| Food Item |
Room Temperature
(70°
F) |
Refrigerator
(37° to 40° F) |
Freezer
(0 °F) |
Comments |
BREADS |
Dough |
| Tube cans of rolls, biscuits, pizza dough,
etc. |
|
Use-by-date |
Don't freeze |
|
| Ready-to-bake pie crust |
|
Use-by-date |
2 months |
|
| Cookie dough |
|
Use-by-date unopened or opened |
2 months |
|
Breads |
| |
Room Temperature
(70°
F) |
Refrigerator
(37° to 40°
F) |
Freezer
(0 °F) |
Comments |
| Breads, fresh |
Store at room temperature. Use the date as a guide
or use within 3 to 5 days. |
Storing in the refrigerator promotes staling. |
3 months |
Over wrap well to prevent drying out; thaw at room
temperature |
| Bread and rolls, unbaked dough |
|
1 to 2 days |
2 months |
Sometimes dough doesn't rise as well if
frozen |
| Muffins, rolls, quick breads |
|
3 days |
1 to 2 months |
Wrap individually, pick in rigid containers to prevent
crushing |
| Pancakes and waffles |
|
2 days |
1 to 2 months |
Freeze with waxed paper between each two. Heat without
thawing in a toaster or under broiler |
| Pastries,
Danish, Doughnuts |
|
Store at room temperature. Best used within 1 to
3 days |
3 months |
|
| Tortillas, corn or flour |
|
1 week |
3 months |
Wrap well |
| |
BAKED GOODS |
Cakes |
| |
Room Temperature
(70°
F) |
Refrigerator
(37° to 40°
F) |
Freezer
(0 °F) |
Comments |
| Angel food & sponge cakes |
|
3 days |
4 to 6 months |
Wrap well |
| Cheesecake |
|
3 to 7 days |
4 to 6 months |
Wrap well |
| Fruit cakes |
|
|
1 year |
Wrap well |
| Layer cakes |
|
Store at room temperature. Best used within 3 to 7
days |
2 to 4 months |
Wrap well. Butter frosting freezes well, fluffy egg
white frostings don't |
Cookies |
| Cookies, baked |
|
|
4 to 6 months |
Pack in airtight container |
| Cookies, unbaked dough |
|
2 to 3 days |
6 months |
Form refrigerator dough cookies in rolls; wrap tightly,
thaw in refrigerator before slicing or dropping on cookie
sheets |
Pies |
| Chiffon pie, Pumpkin pie |
|
1 to 2 days |
1 month |
|
| Fruit pies, baked |
|
1 to 2 days |
1 year |
Wrap well; thaw at room temperature; heat in 350 degree
F. oven about 15 minutes |
| Fruit pies, unbaked |
|
|
8 months |
Cut holes in upper crust to vent; bake
unthawed |
| Pies, starch-thickened custard |
|
1 to 2 days |
Do not freeze |
Fillings become watery and lumpy and pastry becomes
soggy |
| Pies, nut, baked |
|
4 to 5 days |
6 months |
Wrap well |
| Pie shells, unbaked |
|
1 day |
2 months |
Fit in pie pans; prick crusts. Stack pie pans with 2
layers freezer paper between. Place in freezer bags. Either
bake frozen or thaw in refrigerator |
|
DAIRY & EGGS |
Dairy |
| |
Room Temperature
(70°
F) |
Refrigerator
(37° to 40°
F) |
Freezer
(0 °F) |
Comments |
| Butter |
|
1 to 3 months |
6 to 9 months |
Leave in original wrapping; overwrap well |
| Buttermilk |
|
7 to 14 days |
Do not freeze |
Texture changes |
| Canned Milk, opened |
|
3 to 5 days |
|
N/A |
| Cheese, Hard (such as Cheddar, Swiss) |
|
6 months, unopened
3 to 4 weeks, opened |
6 months |
Best used in cooking; will crumble when sliced; thaw in
refrigerator to minimize crumbling |
| Cheese, parmesan, grated |
|
|
1 to 2 months |
