STORING FOOD Cooperative Extension Service M

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College of Agriculture and

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SAFELY Home Economics

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Guide E-118

Martha Archuleta
Extension Food and Nutrition Specialist
This publication is scheduled to be updated and reissued 8/04.

How many times have you wondered if you’ve • Don’t store in cupboards where pipes are lo-
kept food too long and asked, “Is it still all right to cated. Possible leaks can damage containers.
eat?” To help you decide whether to keep it or throw • Keep in a dark place as prolonged light can af-
it out, here are some simple guidelines and a food fect food color, making it look less appetizing,
storage timetable. while still safe to eat.

BASIC FOOD STORAGE RULES CHECK THE LABEL

• The first rule in handling food is to keep it clean. Product freshness dating on some products can
Before preparing food for storage, wash your help you decide how long to store them. The “sell by”
hands well and make sure utensils are absolutely or “pull” date generally displayed on dairy products
clean. and fresh bakery products is the last date the product
• When shopping, choose cans that are not dented should be sold, allowing you a reasonable length of
on the seam or rim. In your home, quickly dis- time to use the food at home.
pose of foods in leaking, bulging or rusting cans. The “best if used by” date used on items with
longer shelf lives like canned foods, frozen foods, ce-
• Keep food either hot (above 140oF) or cold (be- reals, and fried snack foods indicates the approximate
low 40oF), never in between for any length of date when the product quality will begin to decline.
time, as this temperature “danger zone” provides The product can still be used safely for a short period
ideal conditions for the growth of common bac- after this date, however.
teria that can cause spoilage or even food re- The “expiration” date found on refrigerated dough
lated-illnesses. Never leave foods in this danger products, packaged yeast and eggs tells you the last
zone for more than two hours. day an item should be used before it is likely to lose
• Most importantly, smell—but don’t taste—any flavor or quality.
food you suspect is spoiled . If in doubt, throw it
out!
FOODS THAT NEED SPECIAL CARE

