Comon guidelines are determined on unopened products stored under normal conditions: Room temperature is usually 60 – 70F, refrigerators are 40oF, and freezers are kept below 32F, or freezing. Once opened, or if the optimum storage conditions aren’t met, the shelf life will be less than these guidelines.

Dates indicated on product packages include:

• Sell-by: Tells the store how long to display the product for sale. You should buy the product before the date expires.
• Best if used by: Date is recommended for best flavor or quality. It is not a purchase or safety date.
• Use-by: The last date recommended for the use of the product while at peak quality. The date has been determined by the manufacturer of the product.
• Closed or coded: These dates are packing numbers for use by the manufacturer.

Product dates are not the ultimate guide for the safe use of a product. Here are some additional tips on using food at top quality:

• Purchase the product before the date expires.
• If perishable, take the food home immediately after purchase and refrigerate promptly.
• Freeze products if you can’t use them within times recommended on the chart.
• Once a perishable product is frozen, it doesn’t matter if the date expires because foods kept frozen continuously are safe indefinitely.
• Follow handling recommendations on product.

If you follow these recommendations, you can use the following shelf life ranges for specific products:

APPLES
Fresh: store in the refrigerator up to three weeks
Frozen: up to 8 months
Canned: 2 – 3 years unopened
Home canned: up to 12 months

APRICOTS
Fresh: store in the refrigerator 2 – 3 days
Frozen: up to 6 months
Canned: 2 – 3 years
Home canned: 12 months
Dried: 6 months at room temperature, up to 12 months in freezer

ARTICHOKE, GLOBE
Fresh: refrigerate in a plastic bag with a few drops of water, use within 3 days
Frozen: Up to 6 months
Canned (hearts): 8 – 12 months

ASPARAGUS
Fresh: refrigerate in crisper or loose plastic, use within 2 days. Shelf life can be increased by periodically removing moisture that accumulates.
Frozen: up to 6 months
Canned: up to 12 months, some brands up to 3 years

AVOCADOS
Fresh: room temperature to ripen, then refrigerate 3 – 5 days
Frozen: up to 3 months

BACON
Fresh: refrigerate up to 7 days
Frozen: sealed, up to 1 month; the Food Marketing Institute recommends that opened bacon never be frozen.
Pouch: room temperatue up to 4 months; refrigerate or freeze for longer storage

BAKING POWDER
Shelf Life: Room temperature: up to 1 year or until expiration date
Keep dry and covered

BAKING SODA
Shelf Life: room temperature 1-2 years, keep dry and covered

BANANAS
Fresh: room temperature until ripe; shelf life can be extended by refrigerating up to 3 days, but the skins will become dark brown.
Frozen: up to 3 months
Dried: 6 – 12 months at room temperature; indefinite in freezer

BARBEQUE SAUCE, BOTTLED
Shelf life:
2 years, unopened
1 month after opening

BEANS (Green beans, Lima beans, Butter beans, Pinto Beans, Snap beans, or Wax beans)
Fresh: Refrigerate 1 – 2 days, stored in crisped or loose bags
Frozen: 6 months
Canned: 24 months

BEANS, DRY
Shelf life dry: 1 -2 years, indefinite if sealed and stored properly
Refrigerate or freeze after cooking.

BEEF
Beef cuts may be refrigerated in supermarket packaging for 1 – 3 days or frozen for up to 2 weeks; for increased storage rewrap tightly in foil or freezer wrap

Roasts and Steaks:
Fresh: refrigerate 3 – 5 days
Freeze: 6 – 12 months

Ground Beef:
Fresh: refrigerate 1 – 2 days
Freeze: 3 – 4 months

BEETS
Fresh: refrigerate beets and tops separately, use tops as soon as possible and beet within a week
Frozen: up to 6 months
Canned: up to 2 years

BELL PEPPERS
Fresh: refrigerate 3 -5 days
Frozen: up to 6 months
Jars, Roasted: 6 – 12 months at room temperature

BERRIES
Fresh: refrigerate 1 – 2 days
Freeze: 8 – 12 months
Canned: 1 year

BISCUIT, REFRIGERATED DOUGH
Fresh: refrigerate, use by the “use-by” date on the package, usually within 2 weeks
Unfrigerated: use within two hours
Freeze: not recommended by the manufacturers
Freeze baked biscuits for up to one month

BLUEBERRIES
Fresh: refrigerate 1 – 2 days
Freeze: 8 – 12 months
Canned: 12 months

BOUILLON CUBES OR GRANULES
Shelf life: 2 years
Tips: keep dry and covered

BREADS and BREAD DOUGH

Yeast breads
Fresh: store at room temperature, cool and dry, 5 – 7 days
Refrigerate: will limit formation of mold, but bread will go stale more quickly.
Frozen: up to 3 months if tightly wrapped

Quick Breads
Fresh: refrigerate, tightly wrapped, up to 7 days
Frozen: up to 3 months

Quick Bread Mix:
Shelf life: up to 2 years, use by “best if used by date” for best quality
After this date, the mix is still safe to use and consume, but there may be changes in product flavor, volume, or texture.

