Guide E-118
Revised by Amber Benson and Dianne Christensen
College of Agricultural, Consumer and Environmental Sciences, New Mexico State University
Respectively, Associate Professor and Bernalillo County Extension Family and Consumer Sciences Agent; and Assistant Professor and Bernalillo County Extension Family and Consumer Sciences Agent. New Mexico State University. (Print Friendly PDF)
Photo by Ello, 2020.
Why store food? It is essential when managing food storage to understand your reasons for storing food and your goals. Consider the following benefits:
- Convenience for busy lives in having food readily available.
- Supports healthy food choices.
- Hedges inflation by buying food at lower prices and storing it.
- Provides food security when food may become scarce.
- Provides emergency preparedness in having food in natural disasters.
- Supports religious beliefs.
Location
As you consider your food storage options, there are several key factors to consider.
Space: How much space do you have? Is it clean, dry, and secure? Keeping stored food off the floor prevents it from coming in contact with moisture. Shelving needs to be 6 inches from the floor and 18 inches from outer building walls.
Temperature: Locate storage in areas free from fluctuating temperatures (such as a garage). Look for cool areas away from heating sources and appliances. Select dry areas with little or no humidity, if possible. 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, in particular oils that are subject to turning rancid from heat. (For fresh foods it is important to keep temperatures above 140°F or below 40°F. Keep these foods out of the “danger zone” of 40-140°F which are ideal conditions for the growth of common bacteria that can cause spoilage and food related illness).
Light: Dark areas maintain food quality longer. Energy from light can degrade food’s nutritional content and appearance.
Shelf Life: Length of time food will be stored, which is important to preserve food safety and food quality.
Check the Label for Storage Dates
What do packaging dates mean? The goal of date labels is to inform consumers of the date to which consumers can expect the food to retain its optimal quality, including flavor, color, and/or texture.
- Dates on food packaging are not mandatory by the FDA (with the exception of infant formula).
- Dates listed by manufacturers are at the discretion of the manufacturer.
- Dates do not always indicate a “Food Safe” date.
- “Sell by” means retailers should sell the product by that date. Product is still safe to consume after this date.
- “Best if used by” means the consumer should use the product by the date listed for best quality and flavor.
- “Use by” the last date recommended for use at peak quality. Product quality (flavor, appearance, texture) declines after that date.
- “Closed or coded dates” are packing numbers used by the manufacturer. Used for recalls.
Note: Do not use infant formula and baby food after the “use-by” date.
Additional resources on how long to store food can be found in the attached chart or by using the FoodKeeper app on your phone or computer (https://www.usda.gov/about-usda/news/blog/new-usda-foodkeeper-app-your-new-tool-smart-food-storage).
When in Doubt Throw It Out!
Vision and sense of smell are big indicators of food quality. You can smell the food but never taste the food in question. When in doubt, throw it out! Do not consume packaged or canned foods if the following conditions exist:
- Leaking or staining
- Swelling, especially bulging cans
- Rust
- Badly dented, crimped, or pinched with sharp edges
- Cracked container
- Foul odor or change of color
- Safety seals are broken or missing
- Lids are loose or missing
Pantry Organization and Food Safety Management
The keys to effectively storing and using food are labeling and rotating food using the F-I-F-O (first in and first out) method. Keep a marking pen, labels, or masking tape handy to write the contents and date stored on all dried and refrigerated/frozen foods. Once a month, sort through your stored foods to be sure the oldest dates are at the front and the freshest dates are at the back. When you add items, be sure to place them in the back so you can use the oldest dates first.
Dry Storage
Use metal, glass, and plastic containers, or storage bags with tight-fitting zippers or lids to keep out moisture, air, and insects. Store foods that align with your food storage goals. Find or create recipes that allow you to use these foods for quick healthy meals:
- Protein: canned meats/seafood, nut butters, canned beans.
- Vegetables/Fruits, canned.
- Onions, garlic, potatoes.