CANNED FOODS Take extra precautions with foods that are espe-
cially susceptible to bacterial growth—poultry, fish
In general, most canned foods have a very long and shellfish, meat, dairy products, puddings, stuff-
“health life” and when stored properly are safe to eat ings and creamed mixtures.
for many years. A product’s practical shelf life, how- Cover leftover cooked meats and poultry tightly
ever, is tied to proper storage. Although canned foods after use and store them in the refrigerator immedi-
may be perfectly safe to eat, they may gradually start ately. Use within two days.
losing nutrients or flavor, so as a general rule, use Avoid using cracked eggs. If you must use them,
them within a year. make sure they are cooked thoroughly to kill any
To keep canned foods at their best quality: bacteria that may be in the egg. Do not cool cooked
• Store in clean, dry, cool cabinets, away from the eggs in water on the counter: cool them in cold run-
range, the refrigerator’s exhaust, or other ning water, then refrigerate them or use them imme-
sources of heat. diately.
 For ease of preparation and food safety consider- dents. The storage temperature should be kept about
ations, cook dressing (stuffing) separately from the 50oF to maintain food quality, although 60-70oF is
chicken or turkey. However, if you decide to stuff acceptable. Keep foods in the coolest cabinets in the
poultry, never stuff it the night before you roast it. kitchen, not near the oven, stove or refrigerator ex-
When refrigerating leftover poultry and stuffing, re- haust.
move the stuffing from the bird and store in separate Do not store foods under the kitchen sink or next to
containers. household products. Good housekeeping is also a
Cook meat and poultry all the way through. Do not must. Be sure to clean out storage areas periodically
cook partially to finish later. and remove crumbs and other food particles that can
collect on shelves, in corners and in cracks. Use
metal, glass and plastic containers with tight-fitting
REFRIGERATOR AND FREEZER STORAGE lids to keep out moisture, air and insects. And remem-
ber—using a first-in-first-out inventory system will
Set your refrigerator between 34oF and 40oF. and ensure using the oldest food items first.
use a thermometer placed in the refrigerator to alert
you to temperature fluctuations. Don’t overload the
refrigerator, as air must circulate freely to cool all MAINTAINING FRESHNESS AND QUALITY
foods evenly. Clean the refrigerator regularly to re-
move spoiled foods so that bacteria can’t be passed to To preserve the freshness and quality of food, fol-
other foods. Store food in foil, plastic wrap or bags or low these general principles:
airtight containers to keep food from drying out.
The freezer should be set at 0oF or lower and a • Buy foods in reasonable quantities. Excess
thermometer should be used to monitor freezer tem- food may be wasted through spoilage.
perature which should not rise above 5oF. Check the • Select sound packages of food. Avoid items
thermostat for the proper setting. that are in torn, dented or damaged packages.
To package items, especially meat and poultry, for • Use a first-in-first-out system of rotation and
the freezer, remove the product from its original con- use foods in their order of purchase. Mark
tainer and rewrap using heavy-duty foil, moisture- foods with purchase date or use label dates.
and vapor-proof paper, plastic freezer wraps or freezer • Take time to reseal packages such as cookies,
containers. Foil may develop holes when folded caus- biscuits and cereals carefully after use.
ing freezer burn. If necessary, use special freezer tape
to ensure airtightness.
Before freezing, label all freezer foods with the FOOD STORAGE CHART
date packed, type of food and weight or number of
servings before freezing. Storage times listed in the following table are in-
Partially thawed food can be refrozen safely as tended as useful guidelines, not hard and fast rules.
long as it still has ice crystals and has been held no Some foods may deteriorate more quickly and some
longer than a day at refrigerator temperatures. Re- may last longer than the times suggested. The times
freezing, however, may cause a loss of quality, so it is will vary depending on growing conditions, harvest-
best to cook the food and then refreeze it. Combina- ing techniques, manufacturing processes, transporta-
tion dishes (pies, stews and casseroles) that have been tion and distribution conditions, nature of the food
thawed should not be refrozen. and storage temperatures. Remember to buy foods in
reasonable quantities and rotate the products in your
pantry, refrigerator and freezer. Trust your own com-
PANTRY OR DRY STORAGE mon sense. As a helpful reminder, store this brochure
in your kitchen or pantry.
Key points to remember for pantry or dry-storage
locations are to keep the areas dry, cool, and dark, as
well as orderly, clean and free from insects and ro-

Guide E-118 • Page 2

Food Refrigerator Pantry Freezer Special Handling

Apples 1-3 weeks Do not wash. Store in crisper or

moistureresistant wrap. Wash indi-
vidual apples before eating.
Asparagus 1-2 days 8 months Keep in crisper.
Bacon
(opened) 5-7 days Not recommended Keep wrapped. Store in coldest part of
If frozen one month refrigerator or in meat keeper.
(unopened) 2 weeks
Banana Only when
fully ripe.
Beans
Dried 12 months Keep in crisper or moisture proof wrap.
Green or wax 1-2 days 8 months
Lima (unshelled) 3-5 days 8 months
Beef Freeze two weeks in original wrapper.
Casseroles 3 months Use suitable wrap for longer periods.
Chops 2-3 days 6-9 months
Corned 5-7 days Not recommended
Dried 10-12 days
Ground 1-2 days 2-3 months
Roasts 2-4 days 6-12 months
Sausage 2-3 days 1-2 months
Steaks 2-3 days 6-9 months
Stew meat 1-2 days
TV dinners 6 months
Variety meats
(heart, liver, etc.) 1 day 1-2 months
Beets 1-2 weeks Remove leafy tops. Keep in crisper.
Berries 1-2 days 12 months Store opened.
Biscuit mix 9 months Keep cool and dry.
Bread (commercial) 2-3 months
Quick baked 3-6 months
Yeast (baked) 1 month
Yeast (unbaked) Check expiration date on label.
Broth (leftover) 2 days 1 month
Brownie mix 9 months Keep cool and dry.
Butter 1-2 weeks 6-9 months
Buttermilk 10-30 days No
Cabbage 1-2 weeks No
Cakes, (purchased) 1-2 days
Angel Food 2 months
Chiffon sponge 2 months If butter cream whipped cream, cream
Cheese 2-3 months or custard frosting filling, refrigerate.
Chocolate 4 months
Fruit cake 12 months
Yellow pound 6 months
Cakes, frosted 8-12 months
Home frozen 3 months
Canned foods
(unopened) 12 months Keep cool.
(opened):
baby foods 1-2 days Transfer all opened canned foods to
fish and shellfish 2 days plastic or glass containers before
fruit 1 week refrigerating.
meats 2 days
pickles 1-2 months
poultry 2 days
sauce, tomato 5 days
vegetables 3 days

