Food Storage Guidelines
Food Storage Chart – Shelf Life of Food – Refrigerator and Freezer Storage Chart
Food Storage Guidelines are important for your health. You can help keep your refrigerated food from spoiling by following safe storage time limits. When freezing food it helps to keep it safe indefinitely so it is not important if a date expires after food is frozen. The recommended storage times are for quality only. Storage times are from date of purchase unless specified on chart.
Storage does not improve the quality of any food, nor does the quality of a food decrease significantly during storage. Be sure to store the food properly and use within the recommended time frame. Maintaining a food’s quality depends on several factors: the quality of the raw product; the procedures used processing; the way the food is stored; and the length of storage. The recommended food storage guidelines takes these factors into consideration.
Since bacteria frequently get into food through careless food handling, keep everything — hands, refrigerator, freezer and storage containers — clean.
Breads
Breads
Room Temperature
(70° F)
Refrigerator
(37° to 40° F)
Freezer
(0 °F)
Comments
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
2 to 3 days
2 months
Sometimes dough doesn't rise as well if frozen
Bread Crumbs and Croutons
6 months
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 month
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
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
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, homemade and baked
2 to 3 weeks
4 to 6 months
Pack in airtight container
Cookies, store bought and packaged
2 months
8 to 12 months
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
2 to 3 days
1 month
Cream and Custard Pies
2 to 3 days
6 months
Fruit pies, baked
2 to 3 days
6 to 8 months
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
Quiche
2 to 3 days
6 months
Dairy Products
Dairy
Room Temperature
(70° F)
Refrigerator
(37° to 40° F)
Freezer
(0 °F)
Comments
Butter
Margarine, Spread substitutes
1 to 3 months, unopened
2 to 3 weeks, opened
4 to 5 months, unopened
1 month, opened
9 months
1 year
Leave in original wrapping; overwrap well
Cheese, Hard (such as Cheddar, Swiss)
Cheese, parmesan, grated
Cheese Soft (such as Brie, camembert)
6 months, unopened
3 to 4 weeks, opened
1 week
6 months
1 to 2 months
6 months
It is recommended that you don't freeze cheese! Freezing destroys the character of the cheese
If you do freeze, the cheese is best used in cooking; will crumble when sliced; thaw in refrigerator to minimize crumbling. Repackage in freezer bags
Cottage Cheese, Ricotta Cheese
1 week, opened
45 to 60 day, unopened
Doesn't freeze well
Separates, becomes grainy
Cream Cheese
Never expose cream cheese to room temperature for more than 2 hours or 1 hour at 90° F or higher.
2 weeks
Doesn't freeze well
Can be mixed with other ingredients and frozen; by itself becomes crumbly.
Cream-Whipped, ultra-pasteurized
Cream-Whipped, Sweetened
Cream-Aerosol can, real whipped cream
Cream-Aerosol can, non dairy topping
Cream, Half and Half
1 month
1 day
3 to 4 weeks
3 months
3 to 4 days
Doesn't freeze
1 to 2 months
Doesn't freeze
Doesn't freeze
4 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.
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
Milk: Whole, Reduced & Low Fat, & Fat Free
Milk Substitutes: Soy, Rice, and Almond
Buttermilk, fresh
Buttermilk, powdered
Condensed Milk, canned
Dry/Powdered Milk
Evaporated Milk, canned
3 to 5 years
12 to 23 months, unopened
12 to 23 months, unopened
12 to 23 months, unopened
7 days
85 days, unopened
7 to 10 days, opened
2 weeks
8 to 20 days, opened
8 to 20 days, opened
8 to 20 days, opened
1 month
3 months
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
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,
3 days, opened
10 days, unopened
Doesn't freeze well
1 year
If opened, read label instructions regarding freezing.Freeze if unopened.
Mayonnaise, commercial, refrigerate after opening
2 to 3 months, unopened
1 year, unopened
2 months, opened
Doesn't freeze
Fruits
Fruit, Fresh
Room Temperature
(70° F)
Refrigerator
(37° to 40° F)
Freezer
(0 °F)
Comments
Commercially Frozen Fruits
1 year
Canned Fruits
12 to 24 months, unopened
opened - 2 to 3 days
Do not store in opened can. Store in airtight container.
Dried fruits
6 months
3 to 5 days, cooked
Keep cool, in airtight container; if possible, refrigerate
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
12 months, unopened
2 days, opened
Baking Powder
18 months, unopened
6 months, opened
Keep dry and covered.
Baking Soda
2 years, unopened
6 months, opened
Keep dry and covered.
Barbecue Sauce
1 year, unopened
6 months, opened
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/Ketchup, Chili Sauce, Cocktail Sauce
12 months, unopened
1 month, opened
Refrigerate for longer storage
Cereals, ready-to-eat
6 to 12 months
(opened & unopened)
Refold package liner tightly after opening
Chili Powder
6 months
Chocolate
semi-sweet, 18 months
unsweetened, 18 months
Keep in a cool place
Chocolate Syrup
2 years, unopened
opened - 6 months
Cover tightly and refrigerate after opening
Cocoa Mixes
Cocoa, Baking
8 months, unopened
3 to 6 months, opened
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
18 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 months
6 to 8 months
1 year
1 year
1 to 2 years
1 to 2 years
1 year
Store in refrigerator
Gelatin, all types
18 months
Keep in original containers
Grits
12 months
Store in airtight container
Herbs, dried
Herbs, fresh
6 to 12 months
1 week
1 to 2 years
Honey
12 months, unopened and opened
Cover tightly. If crystallizes, warm jar in pan of hot water
Horseradish
1 year, unopened
4 to 6 monrha
Hot Sauce
3 years
Jelly, Jam & Preserves
unopened - 12 months
opened - 6 months
Refrigerate after opening
Maple Syrup
1 year, unopened
3 years, opened
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
Molasses
unopened - 12 months
opened - 6 months
Keep tightly closed. Refrigerate to extend storage life.
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
Pectin, dry
opened - 1 month
unopened - 1 year
1 year
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 to 12 months
2 to 3 years
1 to 2 years
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
2 years, unopened
2 months, opened
Keep tightly closed
Vinegar
2 years, unopened
12 months, opened
Keep tightly closed and store in a cool, dark area.
Yeast, dry or frozen compressed
Vacuum-sealed bag
Package expiration date
Indefinitely
1 to 2 years
Vegetables
Vegetables
Room Temperature
(70° F)
Refrigerator
(37° to 40° F)
Freezer
(0 °F)
Comments
Commercially Frozen
8 to 12 months
Store in original package
Canned Vegetables
1 year
3 to 5 days, opened
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
Garlic bulbs
Garlic cloves, individual
3 to 4 months
5 to 10 days
You can freeze whole, unpeeled heads and remove cloves as you need them
Store in a cool, dark, and dry location (dampness is the enemy of garlic, so store away from stove and sink).
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 cooked dishes.
Online Store
What’s Cooking America ©2004-2016 by Linda Stradley
https://whatscookingamerica.net/Information/FreezerChart.htm