitely

DOUGHNUTS, DANISH, PASTRIES

Fresh: 1 – 3 days

Frozen: 3 months

Foods That Start With E

EGGS

Fresh: store in the refrigerator–

In shell: 2 – 5 weeks, organic may have longer freshness dates

Fresh yolks or whites: 4 days

Boiled in shell, hard-boiled: 2 weeks

Frozen:Whole eggs: blend yolks and whites, store up to 12 months

Boiled: remove shells, freeze up to 12 months

EGGPLANT

Fresh: refrigerate 1 – 2 days

Frozen: up to 3 months

EVAPORATED MILK

Canned (evaporated or condensed): store room temperature up to 1 year

Canned, opened: refrigerate and use within 7 days

EXTRACTS (bottled)

Shelf life at 70F: 4 years

Foods That Start With F

FENNEL

Fresh: refrigerate 2 – 5 days

Frozen: up to 6 months

FIGS

Fresh: use immediately or refrigerate for up to 2 days

Frozen: up to 1 year

Dried: room temperature up to 4 months, or freeze indefinitely

FISH

Fresh: refrigerate and use within one day

Frozen Fillets and steaks from lean fish: 6 months

Frozen Fillets and steaks from Fat fish: up to 3 months

Breaded frozen fish products: up to 3 months

Canned: up to 4 years

Pouch: up to 3 years

FLOUR

White Flour Shelf life at 70F: 6 – 12 months

Whole Wheat Flour Shelf life at 70F: 6 – 8 months

Flour may be refrigerated for up to 2 years

FOOD COLORING

Shelf life at 70F: 4 years

FRANKFURTERS

Fresh: refrigerate up to 1 week

Frozen: 2 – 3 months for best flavor and texture

FROSTING

Fresh: refrigerate up to 2 weeks

Canned: unopened 8 months

Canned: opened, refrigerate up to 2 weeks

FRUIT, GENERAL

Fresh: 1 – 2 days in refrigerator; refer to specific fruits for individual requirements

Frozen: up to 12 months; citrus fruits up to 6 months

Canned, commercial: up to 3 years unopened. Once opened, refrigerate up to 2 weeks

Canned at home: up to 1 year is recommended.

Dried: up to 6 months at room temperature, indefinitely if frozen

FRUIT JUICE

Fresh: 3 weeks unopened, 7 – 10 days after opening

Frozen: 8 – 12 months

Foods That Start With G

GARLIC

Fresh, unpeeled: up to six months if kept dry

Fresh, peeled: refrigerate up to 1 week or freeze up to 1 year

Dried/powder: store at room temperature up to 3 years

GELATIN

Shelf life at 70F: 18 months

Dry flavored mix: 24 months

see also Jell-O

GINGER

Fresh: refrigerate up to 3 weeks

Freeze: up to two months

Dried: up to 2 years

Crystallized: up to 3 months at room temperature, can be frozen indefinitely

GRAPEFRUIT

Fresh: refrigerate 1 – 2 weeks

Freeze: up to 3 months

Canned at home: 3 – 6 months

Canned commercially, up to 3 years

Dried peel: 6 – 12 months at room temperature, indefinitely in freezer

GRAPES

Fresh: refrigerate 1 – 2 weeks

Frozen: 6 – 12 months

Canned: 1 – 3 years

Dried (raisins): up to 4 months at room temperature, freeze indefinitely

GRAVY

Fresh: refrigerate up to 3 days

Freeze: up to 3 months

Canned (commercial): store at room temperature up to 12 months

GRAVY MIX

Store: at room temperature up to 6 – 12 months

Foods That Start With H

HAM

Ham, Whole

Refrigerate: 7 days

Freeze: 1 to 2 months Ham, Half or Slices

Refrigerate: 3 to 5 days

Freeze: 1 to 2 months Ham, Canned-Opened

Refrigerate: 3 to 5 days

Freeze: 1 to 2 months Ham, Canned-Unopened

Freeze: 6 to 9 months

HERBS

Fresh: 3 – 4 days, refrigerated

Dried: 1 – 3 years

Frozen: not recommended, freezing accelerates the loss of flavor and aroma

HONEY

Shelf life at 70F: indefinite, keep tightly sealed

Refrigerate is not recommended

Honey will darken with age but does not spoil.