BREAD CRUMBS, DRIED
Shelf life: 4 – 6 months

BREAD DOUGH AND BISCUITS, REFRIGERATED
Fresh: refrigerate, use by the “use-by” date on the package, usually within 2 weeks
Unfrigerated: use within two hours
Freeze: not recommended by the manufacturers
Freeze baked bread or biscuits for up to one month

BREAD and BISCUITS “OVEN BAKED”, Frozen
Keep Frozen. If stored in the refrigerator, use within 24 hours or discard.
Once baked, they can be stored in the freezer for up to one month.

BREAKFAST MIX, INSTANT BREAKFAST, PROTEIN SHAKE POWDERS
Shelf life: 6 months

BROCCOLI
Fresh: refrigerate 1 – 2 days
Frozen: up to 6 months

BROWNIE MIX
Shelf life: 9 months

BROWNIES
After baking, brownies may be wrapped tightly and frozen for up to 2 months.

BRUSSELS SPROUTS
Fresh: refrigerate 1 – 2 days
Frozen: up to 6 months

BUTTER
Fresh: refrigerate up to 3 months
Freeze: up to 9 months

BUTTERMILK
Fresh: refrigerate 1 – 2 weeks; will keep several days past expiration date on package.
Freeze: no recommended

CABBAGE OR CHINESE CABBAGE
Fresh: refrigerate in crisper or plastic bag, use within 2 weeks
Frozen: up to 6 months.
Packaged cabbage/cole slaw shreds (such as Fresh Express) may be frozen directly in the bag for later use in soups and recipes, for up to 2 months; place in freezer packaging for longer storage.

CAKES
Fresh: 2 days at room temperature, up to 5 days in the refrigerator
Frozen: 4 – 6 months unfrosted, 2 – 3 months if frosted

Cakes with whipped cream frosting or cream filling must be stored in the refrigerator.
Cakes with custard or fruit filling should not be frozen, as they become soggy when thawing.

CAKE MIX
Shelf life: two years, longer if ingredients are stable

CASSEROLES, MEAT & GRAVY
Refrigerate: 3 to 4 days
Freeze: 2 to 3 months

CASSEROLE MIX (Hamburger Helper, Campbell’s Supper Bakes, etc)
Shelf life: 9 – 12 months

CARROTS
Fresh: refrigerate 1 – 2 weeks, chill in ice water to crispen if needed
Frozen: up to 6 months
Canned: up to 2 years
Dehydrated/Dried: up to six months, or freeze indefinitely

CATSUP OR KETCHUP
Shelf life: unopened, 12 months
Shelf life: opened, 1 month

CAULIFLOWER
Fresh: refrigerate 3 – 5 days
Frozen: up to 6 months

CEREALS

ready to eat (Cold)
Shelf life: unopened, 6 – 8 months
Shelf life: opened, 2 months
Tips: freezing extends shelf life indefinitely. close tightly or transfer to plastic container after opening

hot, dry mix (grits, cream of wheat, cream of rice, etc)
Shelf life: 12 months

CELERY
Fresh: one week
Frozen: six months (will become soft, but okay for baking, casseroles, soups etc)

CHEESE

Hard cheeses (Cheddar, Edam, Swiss):
(The harder the cheese, the longer it will keep without deteriorating).
Unopened hard and wax-coated cheeses: refrigerate for 3 – 6 months.
Opened: refrigerate up to 3 – 4 weeks
Freeze up to 3 months

Grated Hard Cheeses: Parmesan, Romano
Unopened: store at room temperature up to 6 months
Opened: Refrigerate 2 – 3 weeks
Freeze up to 3 months

Soft cheeses:
cream cheese and Neufchatel: 2 weeks,
Cottage and ricotta: up to 5 days.
Ripe Brie or Camembert: used immediately, within 2 days
Freeze up to 3 weeks

American cheese food
Unopened: store at room temperature up to 6 months
Opened: Refrigerate 2 – 3 weeks
Freeze up to 3 months

