General Instruction 2012

SAFE TIME LIMITS FOR FOOD STORAGE

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 foods 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 should be considered if a date expires after food is frozen.

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General Instruction 2012

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

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Breads Dough Tube cans of rolls, biscuits, pizza dough, etc. Ready-to-bake pie crust Cookie dough Use-by-date Don't freeze

Use-by-date Use-by-date unopened or opened

2 months 2 months

Breads Room Temperature (70 F) Breads, fresh Refrigerator (37 to 40 F) Freezer (0 F) 3 months Comments Over wrap well to prevent drying out; thaw at room temperature

Store at room Storing in the temperature. Use refrigerator the date as a promotes staling. guide or use within 3 to 5 days. 1 to 2 days

Bread and rolls, unbaked dough Muffins, rolls, quick breads

2 months

Sometimes dough doesn't rise as well if frozen Wrap individually, pick in rigid containers to prevent crushing Freeze with waxed paper between each two. Heat without thawing in a toaster or under broiler

3 days

1 to 2 months

Pancakes and waffles

2 days

1 to 2 months

Pastries, Danish, Doughnuts Tortillas, corn or flour

Store at room 3 months temperature. Best used within 1 to 3 days 1 week Baked Goods 3 months Wrap well

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Cakes Room Temperature (70 F) Angel food & sponge cakes Cheesecake Fruit cakes Layer cakes Store at room temperature. Best used within 3 to 7 days Refrigerator (37 to 40 F) 3 days 3 to 7 days Freezer (0 F) 4 to 6 months 4 to 6 months 1 year 2 to 4 months Comments Wrap well Wrap well Wrap well Wrap well. Butter frosting freezes well, fluffy egg white frostings don't

Cookies Cookies, baked Cookies, unbaked dough 2 to 3 days 4 to 6 months 6 months Pack in airtight container Form refrigerator dough cookies in rolls; wrap tightly, thaw in refrigerator before slicing or dropping on cookie sheets

Pies Chiffon pie, Pumpkin pie Fruit pies, baked 1 to 2 days 1 to 2 days 1 month 1 year Wrap well; thaw at room temperature; heat in 350 degree F. oven about 15 minutes Cut holes in upper crust to vent; bake unthawed Fillings become watery and lumpy and pastry becomes soggy Wrap well

Fruit pies, unbaked Pies, starchthickened custard Pies, nut, baked 1 to 2 days

8 months

Do not freeze

4 to 5 days

6 months

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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 (70 F) Butter Refrigerator (37 to 40 F) 1 to 3 months Freezer (0 F) 6 to 9 months Do not freeze Comments Leave in original wrapping; overwrap well Texture changes N/A 6 months Best used in cooking; will crumble when sliced; thaw in refrigerator to minimize crumbling Repackage in freezer bags Texture can change

Buttermilk Canned Milk, opened Cheese, Hard (such as Cheddar, Swiss)

7 to 14 days 3 to 5 days 6 months, unopened 3 to 4 weeks, opened

Cheese, parmesan, grated Cheese Soft (such as Brie, Bel Pease) Cottage Cheese, Ricotta Cream Cheese 1 week

1 to 2 months 6 months

1 week 2 weeks

Doesn't freeze well Doesn't freeze well

Separates, becomes grainy Can be mixed with other ingredients and frozen; by itself becomes crumbly

Cream-Whipped, ultrapasteurized

1 month

Doesn't freeze

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Cream-Whipped, Sweetened 1 day 1 to 2 months Freeze small mounds of lightly sweetened whipped cream on cookie sheet; then repackage so the mounds won't be crushed; thaw in refrigerator or serve frozen.

Cream--Aerosol can, real whipped cream Cream--Aerosol can, non dairy topping Cream, Half and Half Eggnog, commercial Ice Creams, Sorbets Margarine, Spread substitutes Milk

3 to 4 weeks

Doesn't freeze Doesn't freeze 4 months 6 months 1 to 2 months 12 months Overwrap to prevent ice crystals, freezer burn Leave in original wrapping; overwrap well Allow room for expansion in freezer container; thaw in refrigerator. Freezing affects flavor and appearance; use in cooking and baking. Can separate Separates when thawed Emulsion will break and product will separate. Texture changes Texture changes

3 months

3 to 4 days 3 to 5 days Can't Refrigerate

4 to 5 months

7 days

1 month

Pudding Sour cream Whipped Butter and Margarine Yogurt

package date; 2 days after opening 7 to 21 days

Doesn't freeze Doesn't freeze Doesn't freeze

7 to 14 days

1 to 2 months

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Eggs Room Temperature (70 F) Fresh, in shell Raw whites Refrigerator (37 to 40 F) 3 to 5 weeks 2 to 4 days Freezer (0 F) Don't freeze 1 year

Comments Shells break; eggs lose quality 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. Yolks can clump Whites become rubbery; water separates If opened, read label instructions regarding freezing Freeze if unopened.

