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.
Bread, rolls
(store bought)
5–7 days
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
Cereals should be stored at room temperature in tightly closed containers to keep out moisture and insects.
Ready-to-eat
(unopened)
6–12 months
(opened)
2–3 months
Ready-to-cook oatmeal, etc.
12 months
Cornmeal
12–18 months
6–12 months
Keep tightly closed. Refrigeration may prolong shelf life.
Flour
Whole wheat flour can be stored in the refrigerator to slow rancidity of the natural oils.
White
6–8 months
Whole wheat
6–8 months
Yeast (dry)
Expiration date on package
Keep dry and cool.
Grits
12 months
Pancake mixes
6–9 months
Pasta
1–2 years
Rice
White
2 years
Brown
18 months
12 months
Mixes
6 months
Refrigerated biscuit roll, pastry and cookie dough
Expiration date on label
Tortillas
Storage times may vary depending on ingredients. Best if refrigerated once opened. Can be frozen.
Corn, flour
2 weeks
1–2 weeks
2–3 months
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
Keep all cheese tightly packaged in moisture-proof wrap. Do not eat moldy cheese.
Cottage
10–15 days
Cream, Neufchâtel
4 weeks
Hard and wax coated
Hard cheese can be frozen but becomes crumbly. Better if grated.
Cheddar, Edam, Gouda, Swiss, brick, etc.
(unopened)
3–6 months
6 months
(opened)
2 months
Parmesan, Romano
Refrigerate after opening for prolonged storage. If cheese picks up moisture, mold may develop.
(unopened)
10 months
(opened)
2–4 months
Ricotta
5 days
Refrigerate after opening. Close or wrap tightly.
Process cheese products
3–4 weeks
4 months
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.
Half and half, light, heavy
7–10 days
2 months
(ultra pasteurized, unopened)
21–30 days
Sour
2 weeks
Dips (store bought)
2 weeks
Ice cream, ice milk, sherbet
1–2 months
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.
Fresh pasteurized and reconstituted nonfat dry milk
1 week (or a few days after sell by date)
1 month
Evaporated or condensed
(unopened)
12 months
Invert can every 2 months. Cover tightly.
(opened)
1 week
Nonfat dry, not reconstituted
(unopened)
12–18 months
12 months
Refrigeration may prolong quality.
(open)
6 months
Almond milk*
7–10 days
Shake well before each use.
Rice milk**
7–10 days
Until open
Coconut milk***
10 days
Cover tightly.
Whipped topping
In aerosol can
3 months
From prepared mix
3 days
Yogurt
10–14 days
Check date on package.
Frozen
2 months
Note: Thaw all frozen dairy products in refrigerator. Some products may lose emulsion and separate, but are still adequate for cooking.
Eggs
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.
In shell
3–4 weeks
No
Whites
3 days
12 months
Yolks (unbroken and covered with water)
2 days
12 months
Hard cooked
1 week
Deviled
2–3 days
Leftover egg dishes
3–4 days
Fish and shellfish: Refrigerator storage times are for optimal temperature of 32–38°F. Higher temperatures may decrease safe storage times.
Fish
Fatty fish
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.
Lean fish
cod, flounder, etc.
1–2 days
6 months
Keep solidly frozen at 0°F. Thaw in refrigerator.
Breaded, frozen
3 months
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.
Clams
shucked
1 day
3 months
in shell
2 days
Crab
in shell
2 days
meat (cooked)
3–5 days
10 months
Crawfish
in shell
6 months
tail meat (cooked)
3–5 days
6 months
Lobster
in shell (live)
2 days
tail meat (cooked)
4–5 days
6 months
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.
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.
Cooked fish or shellfish
2–3 days
3 months
Canned fish or shellfish
(unopened)
12 months
(opened)
1 day
Fruit
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.
Apples
1 month
Apricots, avocados, melons, nectarines, peaches, pears
5 days
Bananas
2–3 days
Berries, cherries
3 days
Citrus fruit
2 weeks
Grapes, plums
5 days
Pineapple, fresh
2 days
Canned (all kinds
and juices)
Keep tightly covered. Transfer canned fruit to glass or plastic container after opening.
(unopened)
12 months
(opened)
1 week
Juices
Keep tightly covered once open to prevent vitamin loss. Transfer canned juice to glass or plastic container after opening.
Fresh
6 days
Canned (after opening)
6 days
Frozen
(concentrated)
12 months
(reconstituted)
6 days
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.
Meats: Beef, pork, lamb, veal, and game.
*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
2 weeks in the refrigerator.