CHEESECAKE
Fresh: refrigerate 3 – 7 days
Frozen: 4 – 6 months

CHERRIES
Fresh: refrigerate 2 – 3 days
Frozen: 8 – 12 months
Canned: 3 years
Home canned: 6 months
Dried: 3 months at room temperature, or indefinitely in the freezer

CHILI SAUCE
Shelf life: unopened, 24 months
Shelf life: opened, 1 month
Refrigerate to extend shelf life

CHOCOLATE

chips and baking
Shelf life: 18 months
Tips: keep cool, but do not refrigerate or freeze

Chocolate Syrup
Shelf life: unopened, 2 years
Shelf life: opened, 6 months

Cocoa Mixes
Shelf life: 8 months

CLAMS
Fresh: refrigerate to up 7 days, do not use if liquid is frothy
Frozen: 3 – 4 months
Canned: 2 years

COCONUT
Fresh: store unprepared in the refrigerator for up to 1 week
Fresh: store raw coconuts shreds in the refrigerator 1 – 2 days
Pre-packaged/bagged/prepared: 12 months, unopened, freeze indefinitely

COFFEE
Shelf life at room temperature:

• cans, unopened: 2 years
• cans, opened: 2 weeks
• instant, unopened: 2 years
• instant, opened: 2 weeks
• fresh whole bean, unopened: 2 weeks

Shelf life in refrigerator or freeze: refrigeration or freezing extends the shelf life significantly. Some people believe that the flavor is altered once refrigerated or frozen.

COFFEE CREAMER, IMITATION (Coffeemate, Cremora, International Delight, etc.)

Liquid:
Store: refrigerate up to 3 weeks.
Freeze: see package

Powder:
Shelf life at 70F: unopened, 9 months
Shelf life at 70F: opened, 6 months

COOKIES
Fresh:
Homemade: 2 days – 3 weeks, highly variable depending upon the type (crisp, moist, bar, drop, etc).
Packaged: (grocery store items), shelf life at room temperature: 2 months

Frozen: up to six months, baked

COOKIE DOUGH:
Refrigerated, unopened: until expiration date
Refrigerated, opened: use within one week
Frozen: 2 – 6 months unbaked
Baked: freeze up to 6 months

COOKIE MIX
shelf life at 70F: 9 – 12 months

CORN
Fresh: refrigerate, use within 2 days
Frozen: 6 months
Canned: 24 months

CORNMEAL
Shelf life at 70F: 4 – 6 months

CORNSTARCH
Shelf life at 70F: 18 months
Tips: seal tightly. Moisture can cause lumps to form

CRACKERS
Shelf life at 70F: 3 months, sealed

CRANBERRIES
Fresh: 2 -3 days
Frozen: up to 2 years
Canned: 1 – 3 years
Dried: 6 – 12 months at room temperature, indefinitely in the freezer

CREAM OR CREAMER

Cream, Light or half and half:
Refrigerator:
Unopened, 4 weeks
Opened, 1 week

Cream or heavy whipping cream:
Refrigerator: 1 week
Frozen: can be frozen for up to 2 weeks; whipped cream may not ‘whip’ after thawing but is safe to use

Coffee Whitener/Imitation Creamer (liquid)
Store: refrigerate up to 3 weeks.
Freeze: see package

Coffee Whitener/Imitation Creamer (powder)
Shelf life at 70F: unopened, 9 months
Shelf life at 70F: opened, 6 months

CUCUMBERS
Fresh: refrigerate up to 5 days
Frozen: up to 6 months

CURRANTS
Fresh: 2 – 3 days in refrigerator
Frrozen: up to 6 months
Canned: 1 – 3 years
Dried: up to 6 months at room temperature, freeze indefinitely

DATES:
Fresh: several days
Frozen: indefinitely
Dried: room temperature indefinitely, can easily be frozen indefinitely

DOUGHNUTS, DANISH, PASTRIES
Fresh: 1 – 3 days
Frozen: 3 months

EGGS
Fresh: store in the refrigerator-
In shell: 2 – 5 weeks, organic may have longer freshness dates
Fresh yolks or whites: 4 days
Boiled in shell, hard boiled: 2 weeks

Frozen:Whole eggs: blend yolks and whites, store up to 12 months
Boiled: remove shells, freeze up to 12 months

EGGPLANT
Fresh: refrigerate 1 – 2 days
Frozen: up to 3 months

EVAPORATED MILK
Canned (evaporated or condensed): store room temperature up to 1 year
Canned, opened: refrigerate and use within 7 days