HORSERADISH SAUCE

Shelf life at 70F: 12 months

HOT DOGS

Beef and/or Pork:

Fresh: refrigerate up to 1 week

Frozen: 2 – 3 months for best flavor and texture Chicken and/or Turkey:

Fresh: sealed package should be refrigerated and stored up to the use by “date” on package, use within 3 days of opening

Frozen: 2 months Corn Dogs: refrigerate up to 4 days, or freeze up to 2 months

Foods That Start With I & J & K

ICE CREAM

Freeze: up to 1 month in store container; up to 1 year if repackaged or overwrapped to resist moisture vapor.

JELL-O GELATIN

Fresh: refrigerate up to 3 days after preparation

Sugar-free, Fresh: Refrigerate up to 2 days, may become watery.

JELLIES, JAMS

Store: unopened 12 – 24 months, refrigerate after opening

KETCHUP

Shelf life at 70F: unopened, 12 months

Shelf life at 70F: opened, 1 month

Tips: refrigerate to extend shelf life

KIWI or KIWIFRUIT

Fresh: up to 2 weeks

KOHLRABI

Fresh: refrigerate up to 3 days

Frozen: up to 6 months

Foods That Start With L

LAMB -— CHOPS, ROASTS, STEAKS, GROUND

Fresh: refrigerate 3 – 5 days

Frozen: 6 – 9 months

LEEKS

Fresh: refrigerate 3 – 5 days

Frozen: up to 6 months

LEMONS

Fresh: refrigerate up to 3 months

Canned, home: 3 – 6 months

Canned, commercial: up to 3 years

Dried peels: 6 – 12 months at room temperature, indefinite in freezer

LETTUCE, OTHER SALAD GREENS

Crisphead lettuces: refrigerate up to 5 days

Loose leaf and baby green lettuces: refrigerate 1 – 2 days

Tips: Organic lettuces generally have a longer storage life, up to 2 weeks at room temperature.

LIMES

Fresh: refrigerate up to 3 months

Canned, home: 3 – 6 months

Canned, commercial: up to 3 years

Dried peels: 6 – 12 months at room temperature, indefinite in freezer

LOBSTER (SHELLED OR NOT)

Fresh, raw: refrigerate 1 -2 days

Fresh, cooked: refrigerate up to 4 days after cooking

Frozen, raw: up to 4 months

Frozen, cooked: up to 2 months

LOQUATS

Fresh: 1 – 2 days

Frozen: 3 months

Canned: up to 1 year

LUNCHEON MEATS

Luncheon Meats- Opened

Refrigerate: unopened up to 14 days, opened up to 3 to 5 days

Freeze: 1 to 2 months

Foods That Start With M

MANGOES

Fresh: 1 – 2 weeks at room temperature, refrigerate once ripe 1 -2 days

Frozen: up to 6 months

Canned: up to 3 years

Dried: 12 months at room temperature, up indefinitely frozen

MARGARINE

Store: Refrigerate up to 2 months

Freeze: sticks up to 6 – 12 months; soft spread margarine should not be frozen

MARSHMALLOWS

Shelf life: 2 – 3 months, keep airtight

Freezer: keep sealed away from moisture, will keep indefinitely

MARSHMALLOW CREME

Shelf Life: 2 – 3 months

MAYONNAISE

Shelf life at 70C: unopened, 2 months or longer, check expiration dates.

Refrigerator: Refrigerate after opening, up to 2 months

Freezer: not recommended.

