Food Storage Chart - Food Storage Guidelines

Shelf Life of Food - Refrigerator & Freezer Storage Chart

Food Item Room Refrigerator Freezer Comments

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

Breads

Dough

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

biscuits, pizza freeze
dough, etc.

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

crust

Cookie dough Use-by-date 2 months

unopened or
opened

Breads

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

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

Bread and rolls, 1 to 2 days 2 months Sometimes dough

unbaked dough doesn't rise as well if
frozen

Muffins, rolls, 3 days 1 to 2 Wrap individually, pack

quick breads months in rigid containers to
prevent crushing

Pancakes and 2 days 1 to 2 Freeze with waxed

waffles months paper between each
two. Heat without
thawing in a toaster or
under broiler

Pastries, Danish, Store at room 3 months

Doughnuts temperature.
Best used
within 1 to 3
days

Tortillas, corn or 1 week 3 months Wrap well

flour
 Baked Goods

Cakes

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

Angel food & 3 days 4 to 6 Wrap well

sponge cakes months

Cheesecake 3 to 7 days 4 to 6 Wrap well

months

Fruit cakes 1 year Wrap well

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

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

Cookies

Cookies, baked 4 to 6 Pack in airtight

months container

Cookies, unbaked 2 to 3 days 6 months Form refrigerator

dough dough cookies in rolls;
wrap tightly, thaw in
refrigerator before
slicing or dropping on
cookie sheets

Pies

Chiffon pie, 1 to 2 days 1 month

Pumpkin pie

Fruit pies, baked 1 to 2 days 1 year Wrap well; thaw at

room temperature;
heat in 350 degree F.
oven about 15 minutes

Fruit pies, 8 months Cut holes in upper

unbaked crust to vent; bake
unthawed

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

thickened custard freeze and lumpy and pastry
becomes soggy

Pies, nut, baked 4 to 5 days 6 months Wrap well

Pie shells, 1 day 2 months Fit in pie pans; prick

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

Butter 1 to 3 months 6 to 9 Leave in original

months wrapping; overwrap
well

Buttermilk 7 to 14 days Do not Texture changes

freeze

Canned Milk, 3 to 5 days N/A

opened

Cheese, Hard 6 months, 6 months Best used in cooking;

(such as Cheddar, unopened will crumble when
Swiss) 3 to 4 weeks, sliced; thaw in
opened refrigerator to
minimize crumbling

Cheese, 1 to 2 Repackage in freezer

parmesan, grated months bags

Cheese Soft (such 1 week 6 months Texture can change

as Brie, Bel
Paese)

Cottage Cheese, 1 week Doesn't Separates, becomes

Ricotta freeze well grainy

Cream Cheese 2 weeks Doesn't Can be mixed with

freeze well other ingredients and
frozen; by itself
becomes crumbly

Cream--Whipped, 1 month Doesn't

ultra-pasteurized freeze

Cream--Whipped, 1 day 1 to 2 Freeze small mounds

Sweetened months of lightly sweetened
whipped cream on
cookie sheet; then
repackage so the
mounds won't be
crushed; thaw in
refrigerator or serve
frozen.

Cream--Aerosol 3 to 4 weeks Doesn't

can, real whipped freeze
cream

Cream--Aerosol 3 months Doesn't

can, non dairy freeze
topping
Cream, Half and 3 to 4 days 4 months Texture changes
Half

Eggnog, 3 to 5 days 6 months

commercial

Ice Creams, Can't 1 to 2 Overwrap to prevent

Sorbets Refrigerate months ice crystals, freezer
burn

Margarine, Spread 4 to 5 months 12 months Leave in original

substitutes wrapping; 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; Doesn't Can separate

2 days after freeze
opening

Sour cream 7 to 21 days Doesn't Separates when

freeze thawed

Whipped Butter Doesn't Emulsion will break and

and Margarine freeze product will separate.

Yogurt 7 to 14 days 1 to 2 Texture changes

months

Eggs

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

Fresh, in shell 3 to 5 weeks Don't Shells break; eggs lose

freeze 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 Yolks can clump

freeze well

Hard cooked eggs 1 week Don't Whites become

freeze well rubbery; water
separates
Liquid pasteurized
eggs, egg 3 days Doesn't If opened, read label
substitutes, 10 days freeze well instructions regarding
opened 1 year freezing
unopened Freeze if unopened.