EXTRACTS (bottled)
Shelf life at 70F: 4 years

FENNEL
Fresh: refrigerate 2 – 5 days
Frozen: up to 6 months

FIGS
Fresh: use immediately or refrigerate for up to 2 days
Frozen: up to 1 year
Dried: room temperature up to 4 months, or freeze indefinitely

FISH
Fresh: refrigerate and use within one day
Frozen Fillets and steaks from lean fish: 6 months
Frozen Fillets and steaks from Fat fish: up to 3 months
Breaded frozen fish products: up to 3 months
Canned: up to 4 years
Pouch: up to 3 years

FLOUR
White Flour Shelf life at 70F: 6 – 12 months
Whole Wheat Flour Shelf life at 70F: 6 – 8 months
Flour may be refrigerated for up to 2 years

FOOD COLORING
Shelf life at 70F: 4 years

FRANKFURTERS
Fresh: refrigerate up to 1 week
Frozen: 2 – 3 months for best flavor and texture

FROSTING
Fresh: refrigerate up to 2 weeks
Canned: unopened 8 months
Canned: opened, refrigerate up to 2 weeks

FRUIT, GENERAL
Fresh: 1 – 2 days in refrigerator; refer to specific fruits for individual requirements
Frozen: up to 12 months; citrus fruits up to 6 months
Canned, commercial: up to 3 years unopened. Once opened, refrigerate up to 2 weeks
Canned at home: up to 1 year is recommended.
Dried: up to 6 months at room temperature, indefinitely if frozen

FRUIT JUICE
Fresh: 3 weeks unopened, 7 – 10 days after opening
Frozen: 8 – 12 months

GARLIC
Fresh, unpeeled: up to six months if kept dry
Fresh, peeled: refrigerate up to 1 week or freeze up to 1 year
Dried/powder: store at room temperature up to 3 years

GELATIN
Shelf life at 70F: 18 months
Dry flavored mix: 24 months
see also Jell-O

GINGER
Fresh: refrigerate up to 3 weeks
Freeze: up to two months
Dried: up to 2 years
Crystallized: up to 3 months at room temperature, can be frozen indefinitely

GRAPEFRUIT
Fresh: refrigerate 1 – 2 weeks
Freeze: up to 3 months
Canned at home: 3 – 6 months
Canned commercially, up to 3 years
Dried peel: 6 – 12 months at room temperature, indefinitely in freezer

GRAPES
Fresh: refrigerate 1 – 2 weeks
Frozen: 6 – 12 months
Canned: 1 – 3 years
Dried (raisins): up to 4 months at room temperature, freeze indefinitely

GRAVY
Fresh: refrigerate up to 3 days
Freeze: up to 3 months
Canned (commercial): store at room temperature up to 12 months

GRAVY MIX
Store: at room temperature up to 6 – 12 months

HAM

Ham, Whole
Refrigerate: 7 days
Freeze: 1 to 2 months

Ham, Half or Slices
Refrigerate: 3 to 5 days
Freeze: 1 to 2 months

Ham, Canned-Opened
Refrigerate: 3 to 5 days
Freeze: 1 to 2 months

Ham, Canned-Unopened
Freeze: 6 to 9 months

HERBS
Fresh: 3 – 4 days, refrigerated
Dried: 1 – 3 years
Frozen: not recommended, freezing accelerates the loss of flavor and aroma

HONEY
Shelf life at 70F: indefinite, keep tightly sealed
Refrigerate is not recommended
Honey will darken with age, but does not spoil.

HORSERADISH SAUCE
Shelf life at 70F: 12 months

HOT DOGS

Beef and/or Pork:
Fresh: refrigerate up to 1 week
Frozen: 2 – 3 months for best flavor and texture

Chicken and/or Turkey:
Fresh: sealed package should be refrigerated and stored up to the use by “date” on package, use within 3 days of opening
Frozen: 2 months

Corn Dogs: refrigerate up to 4 days, or freeze up to 2 months

ICE CREAM
Freeze: up to 1 month in store container; up to 1 year if repackaged or over wrapped to resist moisture vapor.

JELL-O GELATIN
Fresh: refrigerate up to 3 days after preparation
Sugar free, Fresh: Refrigerate up to 2 days, may become watery.

