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Friday, May 7, 2010

Food Storage Chart

Food Storage and Shelf Life

Storing your food properly and under the best condition possible will extend its life to its maximum potential. Some foods can be stored at room temperature and some must be refrigerated. Freezing can be used to extend the life of many products. To get the most out of the storage areas, certain conditions must be maintained.

Shelf Storage - Shelf storage should be in a cool, dry area. Many food items should also be kept out of direct light. The temperature should be keep at 70° F or below.

Refrigerator Storage - The refrigerator should be kept at a temperature between 33° F to 40° F. Check the temperature frequently with a refrigerator/freezer thermometer.

Freezer Storage - The freezer should be kept at a temperature of 0° F or below. Check the temperature frequently with a refrigerator/freezer thermometer.

Organize Your Storage Area

Organizing your storage areas will give you more room and easier access to the stored food. Having food organized in the refrigerator and freezer will also help save energy by allowing quicker access to the food you are retrieving. The more time that the refrigerator or freezer is open, the more the temperature will drop. This causes the appliance to have to run more to get the temperature back down to what it needs to be, so quick access is important for energy saving. Shown below are some organizing suggestions.

Shelf Storage -

  • Use Lazy Susans on shelves that hold small items or where items would be several deep. 
  • Use shallow organizer shelving in tall, deep shelves to add layers for stacking small or shorter items.
  • Use wire or plastic baskets to hold odd shaped or bulky items.
  • Store opened items, such as pasta, rice and cereals, in clear plastic or glass containers with tight fitting lids to keep them fresh and easily visible. Clear self-sealing bags can also be used.
  • If you have a pantry with empty walls, add more shelving, stackable bins or wall hooks.
  • When organizing items, place like items together to make it easier to remember where items are stored. Store baking ingredients together, canned goods in one area, and dry ingredients in another.
  • When adding items to storage, be sure to place newest products in back of what is already on the shelf so that older items get used first.      

Refrigerator Storage -

  • Keep like items together so you know where to look for them. Have sauces in one area, keep meats in the meat drawer if you have that option available, keep vegetables in the vegetable crispers, and store beverages in the same location.
  • Store leftovers in clear containers or bags so you can see what you are searching for without having to open several containers to find it.
  • Keep all items as orderly as possible. This will allow more storage space and easier access to the food being stored.
  • Remove and discard food that is spoiled or has been stored past the recommended storage time.

Freezer Storage -

  • In a refrigerator freezer, keep food stacked as neat as possible by placing the largest flat packages on the bottom. Place other flat packages on top of them with the smallest being at the top. Fit odd size food items in where they best fit. Refrigerator freezers are small and can easily become disorganized, which makes it hard to find the stored item you are searching for.
  • Be sure all packages are well marked.
  • In large freezer units, organize food into groups of like items. Divide meat into types, such as all beef in one section and pork in another or keep steaks and chops separate from roasts. Food groups can be divided according to your own personal preference.
  • Use the freezer baskets to organize smaller items.
  • Plastic bags can also be used to organize smaller items. Like items, such as packages of frozen vegetables or individual packages of ground meat, can be put in a bag and placed on top of other items. When they need to be retrieved, the bag can be pulled out and the item accessed. The bag can also be easily removed to allow access to the items below it.
  • When adding food to the freezer that is the same as something already stored there, be sure to place it in the same area and under or behind what is already there. This will ensure that the oldest food is used first.


Storage Charts

The chart below shows how long different food items can be stored under different conditions. When freezing food, most can be stored in the freezer longer than suggested below and still be safe to eat but the quality and texture of the food will be affected. Food items that are going to be stored for any period of time should be purchased before the "sell by" or "expiration" date.

Different foods require different preparation methods depending on how it will be stored. Some common preparation methods are shown in the chart below.