Mayonnaise, 2 months Doesn't

commercial, freeze
refrigerate after
opening

Fruits

Fruit, Fresh

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

Commercially 1 year
Frozen

Canned Fruits unopened - 12 opened - 1 Do not store in opened

to 24 months to 2 can. Store in airtight
opened - 2 to 3 months container.
days

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

Apples 3 to 5 months

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

nectarines, instructions for
peaches, pears, individual fruits
plums

Avocados 2 to 3 days after 5 to 10 days

ripened

Bananas Store at room Freeze whole in skin or

temperature 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 Wrap cut surfaces to

months 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

months prevent 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 6 to 8 days

watermelon can
be stored at
room
temperature for
a few days

Fruit Beverages

Juices in cartons, 3 weeks 8 to 12

fruit drinks, punch unopened months
7 to 10 days
opened

Meats

Deli & Vacuum-Packed Products

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

Store-prepared 3 to 5 days Doesn't

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

Hot dogs & Luncheon Meats

Hot dogs,
opened package 1 week 1 to 2 Changes texture, flavor
unopened 2 weeks months Changes texture, flavor
package 1 to 2
months
Luncheon meats
opened package 3 to 5 days 1 to 2 These lose flavor
unopened 2 weeks months quickly; wrap tightly
package 1 to 2 These lose flavor
months quickly; wrap tightly

Bacon & Sausage

Bacon and 7 days 1 month Leave unopened in

pancetta original wrapping; over
wrap well

Sausage, fresh; 1 to 2 days 1 to 2 Over wrap packages

raw from chicken, months well
turkey, pork, beef

Smoked breakfast 7 days 1 to 2 Over wrap packages

links, patties months well

Hard sausage-- 2 to 3 weeks 1 to 2 Keep in original

pepperoni, jerky months packaging; over wrap
sticks well

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

Ham, Corned Beef

Corned beef, in 5 to 7 days Drained, 1

pouch with month
pickling juices

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

Ham, fully cooked 2 weeks 1 to 2

vacuum sealed at months
plant, undated,
unopened

Ham, fully cooked "use by" date 1 to 2

vacuum sealed at on package months
plant, dated,
unopened

Ham, fully cooked, 7 days 1 to 2

whole months

Ham, fully cooked, 3 to 5 days 1 to 2

half months

Ham, fully cooked, 3 to 4 days 1 to 2

slices months
Hamburger, Ground

Hamburger, 1 to 2 days 3 to 4 Remove from

ground beef months supermarket wrapping;
wrap well in freezer
plastic wrap; over wrap
with heavy-duty
aluminum foil

Ground turkey, 1 to 2 days 3 to 4 Remove from

veal, pork, lamb & months supermarket wrapping;
mixtures of them 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 Wrap pieces

months individually, then over
wrap tightly

Chops 3 to 5 days 4 to 6 Wrap pieces

months individually, then over
wrap tightly

Roasts 3 to 5 days 4 to 12 Wrap pieces

months individually, then over
wrap tightly

Variety meats-- 1 to 2 days 3 to 4

tongue, liver, months
heart, kidneys,
chitterlings

Pre-stuffed, 1 day Don't

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

Soup & Stews

Chili 4 to 6 All-meat chili freeze

months better than those
containing beans,
which can break down
& become mushy

Soups, broth- 3 to 4 days 4 months Freeze in usable

based amounts or individual
servings

Soups, cream- 2 days Do not Can curdle and

based, such as freeze separate
chowders, bisques
Stock 3 to 4 days 4 to 6 Freeze in usable
months amounts

Stews 3 to 4 days 4 to 6 Freeze in usable

months amounts

Meat Leftovers

Cooked meat and 3 to 4 days 2 to 3

meat casseroles months

Gravy and meat 1 to 2 days 2 to 3

broth months

Fresh Poultry

Chicken, turkey, 1 to 2 days 1 year Keep in original

or duck, whole packaging

Chicken or turkey, 1 to 2 days 9 months Over wrap well

pieces

Giblets 1 to 2 days 3 to 4
months

Cooked Poultry

Fried chicken 3 to 4 days 4 months

Cooked poultry 3 to 4 days 4 to 6

casseroles months

Pieces, plain 3 to 4 days 4 months Best frozen in stock,

used in soups,
casseroles

Pieces covered 1 to 2 days 6 months

with broth, gravy

Chicken nuggets, 1 to 2 days 1 to 3

patties 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, 1 to 2 days 6 months remove from light

flounder, haddock, supermarket wrap;
sole, etc.) wrap well or use ice
method below.
Fatty fish 1 to 2 days 2 to 3 Place on cookie sheet,
(salmon, bluefish, months loosely covered with
mackerel, salmon, foil. Freeze. Dip in
etc.) water several times;
freeze to form thin ice
glaze; wrap well; over
wrap well

Cooked fish 3 to 4 days 4 to 6 Texture becomes

months mushy

Smoked fish 14 days or date 2 months Vacuum package

on vacuum in vacuum
package package

Shellfish

Clams, oysters, 7 to 10 Remove from shells;

scallops; live days 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, same day

live purchased

Shrimp, crayfish, 1 to 2 days 3 to 6 Dip in water, freeze, to

squid, shucked months form ice glaze; place in
clams, & mussels; freezer plastic bags
raw

Shrimp, cooked Don't Texture becomes

freeze mushy

Shrimp, breaded, 1 year

commercial
 Staples or Pantry Items

Room
Staples or Refrigerator Freezer
Temperature Comments
Pantry Items (37° to 40° F) (0 °F)
(70° F)

unopened - 12
Baby Food,
months
canned
opened - 2 days

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 from temperature;
thaw in refrigerator

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

6 to 12 months
Cereals, ready-to- Refold package liner
(opened &
eat tightly after opening
unopened)

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

Cover tightly and

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

unopened - 8
Cocoa Mixes months
opened - 3 to 6
Cover tightly
months
Cocoa, Baking
24 months
Coconut, shredded unopened - 1 opened - 6
Refrigerate after
(canned or year months
opening
packaged)

unopened - 2
Coffee, cans years Storing coffee at room
temperature is the
Coffee, instant unopened - 1 to most convenient
2 years method of storage. It
opened - 2 works well for coffee
Coffee, whole months that will be consumed
bans within one to two
1 to 2 weeks weeks of purchase.