- Starch: Rice, pasta, grains.
- Liquids and sauces: broth, canned soup, canned tomatoes, fruit and vegetable juice, powdered milk.
- Flavors: herbs, spices, soy, and Worcestershire sauce.
- Staples: Flour, sugar, baking soda/powder, salt, nuts, raisins, jam, honey, oils.
Refrigerator and Freezer Storage
Set your refrigerator between 34 and 40°F and use a thermometer placed near the door in the refrigerator to alert you to temperature fluctuations. Don’t overload the refrigerator or line the shelves since 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 plastic wrap, storage bags, foil, or air-tight 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 (do not wash) and divide it up according to desired serving portions in freezer bags. Gently press down to remove air and be sure the zipper seal is tight. For soups and stews, portion the desired serving size, remove air, check the seal, and freeze flat. Later when frozen, you can organize these items like a filing system upright so you can readily see what is available.
Before freezing, label all freezer foods with the date packed, type of food, and weight or number of servings. Foods that freeze well include:
- Protein: Seafood, beef and poultry
- Vegetables/Fruits
- Bread and baked goods
- Soups, stews, casseroles
- Panko and breadcrumbs
- Nuts
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 is best to cook the food and then refreeze it. Combination dishes (stews, soups, casseroles, etc.) that have been thawed should not be refrozen.
Food Storage Chart/Foodkeeper
Storage times listed in the following table are intended to be 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. You can also find this information by using the FoodKeeper app (https://www.foodsafety.gov/keep-food-safe/foodkeeper-app) on your computer or phone. Trust your own common sense. As a helpful reminder, store this guide in your kitchen or pantry.
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Table 1. Food Storage Timetable |
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|---|---|---|---|---|
|
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 |
2–3 weeks |
14–18 days |
3–5 months |
Homemade breads may have a shorter shelf life due to lack of preservatives. |
|
Biscuit, muffin mixes |
9 months |
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|
Cereals |
Cereals should be stored at room temperature in tightly closed containers to keep out moisture and insects. |
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|
Ready-to-eat |
||||
|
(unopened) |
6–12 months |
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|
(opened) |
2–3 months |
|||
|
Ready-to-cook oatmeal, etc. |
6–12 months |
|||
|
Cornmeal |
12 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. |
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|
White |
12 months |
6–8 months |
||
|
Whole wheat |
6-8 months |
3-6 months |
24 months |
|
|
Yeast (dry) |
4 months |
24 months |
6 months |
Keep dry and cool. Refer to manufacturer’s expiration guidance. |
|
Grits |
12 months |
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|
Pancake mixes |
9 months |
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|
Pasta |
24 months* |
*Unopened. 1 year if opened. |
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|
Rice |
||||
|
White |
24 months |
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|
Brown |
12 months |
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|
Mixes |
12-24 months |
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|
Refrigerated biscuit roll, pastry and cookie dough |
Expiration date on label |
Not recommended. |
||
|
Tortillas, flour |
3 months |
3 months |
6 months |
Storage times may vary depending on ingredients. Best if refrigerated once opened. Can be frozen. |
|
Corn |
2-3 months |
1-2 months |
||
|
Dairy products: Store in coldest part of refrigerator (40°F), never in door. |
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|
Butter |
1-2 months |
6–9 months |
Wrap or cover tightly. Hold only a 2-day supply in keeper. |
|
|
Buttermilk |
1-2 weeks |
3 months |
Cover tightly. Flavor not affected if buttermilk separates. |
|
|
Cheese |
Keep all cheese tightly packaged in moisture-proof wrap. Do not eat moldy cheese. |
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|
Cottage |
2 weeks |
Not recommended. |
||
|
Cream, Neufchâtel |
2 weeks |
Not recommended. |
||
|
Hard and wax coated |
Hard cheese can be frozen but becomes crumbly. Better if grated. |
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|
Cheddar, Edam, Gouda, Swiss, brick, etc. |
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|
(unopened) |
3–6 months |
6 months |
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|
(opened) |
1 month |
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|
Parmesan, Romano |
Refrigerate after opening for prolonged storage. If cheese picks up moisture, mold may develop. |
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|
(unopened) |
3-6 months |
6 months |
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|
(opened) |
1 months |