Storage Chart - Meats (Fresh)

To Refrigerate: Meat should be stored tightly wrapped to prevent it from drying out. Whenever possible, leave the meat wrapped in its original package. If it is necessary to rewrap, wrap tightly in plastic wrap or foil. To Freeze: Remove the meat from the original package and rewrap tightly, using moisture proof heavyweight plastic wrap, foil, freezer bags, or freezer paper.

Food ItemRefrigerator
Storage
Freezer
Storage
Roasts, Beef & Pork 3 to 5 days6 to 12 months
Steaks, Beef3 to 5 days6 to 12 months
Chops, Pork & Lamb3 to 5 days

4 to 8 months

Ground & Stew Meat1 to 2 days3 to 4 months
Sausage, Pork1 to 2 days1 to 2 months
Variety Meats1 to 2 days3 to 4 months
Meat Substitute - Tofu4 to 5 days6 to 8 weeks
 

Storage Chart - Meats (Processed)

To Refrigerate: Meat should be stored in its original package. Once it has been opened, it is necessary to rewrap tightly in plastic wrap or foil. It can also be placed in an airtight bag or container. To Freeze: Leave the meat in the original package and overwrap tightly, using moisture proof heavyweight plastic wrap, foil, freezer bags, or freezer paper.

Food ItemRefrigerator
Storage
Freezer
Storage
Ham, Whole7 days1 to 2 months
Ham, Half or Slices3 to 5 days1 to 2 months
Ham, Canned-Opened3 to 5 days

1 to 2 months

Ham, Canned-Unopened6 to 9 months 
Bacon7 days1 to 2 months
Frankfurters-Opened7 days1 to 2 months
Frankfurters-Unopened14 days1 to 2 months
Luncheon Meats- Opened3 to 5 days1 to 2 months
Luncheon Meats- Unopened14 days1 to 2 months
Sausage, Smoked7 days1 to 2 months
Sausage, Semi-dry & Dry2 to 3 weeks1 to 2 months
Summer Sausage-Opened3 weeks1 to 2 months
Summer Sausage-Unopened3 months 
Pepperoni, Sliced2 to 3 weeks 
Corn Beef in Pickling Juice5 to 7 days1 month
 

Storage Chart - Meats (Cooked)

To Refrigerate: When refrigerating meat that has been cooked by itself or in a dish with other ingredients, be sure it is stored in a well sealed container so that it does not absorb any odors. If the meat is not combined with other ingredients it can be wrapped tightly in plastic wrap or foil. To Freeze: Prepare the meat or dish in the same manner as for refrigerating, but be sure you use a container or wrap that is freezer safe to protect the food properly.

Food ItemRefrigerator
Storage
Freezer
Storage
Casseroles, Meat & Gravy3 to 4 days2 to 3 months
Soups & Stews3 to 4 days2 to 3 months
Broth1 to 2 days

2 to 3 months

 

Storage Chart - Poultry (Fresh)

To Refrigerate: If the raw juices are leaking from the original package, it should be removed and the chicken placed in a bowl and covered with wax paper, foil or rewrapped tightly in plastic before placing in the refrigerator. The meat should be stored in the coldest section of the refrigerator. To Freeze: Remove it from the original package and rewrap tightly, using moisture proof heavyweight plastic wrap, foil, freezer bags, or freezer paper.

Food ItemRefrigerator
Storage
Freezer
Storage
Chicken & Turkey, Whole1 to 2 days1 year
Chicken & Turkey, Pieces1 to 2 days9 months
Ground Turkey1 to 2 days

3 to 4 months

Giblets1 to 2 days3 to 4 months
Duck & Goose1 to 2 days6 months
 

Storage Chart - Poultry (Cooked)

To Refrigerate: When refrigerating poultry meat that has been cooked by itself or in a dish with other ingredients, be sure it is stored in a well sealed container so that it does not absorb any odors. If the meat is not combined with other ingredients it can be wrapped tightly in plastic wrap or foil. To Freeze: Prepare the poultry meat or dish in the same manner as for refrigerating, but be sure you use a container or wrap that is freezer safe to protect the food properly.