Repackage in freezer bags |
| Cheese Soft (such as Brie, Bel Paese) |
|
1 week |
6 months |
Texture can change |
| Cottage Cheese, Ricotta |
|
1 week |
Doesn't freeze well |
Separates, becomes grainy |
| Cream Cheese |
|
2 weeks |
Doesn't freeze well |
Can be mixed with other ingredients and frozen; by
itself becomes crumbly |
| Cream--Whipped, ultra-pasteurized |
|
1 month |
Doesn't freeze |
|
| Cream--Whipped, Sweetened |
|
1 day |
1 to 2 months |
Freeze small mounds of lightly sweetened whipped cream
on cookie sheet; then repackage so the mounds won't be
crushed; thaw in refrigerator or serve frozen. |
| Cream--Aerosol can, real whipped cream |
|
3 to 4 weeks |
Doesn't freeze |
|
| Cream--Aerosol can, non dairy topping |
|
3 months |
Doesn't freeze |
|
| Cream, Half and Half |
|
3 to 4 days |
4 months |
Texture changes |
| Eggnog, commercial |
|
3 to 5 days |
6 months |
|
| Ice Creams, Sorbets |
|
Can't Refrigerate |
1 to 2 months |
Overwrap to prevent ice crystals, freezer
burn |
| Margarine, Spread substitutes |
|
4 to 5 months |
12 months |
Leave in original wrapping; overwrap well |
| Milk |
|
7 days |
1 month |
Allow room for expansion in freezer container; thaw in
refrigerator. Freezing affects flavor and appearance; use in
cooking and baking. |
| Pudding |
|
package date; 2 days after opening |
Doesn't freeze |
Can separate |
| Sour cream |
|
7 to 21 days |
Doesn't freeze |
Separates when thawed |
| Whipped Butter and Margarine |
|
|
Doesn't freeze |
Emulsion will break and product will
separate. |
| Yogurt |
|
7 to 14 days |
1 to 2 months |
Texture changes |
| |
Eggs |
| |
Room Temperature
(70°
F) |
Refrigerator
(37° to 40°
F) |
Freezer
(0 °F) |
Comments |
| Fresh, in shell |
|
3 to 5 weeks |
Don't freeze |
Shells break; eggs lose
quality |
| Raw whites |
|
2 to 4 days |
1 year |
Gently stir whites together; freeze in ice
cube trays; remove blocks to plastic freezer bag when solid.
Each contains about 2 tablespoons. 1 cube - 1 egg
white. |
| Raw yolks |
|
1 week |
Don't freeze well |
Yolks can clump |
| Hard cooked eggs |
|
1 week |
Don't freeze well |
Whites become rubbery; water
separates |
Liquid pasteurized eggs, egg
substitutes,
opened
unopened |
|
3 days
10 days |
Doesn't freeze well
1
year |
If opened, read label instructions
regarding freezing
Freeze if unopened. |
| Mayonnaise, commercial, refrigerate after
opening |
|
2 months |
Doesn't freeze |
|
| |
FRUITS |
Fruit, Fresh |
| |
Room Temperature
(70°
F) |
Refrigerator
(37° to 40°
F) |
Freezer
(0 °F) |
Comments |
| Commercially Frozen |
|
|
1 year |
|
| Canned Fruits |
|
unopened - 12 to 24 months
opened - 2 to 3
days |
opened - 1 to 2 months |
Do not store in opened can. Store in airtight
container. |
Dried fruits
cooked
uncooked |
|
3 to 5 days
6 months |
4 to 6 months
12 months |
|
| Apples |
|
3 to 5 months |
|
|
| Apricots, grapes, nectarines, peaches, pears,
plums |
|
3 to 5 days |
6 months |
See preserving instructions for individual
fruits |
| Avocados |
2 to 3 days after ripened |
5 to 10 days |
|
|
| Bananas |
Store at room temperature |
|
|
Freeze whole in skin or peel and mash; great in breads