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|
Ricotta |
1-2 weeks |
Not recommended. |
Refrigerate after opening. Close or wrap tightly. |
|
|
Process cheese products |
3–4 weeks |
Not recommended. |
||
|
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. |
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|
Half and half, light, heavy |
3-4 days |
4 months |
||
|
(ultra pasteurized, unopened) |
1 months |
Not recommended. |
||
|
Sour |
Refer to manufacturer’s expiration guidance. |
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|
Dips (store bought) |
2 weeks |
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|
Ice cream, ice milk, sherbet |
6 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. |
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|
Fresh pasteurized and reconstituted nonfat dry milk |
1 week (or a few days after sell by date) |
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|
Evaporated or condensed |
||||
|
(unopened) |
12 months |
Invert can every 2 months. Cover tightly. |
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|
(opened) |
4-5 days |
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|
Nonfat dry, not reconstituted |
||||
|
(unopened) |
3-5 years |
Refrigeration may prolong quality. |
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|
(opened) |
3 months |
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|
Almond milk* |
7-10 days |
|||
|
Rice milk** |
7-10 days |
Until open |
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|
Coconut milk*** |
7-10 days |
Cover tightly. |
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|
Canned coconut milk |
4 days (opened) |
2-5 years |
3 months |
|
|
Whipped topping |
||||
|
In aerosol can |
3 months |
Not recommended. |
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|
From prepared mix |
2 weeks |
14 months |
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|
Yogurt |
1-2 weeks |
1-2 months |
Refer to manufacturer’s expiration guidance. |
|
|
Frozen |
2 months |
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|
Note: Thaw all frozen dairy products in refrigerator. Some products may lose emulsion and separate but are still adequate for cooking. |
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|
Eggs |
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|
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. |
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|
In shell |
3-5 weeks |
Not recommended. |
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|
Whites |
2-4 days |
12 months |
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|
Yolks (unbroken and covered with water) |
2-4 days |
12 months |
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|
Hard cooked |
1 week |
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|
Deviled |
2–3 days |
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|
Leftover egg dishes |
3–4 days |
2-3 months |
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|
Fish and shellfish: Refrigerator storage times are for optimal temperature of 32–38°F. Higher temperatures may decrease safe storage times. |
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|
Fish |
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|
Fatty fish |
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|
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. |
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|
Lean fish |
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|
cod, flounder, etc. |
1–2 days |
6-8 months |
Keep solidly frozen at 0°F. Thaw in refrigerator. |
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|
Breaded, frozen |
Not recommended. |
18 months |
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|
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. |
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|
Clams |
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|
shucked |
3-10 days |
3-4 months |
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|
in shell |
5-10 days |
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|
Crab |
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|
in shell |
1-3 days |
2-4 months |
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|
meat (cooked) |
3–5 days |
4-10 months |
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|
Crawfish |
||||
|
in shell |
1-3 days |
6-18 months |
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|
tail meat (cooked) |
3–5 days |
12-18 months |
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|
Lobster |
||||
|
in shell (live) |
1 day |
Not recommended. |
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|
tail meat (cooked) |
3-4 days |
8 months |
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|
Oysters (shucked) |
3-10 days |
3-4 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) |
3-4 days |
12-18 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 |
3-4 days |
1-2 months |
||
|
Canned fish or shellfish |
Free from dents, rust, or swelling. |
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|
(unopened) |
2-5 years |
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|
