Friday, May 7, 2010
New England Seafood Chowder
Store unwashed and untrimmed in the refrigerator until ready to use. Wrap loosely in plastic bags and Leeks will stay fresh for 1 - 2 weeks.
* Slow Cooker Recipe *
2 Leeks, halved lengthwise and thinly sliced (use white & light green only)
4 - 5 medium Red Potatoes, cut into bite-sized pieces
1 (11 oz) can Corn, drained
1 (10 oz) can Condensed Cream of Celery Soup
1 2/3 cups Water
1 Bay Leaf
1/4 tsp Dried Thyme
1/8 tsp Cayenne Pepper
10 oz Cod Fillets, cut into 1-inch pieces
10 oz Raw Large Shrimp, peeled and deveined
1 cup Milk
6 Slices Bacon, cooked and crumbled
Place leeks, potatoes and corn in a 4 quart or larger slow cooker. Add soup, water, bay leaf, thyme and cayenne and mix gently.
Cover and cook on LOW 6 to 8 hours until potatoes are tender. Add seafood about 20 minutes before serving; heat until fish is just cooked through. Remove the bay leaf and gently stir in milk. Remove from heat.
Ladle soup into bowls and sprinkle with bacon pieces. Serves about 6 - 8.
Clam Chowder-A Lighter Version
4 (6-1/2 oz) cans Chopped Clams ( or, if available, use 1-1/2 cups chopped fresh clams)
2 (8-oz) bottles Clam Juice
5 slices Center-Cut Bacon, cut into 1/2-inch pieces
3/4 cup chopped Onion
1/2 cup chopped Celery
1 1/2 tsp Butter
2 cups cubed Red Potato
1 TB Fresh Thyme Leaves
1/2 tsp Salt
1/4 tsp Fresh Ground Black Pepper
1 Bay Leaf
2-1/4 cups Evaporated Fat-Free Milk
1-1/2 cups 1% Low-Fat Milk
1-1/2 TB Dry Sherry
1 TB chopped Fresh Parlsey
Drain clams in a colander over a bowl, reserving juice. Add bottled clam juice to reserved juice to equal 3 1/2 cups. Set aside clams and juice.
Cook bacon in a Dutch oven over medium heat until crisp, stirring occasionally. Remove bacon from pan with a slotted spoon, reserving 2 teaspoons of drippings in pan. Return bacon to pan, increase heat to medium-high. Add onion, celery and butter; saute 6 minutes or until vegetables are tender.
Add clam juice mixture, potatoes, thyme, salt and pepper and the bay leaf, bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender. Stir in clams, evaporated milk, 1% milk and sherry. Cook 5 minutes or until heated through, stirring occasionally. Discard bay leaf and sprinkle with parsley.
Makes 10 - 1 cup servings.
Nutritional Info: Calories 145, Fat 3.7 g, Cholesterol 23 mg, Carbs 16.2 g, Protein 12 g, Sodium 476 mg
Creamy Scallop Soup
2 oz Butter
1 Medium Onion, finely chopped
1 pound Potatoes, peeled and diced
1 Pint Warm Fish Stock
12 oz Bay Scallops
10 oz Cold Milk
2 Large Egg Yolks
3 oz Heavy Cream
Salt and Freshly Ground Black Pepper
3 - 4 Slices Thick Bread, cut into 1-inch cubes
Olive Oil
Melt the butter in a large saucepan, add the onion and cook gently until soft, about 10 minutes.
Add the diced potatoes to the onions and season with salt and pepper. Cook over low heat, cover the pan and let the mixture to simmer for another 10-15 minutes.
Next pour in the fish stock, stir and cover. Simmer gently for a further 10-15 minutes.
Meanwhile, prepare the scallops: rinse and dry them thoroughly and place on a plate. Dice the scallops and place in a saucepan with the cold milk and a little salt and pepper. Poach very gently for 3-4 minutes or until opaque.