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Food Refrigerator Pantry Freezer Special Handling

Carrots 1-2 weeks 8 months

Catsup 12 months Refrigeration recommended after
chili or cocktail opening.
sauce (unopened) 12 months
Celery 1-2 weeks Does not freeze Keep in crisper or moisture proof wrap-
successfully per.
Cereals
Ready-to-eat (unopened) 6-12 months
Ready-to-eat 2-3 months Refold package liner tightly.
Hot (requiring cooking) 6 months
Cheese
Cottage 10-30 days Keep all cheese tightly packaged,in
Cream (opened) 2 weeks moisture proof wrap. If outside gets
Neufchatel 2 weeks moldy, trim off 1/2 inch. The cheese
Hard and Wax may become crumbly after freezing.
Coated Cheddar,
Edam, Gouda, Swiss,
Brick, etc.
(unopened) 3-6 months
(opened) 3-4 weeks
(sliced) 2 weeks
Parmesan, Romano
(opened) 2 months
(unopened) 2 months 10 months If it picks up moisture, it will develop
mold.
Ricotta 5 days No
Process cheese food
products 3-4 weeks 4 months Refrigerate after opening. Keep tightly
closed.
Cherries 1-2 days 12 months Do not wash. Store in crisper or mois-
ture resistant wrap. Wash before eating.
Chicken 2-3 days 12 months
Chicken livers 1-2 days 3 months
Chicken TV dinners 6 months
Chocolate
pre-melted 12 months Keep cool.
Semi-sweet 2 years Keep cool.
Unsweetened 18 months Keep cool.
Chocolate syrup
(unopened) 2 years
(opened) 6 months Cover tightly, refrigerate.
Corn 1-2 days in husks 8 months
Clams
shucked 1 day 3 months
in shell 2 days
Cocoa mixes 8 months Cover tightly.
Coffee Refrigerate after opening. Keep tightly
Cans(unopened) 2 years closed. Use dry measuring spoon.
(opened) 2 weeks
Coffee lightener (dry)
(unopened) 9 months
(opened) 6 months Keep tightly closed.
Cookies
homemade 2-3 weeks 8-12 months Put in airtight container
packaged 2 months 8-12 months Keep box tightly closed.
Cornmeal 12 months Keep tightly closed (in refrigerator,
especially in summer.)
Cornstarch 18 months Keep tightly closed.

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Food Refrigerator Pantry Freezer Special Handling

Crab, King 10 months Keep in original wrap.

