SHELF-LIFE GUIDE

Storage does not improve food quality. The quality of a food will also not decrease significantly during storage as long as it is
stored properly and used within the recommended time frame. Maintaining a food’s quality depends on the quality of the raw
product, procedures used during processing, the way food is stored and length of storage.

These short but safe time limits will help keep refrigerated foods from spoiling or becoming dangerous to eat. Because freezing
keeps food safe indefinitely, recommended storage times are for quality only. Storage times are from date of purchase unless
specified on chart. It is not important if a date expires after food is frozen.

Guidelines from www.whatscookingamerica.net

Food Item Room Temperature Refrigerator Freezer Comments

(70° F) (37° to 40° F) (0 °F)

Breads

Dough

Tube cans of rolls, Use-by-date Don't freeze

biscuits, pizza dough, etc.

Ready-to-bake pie crust Use-by-date 2 months

Cookie dough Use-by-date 2 months

unopened or opened

Breads

Room Temperature Refrigerator Freezer

Comments
(70° F) (37° to 40° F) (0 °F)

Breads, fresh Store at room Storing in the 3 months Overwrap well to prevent drying
temperature. Use the refrigerator promotes out; thaw at room temperature.
date as a guide or use staling.
within 3 to 5 days.

Bread and rolls, unbaked 1 to 2 days 2 months Sometimes dough doesn't rise as
dough well if frozen.

Muffins, rolls, quick 3 days 1 to 2 months Wrap individually, pack in rigid

breads containers to prevent crushing.

Pancakes and waffles 2 days 1 to 2 months Freeze with waxed paper

between each. Heat without
thawing in toaster or broiler.

Pastries, Danish, Store at room 3 months

Doughnuts temperature. Best
used within 1-3 days.

Tortillas, corn or flour 1 week 3 months Wrap well

 Baked Goods

Cakes

Room Temperature Refrigerator Freezer

Comments
(70° F) (37° to 40° F) (0 °F)

Angel food & sponge 3 days 4 to 6 months Wrap well

cakes

Cheesecake 3 to 7 days 4 to 6 months Wrap well

Fruit cakes 1 year Wrap well

Layer cakes Store at room 2 to 4 months Wrap well. Butter frosting

temperature. Best freezes well, fluffy egg white
used within 3 to 7 frostings don't.
days.

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 F oven
about 15 minutes.

Fruit pies, unbaked 8 months Cut holes in upper crust to vent;

bake unthawed

Pies, starch-thickened 1 to 2 days Do not freeze Fillings become watery and

custard 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 Refrigerator Freezer

Comments
(70° F) (37° to 40° F) (0 °F)

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 6 months, unopened 6 months Best used in cooking; will
Cheddar, Swiss) 3 to 4 weeks, opened 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, 1 week 6 months Texture can change

Bel Paese)

Cottage Cheese, Ricotta 1 week Doesn't Separates, becomes grainy

freeze well

Cream Cheese 2 weeks Doesn't Can be mixed with other

freeze well ingredients and frozen; by itself
becomes crumbly

Cream--Whipped, ultra- 1 month Doesn't

pasteurized freeze

Cream--Whipped, 1 day 1 to 2 months Freeze small mounds on cookie

Sweetened sheet; then repackage so
mounds won't be crushed; thaw
in refrigerator or serve frozen.

Cream--Aerosol can, real 3 to 4 weeks Doesn't

whipped cream freeze

Cream--Aerosol can, non 3 months Doesn't

dairy topping 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 4 to 5 months 12 months Leave in original wrapping;

substitutes 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 Doesn't Can separate

after opening freeze

Sour cream 7 to 21 days Doesn't Separates when thawed

freeze

Whipped Butter and Doesn't Emulsion will break and product

Margarine freeze will separate.

Yogurt 7 to 14 days 1 to 2 months Texture changes

Eggs
 Room Temperature Refrigerator Freezer
(70° F) (37° to 40° F) (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 tbsp. 1 cube = 1 egg white.

Raw yolks 1 week Don't freeze Yolks can clump

well

Hard cooked eggs 1 week Don't freeze Whites become rubbery; water
well separates

Liquid pasteurized eggs,

egg substitutes, 3 days Doesn't If opened, read label instructions
opened 10 days freeze well regarding freezing
unopened 1 year Freeze if unopened.

Mayonnaise, commercial, 2 months Doesn't

refrigerate after opening freeze

Fruits

Fruit, Fresh

Room Temperature Refrigerator Freezer

Comments
(70° F) (37° to 40° F) (0 °F)

Commercially Frozen 1 year

Canned Fruits unopened - 12 to 24 opened - 1 to Do not store in opened can.

months 2 months Store in airtight container.
opened - 2 to 3 days

Dried fruits
cooked 3 to 5 days 4 to 6 months
uncooked 6 months 12 months

Apples 3 to 5 months

Apricots, grapes, 3 to 5 days 6 months See preserving instructions for

nectarines, peaches, individual fruits
pears, plums

Avocados 2 to 3 days after 5 to 10 days

ripened

Bananas Store at room Freeze whole in skin or peel and

temperature mash; great in breads and cakes

Berries, cherries 2 to 3 days Freeze on

cookie sheets;
repackage in
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 4 to 6 months if

ripening unripe.