MELONS

Fresh: room temperature, refrigerate up to 3 weeks. Store separately from other sensitive produce. Once cut open, use within 2 -3 days

Frozen: 8 – 12 months

MILK

Fresh, conventional: refrigerate up to 7 days, usually fresh up to 3 days after the “sell by” date listed on the carton.

Fresh, organic: refrigerate up to 2 months, usually fresh up to 1 week after the “sell by date” listed on the carton

Frozen: not recommended, may become watery. Canned (evaporated or condensed): store room temperature up to 1 year, once opened, refrigerate and use within 7 days

MOLASSES

Shelf life at 70F: unopened, 2 years

Shelf life at 70F: opened, 6 months

MUFFINS

Fresh: 1 – 2 days at room temperature, or refrigerate up to 7 days

Frozen: 2 – 3 months, if sealed tightly

MUFFIN MIX

Recommended shelf life at 70F: 9 – 12 months

Safe to use after the “best if used by date” but may be changed in quality or texture

MUSTARD

Squeeze bottles: store at 70F unopened for up to 12 months, up to 4 months after opening

Glass bottles: store at 70F unopened up to 18 months, up to 6-8 months after opening

Packets unopened, 70F: 6 months

Refrigeration: Dijon & Horseradish Mustard should be refrigerated after opening to preserve heat and distinct flavor. Refrigeration is not required for food safety of mustards.

MUSHROOMS, WHITE

Fresh: refrigerate 1 – 2 days

Frozen: up to 6 months

Canned: up to 12 months

Foods That Start With N & O

NECTARINES

Fresh: ripen at room temperature, refrigerate 3 – 5 days after ripening

Frozen: 8 – 12 months

Canned: 1 – 4 years

Dried: 6 – 12 months at room temperature, indefinite in freezer

NUTS

Fresh in shell: 4 months

Jars and cans: up to 1 year unopened, 1 -2 weeks after opening

Refrigerate up to four weeks

Freeze: up to 2 years

OKRA

Fresh: refrigerate 1 -2 days

Frozen: 6 months

OLIVES

Fresh: 1 – 2 months in refrigerator after curing

Canned: 1 year, refrigerate after opening

HOME CANNING is not recommended

OLIVE OIL

Classic, 70F: 20 months

Extra Light, 70F 20 months

Extra Virgin, 70F: 17 months

The shelf life of olive oil is variable, so smell and taste product to confirm freshness.

ONIONS

Fresh: keep cool and dry, with good air circulation, for several months. Do not refrigerate

Frozen: up to 6 months

Dried/Dehydrated: up to 6 months; freeze for indefinite storage

ORANGES

Fresh: store at room temperature 3 days, or refrigerate up to 2 months

Canned, home: 3 – 6 months

Canned, commercial: up to 3 years

Dried peels: 6 – 12 months at room temperature, indefinite in freezer

Foods That Start With P

PANCAKES

Fresh: 1 – 2 days at room temperature, or refrigerate up to 7 days

Frozen: 2 – 3 months, if sealed tightly

PANCAKE MIX

Recommended shelf life at 70F: 6 – 9 months

PAPAYAS

Fresh: ripen at room temperature, store refrigerated 3 – 4 days

Frozen: 6 months

Canned: 2 years

Dried: 6 months, or freeze indefinitely

PARSNIPS

Fresh: refrigerate up to 2 weeks

Frozen: 6 months

PASTA

Fresh: refrigerate 1 – 2 days or freeze

Frozen: up to 30 days, longer if package is well insulated

Dried, regular: 1 – 2 years room temperature

Dried, egg noodle: 6 months at room temperature

Cooked: toss with oil to coat and seal, store for up to 2 days in refrigerated, or 1 month in freezer

PEACHES

Fresh: store at room temperature. Once ripened, use immediately or refrigerate up to 5 days.