When the vegetables are cooked, transfer them and their cooking liquid to a blender and purée. You may need to do this in 2 or 3 smaller batches. Return the pureed mixture to the large pot, and add the scallops (and the milk they were cooked in).
Finally, beat the egg yolks thoroughly with the cream. Remove the soup pan from the heat, and stir in the egg and cream mixture. Return the pan to low heat. Cook, stirring until the soup thickens slightly – but be very careful not to let it come anywhere near the boil or it will curdle.
Just before serving, prepare the croutons.
To make the croutons, preheat oven to 350°F. Place the cubes of bread in a bowl, together with the oil, and stir to coat evenly. Arrange croutons on a baking sheet. Bake on an upper shelf in the oven for 10 minutes or until they are crisp and golden.
Allow croutons to cool slightly on the baking sheet. Ladle soup into warm bowls and garnish with croutons and some chopped fresh parsley.
Chunky Fish Chowder
2 tsp Olive Oil
1 Small Onion, finely minced
2 Leeks, washed and finely sliced
6 Medium Red Potatoes, cut into small cubes
32 oz Fish Stock (or use vegetable stock with 1 bottle of clam juice)
1/2 Lemon, zest only
10 oz Whole Milk
12 oz can Sweet Corn, drained
8 - 10 oz Salmon, boneless and skinless, cut into 1-inch chunks
8 - 10 oz Whitefish, boneless and skinless, cut into 1-inch chunks (Cod works well in this recipe or try Haddock or Grouper)
2 tsp Chives, chopped (optional)
Sour Cream for Topping (optional)
Heat the oil in a large saucepan, add the leeks and onion and saute gently 5 minutes until softened, but not browned. Add the potatoes and cook for another minute. Pour in stock and lemon zest, cover and simmer for 12-15 minutess or until the potatoes are tender. With a slotted spoon, remove about half of the potatoes, leeks and onions from the stock and set aside.
Transfer the remaining potatoes, leeks, stock and milk from the pot into a blender or food processor and blend until smooth. Pour mixture back into the pan, add the sweet corn, fish and reserved vegetables. Cover and gently heat for 3 - 4 minutes until the fish is just cooked through - but don't let it to boil. Top with chives and sour cream, if desired, then season to taste with salt and black pepper. Makes 4 generous servings.
Scallop and Corn Chowder
1-1/2 pounds Sea Scallops (about 16), rinsed and patted dry
3/4 tsp Kosher Salt
1/4 tsp Fresh Ground Black Pepper
1 small Yellow Onion, cut in half then thinly sliced
1/2 pound Yukon Gold Potatoes, peeled and cut into 1/2-inch dice
1/2 cup Dry White Wine
1 cup Chicken Broth
1/2 cup Heavy Cream
1 cup Fresh Cut Corn Kernels (about 2 ears of corn)
1/4 cup chopped Fresh Parsley
In a large skillet, over medium heat, cook the bacon until crisp, about 5 minutes. Transfer to a plate lined with paper towels. You should have about 2 tablespoons of drippings; if necessary, supplement with olive oil.
Increase heat to medium-high. Season the scallops with salt and pepper and cook, working in batches, until golden brown, about 2 minutes per side. Transfer to a plate.
Add the onion to the drippings in the skillet and cook until translucent, about 5 minutes. Add the potatoes, wine, broth and cream, cover partially, and reduce heat. Simmer gently until the potatoes are tender, about 20 minutes. Add the scallops and corn and simmer gently for 4 minutes.
Sprinkle with the parsley and bacon. Makes 4 servings.
Bacon Wrapped Scallop & Salmon Skewers
8 slices of Bacon, about 1/2 lb, cut into 3" pieces
1 lb Skinless Salmon Fillets, about 1" thick
1 lb Jumbo Sea Scallops
Lemon Wedges
1/4 cup Olive Oil
2 TB Fresh Lemon Juice
2 TB Chopped Fresh Sage or 1 tsp Dried Dill
1/2 tsp Salt
1/4 tsp Freshly Ground Black Pepper
In a large skillet cook bacon slices for about 5 - 8 minutes until just softened, but not crisp. Drain on a paper towel and pat dry to remove excess grease. Set aside.