Cornmeal 12 months Keep tightly closed

Cornstarch Indefinite Keep tightly closed

Freeze "sleeves" in
Crackers 6 months 3 months
heavy plastic bags

Flour, white
6 to 8 months 1 year

Flour, whole
6 to 8 months Store in refrigerator
wheat

6 to 8 months 1 year
Flour, bread

Keep in original
Gelatin, all types 18 months
containers

Store in airtight
Grits 12 months
container

Herbs 6 months

Cover tightly. If
Honey 12 months crystallizes, warm jar
in pan of hot water

Jelly, Jam & unopened - 12 opened - 6 Refrigerate after

Preserves months months opening

unopened - 12
Keep tightly closed.
months
Molasses Refrigerate to extend
opened - 6
storage life.
months

Marshmallow unopened - 3 to
Cream 4 months

Keep in airtight
Marshmallows 2 to 3 months
container
 unopened - 2 to opened - 2 to 3 Refrigerate after
Mayonnaise
3 months months opening

unopened - 2
Mustard, prepared years May be refrigerated.
yellow opened 6 to 8 Stir before using.
months

Nuts (Nuts; 1 year 2 years Refrigerate after

4 months
hazelnuts, walnut, shelling. Freeze for
pecans), in shell longer storage.
3 months
Nuts, vacuum can

Milk (condensed 12 months + Invert cans every 2

or evaporated, months
canned unopened - 6
months
Milk, non-fat dry opened - 3 Store in airtight
months container

Olives, bottled or
1 year
canned

Pancake Mixes 6 to 9 months

Pasta (dry
Once opened, store in
spaghetti, 2 years
airtight container
macaroni, etc.)

unopened - 6 to Refrigeration not

9 months necessary, but will
Peanut Butter
opened - 2 to 3 keep longer if
months refrigerated.

opened - 1
Pectin, liquid
month

unopened - 1 to
Pickles
2 years

unopened - 8
Pie Crust Mix
months

Keep in airtight
Popcorn 1 to 2 years
container

Potatoes, Instant 6 to 12 months

Pudding Mixes 12 months

Rice, white
2 years +
Keep tightly closed
Rice, flavored or
6 months
herb
 Unopened- 10-
Salad Dressings, Refrigerate after
12 months
bottled opening
Opened-3 mos.

Salad Oils (corn,

18 months
canola)
24 months
Olive Oil

Sauces & Gravy

6 to 12 months
Mixes

unopened - 18
months
Shortening
opened - 6 to 8
months

Spices, whole 1 to 2 years Store in airtight

container in a dry
Spices, ground 6 months place.

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

2 years +
Sugar, sweeteners

Keep tightly closed.

Syrups 12 months Refrigerate to extend
storage life.

Tea, bags 18 months

Store in airtight
Tea, instant 3 years
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

compressed years
 Vegetables

Vegetables Room Refrigerator Freezer Comments

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

Commercially 1 year Store in original

Frozen package

Canned opened - 3 Do not store in the

Vegetables days 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, 3 to 6 days 8 to 12

lima beans, peas, months
summer squash

Bell Peppers 1 to 2 weeks 3 to 4 Freeze raw, slice in

months strips or dice

Cabbage 1 week Do not To watery to freeze

freeze well

Cauliflower 1 week 8 to 12
months

Celery, chilies 1 week 8 to 12

months

Corn Use 8 to 12
immediately for months
best flavor

Green onions 3 to 5 days Do not Become limp

freeze

Greens: collards, 3 to 5 days 8 to 12

kale, mustard, months
spinach, Swiss
chard

Green beans 1 week 8 to 12

months

Lettuce and salad 1 week Do not Too watery; becomes

greens freeze limp

Mushrooms 1 to 2 days 8 to 12 Slice thinly and saute

months first, otherwise they
become rubbery and
lose flavor
Radishes 2 weeks

Squash, hard 3 to 6 months

Tomatoes 3 to 4 Cut in wedges, freeze

months in usable portions in
freezer bags. Use in
cook dishes.

Storage does not improve the quality of any food. The quality of a food will also not decrease
significantly during storage as long as the food is stored properly and used within the
recommended time frame.

Maintaining a food’s quality depends on several factors: the quality of the raw product; the
procedures used during processing; the way the food is stored; and the length of storage. The
recommended storage time takes these factors into consideration.

Since bacteria frequently get into food through careless food handling, keep everything —
hands, refrigerator, freezer and storage containers — clean.

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.

Sources: Clemson University Cooperative Extension Service and Oregonian FOODday.