JELLIES, JAMS
Store: unopened 12 – 24 months, refrigerate after opening

KETCHUP
Shelf life at 70F: unopened, 12 months
Shelf life at 70F: opened, 1 month
Tips: refrigerate to extend shelf life

KIWI or KIWIFRUIT
Fresh: up to 2 weeks

KOHLRABI
Fresh: refrigerate up to 3 days
Frozen: up to 6 months

LAMB -— CHOPS, ROASTS, STEAKS, GROUND
Fresh: refrigerate 3 – 5 days
Frozen: 6 – 9 months

LEEKS
Fresh: refrigerate 3 – 5 days
Frozen: up to 6 months

LEMONS
Fresh: refrigerate up to 3 months
Canned, home: 3 – 6 months
Canned, commercial: up to 3 years
Dried peels: 6 – 12 months at room temperature, indefinite in freezer

LETTUCE, OTHER SALAD GREENS
Crisp head lettuces: refrigerate up to 5 days
Loose leaf and baby green lettuces: refrigerate 1 – 2 days
Tips: Organic lettuces generally have a longer storage life, up to 2 weeks at room temperature.

LIMES
Fresh: refrigerate up to 3 months
Canned, home: 3 – 6 months
Canned, commercial: up to 3 years
Dried peels: 6 – 12 months at room temperature, indefinite in freezer

LOBSTER (SHELLED OR NOT)
Fresh, raw: refrigerate 1 -2 days
Fresh, cooked: refrigerate up to 4 days after cooking
Frozen, raw: up to 4 months
Frozen, cooked: up to 2 months

LOQUATS
Fresh: 1 – 2 days
Frozen: 3 months
Canned: up to 1 year

LUNCHEON MEATS
Luncheon Meats- Opened
Refrigerate: unopened up to 14 days, opened up to 3 to 5 days
Freeze: 1 to 2 months

MANGOES
Fresh: 1 – 2 weeks at room temperature, refrigerate once ripe 1 -2 days
Frozen: up to 6 months
Canned: up to 3 years
Dried: 12 months at room temperature, up indefinitely frozen

MARGARINE
Store: refrigerate up to 2 months
Freeze: sticks up to 6 – 12 months; soft spread margarine should not be frozen

MARSHMALLOWS
Shelf life: 2 – 3 months, keep air tight
Freezer: keep sealed away from moisture, will keep indefinitely

MARSHMALLOW CREME
Shelf Life: 2 – 3 months

MAYONNAISE
Shelf life at 70C: unopened, 2 months or longer, check expiration dates.
Refrigerator: Refrigerate after opening, up to 2 months
Freezer: not recommended.

MELONS
Fresh: room temperature, refrigerate up to 3 weeks. Store separately from other sensitive produce. Once cut open, use within 2 -3 days
Frozen: 8 – 12 months

MILK

Fresh, conventional: refrigerate up to 7 days, usually fresh up to 3 days after the “sell by” date listed on the carton.
Fresh, organic: refrigerate up to 2 months, usually fresh up to 1 week after the “sell by date” listed on the carton
Frozen: not recommended, may become watery.

Canned (evaporated or condensed): store room temperature up to 1 year, once opened, refrigerate and use within 7 days

MOLASSES
Shelf life at 70F: unopened, 2 years
Shelf life at 70F: opened, 6 months

MUFFINS
Fresh: 1 – 2 days at room temperature, or refrigerate up to 7 days
Frozen: 2 – 3 months, if sealed tightly

MUFFIN MIX
Shelf life at 70F: 9 – 12 months
Safe to use after the “best if used by date” but may be changes in quality or texture

MUSTARD
Squeeze bottles: store at 70F unopened for up to 12 months, up to 4 months after opening
Glass bottles: store at 70F unopened up to 18 months, up to 6-8 months after openi
Packets unopened, 70F: 6 months

Refrigeration: Dijon & Horseradish Mustard should be refrigerated after opening to preserve heat and distinct flavor. Refrigeration is not required for food safety of mustards.

MUSHROOMS, WHITE
Fresh: refrigerate 1 – 2 days
Frozen: up to 6 months
Canned: up to 12 months

NECTARINES
Fresh: ripen at room temperature, refrigerate 3 – 5 days after ripening
Frozen: 8 – 12 months
Canned: 1 – 4 years
Dried: 6 – 12 months at room temperature, indefinite in freezer

NUTS
Fresh in shell: 4 months
Jars and cans: up to 1 year unopened, 1 -2 weeks after opening
Refrigerate up to four weeks
Freeze: up to 2 years

OKRA
Fresh: refrigerate 1 -2 days
Frozen: 6 months

OLIVES
Fresh: 1 – 2 months in refrigerator after curing
Canned: 1 year, refrigerate after opening
HOME CANNING is not recommended

OLIVE OIL
Classic, 70F: 20 months
Extra Light, 70F 20 months
Extra Virgin, 70F: 17 months

Shelf life of olive oil is variable, so smell and taste product to confirm freshness.

