| 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. |