and cakes |
| Berries, cherries |
|
2 to 3 days |
Freeze individually on cookie sheets; repackage in
heavy plastic bags |
|
| Cranberries |
|
3 to 4 weeks |
|
8 to 12 months |
| Grapefruit |
7 days |
2 weeks |
4 to 6 months |
Wrap cut surfaces to prevent loss of Vitamin
C. |
| Grapes |
|
1 to 2 weeks |
|
|
| Guavas, papayas |
|
1 to 2 days |
|
|
| Kiwi Fruit |
3 to 5 days after ripening |
4 to 6 months if
unripe. |
|
|
| Lemons |
1 week |
2 to 5 weeks |
|
|
| Limes |
1 week |
2 to 5 weeks |
|
|
| Melons |
|
1 week |
8 to 12 months |
Wrap cut surfaces to prevent Vitamin C loss, control
odors. |
| Oranges |
3 to 4 days |
5 to 6 weeks |
|
|
| Peaches |
Ripen at room temperature |
2 to 3 days |
|
|
| Pineapple |
1 to 2 days |
3 to 5 days |
|
|
| Tangerines |
2 to 3 days |
1 week |
|
|
| Watermelon |
Uncut watermelon can be stored at room temperature for
a few days |
6 to 8 days |
|
|
Fruit Beverages |
| Juices in cartons, fruit drinks, punch |
|
3 weeks unopened
7 to 10 days opened |
8 to 12 months |
|
| |
MEATS |
Deli &
Vacuum-Packed Products |
| |
Room Temperature
(70°
F) |
Refrigerator
(37° to 40°
F) |
Freezer
(0 °F) |
Comments |
| Store-prepared (or homemade) egg, chicken, ham, tuna,
macaroni salads |
|
3 to 5 days |
Doesn't freeze well |
|
Hot dogs & Luncheon
Meats |
Hot dogs,
opened
package
unopened package |
|
1 week
2 weeks |
1 to 2 months
1 to 2 months |
Changes texture, flavor
Changes texture,
flavor |
Luncheon meats
opened
package
unopened package |
|
3 to 5 days
2 weeks |
1 to 2 months
1 to 2 months |
These lose flavor quickly; wrap tightly
These
lose flavor quickly; wrap tightly |
Bacon & Sausage |
| Bacon and pancetta |
|
7 days |
1 month |
Leave unopened in original wrapping; over wrap
well |
| Sausage, fresh; raw from chicken, turkey, pork,
beef |
|
1 to 2 days |
1 to 2 months |
Over wrap packages well |
| Smoked breakfast links, patties |
|
7 days |
1 to 2 months |
Over wrap packages well |
| Hard sausage--pepperoni, jerky sticks |
|
2 to 3 weeks |
1 to 2 months |
Keep in original packaging; over wrap well |
Summer sausage--labeled "Keep
Refrigerated"
opened
unopened |
|
3 weeks
3 months |
1 to 2 months
1 to 2 months |
|
Ham, Corned Beef |
| Corned beef, in pouch with pickling juices |
|
5 to 7 days |
Drained, 1 month |
|
Ham, canned--labeled "Keep
Refrigerated"
opened
unopened |
|
3 to 5 days
6 to 9 months |
1 to 2 months
Doesn't freeze |
|
| Ham, fully cooked vacuum sealed at plant, undated,
unopened |
|
2 weeks |
1 to 2 months |
|
| Ham, fully cooked vacuum sealed at plant, dated,
unopened |
|
"use by" date on package |
1 to 2 months |
|
| Ham, fully cooked, whole |
|
7 days |
1 to 2 months |
|
| Ham, fully cooked, half |
|
3 to 5 days |
1 to 2 months |
|
| Ham, fully cooked, slices |
|
3 to 4 days |
1 to 2 months |
|
Hamburger, Ground |
| Hamburger, ground beef |
|
1 to 2 days |
3 to 4 months |
Remove from supermarket wrapping; wrap well in freezer
plastic wrap; over wrap with heavy-duty aluminum
foil |
| Ground turkey, veal, pork, lamb & mixtures of
them |
|
1 to 2 days |
3 to 4 months |
Remove from supermarket wrapping; wrap well in freezer