Lemons 1 week 2 to 5 weeks

Limes 1 week 2 to 5 weeks

Melons 1 week 8 to 12 Wrap cut surfaces to prevent

months Vitamin C loss, control odors.

Oranges 3 to 4 days 5 to 6 weeks

Peaches Ripen at room 2 to 3 days

temperature

Pineapple 1 to 2 days 3 to 5 days

Tangerines 2 to 3 days 1 week

Watermelon Uncut watermelon can 6 to 8 days

be stored at room
temperature for a few
days

Fruit Beverages

Juices in cartons, fruit 3 weeks unopened 8 to 12

drinks, punch 7 to 10 days opened months

Meats

Deli & Vacuum-Packed Products

Room Temperature Refrigerator Freezer

(70° F) (37° to 40° F) (0 °F) Comments

Store-prepared (or 3 to 5 days Doesn't

homemade) egg, chicken, freeze well
ham, tuna, macaroni
salads

Hot dogs & Luncheon Meats

Hot dogs,
opened package 1 week 1 to 2 months Changes texture, flavor
1 to 2 months
unopened package 2 weeks Changes texture, flavor

Luncheon meats
opened package 3 to 5 days 1 to 2 months Lose flavor quickly; wrap tightly

unopened package 2 weeks 1 to 2 months 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 1 to 2 days 1 to 2 months Over wrap packages well
chicken, turkey, pork, beef

Smoked breakfast links, 7 days 1 to 2 months Over wrap packages well

patties

Hard sausage--pepperoni, 2 to 3 weeks 1 to 2 months Keep in original packaging; over

jerky sticks wrap well

Summer sausage--labeled
"Keep Refrigerated"
opened 3 weeks 1 to 2 months
unopened 3 months 1 to 2 months

Ham, Corned Beef

Corned beef, in pouch 5 to 7 days Drained, 1

with pickling juices month

Ham, canned--labeled
"Keep Refrigerated"
opened 3 to 5 days 1 to 2 months
unopened 6 to 9 months Don’t freeze

Ham, fully cooked vacuum 2 weeks 1 to 2 months

sealed at plant, undated,
unopened

Ham, fully cooked vacuum "use by" date on 1 to 2 months

sealed at plant, dated, package
unopened

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 to 4 days 1 to 2 months

Hamburger, Ground

Hamburger, ground beef 1 to 2 days 3 to 4 months Remove from wrapping; wrap

well in freezer plastic wrap; over
wrap with heavy aluminum foil

Ground turkey, veal, pork, 1 to 2 days 3 to 4 months Remove from wrapping; wrap
lamb & mixtures of them well in freezer plastic wrap; over
wrap with heavy aluminum foil

Fresh Beef, Veal, Lamb, Pork

Steaks 3 to 5 days 6 to 12 Wrap individually, then over

months wrap tightly

Chops 3 to 5 days 4 to 6 months Wrap individually, then over

wrap tightly

Roasts 3 to 5 days 4 to 12 Wrap pieces individually, then

 months over wrap tightly

Variety meats--tongue, 1 to 2 days 3 to 4 months

liver, heart, kidneys,
chitterlings

Pre-stuffed, uncooked 1 day Don't freeze

pork chops, lamb chops, well
or chicken breast stuffed
with dressing

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 2 days Do not freeze Can curdle and separate
as chowders, bisques

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 3 to 4 days 2 to 3 months

casseroles

Gravy and meat broth 1 to 2 days 2 to 3 months

Fresh Poultry

Chicken, turkey, or duck, 1 to 2 days 1 year Keep in original packaging

whole

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 1 to 2 days 6 months

broth, gravy

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, 1 to 2 days 6 months remove from light supermarket
haddock, sole, etc.) wrap; wrap well or use ice
method below.

Fatty fish (salmon, 1 to 2 days 2 to 3 months Place on cookie sheet, loosely

bluefish, mackerel, covered with foil. Freeze. Dip in
salmon, etc.) water several times; freeze to
form thin ice glaze; wrap well.

Cooked fish 3 to 4 days 4 to 6 months Texture becomes mushy

Smoked fish 14 days or date on 2 months in Vacuum package

vacuum package vacuum
package

Shellfish

Clams, oysters, scallops; 7 to 10 days Remove from shells; freeze in

live 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; dip in water and

freeze to form thin ice glaze to
prevent drying and becoming
stringy; repackage.