(opened) |
3-4 days |
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|
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. |
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|
Apples |
4-6 weeks |
3 weeks |
8 months |
|
|
Apricots, avocados, melons, nectarines, peaches, pears |
2-5 days |
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|
Bananas |
3 days |
3 days |
2-3 months |
|
|
Berries, cherries |
3-7 days |
12 months |
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|
Citrus fruit |
1-3 weeks |
10 days |
Not recommended. |
|
|
Grapes, plums |
7 days |
1 day |
1 months |
|
|
Pineapple, fresh |
5-7 days |
1-2 days |
10-12 months |
|
|
Canned (all kinds |
Keep tightly covered. Transfer canned fruit to glass or plastic container after opening. |
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|
(unopened) |
12 months |
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|
(opened) |
1 week |
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|
Juices |
Keep tightly covered once open to prevent vitamin loss. Transfer canned juice to glass or plastic container after opening. |
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|
Fresh |
2-3 days |
2-3 weeks |
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|
Canned (after opening) |
5-7 days |
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|
Frozen |
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|
(concentrated) |
12 months |
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|
(reconstituted) |
6 days |
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|
Frozen |
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|
(home frozen or purchased frozen) |
12 months |
Freeze in moisture- and vapor-proof container. |
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|
Dried |
6 months |
6 months |
Keep cool in airtight container. If foods gain moisture, they may become unsafe and allow bacterial growth. Best if refrigerated after opening. |
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|
Meats: Beef, pork, lamb, veal, and game. |
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|
*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. |
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|
Chops |
3-5 days |
4–12 months |
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|
Ground |
1–2 days |
3-4 months |
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|
Roast |
3-5 days |
4–12 months |
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|
Sausage |
3-4 days |
1–2 months |
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|
Steaks |
3-5 days |
4-12 months |
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|
Stew meat |
3-5 days |
4-12 months |
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|
Variety meats |
1-2 days |
3-4 months |
||
|
Casseroles, TV dinners, stews |
3-4 days |
2–3 months |
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|
Cooked meats (including leftovers) |
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|
Cooked meat and meat dishes |
3-4 days |
2–3 months |
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|
Gravy, broths |
3-4 days |
1–2 months |
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|
Cured and smoked meats (including |
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. |
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|
Bacon |
5–7 days |
1 month |
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|
Ham (fully cooked) |
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|
whole |
5–7 days |
1-2 months |
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|
slices |
3–4 days |
1-2 months |
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|
canned (unopened) |
6–9 months |
Do not freeze canned hams. |
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|
canned (shelf stable, unopened) |
2 years |
Refrigerate after opening. |
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|
country style (unsliced) |
12 months |
Refrigerate once sliced. Maximum refrigerator storage time is 1–2 months. |
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|
(cooked, sliced) |
3-4 days |
1 month |
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|
Hotdogs |
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|
(unopened) |
2 weeks** |
1–2 months |
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|
(opened) |
1 week |
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|
Lunch meats |
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|
(unopened) |
2 weeks** |
1–2 months |
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|
(opened) |
3–5 days |
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|
Sausage |
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|
smoked links |
1 week |
1-2 months |
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. |
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|
dry and semi-dry (like salami) |
2–3 weeks |
1-2 months |
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|
Game birds |
1-2 days |
6–12 months |
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|