Place the salmon pieces in a bowl with the scallops and add olive oil, lemon juice, sage, salt and pepper. Toss to combine and coat the fish. Cover and refrigerate, tossing once or twice, for about 30 minutes.
Preheat a grill to medium. Remove the scallops and salmon from the marinade, and reserve the marninade. Wrap a piece of bacon around the middle of each scallop and each piece of salmon. Using 4 to 6 skewers, thread the seafood onto the skewers, alternating between salmon and scallops.
Place skewers on the grill, turning frequently and brushing 2 or 3 times in the first 4 minutes of cooking with the reserved marinade, until the bacon is lightly browned and sizzling and the scallops and salmon are just opaque throughout, about 8 minutes total.
Transfer skewers to warm plates and serve with the lemon wedges. Serves 4 to 6
Teriyaki Seafood Kabobs
1/2 pound Sea Scallops
1 (8 oz) Tuna Steak, cut into 1" cubes
1/4 cup Soy or Teriyaki Sauce
1/2 Red Bell Pepper, cut into 1" cubes
1/2 Green Bell Pepper, cut into 1" cubes
1/4 Vidalia Onion, cut into 1" squares
8 Cherry Tomatoes
Olive Oil
Salt and Pepper
In a medium bowl, toss scallops and tuna with teriyaki sauce.Using long grilling skewers, alternate sea scallops and tuna with the vegetables. Lightly brush the entire kabob with olive oil, sprinkle lighlty with salt and pepper, and grill over medium heat for 4 - 5 minutes per side. Makes 4 kabobs.
Grilled Ahi Tuna w/Asparagus & Mango Salsa
2 Limes, peeled and sectioned**
2 Jalapeño Chiles, seeded and finely chopped***
2 TB White Wine Vinegar
2 TB Olive Oil
1 pound Asparagus, trimmed and cut into 1-inch pieces
1/2 bunch Cilantro, chopped
1/2 cup Chicken Stock
2 Limes, juiced
1 TB Honey
6 (6-oz.) Ahi Tuna steaks
3/4 tsp Salt
1/2 tsp Ground Black Pepper
Combine mango, lime sections and jalapeño in a small saucepan with vinegar. Bring to a boil, reduce heat and simmer 15 minutes. Add water if mixture appears too dry. Set aside to cool.
Preheat grill. Heat olive oil in a large, heavy-bottomed saucepan over medium-high heat. Add asparagus and sauté for 2 minutes, or until tender-crisp. Add the cilantro, stock, lime juice and honey. Cook, stirring occasionally for 2 more minutes. Remove from heat.
Oil grill before cooking. Season tuna on both sides with salt and pepper. Grill tuna until desired doneness is reached, about 3 minutes per side for medium-rare. Make a bed of asparagus on each serving plate. Top with tuna, then spoon mango salsa on top. Serve immediately. The green color of the asparagus will lessen the longer it sits in the acidic lime juice. Grill the tuna as soon as possible after making asparagus if you want to preserve the color. Or mix in lime juice just before serving, if desired.
Grilled Swordfish with Citrus Pesto Sauce
4 6-oz Swordfish Steaks
Extra-Virgin Olive Oil
Salt and Freshly Ground Black Pepper
Citrus Pesto:
2 1/2 cups (packed) Fresh Basil Leaves
1/4 cup Pine Nuts, toasted
1 clove Garlic
1 Lemon, zested and juiced
Zest of 1 Orange and Juice of 1/2 Orange
1/2 tsp Salt
1/2 tsp freshly Ground Black Pepper
1/4 cup Extra-Virgin Olive Oil
1/4 cup grated Parmesan and Romano Cheese
1/4 cup grated Asiago Cheese
Combine the basil, pine nuts, garlic, zests, juices, salt, and pepper in a food processor until the mixture is finely chopped. With the machine running, gradually add the olive oil until the mixture is smooth and creamy. Spoon the mixture into a bowl and add the parmesan and asiago, and set in fridge to chill.