Frozen: 6 – 12 months

Canned: 8 – 12 months home-canned, 4 years commercially canned

Dried: 6 – 12 months, freeze for indefinite storage

PEANUT BUTTER

Shelf life at 70F: unopened, 6 – 12 months

Shelf life at 70F: opened, 2 – 3 months

PEARS

Fresh: ripe at room temperature, refrigerate up to 5 days

Frozen: 8 – 12 months

Canned: 1 year home-canned, 2 years commercially canned

Dried: 6 months, or freeze for indefinite storage

PEAS

Fresh: refrigerate, use within 2 days

Frozen: 6 months

Canned: 2 years

Refrigerate opened canned peas and use within 2 days

PECTIN

Recommended shelf life at 70F: 12 months

PEPPERS, Red or Sweet

Fresh: refrigerate 3 -5 days

Frozen: up to 6 months

Jars, Roasted: 6 – 12 months at room temperature

PERSIMMONS

Fresh: store at room temperature until ripe, use immediately

Frozen: pulp may be frozen up to 1 year

PESTO

Fresh: Cover with olive oil and refrigerate up to 2 weeks

Jar/Canned: up to 12 months

PICKLES

Recommended shelf life at 70F: 12 months; refrigerate after opening

PIE

Fruit Pie:

Fresh: room temperature up to 2 days, or refrigerate up to 7 days

Frozen: up to 4 months Custard or Cream pies:Fresh: refrigerate up to 2 days

DO NOT FREEZE Nut Pies/Pecan pies:

Fresh: room temperature up to 2 days, refrigerate up to 7 days

Frozen: up to 4 months Unbaked Pies:

Fruit pies may be frozen before baking, up to 2 weeks Quiche:

Fresh: refrigerate up to 2 days

PIE CRUST, REFRIGERATED DOUGH

Fresh: store up to 1 week, see USE BY date on packaging

Frozen: unbaked, freeze up to 2 months

PIE CRUST MIX

Recommended shelf life: up to 9 months, use by “best if used by date” for best quality

PINEAPPLE

Fresh: room temperature or refrigerate 1 – 2 days. Will not ripen on standing

Frozen: 8 – 12 months

Canned: 12 months (commercial)

Dried: 6 – 12 months at room temperature. Freeze dried fruit for indefinite storage.

PIZZA DOUGH

Fresh: use by date on packaging

Frozen: use by date on packaging

Once baked, freeze pizza dough up to 1 month.

PLUMS and PRUNES

Fresh: ripen at room temperature, then refrigerate up to 5 days

Frozen: 8 – 12 months

Dried: 6 months

POMEGRANATES

Fresh: keep for several weeks at room temperature, or up to 1 month in the refrigerator

Frozen: 6 – 12 months

POPCORN

Microwave packets: Store unopened on shelf for 12 months

Jar/kernel: Store unopened on shelf for 2 years

Pre-popped: unopened room temperature 2 -3 months, 1 -2 weeks after opening

PORK

Pork Roasts

Refrigerate: 3 to 5 days

Freeze: 6 to 12 months Pork Chops

Refrigerate: 3 to 5 days

Freeze: 4 to 8 months Ground Pork & Stew Meat

Refrigerate: 1 to 2 days

Freeze: 3 to 4 months Pork Sausage

Refrigerate: 1 to 2 days

Freeze: 1 to 2 months Variety Meats

Refrigerate: 1 to 2 days

Freeze: 3 to 4 months

See also Ham, Bacon, Frankfurters, Sausage, Luncheon Meats

POTATOES, WHITE or SWEET

Fresh: store in a cool dark dry place 2 – 4 weeks, longer if conditions are suitable

Frozen: up to 6 months

Canned: up to 2 years

Dried/Dehydrated/Instant: room temperature up to 3 months, can be frozen indefinitely

PUDDING

Fresh: Prepared pudding can be refrigerated up to two days.

Ready to Eat refrigerated pudding should be used within the “use by date” on the package.

PUDDING MIX

Shelf life at 70F: 6 – 12 months

PUMPKIN

Fresh: store in cool dry location up to 1 month

Frozen: up to 3 months

Canned: up to 12 months stored opened canned pumpkin in a sealed container in the refrigerator up to 1 week, or up to 3 months in the freezer.