plastic wrap; over wrap with heavy-duty aluminum
foil |
Fresh Beef, Veal, Lamb,
Pork |
| Steaks |
|
3 to 5 days |
6 to 12 months |
Wrap pieces individually, then over wrap
tightly |
| Chops |
|
3 to 5 days |
4 to 6 months |
Wrap pieces individually, then over wrap
tightly |
| Roasts |
|
3 to 5 days |
4 to 12 months |
Wrap pieces individually, then over wrap
tightly |
| Variety meats--tongue, liver, heart, kidneys,
chitterlings |
|
1 to 2 days |
3 to 4 months |
|
| Pre-stuffed, uncooked pork chops, lamb chops, or
chicken breast stuffed with dressing |
|
1 day |
Don't freeze well |
|
Soup & Stews |
| Chili |
|
|
4 to 6 months |
All-meat chili freeze better than those containing
beans, which can break down & become mushy |
| Soups, broth-based |
|
3 to 4 days |
4 months |
Freeze in usable amounts or individual
servings |
| Soups, cream-based, such as chowders, bisques |
|
2 days |
Do not freeze |
Can curdle and separate |
| Stock |
|
3 to 4 days |
4 to 6 months |
Freeze in usable amounts |
| Stews |
|
3 to 4 days |
4 to 6 months |
Freeze in usable amounts |
Meat Leftovers |
| Cooked meat and meat casseroles |
|
3 to 4 days |
2 to 3 months |
|
| Gravy and meat broth |
|
1 to 2 days |
2 to 3 months |
|
Fresh Poultry |
| Chicken, turkey, or duck, whole |
|
1 to 2 days |
1 year |
Keep in original packaging |
| Chicken or turkey, pieces |
|
1 to 2 days |
9 months |
Over wrap well |
| Giblets |
|
1 to 2 days |
3 to 4 months |
|
Cooked Poultry |
| Fried chicken |
|
3 to 4 days |
4 months |
|
| Cooked poultry casseroles |
|
3 to 4 days |
4 to 6 months |
|
| Pieces, plain |
|
3 to 4 days |
4 months |
Best frozen in stock, used in soups,
casseroles |
| Pieces covered with broth, gravy |
|
1 to 2 days |
6 months |
|
| Chicken nuggets, patties |
|
1 to 2 days |
1 to 3 months |
|
Pizza |
| Pizza |
|
3 to 4 days |
1 to 2 months |
|
Stuffing |
| Stuffing, cooked |
|
3 to 4 days |
1 month |
|
| |
Seafood and
Fish |
Fish |
| Lean fish (cod, flounder, haddock, sole,
etc.) |
|
1 to 2 days |
6 months |
remove from light supermarket wrap; wrap well or use
ice method below. |
| Fatty fish (salmon, bluefish, mackerel, salmon,
etc.) |
|
1 to 2 days |
2 to 3 months |
Place on cookie sheet, loosely covered with foil.
Freeze. Dip in water several times; freeze to form thin ice
glaze; wrap well; over wrap well |
| Cooked fish |
|
3 to 4 days |
4 to 6 months |
Texture becomes mushy |
| Smoked fish |
|
14 days or date on vacuum package |
2 months in vacuum package |
Vacuum package |
Shellfish |
| Clams, oysters, scallops; live |
|
|
7 to 10 days |
Remove from shells; freeze in their own liquid in
airtight plastic freezer bags or containers; raw scallops
easily become rubbery |
| Cooked shellfish |
|
3 to 4 days |
3 months |
|
| Crab, cooked |
|
1 to 2 days |
2 months |
If in shell, leave in shell; dip in water and freeze to
form thin ice glaze to prevent drying out and becoming
stringy; then repackage |
| Fish Sticks |
|
|
18 months |
|
| Lobster tails, raw |
|
|
3 months |
Over wrap original wrapping well |
| Lobster & Crab, live |
|
same day purchased |
|
|
| Shrimp, crayfish, squid, shucked clams, & mussels;
raw |