Chops
2–4 days
6–12 months
Ground
1–2 days
2–3 months
Roast
2–4 days
6–12 months
Sausage
1–2 days
1–2 months
Steaks
2–4 days
6–9 months
Stew meat
1–2 days
2–3 months
Variety meats
1 day
1–2 months
Casseroles, TV dinners, stews
2–3 months
Cooked meats (including leftovers)
Cooked meat and meat dishes
1–2 days
2–3 months
Gravy, broths
1–2 days
1–2 months
Cured and smoked meats (including
lunch meats)
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.
Bacon
5–7 days
1 month
Ham (fully cooked)
whole
5–7 days
1–2 months
slices
3–4 days
canned (unopened)
6–9 months
Do not freeze canned hams.
canned (shelf stable, unopened)
2 years
Refrigerate after opening.
country style (unsliced)
12 months
Refrigerate once sliced. Maximum refrigerator storage time is 2–3 months.
(cooked, sliced)
7 days
1 month
Hotdogs
(unopened)
2 weeks**
1–2 months
(opened)
1 week
Lunch meats
(unopened)
2 weeks**
1–2 months
(opened)
3–5 days
Sausage
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.
dry and semi-dry (like salami)
2–3 weeks
Game birds
2 days
6–12 months
Venison
3–5 days
6–12 months
Poultry
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.
Fresh
whole
2–3 days
1 month
pieces
2–3 days
6–9 months
giblets
1–2 days
3–4 months
Cooked
leftover pieces
1–2 days
4–6 months
covered with broth, gravy
1–2 days
6 months
Canned
(unopened)
12 months
(opened)
1 day
Casseroles, TV dinners
3 months
Duck, goose
2 days
6 months
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
Refrigerate after opening for longer storage time. Will keep for several months.
(unopened)
12 months
Chocolate
Keep cool.
Pre-melted
12 months
Semi-sweet
2 years
Unsweetened
18 months
Chocolate syrup
(unopened)
2 years
(opened)
6 months
Cover tightly and refrigerate.
Cocoa mixes
8 months
Cover tightly.
Coffee
Coffee may remain fresher if refrigerated after opening. Can also be frozen.
Cans
(unopened)
2 years
(opened)
4–6 weeks
(whole bean)
2 months
2 weeks
6 months
Instant
(unopened)
1–2 years
(opened)
2 weeks
Coffee creamers, nondairy
Keep tightly closed to keep
out moisture.
(unopened)
9 months
(opened)
6 months
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
Marshmallows
2–3 months
Keep in airtight container.
Cream
2–3 months
Cover tightly. Refrigerate
after opening.
Mayonnaise
Refrigerate after opening.
(unopened)
2–3 months
(opened)
3 months
Molasses
Refrigerate to extend storage life.
(unopened)
12 months
(opened)
6 months
Mustard, prepared yellow
Refrigerate for best storage.
(unopened)
2 years
(opened)
6–8 months
Oils
Store in cool place away from heat source to prevent deterioration.
(unopened)
18 months
(opened)
6–8 months
Pectin
Look for expiration date.
Liquid
18 months
Recap and refrigerate.
Dry
3 years
Peanut butter
Refrigeration prolongs storage time and helps prevent rancidity.
(unopened)
6–9 months
(opened)
2–3 months
Salad dressing
Bottled (unopened)
10–12 months
Bottled (opened)
3 months
Made from mix
2 weeks
Shortening
12 months
Store away from heat source to prevent rancidity.
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.
Whole spices
12 months
Ground spices
6 months
Herbs
6 months
Sugar
For best storage, keep in
airtight container.
Brown
4 months
Confectioner’s
18 months
Granulated
2 years
Sweetener, artificial
2 years
Tea
Keep in airtight containers.
Bags
18 months
Instant
3 years
Loose
2 years
Vanilla
Keep tightly closed; volatile
oils escape.
(unopened)
2 years
(opened)
12 months
Other extracts (opened)
12 months
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.
(unopened)
2 years
(opened)
12 months
Vegetables: In general, keep in crisper or moisture-proof wrapping.
Fresh
Artichokes
2–3 days
Refrigerate in plastic. Wrap base of stalks with damp cloth or paper towel.
Asparagus
2–3 days
8 months
Refrigerate in plastic. Wrap base of stalks with damp cloth or paper towel.
Beans
dried
12 months
green or waxed
1–2 days
8 months
Do not wash green beans until just before use.
lima (unshelled)
3–5 days
Beets
1–2 weeks
Remove leafy tops. Keep in crisper.
Broccoli
5 days
Brussels sprouts
5 days
Cabbage
1 week
Carrots
5 days
8 months
Celery
1 week
Celery may keep longer if wrapped with a moist towel.
Corn (in husks)
1–2 days
Cucumbers
1 week
Eggplant
2–3 days
Garlic
5–8 months
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
yellow crookneck.
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
the jar.
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