ONIONS
Fresh: keep cool and dry, with good air circulation, for several months. Do not refrigerate
Frozen: up to 6 months
Dried/Dehydrated: up to 6 months; freeze for indefinite storage

ORANGES
Fresh: store at room temperature 3 days, or refrigerate up to 2 months
Canned, home: 3 – 6 months
Canned, commercial: up to 3 years
Dried peels: 6 – 12 months at room temperature, indefinite in freezer

PANCAKES
Fresh: 1 – 2 days at room temperature, or refrigerate up to 7 days
Frozen: 2 – 3 months, if sealed tightly

PANCAKE MIX
Shelf life at 70F: 6 – 9 months

PAPAYAS
Fresh: ripen at room temperature, store refrigerated 3 – 4 days
Frozen: 6 months
Canned: 2 years
Dried: 6 months, or freeze indefinitely

PARSNIPS
Fresh: refrigerate up to 2 weeks
Frozen: 6 months

PASTA
Fresh: refrigerate 1 – 2 days or freeze
Frozen: up to 30 days, longer if package is well insulated
Dried, regular: 1 – 2 years room temperature
Dried, egg noodle: 6 months at room temperature
Cooked: toss with oil to coat and seal, store for up to 2 days in refrigerated, or 1 month in freezer

PEACHES
Fresh: store at room temperature. Once ripened, use immediately or refrigerate up to 5 days.
Frozen: 6 – 12 months
Canned: 8 – 12 months home canned, 4 years commercially canned
Dried: 6 – 12 months, freeze for indefinite storage

PEANUT BUTTER
Shelf life at 70F: unopened, 6 – 12 months
Shelf life at 70F: opened, 2 – 3 months

PEARS
Fresh: ripe at room temperature, refrigerate up to 5 days
Frozen: 8 – 12 months
Canned: 1 year home canned, 2 years commercially canned
Dried: 6 months, or freeze for indefinite storage

PEAS
Fresh: refrigerate, use within 2 days
Frozen: 6 months
Canned: 2 years
Refrigerate opened canned peas and use within 2 days

PECTIN
Shelf life at 70F: 12 months

PEPPERS, Red or Sweet
Fresh: refrigerate 3 -5 days
Frozen: up to 6 months
Jars, Roasted: 6 – 12 months at room temperature

PERSIMMONS
Fresh: store at room temperature until ripe, use immediately
Frozen: pulp may be frozen up to 1 year

PESTO
Fresh: Cover with olive oil and refrigerate up to 2 weeks
Jar/Canned: up to 12 months

PICKLES
Shelf life at 70F: 12 months; refrigerate after opening

PIE

Fruit Pie:
Fresh: room temperature up to 2 days, or refrigerate up to 7 days
Frozen: up to 4 months

Custard or Cream pies:Fresh: refrigerate up to 2 days
DO NOT FREEZE

Nut Pies/Pecan pies:
Fresh: room temperature up to 2 days, refrigerate up to 7 days
Frozen: up to 4 months

Unbaked Pies:
Fruit pies may be frozen before baking, up to 2 weeks

Quiche:
Fresh: refrigerate up to 2 days

PIE CRUST, REFRIGERATED DOUGH
Fresh: store up to 1 week, see USE BY date on packaging
Frozen: unbaked, freeze up to 2 months

PIE CRUST MIX
Shelf life: up to 9 months, use by “best if used by date” for best quality

PINEAPPLE
Fresh: room temperature or refrigerate 1 – 2 days. Will not ripen on standing
Frozen: 8 – 12 months
Canned: 12 months (commercial)
Dried: 6 – 12 months at room temperature. Freeze dried fruit for indefinite storage.

PIZZA DOUGH
Fresh: use by date on packaging
Frozen: use by date on packaging
Once baked, freeze pizza dough up to 1 month.