|
1 to 2 days |
3 to 6 months |
Dip in water, freeze, to form ice glaze; place in
freezer plastic bags |
| Shrimp, cooked |
|
|
Don't freeze |
Texture becomes mushy |
| Shrimp, breaded, commercial |
|
|
|
1 year |
Staples or Pantry
Items |
Staples or Pantry Items |
| |
Room Temperature
(70°
F) |
Refrigerator
(37° to 40°
F) |
Freezer
(0 °F) |
Comments |
| Baby
Food, canned |
unopened
- 12 months
opened - 2 days |
|
|
|
| Baking
Powder |
unopened
- 18 months
opened - 6 months |
|
|
Keep
dry and covered. |
| Baking Soda |
unopened - 2 years
opened - 6 months |
|
|
Keep dry and covered. |
| Biscuit Mix |
12 to 18 months |
|
|
|
| Bouillon Cubes or Granules |
2 years |
|
|
Keep dry and covered. |
| Brownie Mix |
9 to 12 months |
|
|
|
| Cake Mix |
9 to 12 months |
|
|
|
| Candies |
|
2 to 4 months |
6 months |
Chocolate-coated varieties may develop white bloom on
outside from temperature; thaw in refrigerator |
|
|
|
|
|
| Catsup, Chili Sauce |
unopened - 12 months
opened 1 month |
|
|
Refrigerate for longer storage |
| Cereals, ready-to-eat |
6 to 12 months
(opened & unopened) |
|
|
Refold package liner tightly after opening |
| Chocolate |
semi-sweet - 18 months
unsweetened - 18
months |
|
|
Keep in a cool place |
| Chocolate Syrup |
unopened - 2 years |
opened - 6 months |
|
Cover tightly and refrigerate after
opening |
| Cocoa Mixes
Cocoa, Baking |
unopened - 8 months
opened - 3 to 6 months
24 months |
|
|
Cover tightly |
Coconut, shredded
(canned or packaged) |
unopened - 1 year
|
opened - 6 months
|
|
Refrigerate after opening |
| Coffee, cans
Coffee,
instant
Coffee, whole bans
|
unopened - 2 years
unopened - 1 to 2 years
opened
- 2 months
1 to 2 weeks
|
|
|
Storing coffee at room temperature is the most
convenient method of storage. It works well for coffee that
will be consumed within one to two weeks of
purchase. |
| Cornmeal |
12 months |
|
|
Keep tightly closed |
| Cornstarch |
Indefinite |
|
|
Keep tightly closed |
| Crackers |
6 months |
|
3 months |
Freeze "sleeves" in heavy plastic bags |
| Flour, white
Flour, whole wheat
Flour, bread |
6 to 8 months
6 to 8 months |
6 to 8 months
|
1 year
1 year |
Store in refrigerator
|
| Gelatin, all types |
18 months |
|
|
Keep in original containers |
| Grits |
12 months |
|
|
Store in airtight container |
| Herbs |
6 months |
|
|
|
| Honey |
12 months |
|
|
Cover tightly. If crystallizes, warm jar in pan of hot
water |
| Jelly, Jam & Preserves |
unopened - 12 months |
opened - 6 months |
|
Refrigerate after opening |
| Molasses |
unopened - 12 months
opened - 6 months |
|
|
Keep tightly closed. Refrigerate to extend storage
life. |
| Marshmallow Cream |
unopened - 3 to 4 months |
|
|
|
| Marshmallows |
2 to 3 months |
|
|
Keep in airtight container |
| Mayonnaise |
unopened - 2 to 3 months |
opened - 2 to 3 months |
|
Refrigerate after opening |
| Mustard, prepared yellow |
unopened - 2 years
opened 6 to 8 months |
|
|
May be refrigerated. Stir before using. |
| Nuts (Nuts; hazelnuts, walnut, pecans), in shell
Nuts, vacuum can |
4 months
3 months |
1 year
|
2 years
|
Refrigerate after shelling. Freeze for longer
storage.
