mercredi 12 mars 2014

The Ultimate Food Storage Cheat Sheet!

The Ultimate Food Storage Cheat Sheet!

It's hard to know exactly when food passes that magical barrier between good and gone bad, tasty and disgusting. Expiration dates tell us one thing, while experience whispers another. Most of the time we manage, but sometimes we just leave the food in and forget to take it out, and not only does it go bad but it stinks up the whole fridge! For that reason, we've gathered for you the most comprehensive cheat sheet, so you will know once and for all - when will my food go bad?

Food Item Room Temperature
(70° F)
Refrigerator
(37° to 40° F)
Freezer
(0 °F)
Comments
Breads
Dough
Tube cans of rolls, biscuits, pizza dough, etc.   Use-by-date Don't freeze  
Ready-to-bake pie crust   Use-by-date 2 months  
Cookie dough   Use-by-date unopened or opened 2 months  
Breads, fresh Store at room temperature. Use the date as a guide or use within 3 to 5 days. Storing in the refrigerator promotes staling. 3 months Over wrap well to prevent drying out; thaw at room temperature
Bread and rolls, unbaked dough   1 to 2 days 2 months Sometimes dough doesn't rise as well if frozen
Muffins, rolls, quick breads   3 days 1 to 2 months Wrap individually, pick in rigid containers to prevent crushing
Pancakes and waffles   2 days 1 to 2 months Freeze with waxed paper between each two. Heat without thawing in a toaster or under broiler
Pastries, Danish, Doughnuts   Store at room temperature.  Best used within 1 to 3 days 3 months  
Tortillas, corn or flour   1 week 3 months Wrap well
 
Baked Goods
Cakes
  Room Temperature
(70° F)
Refrigerator
(37° to 40° F)
Freezer
(0 °F)
Comments
Angel food & sponge cakes   3 days 4 to 6 months Wrap well
Cheesecake   3 to 7 days 4 to 6 months Wrap well
Fruit cakes     1 year Wrap well
Layer cakes   Store at room temperature. Best used within 3 to 7 days 2 to 4 months Wrap well. Butter frosting freezes well, fluffy egg white frostings don't
Cookies
Cookies, baked     4 to 6 months Pack in airtight container
Cookies, unbaked dough   2 to 3 days 6 months Form refrigerator dough cookies in rolls; wrap tightly, thaw in refrigerator before slicing or dropping on cookie sheets
Pies
Chiffon pie, Pumpkin pie   1 to 2 days 1 month  
Fruit pies, baked   1 to 2 days 1 year Wrap well; thaw at room temperature; heat in 350 degree F. oven about 15 minutes
Fruit pies, unbaked     8 months Cut holes in upper crust to vent; bake unthawed
Pies, starch-thickened custard   1 to 2 days Do not freeze Fillings become watery and lumpy and pastry becomes soggy
Pies, nut, baked   4 to 5 days 6 months Wrap well
Pie shells, unbaked   1 day 2 months Fit in pie pans; prick crusts. Stack pie pans with 2 layers freezer paper between. Place in freezer bags. Either bake frozen or thaw in refrigerator
Dairy & Eggs
Dairy
  Room Temperature
(70° F)
Refrigerator
(37° to 40° F)
Freezer
(0 °F)
Comments
Butter   1 to 3 months 6 to 9 months Leave in original wrapping; overwrap well
Buttermilk   7 to 14 days Do not freeze Texture changes
Canned Milk, opened   3 to 5 days   N/A
Cheese, Hard (such as Cheddar, Swiss)   6 months, unopened
3 to 4 weeks, opened
6 months Best used in cooking; will crumble when sliced; thaw in refrigerator to minimize crumbling
Cheese, parmesan, grated     1 to 2 months Repackage in freezer bags
Cheese Soft (such as Brie, Bel Paese)   1 week 6 months Texture can change
Cottage Cheese, Ricotta   1 week Doesn't freeze well Separates, becomes grainy
Cream Cheese   2 weeks Doesn't freeze well Can be mixed with other ingredients and frozen; by itself becomes crumbly
Cream--Whipped, ultra-pasteurized   1 month Doesn't freeze  
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   3 to 4 weeks Doesn't freeze  
Cream--Aerosol can, non dairy topping   3 months Doesn't freeze  
Cream, Half and Half   3 to 4 days 4 months Texture changes
Eggnog, commercial   3 to 5 days 6 months  
Ice Creams, Sorbets   Can't Refrigerate 1 to 2 months Overwrap to prevent ice crystals, freezer burn
Margarine, Spread substitutes   4 to 5 months 12 months Leave in original 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; 2 days after opening Doesn't freeze Can separate
Sour cream   7 to 21 days Doesn't freeze Separates when thawed
Whipped Butter and Margarine     Doesn't freeze Emulsion will break and product will separate.
Yogurt   7 to 14 days 1 to 2 months Texture changes
 