Place swordfish in a shallow dish and brush with olive oil. Next drizzle with lemon juice and season with salt and pepper. Place the swordfish on a preheated grill for about 3 - 4 minutes per side. After turning, season the top of the steaks lightly with more olive oil, salt and pepper.
Serve immediately with a generous portion of Citrus Pesto on top. Add a side salad with White Wine and Citrus Vinaigrette and a light white wine for a light summer meal.
How Do You Cook Mussels?
What are Mussels? - Consisting of a thin shell held together by a muscle, the meat is tougher than oysters or clams, but has a subtle sweet flavor. They once were sold wild and they had to be scrubbed, purged with fresh water, and debearded. Today, most mussels on the market come with these chores already done.
Cleaned and debearded mussels are sold in 2-pound bags and yield about two 3 1/2-ounce portions.
To Prep the Mussels - Before you start cooking, discard any mussels with broken shells or shells that won’t close. (Do the same with any that don’t open after they’ve been cooked.)
Rinse the mussels in cool water and scrub the shells of any sand. If the greenish-black beards are still attached, simply pull them out of each mussel and discard.
To Cook the Mussels - There are many ways to cook mussels. They can be used in dishes like Cioppino or Mixed Seafood Paella, in which the rice, sauce and other ingredients in the dish actually help in the cooking process.
Steaming Mussels is very simple. This recipe uses white wine and herbs to gently infuse flavor into the tasty mussels.
3 - 4 lbs Mussels, cleaned
2 TB Olive Oil
1 TB Butter
2 TB Minced Garlic
1/4 tsp Crushed Red Pepper Flakes
1-1/2 cups Dry White Wine
1/2 cup Fresh Parsley, chopped
In a large pot heat oil and butter over medium heat. Add garlic and red pepper flakes and cook until fragrant, about 3 minutes.
Add the mussels, wine and half of the parsley to the pan, cover and increase the heat to medium-high. Cook for 2 minutes then remove the lid and stir the mussels. Cover the pot again and cook until the mussels are open, about 3 - 4 more minutes. Sprinkle the mussels with the remaining parsley, stir and serve in large soup bowls with lots of crunchy French bread on the side.
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. 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 -
Refrigerator Storage -
Freezer Storage -
|
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 Item | Refrigerator Storage | Freezer Storage |
Roasts, Beef & Pork | 3 to 5 days | 6 to 12 months |
Steaks, Beef | 3 to 5 days | 6 to 12 months |
Chops, Pork & Lamb | 3 to 5 days | 4 to 8 months |
Ground & Stew Meat | 1 to 2 days | 3 to 4 months |
Sausage, Pork | 1 to 2 days | 1 to 2 months |
Variety Meats | 1 to 2 days | 3 to 4 months |
Meat Substitute - Tofu | 4 to 5 days | 6 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 Item | Refrigerator Storage | Freezer Storage |
Ham, Whole | 7 days | 1 to 2 months |
Ham, Half or Slices | 3 to 5 days | 1 to 2 months |
Ham, Canned-Opened | 3 to 5 days | 1 to 2 months |
Ham, Canned-Unopened | 6 to 9 months | |
Bacon | 7 days | 1 to 2 months |
Frankfurters-Opened | 7 days | 1 to 2 months |
Frankfurters-Unopened | 14 days | 1 to 2 months |
Luncheon Meats- Opened | 3 to 5 days | 1 to 2 months |
Luncheon Meats- Unopened | 14 days | 1 to 2 months |
Sausage, Smoked | 7 days | 1 to 2 months |
Sausage, Semi-dry & Dry | 2 to 3 weeks | 1 to 2 months |
Summer Sausage-Opened | 3 weeks | 1 to 2 months |
Summer Sausage-Unopened | 3 months | |
Pepperoni, Sliced | 2 to 3 weeks | |