Food ItemRefrigerator
Storage
Freezer
Storage
Casseroles, Meat & Gravy3 to 4 days3 to 6 months
Pieces (without Broth)3 to 4 days2 to 4 months
Fried Chicken3 to 4 days

3 to 4 months

Chicken Nuggets1 to 2 days1 to 3 months
 

Storage Chart - Fish and Shellfish

To Refrigerate: Rinse the fish with cold salt water and pat dry with a paper towel. Wrap it with wax paper or plastic wrap and place it in a self sealing bag. Have a pan of ice ready and place the bag on the bed of ice. Place the pan of ice with the fish in the refrigerator. To Freeze: Clean the fish by rinsing with cold salt water. Place the fish in a double plastic bag or a milk carton and fill it with cold water. Be sure the fish is completely covered and seal the container. Place in the freezer.

Food ItemRefrigerator
Storage
Freezer
Storage
Steaks, fillets, & Shucked Seafood1 to 2 days3 to 4 months
Seafood in the Shell1 to 2 days3 to 6 months
Cooked Fish3 to 4 days

4 to 6 months

Smoked Fish2 weeks2 months
 

Storage Chart - Vegetables

Storage times are refrigerated times unless otherwise indicated.

Food ItemPreparation Method Refrigerator
Storage
Commercially FrozenStore in original package1 year - In Freezer
Canned Vegetables
(Opened)
Store in airtight container. Do not store in the opened can. 3 days
ArtichokesSprinkle with a little water and place in an airtight plastic bag.