Crab, in shell 2 days
Cracker (unopened) 8 months Keep box tightly closed.
Cream Cover tightly. To prevent bacteria from
Half & half 10 days No spreading to leftover cream, don’t re-
turn unused cream to original container.
Light heavy 10 days No Keep covered.
Coffee lightener (liquid) 10 days
Sour 2-4 weeks
Whipped topping in aerosol can 3 months
Prepared from mix 3 days
Dry 12 months
Frozen topping (after thawed) 2 weeks
Duck 2 days 6 months
Eggs
In shell 4-5 weeks No.
Whites 1 week 12 months
Yolks 3 days 12 months Yolk will thicken when frozen.
Hardcooked 1 week
Fish
Lean fish
(cod, flounder, haddock, sole) 1-2 days 6 months Freeze in original wrap up to 2 weeks.
Fatty fish 2-3 months For longer periods wrap with suitable
(bluefish, perch, mackerel, salmon) 1-2 days 3 months freezer wrap.Keep purchased frozen
Breaded fish in original wrap, thaw and follow
cooking directions on package.
Flour
White 6-8 months Keep in airtight container.
Wholewheat 6-8 months Keep in airtight container.
Frosting
Canned 3 months Store leftover in refrigerator
Mix 8 months
Fruits
Citrus 1 week
Citrus (dried) 6 months Keep cool in airtight container.
Citrus 6 months
Gelatin (all types) 18 months
Gravy (left over) 2 days 1 month
Greens 1-2 days
Ham
whole 1 week Freezing cured meat not recommended.
canned (unopened) 6 months
TV dinner 3 months
Honey 12 months If crystals form, heat in pan of water.
Hot-roll mix 18 months
Ice cream, Ice milk 2-4 months
Jellies (unopened) 12 months Refrigerated after opening.
Juices
Canned 9 months
Citrus 6 days 6 months
Concentrated 6 days 12 months
Lamb
Ground 1-2 days 2-3 months
Steaks and Chops 2-3 days 3-4 months
Roasts 2-4 days 3-4 months
Stew meat 1-2 days 3-4 months
Variety meats 1 day 2-3 months

Guide E-118 • Page 5

Food Refrigerator Pantry Freezer Special Handling
Lettuce
Head (unwashed) 5-7 days
Head (washed,
thoroughly drained) 3-5 days
Bibb 1-2 days
Lobster tails 2 days in shell 3 months
Lunch meats 4-6 days No No Freezing not recommended
Margarine 4-6 months
Marshmallows 2-3 months Keep in airtight container.
Marshmallow cream 3-4 months Cover tightly. Refrigerate after opening to
extend storage life. Use at room temperature.
Mayonnaise (unopened) 2-3 months Refrigerate after opening.
Meat substitutes -
textured protein products
(e.g. imitation bacon bits). 4 months Keep tightly closed. For longer storage,
refrigerate.
Melon 1 week
Metered-caloric products,
instant breakfast 6 months Keep in can, closed jars or original packets.
Milk
Condensed or evaporated
(unopened) 12 months Invert can every 2 months.
(opened) 4-5 days
Fresh 5 days 1 month
Molasses
(unopened) 12 months Keep tightly closed. Refrigerate to extend storage
(opened) 6 months life.
Nuts
In shell (unopened) 4 months Refrigerate after opening. Freeze for longer life.
Nutmeats, packaged (unopened)
vacuum can 1 year
other packaging 3 months Unsalted and blanched nuts keep longer than
Nutmeats (opened) 2 weeks salted. Package tightly in suitable freezer wrap.
Salted 6-8 months
Unsalted 9-12 months
Onions 3-4 weeks Keep dry and away from sun.
Oysters 1 day 4 months
Pancake mix 6-9 months Once opened, store in airtight container.
Pasta
(spaghetti, pasta, etc.) 2 years
Peaches (ripe) 1 week 12 months
Peanut butter
(unopened) 6-9 months
(opened) 2-3 months Keeps longer if refrigerated.
Pears (ripe) 1 week 12 months
Peas 8 months
Dried 12 months Store in cool, dry place in airtight container.
Unshelled 3-5 days
Pectin
Liquid (open) 1 month Recap and refrigerate.
Pies and pastries 2-3 days
Baked 1-2 months Refrigerate whipped cream, custard and chiffon
Fruit unbaked 8 months fillings.
Pineapple 1 week 12 months
Popcorn (unpopped) 2 years Store in airtight container.
Pork
Chops 2-3 days 2-3 months Original wrap up to 2 weeks. For longer period
Ground 1-2 days 1-2 months rewrap in suitable freezer wrap.
Roast 2-4 days 3-6 months
Steaks 2-3 days 2-3 months
TV dinners 3 months