Eggs
  Room Temperature
(70° F)
Refrigerator
(37° to 40° F)
Freezer
(0 °F)
Comments
Fresh, in shell   3 to 5 weeks Don't freeze Shells break; eggs lose quality
Raw whites   2 to 4 days 1 year Gently stir whites together; freeze in ice cube trays; remove blocks to plastic freezer bag when solid. Each contains about 2 tablespoons. 1 cube - 1 egg white.
Raw yolks   1 week Don't freeze well Yolks can clump
Hard cooked eggs   1 week Don't freeze well Whites become rubbery; water separates
Liquid pasteurized eggs, egg substitutes,
     opened
     unopened
 
3 days
10 days

Doesn't freeze well
1 year

If opened, read label instructions regarding freezing
Freeze if unopened.
Mayonnaise, commercial, refrigerate after opening   2 months Doesn't freeze  
 
Fruit
Fruit, Fresh        
  Room Temperature
(70° F)
Refrigerator
(37° to 40° F)
Freezer
(0 °F)
Comments
Commercially Frozen     1 year  
Canned Fruits   unopened - 12 to 24 months
opened - 2 to 3 days
opened - 1 to 2 months Do not store in opened can. Store in airtight container.
Dried fruits
   cooked
   uncooked
 
3 to 5 days
6 months

4 to 6 months
12 months
 
Apples   3 to 5 months    
Apricots, grapes, nectarines, peaches, pears, plums   3 to 5 days 6 months See preserving instructions for individual fruits
Avocados 2 to 3 days after ripened 5 to 10 days    
Bananas Store at room temperature     Freeze whole in skin or 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 months Wrap cut surfaces to prevent loss of Vitamin C.
Grapes   1 to 2 weeks    
Guavas, papayas   1 to 2 days    
Kiwi Fruit 3 to 5 days after ripening 4 to 6 months if unripe.    
Lemons 1 week 2 to 5 weeks    
Limes 1 week 2 to 5 weeks    
Melons   1 week 8 to 12 months Wrap cut surfaces to prevent Vitamin C loss, control odors.
Oranges 3 to 4 days 5 to 6 weeks    
Peaches Ripen at room temperature 2 to 3 days    
Pineapple 1 to 2 days 3 to 5 days    
Tangerines 2 to 3 days 1 week    
Watermelon Uncut watermelon can be stored at room temperature for a few days 6 to 8 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)
Refrigerator
(37° to 40° F)
Freezer
(0 °F)
Comments
Store-prepared (or homemade) egg, chicken, ham, tuna, macaroni salads   3 to 5 days Doesn't freeze well  
Hot dogs & Luncheon Meats
Hot dogs,
   opened package
   unopened package
 
1 week
2 weeks

1 to 2 months
1 to 2 months

Changes texture, flavor
Changes texture, flavor
Luncheon meats
   opened package
   unopened package
 
3 to 5 days
2 weeks

1 to 2 months
1 to 2 months

These lose flavor quickly; wrap tightly
These lose flavor quickly; wrap tightly
Bacon & Sausage
Bacon and pancetta   7 days 1 month Leave unopened in original wrapping; over wrap well
Sausage, fresh; raw from chicken, turkey, pork, beef   1 to 2 days 1 to 2 months Over wrap packages well
Smoked breakfast links, patties   7 days 1 to 2 months Over wrap packages well
Hard sausage--pepperoni, jerky sticks   2 to 3 weeks 1 to 2 months Keep in original packaging; over wrap well
Summer sausage--labeled "Keep Refrigerated"
   opened
   unopened
 
3 weeks
3 months

1 to 2 months
1 to 2 months
 
Ham, Corned Beef
Corned beef, in pouch with pickling juices   5 to 7 days Drained, 1 month  
Ham, canned--labeled "Keep Refrigerated"
   opened
   unopened
 