1 week

AsparagusDo not wash asparagus before storing. Wash it just before using. To store, wrap in a paper towel and place in a plastic bag that is not airtight, or place upright in a jar or glass containing 1/2 inch of cold water. 3 to 5 days
Beans, LimaBeans should be shelled and store in a perforated plastic bag.3 to 6 days
Beans, SnapLeave beans whole and unwashed. Store in a perforated plastic bag in warmest area of the refrigerator. 3 to 6 days
BeetsLeave roots and trim stems to 1 to 2 inches in length. Brush off dirt but do not wash. Allow to dry in shady area. Place in a plastic bag with a moist paper towel. Check weekly.4 to 8 weeks
BroccoliStore in a perforated plastic bag.5 to 7 days
Brussel SproutsTrim damaged leaves and store in a perforated bag.2 to 3 weeks
CabbageRemove any loose leaves from the outer surface and place the cabbage head in a plastic bag. 4 to 8 weeks
CarrotsTrim tops, leaving 1/2 to 1 inch in length and clean dirt from roots if necessary. Wrap them in a paper towel and place in a plastic bag or place in a perforated plastic bag.1 to 3 months
CauliflowerDo not wash. Place in a perforated plastic bag.10 to 14 days
CeleryWrap a damp paper towel around the celery and then wrap with aluminum foil.3 to 4 weeks
Corn, SweetStore with husks on3 days
CucumberWrap with plastic wrap.10 to 12 days
EndiveWash leaves thoroughly, shake to remove excess moisture, and gather leaves together and tie. Place tied head in a plastic bag. Disgard outer leaves as they wilt but inner leaves will still be good and crisp.2 to 3 weeks
FennelStore in a plastic bag.6 or 7 days
KaleRemove as much moisture as possible by blotting with a paper towel. Store in a loosely sealed or perforated plastic bag.7 to 10 days
KohlrabiTrim roots and stems and place in a loosely sealed or perforated plastic bag.2 to3 weeks
LeeksRemove excess moisture by blotting with a paper towel. Place in a plastic bag or wrap with plastic.1 to 2 weeks
Lettuce, headDo not wash before using. Remove the core and outside damaged leaves. Wrap with a damp paper towel and place in a plastic bag.10 to 12 days
Lettuce, leafWash leaves and dry in a salad spinner or by shaking off excess water. Layer leaves between paper towels and place in a plastic bag.10 to 12 days
MushroomsPlace in a single layer on a shallow tray or plate. Cover loosely with a damp paper towel or place them in a paper bag, leaving the bag open.2 to 3 days
OkraStore in a plastic bag and place in the warmest area of the refrigerator.5 to 7 days
OnionsBe sure onions are dry and then store in a mesh bag or a basket. Storage area must have good air circulation.1 to 3 months
(refrigerate or cool, dry area)
ParsnipsBe sure leaves have been trimmed and store parsnips in a perforated plastic bag.1 to 2 months
PeasStore unshelled peas in a perforated plastic bag. Shelled peas can be stored in a regular plastic bag.5 to 6 days
PeppersDo not wash. Wrap in a paper towel or place in a paper bag. Do no use a plastic bag. Store in the vegetable compartment of the refrigerator.1 to 2 weeks
Potatoes, SweetPlace in a well ventilated box or basket and store in a cool (55° to 60° F), moist area with good ventilation. Do not refrigerate. If potatoes are harvested from your garden, they must be cured by setting in a warm, dark place for about one week before storing them. This will help toughen the skins and sweeten the potato.2 to 4 months
(do not refrigerate)
Potatoes, WhitePlace in a well ventilated box or basket and store in a dark, cool (around 40°F works best), moist area with good ventilation. Do not refrigerate and do not store in plastic bags. If potatoes are harvested from your garden, they must be cured by setting in a warm, dark place for about one week before storing them. This will help toughen the skins and store longer.2 to 4 months
(do not refrigerate)
RadishesTrim off leaves and place in a loosely sealed or perforated plastic bag. Wash radishes and trim roots just before using. 2 to 3 weeks
SpinachRemove damaged leaves, wash thoroughly with cold water and drain well. Using a salad spinner also works well to dry. Wrap with paper towels and store in a plastic bag.2 to 3 days
Squash, SummerStore in a perforated plastic bag. Do not wash until ready to use.1 week
Squash, WinterStore, whole, in a cool, dry place. Do not wash until ready to use. If cut, store wrapped in plastic and refrigerate for up to 1 week. If whole squash is properly cured in the sun (at 70° to 80° F) for 10 days, it will extend storage time.2 to 3 months
(do not refrigerate)
Swiss ChardStore unwashed in a open or perforated plastic bag. If leaves are damp, pat dry with a paper towel before placing in the plastic bag.2 to 4 days
Tomatoes, RipeStore with stems down at room temperature.5 to 7 days
(do not refrigerate)
Tomatoes, GreenWrap individually in newspaper and store with stems down at room temperature. Can also be placed in a deep box in 1 or 2 layers, unwrapped. Allow for adaquate air circulation. Avoid exposure to temperatures below 50° F. Check weekly for ripeness.2 to 5 weeks
(do not refrigerate)
TurnipsLeave unwashed and trim leaves off. Store in a perforated bag. 1 to 3 weeks
 

Storage Chart - Fruit

Storage times are refrigerated times unless otherwise indicated.