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Food Refrigerator Pantry Freezer Special Handling
Potatoes Keep dry and away from sun. For longer storage
Fresh, white 2-3 months keep about 50oF. Don’t refrigerate potatoes.
Keep in airtight package.
Sweet 2-3 weeks
Instant 6-12 months
Pudding 1-2 days
Pudding mixes 12 months Keep cool and dry.
Radishes 1-2 weeks
Rice
White 2 years Keep tightly closed, cool and dry.
Flavored or herb 6 months
Mixes 6 months
Rolls
Yeast, baked 3-6 months Do not store in refrigerator door; temperature
Partially baked Expiration 2-3 months fluctuation and jarring lowers quality.
date on label.
Salad dressings
Bottled (unopened) 10-12 months
Bottled (opened) 3 months Refrigerate after opening or preparing.
Made from mix 2 weeks
Salad oils
(unopened) 6 months
(opened) 1-3 months
Sauce and gravy mixes 6-12 months Keep cool and dry.
Scallops 1 day 3 months
Sherbet 2 months
Shortenings, solid 8 months Refrigeration not needed.
Shrimp
TV Dinner 3 months
Frozen 12 months
Fresh (uncooked) 1 day
Soup mixes 12 months Keep cool and dry.
Spices and herbs
Whole spices 1-2 years Spices & herbs keep longer if refrigerated or
Ground spices 6 months frozen. Store in airtight containers in a dry
Herbs 6 months place away from sunlight and heat--best stored in
Herb/spice blends 6 months refrigerator.
Paprika, red pepper 6 months
Chili powder 6 months
Spinach 3-5 days 8 months
Sugar
Brown 4 months Put in airtight container.
Confectioners 18 months Put in airtight container.
Granulated 2 years Close tightly.
Artificial sweetener 2 years Close tightly.
Syrup 12 months Keep tightly closed. Refrigerate to extend life.
Tea
Bags 18 months Put in airtight container.
Instant 3 years Cover tightly.
Loose 2 years Put in airtight container.
Toaster pastries 2-3 months Keep in airtight packet.
Tomatoes 1-2 days No
Turkey 2 days 6 months
TV dinner 6 months
Vanilla
(unopened) 2 years
(opened) 12 months Keep tightly closed; volatile oils escape.
(other extracts,opened) 12 months Keep tightly closed; volatile oils escape.

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Food Refrigerator Pantry Freezer Special Handling

Veal
Ground 1-2 days 2-3 months Check for holes in trays and plastic wrap of fresh
Steaks 2-3 days 3-4 months meat. If none, freeze in this wrap up to 2 weeks.
Chops 2-3 days 3-4 months For longer storage, wrap with suitable freezer
Stew meat 1-2 days wrap.
Roasts 2-4 days
Variety meats 1 day
Vegetables
Home frozen 10 months
Purchased frozen 8 months
Dehydrated, flakes 6 months
Dried 1 year If possible, refrigerate.
Venison and
game birds 2 days 8-12 months Wrap with suitable freezer wrap.
Vinegar
(unopened) 2 years Keep tightly closed. Slightly cloudy appearance
(opened) 12 months doesn’t affect quality. Distilled vinegar
keeps longer.
Yeast(Dry) Expiration date Keep cool and dry.
on package
Yogurt 7-10 days No Check date on package.

Source: Cooperative Extension Service, Michigan State University

To find more resources for your home, family, or business, visit the College of Agriculture and Home Economics on the World Wide Web at
http://www.cahe.nmsu.edu.

New Mexico State University is an equal opportunity/affirmative action employer and educator. NMSU and the U.S. Department of Agriculture
cooperating.

August 1999 Las Cruces, NM

5C

Guide E-118 • Page 8