Venison |
3–5 days |
4–12 months |
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|
Poultry |
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|
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. |
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|
Fresh |
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|
whole |
1-2 days |
12 months |
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|
pieces |
2-3 days |
6–9 months |
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|
giblets |
1-2 days |
3–4 months |
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|
Cooked |
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|
leftover pieces |
3-4 days |
4 months |
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|
covered with broth, gravy |
3-4 days |
6 months |
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|
Canned |
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|
(unopened) |
5 years |
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|
(opened) |
3-4 days |
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|
Casseroles, TV dinners |
3 months |
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|
Duck, goose |
1-2 days |
6 months |
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|
Staples |
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|
Baking powder, soda |
6-18 months unopened, 3-6 months opened |
Keep dry and covered. |
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|
Bouillon cubes, granules |
12 months |
Keep dry and covered. |
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|
Catsup, chili sauce, barbecue sauce |
Refrigerate after opening for longer storage time. Will keep for several months. |
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|
(unopened) |
12 months |
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|
Chocolate |
Keep cool. |
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|
Syrup |
6 months |
2 years unopened |
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|
Semi-sweet |
12-24 months |
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|
Unsweetened |
12-24 months |
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|
Chocolate syrup |
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|
(unopened) |
2 years |
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|
(opened) |
6 months |
Cover tightly and refrigerate. |
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|
Cocoa mixes |
8 months |
Cover tightly. |
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|
Coffee |
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|
Whole beans |
3-4 months |
3-5 months |
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|
Ground |
1 month |
2 years unopened |
Not |
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|
(opened) |
4–6 weeks |
2 weeks |
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|
Instant |
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|
(unopened) |
1 years |
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|
(opened) |
2-3 months |
Keep tightly closed to keep |
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|
Coffee creamers |
Keep tightly closed to keep |
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|
Powdered (unopened) |
2 years |
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|
(opened) |
2-3 months |
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|
Cornstarch |
18-24 months |
Keep tightly covered. |
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|
Gelatin (all types) |
10-12 months |
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|
Honey |
2 years |
Cover tightly. If it crystallizes, warm the jar in pan of hot water or heat on low in microwave. |
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|
Jams, jellies |
6-18 months |
Cover tightly; refrigerate after opening to prolong storage. |
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|
Margarine |
6 months |
12 months |
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|
Marshmallows |
1 year unopened |
Keep in airtight container. |
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|
Cream |
2–5 months |
Cover tightly. Refrigerate |
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|
Mayonnaise |
Refrigerate after opening. Refrigerate to extend storage life. |
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|
(unopened) |
3-6 months |
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|
(opened) |
3 months |
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|
Molasses |
Refrigerate to extend storage life. Refrigerate for best storage. |
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|
(unopened) |
12-24 months |
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|
(opened) |
6 months |
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|
Mustard, prepared yellow |
Refrigerate for best storage. Store in cool place away from heat source to prevent deterioration. |
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|
(unopened) |
1-2 years |
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|
(opened) |
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|