POULTRY

Fresh: Refrigerate 1 – 2 days

Frozen: whole – 1 year, pieces – 9 months, giblets – 3 months

Ready to use portions: freeze up to 9 months

Foods That Start With Q & R

QUINCE

Fresh: store at room temperature until ripe, refrigerate up to 2 weeks away from apples and pears

RAISINS

Store up to 4 months at room temperature, freeze indefinitely

RICE

White Rice (regular or enriched), uncooked

Shelf life at 70F: room temperature 1 – 2 years or more

Freezer: indefinitely

Cooked: Refrigerate up to 6 days, freeze up to 6 months Brown, uncooked

Shelf life at 70F: Store at room temperature up to 6 months

Refrigerator or Freezer: up to 18 months

Cooked: Refrigerate up to 6 days, freeze up to 6 months Instant Rice

Shelf life: white, indefinite at room temperature

Shelf life: brown, one year; longer if refrigerated

RICE MIX

Shelf life at 70F: 6 -18 months

Freeze: up to 18 months

RHUBARB

Fresh: refrigerate 3 – 5 days

Frozen: 8 – 12 months

Foods That Start With S

SALAD DRESSING

Bottled:

unopened, room temperature 10 – 12 months

Opened: refrigerate for up to 2 weeks

SALAD DRESSING MIX

unopened: room temperature up to 8 months

Prepared: refrigerate up to 2 weeks

SALAD OIL/VEGETABLE OIL

Shelf Life at 70F: unopened, up to 24 months

Once opened, store at room temperature up to 3-12 months

Tips: Certain oils are more delicate, and become rancid quickly. Refrigeration is not necessary but stores in a cool, dark place in a tightly sealed container.

SAUCE MIX

Shelf life at 70F: 6 – 12 months

SAUSAGE, SMOKED, DRY AND SEMI-DRY SAUSAGE

Sausage, fresh, Pork

Refrigerate: 1 to 2 days

Freeze: 1 to 2 months Sausage, Smoked

Refrigerate: 7 days

Freeze: 1 to 2 months Sausage, Semi-dry & Dry

Refrigerate: 2 to 3 weeks

Freeze: 1 to 2 months Summer Sausage-Opened

Refrigerate: 3 weeks

Freeze: 1 to 2 months Summer Sausage-Unopened

Refrigerate: 3 months Pepperoni, Sliced

Refrigerate: 2 to 3 weeks

SCALLOPS

Fresh: Refrigerate 1 to 2 days, or freeze 3 to 4 months

Frozen: commercially frozen scallops can be frozen up to 18 months if properly frozen

SHORTENING

Can, unopened, store up to 2 years at room temperature.

Once opened, the canned shortening will remain fresh up to 12 months

Sticks, sealed, store up to 2 years at room temperature.

Once opened, shortening sticks remain fresh up to 6 months

SHRIMP

Fresh: refrigerate and use within 2 days or freeze 3 – 6 months

Frozen: commercially frozen shrimp can be frozen up to 18 months if properly stored

SOUP

Fresh vegetable: refrigerate up to 7 days, or freeze up to 4 months

Vegetable Soup With Meat: Refrigerate 3 to 4 days or freeze up to 2 months

Fresh Meat Broth: Refrigerate 1 to 2 days or freeze up to 3 months

Canned: unopened up to 12 months, refrigerate up to 7 days after opening

SOUP MIX

Shelf Life at 70F: up to 12 months

SOUR CREAM

Store sour cream in the refrigerator up to 2 weeks (manufacturer recommendation).