Food ItemPreparation Method Refrigerator
Storage
Commerically Frozen
(Unopened)
Store in original package.1 year - In Freezer
Canned Fruits (Opened)Store in airtight container. Do not store in the opened can. 3 days
ApplesFor best results, place apples in a perforated plastic bag, sprinkle with water and store in the coldest area of the refrigerator. Keep apples away from other fruits and vegetables because they give off a gas called ethylene that speeds up ripening.1 to 2 months
AvocadosStore unripened avocados at room temperature. When the fruit feels slightly soft, it is ripe. Ripe avocados can the be stored in the refrigerator.2 to3 days
(after ripened)
BananasIt is best to store bananas at room temperature. They can be refrigerated without damageing the fruit but refrigeration will turn the skins black.2 to3 days
(after ripened)
BerriesDo not wash. Refrigerate as soon as possible after picking. Spread out in a thin layer on a tray or plate. Do not cover and place in the refrigerator. Wash gently just before using.2 to 3 days
CranberriesPlace in an airtight bag or keep in their original package. Clean just before use.3 to 4 weeks
GrapefruitCan be stored at room temperature but will stay fresh longer if stored in the refrigerator.2 to 3 weeks
GrapesStore in a perforated bag or in a bowl. Extend storage time by placing in a sealed bag and keep in the salad crisper drawer of the refrigerator.1 to 2 weeks
Kiwi FruitPlace ripe fruit in the crisper drawer of the refrigerator. Can store at room temperature for 2 to 3 days6 to 8 days
LemonsCan be stored at room temperature but will stay fresh longer if stored uncovered in the refrigerator. Keep fruit from touching each other.2 to 5 weeks
LimesPlace in a plastic bag and store in the refrigerator.1 to 3 weeks
MelonsRipen at room temperature and then refrigerate. Wrap with plastic or place in a plastic bag to keep its smell from affecting other foods stored in the refrigerator.6 to 8 days
OrangesCan be stored at room temperature but will stay fresh longer if stored in the refrigerator. Place in a plastic bag and refrigerate.2 to 3 weeks
PeachesRipen at room temperature. To speed ripening, place in a loosely closed paper bag. They are ripe when they yield to slight pressure and have a sweet smell. Refrigerate when ripe.2 to 3 days
PearsRipen at room temperature and then store in coldest part of the refrigerator.10 to 14 days
PineappleStore at room temperature for 1 to 2 days and then refrigerate.3 to 5 days
PlumsStore in the refrigerator2 to 3 days
RhubarbCut leaves from stalks and store in a plastic bag or wrapped in plastic.1 to 2 weeks
TangerinesStore in the refrigerator.1 week
WatermelonUncut watermelon can be stored at room temperature for a few days but cut sections should be wrapped with plastic wrap and refrigerated as soon as possible.6 to 8 days
 

Storage Chart - Convenience Foods

Convenience foods are prepared foods ready to cook or ready to eat without further preparation.

Food ItemRefrigerator
Storage
Freezer
Storage
Prepared Salads (Store Prepared or Homemade)3 to 5 daysDo Not Freeze
Deli Stuffed Chicken Breasts or Chops1 daysDo Not Freeze
Deli Cooked Meats3 to 4 days

Do Not Freeze

Frozen DinnersKeep Frozen3 to 4 months
Vacuum-Packed Dinners (with USDA seal)2 weeksDo Not Freeze
 

Storage Chart - Canned and Bottled

The storage times below are the length of time the foods should be stored after they have been opened.

Food ItemRefrigerator
Storage
Freezer
Storage
Baby Food1 to 2 daysDo Not Freeze
Fish or Seafood, (such as tuna and salmon)2 to 3 daysDo Not Freeze
Meat2 days

Do Not Freeze

Gravy or Broth2 daysDo Not Freeze
Mayonaise - Commercially Prepared2 monthsDo Not Freeze
Salad Dressings3 monthsDo Not Freeze
Ketchup, Mustard, Pickles, & Relishes4 to 6 monthsDo Not Freeze
 

Storage Chart - Dairy and Eggs

Food ItemRefrigerator
Storage
Freezer
Storage
Butter & Margarine2 to 3 months6 to 8 months
Cheese, Fresh1 to 2 daysDo Not Freeze
Cheese, Soft3 to 4 days1 month
Cheese, Hard or Semi-hard2 to 3 weeks

3 to 6 months

Cheese Spread & Dips1 to 2 weeks1 month
Milk & Cream1 week3 weeks
Ice CreamDo not Refrigerate1 to 2 months
Whipped Topping (Non-Dairy) - Carton10 to 14 days1 year
Yogurt1 week5 to 6 weeks
Eggs in the Shell4 to 5 weeksDo Not Freeze
Eggs, Raw Whites2 to 4 days6 to 9 months
Eggs, Raw Yolks2 to 4 days3 to 6 months
Eggs, Hard Boiled1 weekDo Not Freeze
Egg Dish, Cooked3 to 4 daysDo Not Freeze
 

Storage Chart - Baked Goods

To Refrigerate: Baked goods should be stored tightly wrapped to prevent them from drying out. Wrap tightly in plastic wrap, foil, or in self sealing plastic bags. To Freeze: Freeze baked goods while they are as fresh as possible. Wrap tightly, using moisture proof heavyweight plastic wrap, foil, or freezer bags.