3 to 5 days
6 to 9 months

1 to 2 months
Doesn't freeze
 
Ham, fully cooked vacuum sealed at plant, undated, unopened   2 weeks 1 to 2 months  
Ham, fully cooked vacuum sealed at plant, dated, unopened   "use by" date on package 1 to 2 months  
Ham, fully cooked, whole   7 days 1 to 2 months  
Ham, fully cooked, half   3 to 5 days 1 to 2 months  
Ham, fully cooked, slices   3 to 4 days 1 to 2 months  
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
Ground turkey, veal, pork, lamb & mixtures of them   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
Fresh Beef, Veal, Lamb, Pork
Steaks   3 to 5 days 6 to 12 months Wrap pieces individually, then over wrap tightly
Chops   3 to 5 days 4 to 6 months Wrap pieces individually, then over wrap tightly
Roasts   3 to 5 days 4 to 12 months Wrap pieces individually, then over wrap tightly
Variety meats--tongue, liver, heart, kidneys, chitterlings   1 to 2 days 3 to 4 months  
Pre-stuffed, uncooked pork chops, lamb chops, or chicken breast stuffed with dressing   1 day Don't freeze well  
Soup & Stews
Chili     4 to 6 months All-meat chili freeze better than those containing beans, which can break down & become mushy
Soups, broth-based   3 to 4 days 4 months Freeze in usable amounts or individual servings
Soups, cream-based, such as chowders, bisques   2 days Do not freeze Can curdle and separate
Stock   3 to 4 days 4 to 6 months Freeze in usable amounts
Stews   3 to 4 days 4 to 6 months Freeze in usable amounts
         
Meat Leftovers
Cooked meat and meat casseroles   3 to 4 days 2 to 3 months  
Gravy and meat broth   1 to 2 days 2 to 3 months  
Fresh Poultry
Chicken, turkey, or duck, whole   1 to 2 days 1 year Keep in original packaging
Chicken or turkey, pieces   1 to 2 days 9 months Over wrap well
Giblets   1 to 2 days 3 to 4 months  
Cooked Poultry
Fried chicken   3 to 4 days 4 months  
Cooked poultry casseroles   3 to 4 days 4 to 6 months  
Pieces, plain   3 to 4 days 4 months Best frozen in stock, used in soups, casseroles
Pieces covered with broth, gravy   1 to 2 days 6 months  
Chicken nuggets, patties   1 to 2 days 1 to 3 months  
Pizza
Pizza   3 to 4 days 1 to 2 months  
Stuffing
Stuffing, cooked   3 to 4 days 1 month  
 
Seafood and Fish
Fish
Lean fish (cod, flounder, haddock, sole, etc.)   1 to 2 days 6 months remove from light supermarket wrap; wrap well or use ice method below.
Fatty fish (salmon, bluefish, mackerel, salmon, etc.)   1 to 2 days 2 to 3 months 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
Cooked fish   3 to 4 days 4 to 6 months Texture becomes mushy
Smoked fish   14 days or date on vacuum package 2 months in vacuum package 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   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, live   same day purchased    
Shrimp, crayfish, squid, shucked clams, & mussels; raw   1 to 2 days 3 to 6 months Dip in water, freeze, to form ice glaze; place in freezer plastic bags
Shrimp, cooked     Don't freeze Texture becomes mushy
Shrimp, breaded, commercial       1 year
Staples or Pantry Items
Staples or Pantry Items Room Temperature
(70° F)
Refrigerator
(37° to 40° F)
Freezer
(0 °F)
Comments
Baby Food, canned unopened - 12 months
opened - 2 days
     
Baking Powder unopened - 18 months
opened - 6 months
    Keep dry and covered.
Baking Soda unopened - 2 years
opened - 6 months
    Keep dry and covered.
Biscuit Mix 12 to 18 months      
Bouillon Cubes or Granules 2 years     Keep dry and covered.
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
         
Catsup, Chili Sauce unopened - 12 months
opened 1 month
    Refrigerate for longer storage
Cereals, ready-to-eat 6 to 12 months
(opened & unopened)
    Refold package liner tightly after opening
Chocolate semi-sweet - 18 months
unsweetened - 18 months
    Keep in a cool place
Chocolate Syrup unopened - 2 years opened - 6 months   Cover tightly and refrigerate after opening
Cocoa Mixes
Cocoa, Baking
unopened - 8 months
opened - 3 to 6 months
24 months
    Cover tightly
Coconut, shredded
(canned or packaged)
unopened - 1 year
 
opened - 6 months
 
  Refrigerate after opening
Coffee, cans
Coffee, instant


Coffee, whole bans
 
unopened - 2 years
unopened - 1 to 2 years
opened - 2 months

1 to 2 weeks
 
    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.
Cornmeal 12 months     Keep tightly closed
Cornstarch Indefinite     Keep tightly closed
Crackers 6 months   3 months Freeze "sleeves" in heavy plastic bags
Flour, white
Flour, whole wheat
Flour, bread
6 to 8 months
 