SPICES AND SEASONINGS

whole spices and seeds: 3 – 4 years

ground spices: 2 – 3 years

leafy herbs: 1 -3 years

seasoning blends: 1 – 2 years

SPINACH

Fresh: refrigerate 1 – 2 days, or freeze up to 6 months

Frozen: 6 months

Canned: 1 year

SQUASH, SUMMER (soft-skinned, such as Cocozelle, Crookneck, Pattypan, Straightneck, White Scallop, Zucchini)

Fresh: refrigerate and use within 7 days

Frozen: up to 6 months

SQUASH, WINTER (hard-skinned, such as Acorn, Banana, Buttercup, Butternut, Golden Delicious, Hubbard, Spaghetti)

Fresh: store at room temperature and use within 3 weeks

Frozen: up to 6 months

SUGAR

Brown, Shelf life at 70F: 4 months

Confectioners or Powdered. Shelf life at 70F: 18 months

Granulated. Shelf life at 70F: 2 years

SWEET POTATOES

Fresh: store in a cool dark dry place 2 – 4 weeks, longer if conditions are suitable

Frozen: up to 4 months

Canned: up to 2 years

SWEETENED CONDENSED MILK

Canned (evaporated or condensed): store at room temperature up to 1 year

Canned, opened: refrigerate and use within 7 days

SYRUPS

Shelf life at 70F: 12 months

Foods That Start With T

TARTAR SAUCE

Shelf life at 70F: 12 months

TEA

Bags Shelf life at 70F: 18 months

Instant Shelf life at 70F: 3 years

Loose Shelf life at 70F: 2 years

TOASTER PASTRIES

Shelf life at 70F: 2 – 3 months

TOFU

Fresh: 1 week in the refrigerator

Frozen: up to 5 months

TOMATOES

Fresh: ripen at room temperature, then refrigerate up to 2 days

Frozen: up to 6 months

Canned: up to 12 months

Dried: 3 months at room temperature, or indefinite if stored frozen

TOMATO SAUCE

Canned: up to 24 months

TOMATO PASTE

Canned: up to 24 months

TORTILLAS

Fresh: 1 week

Frozen: 3 months

TURKEY

Fresh: refrigerate up to 4 days, or freeze up to 2 months

Frozen: up to 3 months

TUNA, canned

Canned: up to 4 years at room temperature

Pouch: up to 3 years at room temperature

Once opened, refrigerate up to 3 days or repackage and freeze up to 3 months

TURNIPS OR PARSNIPS

Fresh: use tops as soon as possible, store turnips or parsnips in the refrigerator for up to 7 days

Frozen: 3 months

Foods That Start With V & W & Y

VEGETABLES, GENERAL

Fresh: 1 – 2 days in the refrigerator; refer to specific vegetables for individual requirements

Frozen: 6 – 12 months

Canned, commercial: up to 3 years unopened. Once opened, refrigerate up to 3 days

Canned at home: up to 6 months is recommended.

Dried: store up to 6 months

VANILLA EXTRACT

Shelf life at 70F:

unopened, 2 years

opened, 12 months

VINEGAR

Shelf life at 70F, unopened:

Apple Cider Vinegar: 18 Months

Distilled White Vinegar: 42 Months

Malt Vinegar: 24 Months

Salad Vinegar: 42 Months

Tarragon Vinegar: 30 Months

Wine Vinegar: 18 Months

Use within one year of opening

WAFFLES

Fresh: 1 – 2 days at room temperature, or refrigerate up to 7 days

Frozen: 2 – 3 months, if sealed tightly

WHIPPING CREAM

Fresh: Refrigerate up to 7 days unopened.

Frozen: Sweetened whipped cream, but product may not “whip” after freezing

WHIPPED TOPPING (cool whip)

Fresh: refrigerate up to 2 weeks

Frozen: 2 – 3 months

Thaw and refreeze up to 5 times

YAMS

Fresh: store in a cool dark dry place 2 – 4 weeks, longer if conditions are suitable

Frozen: up to 6 months

Canned: up to 2 years

YEAST

Recommended shelf life at 70F: see the package expiration date

Tips: refrigerate to extend shelf life

YOGURT

Fresh: refrigerate up to 45 days

Probiotic products may have shorter storage life, and should not be frozen