Raw yolks Hard cooked eggs Liquid pasteurized eggs, egg substitutes, opened unopened Mayonnaise, commercial, refrigerate after opening

1 week 1 week

Don't freeze well Don't freeze well

3 days 10 days

Doesn't freeze well 1 year

2 months

Doesn't freeze

Fruits Fruit, Fresh Room Temperature (70 F) Commercially Frozen Canned Fruits unopened - 12 to 24 months opened - 2 to 3 days Refrigerator (37 to 40 F) Freezer (0 F) 1 year opened - 1 to 2 months Do not store in opened can. Store in airtight container. Comments

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Dried fruits cooked uncooked Apples Apricots, grapes, nectarines, peaches, pears, plums Avocados Bananas 2 to 3 days after ripened Store at room temperature

3 to 5 days 6 months 3 to 5 months 3 to 5 days

4 to 6 months 12 months

6 months

See preserving instructions for individual fruits

5 to 10 days Freeze whole in skin or peel and mash; great in breads and cakes 2 to 3 days Freeze individually on cookie sheets; repackage in heavy plastic bags 8 to 12 months 4 to 6 months Wrap cut surfaces to prevent loss of Vitamin C.

Berries, cherries

Cranberries Grapefruit 7 days

3 to 4 weeks 2 weeks

Grapes Guavas, papayas Kiwi Fruit 3 to 5 days after ripening 1 week 1 week

1 to 2 weeks 1 to 2 days

4 to 6 months if unripe.
2 to 5 weeks 2 to 5 weeks 1 week 8 to 12 months Wrap cut surfaces to prevent Vitamin C loss, control odors.

Lemons Limes Melons

Oranges

3 to 4 days

5 to 6 weeks

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Peaches Pineapple Tangerines Watermelon Ripen at room temperature 1 to 2 days 2 to 3 days 2 to 3 days 3 to 5 days 1 week

Uncut 6 to 8 days watermelon can be stored at room temperature for a few days

Fruit Beverages Juices in cartons, fruit drinks, punch 3 weeks unopened 7 to 10 days opened 8 to 12 months

Meats Deli & Vacuum-Packed Products Room Temperature (70 F) Store-prepared (or homemade) egg, chicken, ham, tuna, macaroni salads Hot dogs & Luncheon Meats Hot dogs, opened package unopened package Luncheon meats opened package unopened package Bacon & Sausage Bacon and pancetta 7 days 1 month Leave unopened in original wrapping; 1 week 2 weeks 1 to 2 months 1 to 2 months 1 to 2 months 1 to 2 months Changes texture, flavor Changes texture, flavor These lose flavor quickly; wrap tightly These lose flavor quickly; wrap tightly

Refrigerator (37 to 40 F) 3 to 5 days

Freezer (0 F) Doesn't freeze well

Comments

3 to 5 days 2 weeks

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over wrap well Sausage, fresh; raw from chicken, turkey, pork, beef Smoked breakfast links, patties Hard sausage-pepperoni, jerky sticks Summer sausage-labeled "Keep Refrigerated" opened unopened Ham, Corned Beef Corned beef, in pouch with pickling juices Ham, canned-labeled "Keep Refrigerated" opened unopened Ham, fully cooked vacuum sealed at plant, undated, unopened Ham, fully cooked vacuum sealed at plant, dated, unopened Ham, fully cooked, whole Ham, fully cooked, half Ham, fully cooked, slices 5 to 7 days Drained, 1 month 1 to 2 days 1 to 2 months Over wrap packages well

7 days

1 to 2 months 1 to 2 months

Over wrap packages well Keep in original packaging; over wrap well

2 to 3 weeks

3 weeks 3 months

1 to 2 months 1 to 2 months

3 to 5 days 6 to 9 months

1 to 2 months Doesn't freeze 1 to 2 months

2 weeks

"use by" date on package

1 to 2 months

7 days 3 to 5 days 3 to 4 days

1 to 2 months 1 to 2 months 1 to 2 months

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General Instruction 2012

Hamburger, Ground Hamburger, ground beef 1 to 2 days 3 to 4 months Remove from supermarket wrapping; wrap well in freezer plastic wrap; over wrap with heavy-duty aluminum foil Remove from supermarket wrapping; wrap well in freezer plastic wrap; over wrap with heavy-duty aluminum foil