Oils |
Store in cool place away from heat source to prevent deterioration. |
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|
(unopened) |
6-12 months |
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|
(opened) |
4 months |
3-5 months |
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|
Pectin |
Look for expiration date. |
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|
Liquid |
1 month |
Recap and refrigerate. |
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|
Dry |
1 month |
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|
Peanut butter |
Refrigeration prolongs storage time and helps prevent rancidity. |
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|
(unopened) |
12 months |
6–9 months |
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|
(opened) |
3-4 months |
2–3 months |
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|
Salad dressing |
||||
|
Bottled (unopened) |
10–12 months |
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|
Bottled (opened) |
1-3 months |
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|
Made from mix |
4 weeks |
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|
Shortening |
12-24 months |
Store away from heat source to prevent rancidity. |
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|
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. |
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|
Whole spices |
3-4 years |
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|
Ground spices |
2-3 years |
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|
Herbs |
1-2 years |
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|
Sugar |
For best storage, keep in |
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|
Brown |
18-24 months |
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|
Confectioner’s |
18-24 months |
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|
Granulated |
18-24 months |
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|
Sweetener, artificial |
2 years |
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|
Tea |
Keep in airtight containers. |
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|
Bags |
18-36 months |
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|
Instant |
2-3 years |
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|
Loose |
6-12 months |
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|
Vanilla |
Keep tightly closed; volatile |
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|
(unopened) |
2 years |
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|
(opened) |
12 months |
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|
Other extracts (opened) |
12 months |
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|
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. |
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|
(unopened) |
2 years |
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|
(opened) |
2 years |
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|
Vegetables: In general, keep in crisper or moisture-proof wrapping. |
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|
Fresh |
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|
Artichokes |
1-2 weeks |
1-2 days |
Not recommended. |
Refrigerate in plastic. Wrap base of stalks with damp cloth or paper towel. |
|
Asparagus |
3-4 days |
5 months |
Refrigerate in plastic. Wrap base of stalks with damp cloth or paper towel. |
|
|
Beans |
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|
dried |
12-24 months |
|||
|
green or waxed |
3-5 days |
8 months |
Do not wash green beans until just before use. |
|
|
lima (unshelled) |
3–5 days |
8 months |
||
|
Beets |
1–2 weeks |
1 day |
6-8 months |
Remove leafy tops. Keep in crisper. |
|
Broccoli |
3-5 days |
10-12 months |
||
|
Brussels sprouts |
3-5 days |
10-12 months |
||
|
Cabbage |
1-2 weeks |
|
10-12 months |
|
|
Carrots, parsnips |
2-3 weeks |
10-12 months |
||
|
Celery |
1-2 weeks |
10-12 months |
Celery may keep longer if wrapped with a moist towel. |
|
|
Corn (in husks) |
1–2 days |
8 months |
||
|
Cucumbers |
4-6 days |
Not recommended. |
||
|
Eggplant |
4-7 days |
1 day |
6-8 months |
|
|
Garlic |
3-14 days |
1 month |
1 month |
|
|
Greens, spinach, leafy greens, etc. |
3–5 days |
Not recommended. |
Keep in cool, dry, ventilated area. Rinse and drain greens before refrigerating. Do not allow to freeze. |
|
|
Lettuce, iceberg |
1-2 weeks |
Not recommended. |
||
|
Mushrooms |
3-7 days |
10-12 months |
Do not wash mushrooms before refrigerating. Do not store in airtight container. |
|
|
Onions |
2 months |
1 month |
10-12 months |
Store at room temperature in cool, ventilated area. |
|
dry |
2–4 weeks |
Keep dry. |
||
|
green |
1 week |
10-12 months |
Keep refrigerated in plastic bag. |
|
|
Parsley |
2–3 days |
3-4 months |
Store with stems in water and covered plastic wrap. |
|
|
Peas (unshelled) |
3–5 days |
8 months |
||
|
Peppers |
4-14 days |
6-8 months |
||
|
Chile |
1 week |
12 months |
Keep chile peppers refrigerated in paper bag. |
|
|
Potatoes |
1-2 weeks |
1 week |
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, instant (unopened) |