Corn Beef in Pickling Juice | 5 to 7 days | 1 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 Item | Refrigerator Storage | Freezer Storage |
Casseroles, Meat & Gravy | 3 to 4 days | 2 to 3 months |
Soups & Stews | 3 to 4 days | 2 to 3 months |
Broth | 1 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 Item | Refrigerator Storage | Freezer Storage |
Chicken & Turkey, Whole | 1 to 2 days | 1 year |
Chicken & Turkey, Pieces | 1 to 2 days | 9 months |
Ground Turkey | 1 to 2 days | 3 to 4 months |
Giblets | 1 to 2 days | 3 to 4 months |
Duck & Goose | 1 to 2 days | 6 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 Item | Refrigerator Storage | Freezer Storage |
Casseroles, Meat & Gravy | 3 to 4 days | 3 to 6 months |
Pieces (without Broth) | 3 to 4 days | 2 to 4 months |
Fried Chicken | 3 to 4 days | 3 to 4 months |
Chicken Nuggets | 1 to 2 days | 1 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 Item | Refrigerator Storage | Freezer Storage |
Steaks, fillets, & Shucked Seafood | 1 to 2 days | 3 to 4 months |
Seafood in the Shell | 1 to 2 days | 3 to 6 months |
Cooked Fish | 3 to 4 days | 4 to 6 months |
Smoked Fish | 2 weeks | 2 months |
Storage Chart - Vegetables Storage times are refrigerated times unless otherwise indicated. | ||
Food Item | Preparation Method | Refrigerator Storage |
Commercially Frozen | Store in original package | 1 year - In Freezer |
Canned Vegetables (Opened) | Store in airtight container. Do not store in the opened can. | 3 days |
Artichokes | Sprinkle with a little water and place in an airtight plastic bag. | 1 week |
Asparagus | Do 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, Lima | Beans should be shelled and store in a perforated plastic bag. | 3 to 6 days |
Beans, Snap | Leave beans whole and unwashed. Store in a perforated plastic bag in warmest area of the refrigerator. | 3 to 6 days |
Beets | Leave 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 |
Broccoli | Store in a perforated plastic bag. | 5 to 7 days |
Brussel Sprouts | Trim damaged leaves and store in a perforated bag. | 2 to 3 weeks |
Cabbage | Remove any loose leaves from the outer surface and place the cabbage head in a plastic bag. | 4 to 8 weeks |
Carrots | Trim 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 |
Cauliflower | Do not wash. Place in a perforated plastic bag. | 10 to 14 days |
Celery | Wrap a damp paper towel around the celery and then wrap with aluminum foil. | 3 to 4 weeks |
Corn, Sweet | Store with husks on | 3 days |
Cucumber | Wrap with plastic wrap. | 10 to 12 days |
Endive | Wash 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 |
Fennel | Store in a plastic bag. | 6 or 7 days |
Kale | Remove as much moisture as possible by blotting with a paper towel. Store in a loosely sealed or perforated plastic bag. | 7 to 10 days |
Kohlrabi | Trim roots and stems and place in a loosely sealed or perforated plastic bag. | 2 to3 weeks |
Leeks | Remove excess moisture by blotting with a paper towel. Place in a plastic bag or wrap with plastic. | 1 to 2 weeks |
Lettuce, head | Do 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, leaf | Wash 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 |
Mushrooms | Place 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 |
Okra | Store in a plastic bag and place in the warmest area of the refrigerator. | 5 to 7 days |
Onions | Be 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) |
Parsnips | Be sure leaves have been trimmed and store parsnips in a perforated plastic bag. | 1 to 2 months |