PLUMS and PRUNES
Fresh: ripen at room temperature, then refrigerate up to 5 days
Frozen: 8 – 12 months
Dried: 6 months

POMEGRANATES
Fresh: keep for several weeks at room temperature, or up to 1 month in the refrigerator
Frozen: 6 – 12 months

POPCORN
Microwave packets: Store unopened on shelf for 12 months
Jar/kernel: Store unopened on shelf for 2 years
Pre-popped: unopened room temperature 2 -3 months, 1 -2 weeks after opening

PORK

Pork Roasts
Refrigerate: 3 to 5 days
Freeze: 6 to 12 months

Pork Chops
Refrigerate: 3 to 5 days
Freeze: 4 to 8 months

Ground Pork & Stew Meat
Refrigerate: 1 to 2 days
Freeze: 3 to 4 months

Pork Sausage
Refrigerate: 1 to 2 days
Freeze: 1 to 2 months

Variety Meats
Refrigerate: 1 to 2 days
Freeze: 3 to 4 months

See also Ham, Bacon, Frankfurters, Sausage, Luncheon Meats

POTATOES, WHITE or SWEET
Fresh: store in a cool dark dry place 2 – 4 weeks, longer if conditions are suitable
Frozen: up to 6 months
Canned: up to 2 years
Dried/Dehydrated/Instant: room temperature up to 3 months, can be frozen indefinitely

PUDDING
Fresh: Prepared pudding can be refrigerated up to two days.
Ready to Eat refrigerated pudding should be used within the “use by date” on the package.

PUDDING MIX
Shelf life at 70F: 6 – 12 months

PUMPKIN
Fresh: store in cool dry location up to 1 month
Frozen: up to 3 months
Canned: up to 12 monthsStore opened canned pumpkin in a sealed container in the refrigerator up to 1 week, or up to 3 months in the freezer.

POULTRY
Fresh: Refrigerate 1 – 2 days
Frozen: whole – 1 year, pieces – 9 months, giblets – 3 months
Ready to use portions: freeze up to 9 months

QUINCE
Fresh: store at room temperature until ripe, refrigerate up to 2 weeks away from apples and pears

RAISINS
Store up to 4 months at room temperature, freeze indefinitely

RICE

White Rice (regular or enriched), uncooked
Shelf life at 70F: room temperature 1 – 2 years or more
Freezer: indefinitely
Cooked: Refrigerate up to 6 days, freeze up to 6 months

Brown, uncooked
Shelf life at 70F: Store at room temperature up to 6 months
Refrigerator or Freezer: up to 18 months
Cooked: Refrigerate up to 6 days, freeze up to 6 months

Instant Rice
Shelf life: white, indefinite at room temperature
Shelf life: brown, one year; longer if refrigerated

RICE MIX
Shelf life at 70F: 6 -18 months
Freeze: up to 18 months

RHUBARB
Fresh: refrigerate 3 – 5 days
Frozen: 8 – 12 months

SALAD DRESSING
Bottled:
unopened, room temperature 10 – 12 months
Opened: refrigerate for up to 2 weeks

SALAD DRESSING MIX
unopened: room temperature up to 8 months
Prepared: refrigerate up to 2 weeks

SALAD OIL/VEGETABLE OIL
Shelf Life at 70F: unopened, up to 24 months
Once opened, store at room temperature up to 3-12 months

Tips: Certain oils are more delicate, and become rancid quickly. Refrigeration is not necessary, but store in a cool, dark place in a tightly sealed container.

SAUCE MIX
Shelf life at 70F: 6 – 12 months

SAUSAGE, SMOKED, DRY AND SEMI-DRY SAUSAGE

Sausage, fresh, Pork
Refrigerate: 1 to 2 days
Freeze: 1 to 2 months

Sausage, Smoked
Refrigerate: 7 days
Freeze: 1 to 2 months

Sausage, Semi-dry & Dry
Refrigerate: 2 to 3 weeks
Freeze: 1 to 2 months

Summer Sausage-Opened
Refrigerate: 3 weeks
Freeze: 1 to 2 months

Summer Sausage-Unopened
Refrigerate: 3 months

Pepperoni, Sliced
Refrigerate: 2 to 3 weeks

SCALLOPS
Fresh: Refrigerate 1 to 2 days, or freeze 3 to 4 months
Frozen: commercially frozen scallops can be frozen up to 18 months if properly frozen

SHORTENING
Can, unopened, store up to 2 years at room temperature.
Once opened, the canned shortening will remain fresh up to 12 months

Sticks, sealed, store up to 2 years at room temperature.
Once opened, shortening sticks remain fresh up to 6 months

SHRIMP
Fresh: refrigerate and use within 2 days or freeze 3 – 6 months
Frozen: commercially frozen shrimp can be frozen up to 18 months if properly stored

SOUP
Fresh vegetable: refrigerate up to 7 days, or freeze up to 4 months
Fresh with Meat: Refrigerate 3 to 4 days or freeze up to 2 months
Fresh Meat Broth: Refrigerate 1 to 2 days or freeze up to 3 months
Canned: unopened up to 12 months, refrigerate up to 7 days after opening

SOUP MIX
Shelf Life at 70F: up to 12 months

SOUR CREAM
Store sour cream in the refrigerator up to 2 weeks (manufacturer recommendation).

