| 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, 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 |
|
|
Fruit
|
| 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
|
| 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. |