Food ItemRefrigerator
Storage
Freezer
Storage
Bread1 week3 months
Cakes, with Cream Filled, Whipped Topping, or Cream Cheese Frosting4 to 5 days3 months
Pies, Custard2 to 3 days

Do Not Freeze

Pies, Fruit3 to 4 days6 to 8 months
Cookie Dough4 to 5 days2 to 3 months
Cookies, Baked1 week
(Room Temperature)
3 months
Cookies, Containing Cream Cheese or Cream Frosting3 to 5 days3 months
 

Storage Chart - Pantry Items

To Store on the Shelf: All items need to be stored in an airtight container. If the items have not been opened, they can be stored in their original contaners, otherwise a clear, clean container with a airtight cover should be used. A clear container will allow you to see what the container contains. Pantry items should be stored in a dry enviornment, away from direct sunlight. Storage times below are for whether the item is unopened or opened. If there is a difference between unopened and opend, it is indicated.

Food ItemShelf Storage
Baking Powder18 months - unopened
6 months - opened

Baking Soda

2 years - unopened
6 months - opened
Biscuit Mix12 to 18 months
Bread3 to 5 days
Bread Crumbs6 months
Brownie Mix1 year
Cake Mixes1 year
Candy - Commerically Made1 year
Canned Fruit and Vegetables1 year
Cereal6 to 12 months - unopened
2 to 3 months - opened
Chili Powder2 years
Chocolate, Semi-sweet1 to 2 years
Chocolate, Syrup2 years
Refrigerate after opening
Chocolate, Unsweetened18 months
CocoaIndefinitely - unopened
1 year - opened
Coconut1 year - unopened
Coffee, Ground2 years - unopened
2 weeks - opened
Coffee, Instant1 year - unopened
2 weeks - opened

Coffee Creamer, Powder

6 months
Cornmeal1 year
Cornstarch18 months
Crackers6 months
Extracts6 months
Fish, Canned12 to 18 months
Flour6 to 8 months
Formula (Infant)12 to 18 months - unopened
2 weeks - opened
Gelatin / Pudding12 to 18 months
Herbs & Spices6 to 12 months
Honey1 year
Jams, Jellies, Preserves1 Year - unopened
6 months - opened (refrigerated)
Juice, Canned-Citrus6 months
Juice, Canned-Noncitrus1 year
Marshmallow Creme4 months
Marshmallows3 months
Mayonnaise, commercial4 months - unopened, on shelf
2 months - opened, refrigerated
Meats & Poultry, Canned12 to 18 months
Milk, Canned1 year
Milk, Nonfat Dry6 months
Molasses1 year - unopened
6 months - opened
Nuts8 months
Olives1 year
Pancake Mixes6 months
Paprika8 months
Pasta / Noodles, Dried2 years
Peanut Butter6 to 9 months
Peppers, Canned or Pickled1 year
Pickles1 year
Popcorn, Unpopped1 to 2 years
Potatoes, Instant18 months
Rice, White2 years
Salad Dressing 10 months - unopened
3 months - opened, refrigerated
SaltStore Indefinitely
Sauces, Condiments, Relishes1 year - unopened
Shortening8 months - unopened
6 months - opened
Sodas3 months - unopened
Stuffing Mix6 months
Sugar, Brown4 months
Sugar, Confectioners18 months
Sugar, Granulated2 years
Sugar, Substitutes2 to 3 years
Syrups1 year
Tea, Bags18 months
Tea, Instant3 years
Tea, Loose2 years
Tomato Sauce or Paste12 to 18 months
Vinegar - Do not store in a metal container. Store in its original container or in a glass container.Store Indefinitely

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