Peas | Store unshelled peas in a perforated plastic bag. Shelled peas can be stored in a regular plastic bag. | 5 to 6 days |
Peppers | Do 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, Sweet | Place 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, White | Place 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) |
Radishes | Trim off leaves and place in a loosely sealed or perforated plastic bag. Wash radishes and trim roots just before using. | 2 to 3 weeks |
Spinach | Remove 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, Summer | Store in a perforated plastic bag. Do not wash until ready to use. | 1 week |
Squash, Winter | Store, 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 Chard | Store 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, Ripe | Store with stems down at room temperature. | 5 to 7 days (do not refrigerate) |
Tomatoes, Green | Wrap 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) |
Turnips | Leave 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 Item | Preparation 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 |
Apples | For 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 |
Avocados | Store 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) |
Bananas | It 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) |
Berries | Do 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 |
Cranberries | Place in an airtight bag or keep in their original package. Clean just before use. | 3 to 4 weeks |
Grapefruit | Can be stored at room temperature but will stay fresh longer if stored in the refrigerator. | 2 to 3 weeks |
Grapes | Store 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 Fruit | Place ripe fruit in the crisper drawer of the refrigerator. Can store at room temperature for 2 to 3 days | 6 to 8 days |
Lemons | Can 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 |
Limes | Place in a plastic bag and store in the refrigerator. | 1 to 3 weeks |
Melons | Ripen 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 |
Oranges | Can 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 |
Peaches | Ripen 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 |
Pears | Ripen at room temperature and then store in coldest part of the refrigerator. | 10 to 14 days |
Pineapple | Store at room temperature for 1 to 2 days and then refrigerate. | 3 to 5 days |
Plums | Store in the refrigerator | 2 to 3 days |
Rhubarb | Cut leaves from stalks and store in a plastic bag or wrapped in plastic. | 1 to 2 weeks |
Tangerines | Store in the refrigerator. | 1 week |
Watermelon | Uncut 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 Item | Refrigerator Storage | Freezer Storage |
Prepared Salads (Store Prepared or Homemade) | 3 to 5 days | Do Not Freeze |
Deli Stuffed Chicken Breasts or Chops | 1 days | Do Not Freeze |
Deli Cooked Meats | 3 to 4 days | Do Not Freeze |
Frozen Dinners | Keep Frozen | 3 to 4 months |
Vacuum-Packed Dinners (with USDA seal) | 2 weeks | Do 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 Item | Refrigerator Storage | Freezer Storage |
Baby Food | 1 to 2 days | Do Not Freeze |
Fish or Seafood, (such as tuna and salmon) | 2 to 3 days | Do Not Freeze |
Meat | 2 days | Do Not Freeze |
Gravy or Broth | 2 days | Do Not Freeze |
Mayonaise - Commercially Prepared | 2 months | Do Not Freeze |
Salad Dressings | 3 months | Do Not Freeze |
Ketchup, Mustard, Pickles, & Relishes | 4 to 6 months | Do Not Freeze |
Storage Chart - Dairy and Eggs | ||
Food Item | Refrigerator Storage | Freezer Storage |
Butter & Margarine | 2 to 3 months | 6 to 8 months |