Ground turkey, veal, pork, lamb & mixtures of them

1 to 2 days

3 to 4 months

Fresh Beef, Veal, Lamb, Pork Steaks 3 to 5 days 6 to 12 months 4 to 6 months 4 to 12 months 3 to 4 months Wrap pieces individually, then over wrap tightly Wrap pieces individually, then over wrap tightly Wrap pieces individually, then over wrap tightly

Chops

3 to 5 days

Roasts

3 to 5 days

Variety meats-tongue, liver, heart, kidneys, chitterlings Pre-stuffed, uncooked pork chops, lamb chops, or chicken breast stuffed with dressing Soup & Stews Chili

1 to 2 days

1 day

Don't freeze well

4 to 6 months

All-meat chili freeze better than those containing beans, which can break down & become mushy Freeze in usable

Soups, broth-

3 to 4 days

4 months

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based Soups, creambased, such as chowders, bisques Stock Stews 2 days Do not freeze amounts or individual servings Can curdle and separate

3 to 4 days 3 to 4 days

4 to 6 months 4 to 6 months

Freeze in usable amounts Freeze in usable amounts

Meat Leftovers Cooked meat and meat casseroles Gravy and meat broth Fresh Poultry Chicken, turkey, or duck, whole Chicken or turkey, pieces Giblets Cooked Poultry Fried chicken Cooked poultry casseroles Pieces, plain 3 to 4 days 3 to 4 days 3 to 4 days 4 months 4 to 6 months 4 months Best frozen in stock, used in soups, casseroles 1 to 2 days 1 to 2 days 1 to 2 days 1 year 9 months 3 to 4 months Keep in original packaging Over wrap well 3 to 4 days 2 to 3 months 2 to 3 months

1 to 2 days

Pieces covered with broth, gravy Chicken nuggets, patties Pizza

1 to 2 days

6 months

1 to 2 days

1 to 3 months

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Pizza Stuffing Stuffing, cooked 3 to 4 days 1 month 3 to 4 days 1 to 2 months

Seafood and Fish Fish Lean fish (cod, flounder, haddock, sole, etc.) Fatty fish (salmon, bluefish, mackerel, salmon, etc.) 1 to 2 days 6 months Remove from light supermarket wrap; wrap well or use ice method below. Place on cookie sheet, loosely covered with foil. Freeze. Dip in water several times; freeze to form thin ice glaze; wrap well; over wrap well Texture becomes mushy Vacuum package

1 to 2 days

2 to 3 months

Cooked fish Smoked fish

3 to 4 days

4 to 6 months

14 days or date on 2 months vacuum package in vacuum package

Shellfish Clams, oysters, scallops; live 7 to 10 days Remove from shells; freeze in their own liquid in airtight plastic freezer bags or containers; raw scallops easily become rubbery

Cooked shellfish Crab, cooked

3 to 4 days 1 to 2 days

3 months 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

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Fish Sticks Lobster tails, raw Lobster & Crab, live Shrimp, crayfish, squid, shucked clams, & mussels; raw Shrimp, cooked Shrimp, breaded, commercial Staples or Pantry Items Staples or Pantry Items Baby Food, canned Room Temperature (70 F) unopened - 12 months opened - 2 days unopened - 18 months opened - 6 months unopened - 2 years opened - 6 months 12 to 18 months 2 years 9 to 12 months 9 to 12 months 2 to 4 months 6 months Chocolate-coated varieties may develop white bloom on outside from temperature; thaw in Keep dry and covered. Keep dry and covered. Refrigerator (37 to 40 F) Freezer (0 F) Comments same day purchased 1 to 2 days 3 to 6 months Dip in water, freeze, to form ice glaze; place in freezer plastic bags Texture becomes mushy 1 year 18 months 3 months Over wrap original wrapping well

Don't freeze

Baking Powder

Baking Soda

Keep dry and covered.

Biscuit Mix Bouillon Cubes or Granules Brownie Mix Cake Mix Candies

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refrigerator Catsup, Chili Sauce Cereals, readyto-eat unopened - 12 months opened 1 month 6 to 12 months (opened & unopened) semi-sweet - 18 months unsweetened 18 months unopened - 2 years unopened - 8 months opened - 3 to 6 months 24 months Coconut, shredded (canned or packaged) Coffee, cans Coffee, instant Coffee, whole bans unopened - 1 year opened - 6 months Refrigerate after opening opened - 6 months Refrigerate for longer storage Refold package liner tightly after opening