6 to 8 months
 
6 to 8 months
 
1 year
 
1 year
 
Store in refrigerator
 
Gelatin, all types 18 months     Keep in original containers
Grits 12 months     Store in airtight container
Herbs 6 months      
Honey 12 months     Cover tightly. If crystallizes, warm jar in pan of hot water
Jelly, Jam & Preserves unopened - 12 months opened - 6 months   Refrigerate after opening
Molasses unopened - 12 months
opened - 6 months
    Keep tightly closed. Refrigerate to extend storage life.
Marshmallow Cream unopened - 3 to 4 months      
Marshmallows 2 to 3 months     Keep in airtight container
Mayonnaise unopened - 2 to 3 months opened - 2 to 3 months   Refrigerate after opening
Mustard, prepared yellow unopened - 2 years
opened 6 to 8 months
    May be refrigerated. Stir before using.
Nuts (Nuts; hazelnuts, walnut, pecans), in shell
Nuts, vacuum can
4 months
 
3 months
1 year

 
2 years

 
Refrigerate after shelling. Freeze for longer storage.

 
Milk (condensed or evaporated, canned

Milk, non-fat dry
 
12 months +
unopened - 6 months
opened - 3 months
   
Invert cans every 2 months
 
Store in airtight container
Olives, bottled or canned 1 year      
Pancake Mixes 6 to 9 months      
Pasta (dry spaghetti, macaroni, etc.) 2 years     Once opened, store in airtight container
Peanut Butter unopened - 6 to 9 months
opened - 2 to 3 months
    Refrigeration not necessary, but will keep longer if refrigerated.
Pectin, liquid opened - 1 month      
Pickles unopened - 1 to 2 years      
Pie Crust Mix unopened - 8 months      
Popcorn 1 to 2 years     Keep in airtight container
Potatoes, Instant 6 to 12 months      
Pudding Mixes 12 months      
Rice, white
Rice, flavored or herb
2 years +
6 months
    Keep tightly closed
Salad Dressings, bottled unopened - 10-12 months
opened -3 months
    Refrigerate after opening
Salad Oils (corn, canola)
Olive Oil
18 months

24 months
     
Sauces & Gravy Mixes 6 to 12 months      
Shortening unopened - 18 months
opened - 6 to 8 months
     
Spices, whole
Spices, ground
1 to 2 years
6 months
    Store in airtight container in a dry place.
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
Syrups 12 months     Keep tightly closed. Refrigerate to extend storage life.
Tea, bags
Tea, instant
Tea, loose
18 months
3 years
2 years
    Store in airtight container
Tofu   1 week 5 months Change storage water every day or two after opening.
         
Vanilla Extract unopened - 2 years
opened 12 months
    Keep tightly closed
Vinegar unopened - 2 years +
opened - 12 months
    Keep tightly closed
Yeast, dry or frozen compressed   6 weeks 1 to 2 years  
         
         
 
Vegetables
Vegetables Room Temperature
(70° F)
Refrigerator
(37° to 40° F)
Freezer
(0 °F)
Comments
Commercially Frozen     1 year Store in original package
Canned Vegetables   opened - 3 days   Do not store in the opened can. Store in airtight container.
Artichokes   1 week    
Asparagus   3 to 5 days 8 to 12 months  
Beets, carrots   2 weeks 8 to 12 months  
Beans, broccoli, lima beans, peas, summer squash   3 to 6 days 8 to 12 months  
Bell Peppers   1 to 2 weeks 3 to 4 months Freeze raw, slice in strips or dice
Cabbage   1 week Do not freeze To watery to freeze well
Cauliflower   1 week 8 to 12 months  
Celery, chilies   1 week 8 to 12 months  
Corn   Use immediately for best flavor 8 to 12 months  
Green onions   3 to 5 days Do not freeze Become limp
Greens: collards, kale, mustard, spinach, Swiss chard   3 to 5 days 8 to 12 months  
Green beans   1 week 8 to 12 months  
Lettuce and salad greens   1 week Do not freeze Too watery; becomes limp
Mushrooms   1 to 2 days 8 to 12 months Slice thinly and saute first, otherwise they become rubbery and lose flavor
Radishes   2 weeks    
Squash, hard 3 to 6 months      
Tomatoes     3 to 4 months Cut in wedges, freeze in usable portions in freezer bags. Use in cook dishes.

Aucun commentaire:

Enregistrer un commentaire

ANY ERROR SHOULD BE INFORMED BY EMAIL