Fish Sticks 18 months

Lobster tails, raw 3 months Over wrap original wrapping well

Lobster & Crab, live same day purchased

Shrimp, crayfish, squid, 1 to 2 days 3 to 6 months Dip in water, freeze, to form ice
shucked clams, & mussels; glaze; place in freezer plastic
raw bags

Shrimp, cooked Don't freeze Texture becomes mushy

Shrimp, breaded, 1 year

commercial

Staples or Pantry Items

Room Temperature Refrigerator Freezer

Staples or Pantry Items Comments
(70° F) (37° to 40° F) (0 °F)

unopened - 18 months
Baking Powder Keep dry and covered.
opened - 6 months

unopened - 2 years
Baking Soda Keep dry and covered.
opened - 6 months
Biscuit Mix 12 to 18 months

Bouillon Cubes or
2 years Keep dry and covered.
Granules

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;
thaw in refrigerator

unopened - 12 months
Catsup, Chili Sauce Refrigerate for longer storage
opened 1 month

6 to 12 months Refold package liner tightly after

Cereals, ready-to-eat
(opened & unopened) opening

semi-sweet - 18
months
Chocolate Keep in a cool place
unsweetened - 18
months

Cover tightly and refrigerate

Chocolate Syrup unopened - 2 years opened - 6 months
after opening

unopened - 8 months
Cocoa Mixes
opened - 3 to 6 months
Cover tightly
Cocoa, Baking
24 months

Coconut, shredded
unopened - 1 year opened - 6 months Refrigerate after opening
(canned or packaged)

Coffee, cans Coffee, unopened - 2 years Storing at room temperature is

instant unopened - 1 to 2 years the most convenient & works
opened - 2 months well for coffee to be consumed
Coffee, whole bans 1 to 2 weeks within 1 to 2 weeks of purchase.

Cornmeal 12 months Keep tightly closed

Cornstarch Indefinite Keep tightly closed

Freeze "sleeves" in heavy plastic

Crackers 6 months 3 months
bags

Flour, white
Flour, whole wheat 6 to 8 months 6 to 8 months 1 year Store in refrigerator
Flour, bread

Gelatin, all types 18 months Keep in original containers

Grits 12 months Store in airtight container

Herbs 6 months

Cover tightly. If crystallizes,

Honey 12 months
warm jar in pan of hot water

Jelly, Jam & Preserves unopened - 12 months opened - 6 months Refrigerate after opening

unopened - 12 months Keep tightly closed. Refrigerate

Molasses
opened - 6 months to extend storage life.

unopened - 3 to 4
Marshmallow Cream
months

Marshmallows 2 to 3 months Keep in airtight container

unopened - 2 to 3 opened - 2 to 3
Mayonnaise Refrigerate after opening
months months

unopened - 2 years May be refrigerated. Stir before

Mustard, prepared yellow
opened 6 to 8 months using.

Nuts (Nuts; hazelnuts, 4 months 1 year 2 years Refrigerate after shelling. Freeze
walnut, pecans), in shell for longer storage.
Nuts, vacuum can 3 months

Milk (condensed or 12 months +

Invert cans every 2 months
evaporated, canned
unopened - 6 months
Store in airtight container
Milk, non-fat dry opened - 3 months

Olives, bottled or canned 1 year

Pancake Mixes 6 to 9 months

Pasta (dry spaghetti, Once opened, store in airtight

2 years
macaroni, etc.) container

unopened - 6 to 9
Refrigeration not necessary, but
Peanut Butter months
will keep longer if refrigerated.
opened - 2 to 3 months

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 2 years +

Keep tightly closed
Rice, flavored or herb 6 months

unopened - 10-12
Salad Dressings, bottled months Refrigerate after opening
opened -3 months

Salad Oils (corn, canola) 18 months

Olive Oil 24 months

Sauces & Gravy Mixes 6 to 12 months

unopened - 18 months
Shortening
opened - 6 to 8 months

Spices, whole 1 to 2 years

Store in airtight container in a
dry place.
Spices, ground 6 months

Sugar, granulated
2 years +
Sugar, brown
4 months
Put in airtight container and
Sugar, confectioners or cover tightly
18 months
powdered
2 years +
Sugar, sweeteners

Keep tightly closed. Refrigerate

Syrups 12 months
to extend storage life.

Tea, bags 18 months

Tea, instant 3 years Store in airtight container

Tea, loose 2 years

Tofu 1 week 5 months Change storage water every day

or two after opening.

unopened - 2 years
Vanilla Extract Keep tightly closed
opened 12 months

unopened - 2 years +
Vinegar Keep tightly closed
opened - 12 months

Yeast, dry or frozen 6 weeks 1 to 2 years

compressed

Vegetables
Vegetables Room Temperature Refrigerator Freezer Comments
(70° F) (37° to 40° F) (0 °F)

Commercially Frozen 1 year Store in original package

Canned Vegetables opened - 3 days Do not store in 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 3 to 6 days 8 to 12

beans, peas, summer months
squash

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 8 to 12

best flavor months

Green onions 3 to 5 days Do not freeze Become limp

Greens: collards, kale, 3 to 5 days 8 to 12

mustard, spinach, Swiss months
chard

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 Slice thinly and saute first,

months 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.