|
Milk (condensed or evaporated, canned
Milk,
non-fat dry
|
12 months +
unopened - 6 months
opened - 3
months |
|
|
Invert cans every 2 months
Store in airtight
container |
| Olives, bottled or canned |
1 year |
|
|
|
| Pancake Mixes |
6 to 9 months |
|
|
|
| Pasta (dry spaghetti, macaroni, etc.) |
2 years |
|
|
Once opened, store in airtight container |
| Peanut Butter |
unopened - 6 to 9 months
opened - 2 to 3
months |
|
|
Refrigeration not necessary, but will keep longer if
refrigerated. |
| Pectin, liquid |
opened - 1 month |
|
|
|
| Pickles |
unopened - 1 to 2 years |
|
|
|
| Pie Crust Mix |
unopened - 8 months |
|
|
|
| Popcorn |
1 to 2 years |
|
|
Keep in airtight container |
| Potatoes, Instant |
6 to 12 months |
|
|
|
| Pudding Mixes |
12 months |
|
|
|
| Rice, white
Rice, flavored or
herb |
2 years +
6 months |
|
|
Keep tightly closed |
| Salad Dressings, bottled |
unopened - 10-12 months
opened -3 months |
|
|
Refrigerate after opening |
| Salad Oils (corn, canola)
Olive Oil |
18 months
24 months |
|
|
|
| Sauces & Gravy Mixes |
6 to 12 months |
|
|
|
| Shortening |
unopened - 18 months
opened - 6 to 8
months |
|
|
|
| Spices, whole
Spices, ground |
1 to 2 years
6 months |
|
|
Store in airtight container in a dry
place. |
| Sugar, granulated
Sugar, brown
Sugar, confectioners or
powdered
Sugar,
sweeteners
|
2 years +
4 months
18 months
2 years + |
|
|
Put in airtight container and cover
tightly |
| Syrups |
12 months |
|
|
Keep tightly closed. Refrigerate to extend storage
life. |
| Tea, bags
Tea, instant
Tea, loose |
18 months
3 years
2 years |
|
|
Store in airtight container |
| Tofu |
|
1 week |
5 months |
Change storage water every day or two after
opening. |
|
|
|
|
|
| Vanilla Extract |
unopened - 2 years
opened 12 months |
|
|
Keep tightly closed |
| Vinegar |
unopened - 2 years +
opened - 12 months |
|
|
Keep tightly closed |
| Yeast, dry or frozen compressed |
|
6 weeks |
1 to 2 years |
|
| |
Vegetables |
| |
Room Temperature
(70°
F) |
Refrigerator
(37° to 40°
F) |
Freezer
(0 °F) |
Comments |
| Commercially Frozen |
|
|
1
year |
Store
in original package |
| Canned
Vegetables |
|
opened -
3 days |
|
Do not
store in the opened can. Store in airtight
container. |
| Artichokes |
|
1
week |
|
|
| Asparagus |
|
3 to 5 days |
8 to 12 months |
|
| Beets,
carrots |
|
2
weeks |
8 to
12 months |
|
| Beans, broccoli, lima beans, peas, summer
squash |
|
3 to 6 days |
8 to 12 months |
|
| Bell
Peppers |
|
1 to 2
weeks |
3 to 4
months |
Freeze
raw, slice in strips or dice |
| Cabbage |
|
1
week |
Do not
freeze |
To
watery to freeze well |
| Cauliflower |
|
1
week |
8 to
12 months |
|
| Celery,
chilies |
|
1
week |
8 to
12 months |
|
| Corn |
|
Use
immediately for best flavor |
8 to
12 months |
|
| Green
onions |
|
3 to 5
days |
Do not
freeze |
Become
limp |
| Greens:
collards, kale, mustard, spinach, Swiss chard |
|
3 to 5
days |
8 to
12 months |
|
| Green
beans |
|
1
week |
8 to
12 months |
|
| Lettuce
and salad greens |
|
1
week |
Do not
freeze |
Too
watery; becomes limp |
| Mushrooms |
|
1 to 2
days |
8 to
12 months |
Slice
thinly and saute first, otherwise they become rubbery and lose
flavor |
| Radishes |
|
2
weeks |
|
|
| Squash,
hard |
3 to 6
months |
|
|
|
| Tomatoes |
|
|
3 to 4
months |
Cut in
wedges, freeze in usable portions in freezer bags. Use in cook
dishes. |
| |