||||
|
Radishes |
1–2 weeks |
1-5 days |
||
|
Rhubarb |
3-7 days |
2-6 weeks |
||
|
Rutabagas |
2-3 weeks |
Until ripe, then 7 days |
8-10 months |
|
|
Squash |
||||
|
summer varieties |
4-5 days |
10-12 months |
Summer varieties of squash include zucchini and |
|
|
winter varieties |
1-3 months |
10-12 months |
Winter or hard-shelled squash include pumpkin, acorn, spaghetti, and butternut squash. |
|
|
Tomatoes, ripe |
8-12 months |
|||
|
Turnips |
2 weeks |
8-10 months |
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 |
||||
|
Jars or pouches (opened) |
2-3 days |
Do not serve directly out of |
||
|
Dry cereal (opened) |
1 month |
|||
|
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 |
12-18 months |
|||
|
Canned goods |
||||
|
(miscellaneous, unopened) |
12 months |
|||
|
Cookies |
||||
|
(store bought, unopened) |
2-6 months |
8-12 months |
||
|
Crackers |
3-4 months |
8 months |
3-4 months |
|
|
Metered calorie products |
||||
|
Instant Breakfast, Boost, etc. |
6 months |
Keep in can, closed jars, or in original packets. |
||
|
Nuts |
||||
|
In shell (unopened) |
4 weeks |
Use by date |
Freeze for longer life. |
|
|
Nut meats, packaged (unopened) |
12 months |
6-12 months |
||
|
Pine nuts |
3 months |
2-3 weeks |
9 months |
|
|
Pickles, olives |
Refrigerate once opened for 2–3 months. |
|||
|
(canned, opened) |
1-3 months |
|||
|
(canned, unopened) |
12-18 months |
|||
|
Pies and pastries |
2–3 days |
Those with whipped cream, custard, or chiffon fillings should be refrigerated. |
||
|
Fruit |
||||
|
Baked |
1 week |
1-2 days |
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. |
1 year |
Refrigeration recommended. |
||
|
Salsa |
Fresh homemade salsa has a shorter refrigerator storage time depending upon ingredients (5–7 days). Homemade canned products have a shelf life of up to 9-12 months, unopened, if adequately processed. |
|||
|
(unopened) |
12 months |
|||
|
(opened) |
1–2 months |
|||
*Blue Diamond Growers. (2019). Frequently asked questions. https://www.bluediamond.com/faqs**Pacific Foods of Oregon. (2019). Ask away. We’re here to help. https://www.pacificfoods.com/faqs/***Vita Coco. (2019). Frequently asked questions. https://vitacoco.com/pages/faq |
||||
Resources
- USDA (https://www.usda.gov/)
- FDA (https://www.fda.gov/)
References
- Food Safety. (2019). Foodkeeper app. https://www.foodsafety.gov/keep-food-safe/foodkeeper-app
- Yuvienco, C. (2018). Planning some spring cleaning? A check list for a food-safe pantry and Refrigerator. U.S. Department of Agriculture. https://www.usda.gov/about-usda/news/blog/planning-some-spring-cleaning-check-list-food-safe-pantry-and-refrigerator
- Buzby, J. (2020). How to reduce food waste at home. U.S. Department of Agriculture. https://www.usda.gov/about-usda/news/blog/how-reduce-food-waste-home
- Gravely, M. (2013). Before You Toss Food, Wait. check it out!. U.S. Department of Agriculture. https://www.usda.gov/about-usda/news/blog/you-toss-food-wait-check-it-out
- U.S. Food and Drug Administration. (2023). Are you storing food safely? https://www.fda.gov/consumers/consumer-updates/are-you-storing-food-safely
- U.S. Food and Drug Administration. (2024). Food safety in your kitchen. https://www.fda.gov/food/buy-store-serve-safe-food/food-safety-your-kitchen
- U.S. Food and Drug Administration. (2024). How to cut food waste and maintain food safety. https://www.fda.gov/food/consumers/how-cut-food-waste-and-maintain-food-safety
- U.S. Food and Drug Administration. (2024). Tips to reduce food waste. U.S. Food and Drug Administration. https://www.fda.gov/food/consumers/tips-reduce-food-waste
Original author: Alice Jane Handley, Extension food and nutrition specialist.
Amber Benson is an Assistant Professor at New Mexico State University and serves with Bernalillo County Cooperative Extension Service as the Family and Consumer Sciences Agent. She is passionate about building safer food communities. She serves New Mexico through a variety of food safety education including food preservation and cooking for home consumers as well as food safety and small business education for food entrepreneurs. Amber earned her B.A. and M.S. degrees in business and studied Food Science at NMSU.
Dianne Christensen is an Associate Professor at New Mexico State University and serves with Bernalillo County Cooperative Extension Service as the Family and Consumer Sciences Agent. She is passionate about wellness and assisting others to discover ways to craft healthy lifestyles that work in their unique lives. She serves on the national board for the National Extension Association of Family and Consumer Sciences. Locally, she serves on the board for the New Mexico Diabetes Advisory Council and sits on the Health Advisory Council for Roadrunner Food Bank.
To find more resources for your business, home, or family, visit the College of Agricultural, Consumer and Environmental Sciences on the World Wide Web at pubs.nmsu.edu.
Contents of publications may be freely reproduced, with an appropriate citation, 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 April 2025 Las Cruces, NM