Chocolate

Keep in a cool place

Chocolate Syrup

Cover tightly and refrigerate after opening

Cocoa Mixes Cocoa, Baking

Cover tightly

unopened - 2 years unopened - 1 to 2 years opened - 2 months 1 to 2 weeks 12 months Indefinite 6 months 6 to 8 months 6 to 8 months 3 months 1 year

Storing coffee at room temperature is the most convenient method of storage. It works well for coffee that will be consumed within one to two weeks of purchase. Keep tightly closed Keep tightly closed Freeze "sleeves" in heavy plastic bags

Cornmeal Cornstarch Crackers Flour, white Flour, whole

Store in refrigerator

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wheat 6 to 8 months Flour, bread Gelatin, all types Grits Herbs Honey Jelly, Jam & Preserves 18 months 12 months 6 months 12 months unopened - 12 months unopened - 12 months opened - 6 months unopened - 3 to 4 months 2 to 3 months unopened - 2 to 3 months unopened - 2 years opened 6 to 8 months opened - 2 to 3 months Keep in airtight container Refrigerate after opening May be refrigerated. Stir before using. Cover tightly. If crystallizes, warm jar in pan of hot water opened - 6 months Refrigerate after opening Keep tightly closed. Refrigerate to extend storage life. Keep in original containers Store in airtight container 1 year

Molasses

Marshmallow Cream Marshmallows Mayonnaise

Mustard, prepared yellow

Nuts (Nuts; hazelnuts, 4 months walnut, pecans), in shell Nuts, vacuum can Milk (condensed or evaporated, canned 3 months

1 year

2 years

Refrigerate after shelling. Freeze for longer storage.

12 months +

Invert cans every 2 months

unopened - 6 months Milk, non-fat dry opened - 3 months

Store in airtight container

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Olives, bottled or canned Pancake Mixes Pasta (dry spaghetti, macaroni, etc.)

1 year 6 to 9 months 2 years unopened - 6 to 9 months opened - 2 to 3 months opened - 1 month unopened - 1 to 2 years unopened - 8 months 1 to 2 years 6 to 12 months 12 months 2 years + Keep tightly closed Keep in airtight container Once opened, store in airtight container Refrigeration not necessary, but will keep longer if refrigerated.

Peanut Butter

Pectin, liquid Pickles Pie Crust Mix Popcorn Potatoes, Instant Pudding Mixes Rice, white

Rice, flavored or 6 months herb unopened - 10Salad Dressings, 12 months bottled opened -3 months Salad Oils (corn, 18 months canola) Olive Oil Sauces & Gravy Mixes 24 months 6 to 12 months unopened - 18 months opened - 6 to 8 months

Refrigerate after opening

Shortening

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Spices, whole Spices, ground Sugar, granulated Sugar, brown Sugar, confectioners or powdered Sugar, sweeteners 2 years + 4 months 18 months 2 years + Put in airtight container and cover tightly 1 to 2 years 6 months Store in airtight container in a dry place.

Syrups Tea, bags Tea, instant Tea, loose Tofu

12 months 18 months 3 years 2 years 1 week 5 months

Keep tightly closed. Refrigerate to extend storage life.

Store in airtight container

Change storage water every day or two after opening.

Vanilla Extract

unopened - 2 years opened 12 months unopened - 2 years + opened - 12 months 6 weeks 1 to 2 years

Keep tightly closed

Vinegar

Keep tightly closed

Yeast, dry or frozen compressed

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

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General Instruction 2012

(70 F) Commercially Frozen Canned Vegetables Artichokes Asparagus Beets, carrots Beans, broccoli, lima beans, peas, summer squash Bell Peppers Cabbage Cauliflower Celery, chilies Corn Green onions Greens: collards, kale, mustard, spinach, Swiss chard Green beans Lettuce and salad greens Mushrooms opened - 3 days 1 year Store in original package Do not store in the opened can. Store in airtight container.

1 week 3 to 5 days 2 weeks 3 to 6 days 8 to 12 months 8 to 12 months 8 to 12 months

1 to 2 weeks 1 week 1 week 1 week Use immediately for best flavor 3 to 5 days 3 to 5 days

3 to 4 months Do not freeze 8 to 12 months 8 to 12 months 8 to 12 months Do not freeze 8 to 12 months

Freeze raw, slice in strips or dice To watery to freeze well

Become limp

1 week 1 week 1 to 2 days

8 to 12 months Do not freeze 8 to 12 months Too watery; becomes limp Slice thinly and saut first, otherwise they

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become rubbery and lose flavor Radishes Squash, hard Tomatoes 3 to 6 months 3 to 4 months Cut in wedges; freeze in usable portions in freezer bags. Use in cook dishes. 2 weeks

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