Cheese, Fresh | 1 to 2 days | Do Not Freeze |
Cheese, Soft | 3 to 4 days | 1 month |
Cheese, Hard or Semi-hard | 2 to 3 weeks | 3 to 6 months |
Cheese Spread & Dips | 1 to 2 weeks | 1 month |
Milk & Cream | 1 week | 3 weeks |
Ice Cream | Do not Refrigerate | 1 to 2 months |
Whipped Topping (Non-Dairy) - Carton | 10 to 14 days | 1 year |
Yogurt | 1 week | 5 to 6 weeks |
Eggs in the Shell | 4 to 5 weeks | Do Not Freeze |
Eggs, Raw Whites | 2 to 4 days | 6 to 9 months |
Eggs, Raw Yolks | 2 to 4 days | 3 to 6 months |
Eggs, Hard Boiled | 1 week | Do Not Freeze |
Egg Dish, Cooked | 3 to 4 days | Do 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 Item | Refrigerator Storage | Freezer Storage |
Bread | 1 week | 3 months |
Cakes, with Cream Filled, Whipped Topping, or Cream Cheese Frosting | 4 to 5 days | 3 months |
Pies, Custard | 2 to 3 days | Do Not Freeze |
Pies, Fruit | 3 to 4 days | 6 to 8 months |
Cookie Dough | 4 to 5 days | 2 to 3 months |
Cookies, Baked | 1 week (Room Temperature) | 3 months |
Cookies, Containing Cream Cheese or Cream Frosting | 3 to 5 days | 3 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 Item | Shelf Storage |
Baking Powder | 18 months - unopened 6 months - opened |
Baking Soda | 2 years - unopened 6 months - opened |
Biscuit Mix | 12 to 18 months |
Bread | 3 to 5 days |
Bread Crumbs | 6 months |
Brownie Mix | 1 year |
Cake Mixes | 1 year |
Candy - Commerically Made | 1 year |
Canned Fruit and Vegetables | 1 year |
Cereal | 6 to 12 months - unopened 2 to 3 months - opened |
Chili Powder | 2 years |
Chocolate, Semi-sweet | 1 to 2 years |
Chocolate, Syrup | 2 years Refrigerate after opening |
Chocolate, Unsweetened | 18 months |
Cocoa | Indefinitely - unopened 1 year - opened |
Coconut | 1 year - unopened |
Coffee, Ground | 2 years - unopened 2 weeks - opened |
Coffee, Instant | 1 year - unopened 2 weeks - opened |
Coffee Creamer, Powder | 6 months |
Cornmeal | 1 year |
Cornstarch | 18 months |
Crackers | 6 months |
Extracts | 6 months |
Fish, Canned | 12 to 18 months |
Flour | 6 to 8 months |
Formula (Infant) | 12 to 18 months - unopened 2 weeks - opened |
Gelatin / Pudding | 12 to 18 months |
Herbs & Spices | 6 to 12 months |
Honey | 1 year |
Jams, Jellies, Preserves | 1 Year - unopened 6 months - opened (refrigerated) |
Juice, Canned-Citrus | 6 months |
Juice, Canned-Noncitrus | 1 year |
Marshmallow Creme | 4 months |
Marshmallows | 3 months |
Mayonnaise, commercial | 4 months - unopened, on shelf 2 months - opened, refrigerated |
Meats & Poultry, Canned | 12 to 18 months |
Milk, Canned | 1 year |
Milk, Nonfat Dry | 6 months |
Molasses | 1 year - unopened 6 months - opened |
Nuts | 8 months |
Olives | 1 year |
Pancake Mixes | 6 months |
Paprika | 8 months |
Pasta / Noodles, Dried | 2 years |
Peanut Butter | 6 to 9 months |
Peppers, Canned or Pickled | 1 year |
Pickles | 1 year |
Popcorn, Unpopped | 1 to 2 years |
Potatoes, Instant | 18 months |
Rice, White | 2 years |
Salad Dressing | 10 months - unopened 3 months - opened, refrigerated |
Salt | Store Indefinitely |
Sauces, Condiments, Relishes | 1 year - unopened |
Shortening | 8 months - unopened 6 months - opened |
Sodas | 3 months - unopened |
Stuffing Mix | 6 months |
Sugar, Brown | 4 months |
Sugar, Confectioners | 18 months |
Sugar, Granulated | 2 years |
Sugar, Substitutes | 2 to 3 years |
Syrups | 1 year |
Tea, Bags | 18 months |
Tea, Instant | 3 years |
Tea, Loose | 2 years |
Tomato Sauce or Paste | 12 to 18 months |
Vinegar - Do not store in a metal container. Store in its original container or in a glass container. | Store Indefinitely |