SPICES AND SEASONINGS
whole spices and seeds: 3 – 4 years
ground spices: 2 – 3 years
leafy herbs: 1 -3 years
seasoning blends: 1 – 2 years

SPINACH
Fresh: refrigerate 1 – 2 days, or freeze up to 6 months
Frozen: 6 months
Canned: 1 year

SQUASH, SUMMER (soft-skinned, such as Cocozelle, Crookneck, Pattypan, Straightneck, White Scallop, Zucchini)
Fresh: refrigerate and use within 7 days
Frozen: up to 6 months

SQUASH, WINTER (hard-skinned, such as Acorn, Banana, Buttercup, Butternut, Golden Delicious, Hubbard, Spaghetti)
Fresh: store at room temperature and use within 3 weeks
Frozen: up to 6 months

SUGAR
Brown, Shelf life at 70F: 4 months
Confectioners or Powdered. Shelf life at 70F: 18 months
Granulated. Shelf life at 70F: 2 years

SWEET POTATOES
Fresh: store in a cool dark dry place 2 – 4 weeks, longer if conditions are suitable
Frozen: up to 4 months
Canned: up to 2 years

SWEETENED CONDENSED MILK
Canned (evaporated or condensed): store room temperature up to 1 year
Canned, opened: refrigerate and use within 7 days

SYRUPS
Shelf life at 70F: 12 months

TARTAR SAUCE
Shelf life at 70F: 12 months

TEA
Bags Shelf life at 70F: 18 months
Instant Shelf life at 70F: 3 years
Loose Shelf life at 70F: 2 years

TOASTER PASTRIES
Shelf life at 70F: 2 – 3 months

TOFU
Fresh: 1 week in the refrigerator
Frozen: up to 5 months

TOMATOES
Fresh: ripen at room temperature, then refrigerate up to 2 days
Frozen: up to 6 months
Canned: up to 12 months
Dried: 3 months at room temperature, or indefinite if stored frozen

TOMATO SAUCE
Canned: up to 24 months

TOMATO PASTE
Canned: up to 24 months

TORTILLAS
Fresh: 1 week
Frozen: 3 months

TURKEY
Fresh: refrigerate up to 4 days, or freeze up to 2 months
Frozen: up to 3 months

TUNA, canned
Canned: up to 4 years at room temperature
Pouch: up to 3 years at room temperature
Once opened, refrigerate up to 3 days or repackage and freeze up to 3 months

TURNIPS OR PARSNIPS
Fresh: use tops as soon as possible, store turnips or parsnips in the refrigerator for up to 7 days
Frozen: 3 months

VEGETABLES, GENERAL
Fresh: 1 – 2 days in refrigerator; refer to specific vegetables for individual requirements
Frozen: 6 – 12 months
Canned, commercial: up to 3 years unopened. Once opened, refrigerate up to 3 days
Canned at home: up to 6 months is recommended.
Dried: store up to 6 months

VANILLA EXTRACT
Shelf life at 70F:
unopened, 2 years
opened, 12 months

VINEGAR
Shelf life at 70F, unopened:

• Apple Cider Vinegar: 18 Months
• Distilled White Vinegar: 42 Months
• Malt Vinegar: 24 Months
• Salad Vinegar: 42 Months
• Tarragon Vinegar: 30 Months
• Wine Vinegar: 18 Months

Use within one year of opening

WHIPPING CREAM
Fresh: Refrigerate up to 7 days unopened.
Frozen: Sweetened whipped cream, but product may not “whip” after freezing

WHIPPED TOPPING (cool whip)
Fresh: refrigerate up to 2 weeks
Frozen: 2 – 3 months
Thaw and refreeze up to 5 times

YAMS
Fresh: store in a cool dark dry place 2 – 4 weeks, longer if conditions are suitable
Frozen: up to 6 months
Canned: up to 2 years

YEAST
Shelf life at 70F: see package expiration date
Tips: refrigerate to extend shelf life

YOGURT
Fresh: refrigerate up to 45 days
Probiotic products may have shorter storage life, and should not be frozen

WAFFLES
Fresh: 1 – 2 days at room temperature, or refrigerate up to 7 days
Frozen: 2 – 3 months, if sealed tightly