The shelf-life is the amount of time a food can be stored before it
is considered unsuitable for use. It may be unsuitable due to quality
degradation (no longer tasty) or food safety (risk of food poisoning). [1]
As far as food safety goes, food stored frozen at 0°F (-18°C) or below is remains safe forever; only quality degrades over time. [2]. Thus the freezer-storage times below are entirely about quality.
If your freezer is set at a temperature higher than -18°C (three-star setting), these times may not apply. Especially the safe storage time in one-star freezers (-6°C) is much reduced.
The times all assume proper storage. Freezers 0°F or below, refrigerators 40°F (4°C) or below. [3] Cans should be stored in a cool, dry place, below 85°F (30°C) [4].
The tables given here assume proper storage. Food which requires refrigeration is considered unsafe if left for over two hours at temperatures between 41–135°F (5–57°C) [5].
Refrigerator and shelf times are for storage raw.
If a column is
If a column is
Vegetables. Most vegetables need blanching. To blanch, immerse in boiling water over high heat or steam over rapidly boiling water (steam). After blanching, transfer to ice bath for the same amount of time as blanched. Drain and dry. Freeze either by packing in a freezer bag with as much air as possible removed, or by allowing to freeze on a tray, then putting in a bag or other container.
General guideline is 8–12 months for best quality.
The above is a very quick summary of Iowa State University's Preserve the Taste of Summer: Freezing: Fruits and Vegetables. The five-page document includes full details on over forty fruits and vegetables. Feel free to ask here on Seasoned Advice if that guide doesn't answer your question.
In general, the visible surface mold on a food is only a small part of the actual mold growth. For most foods, any visible unexpected mold growth means you should discard the entire item. There are several exceptions:
All this information comes from the USDA FS&IS's Molds on Food: Are They Dangerous? fact sheet.
Another good source of information is the Food Marketing Institute's Food Keeper. This is also a searchable database of foods.
Finally, if neither of those two references answer your question, you're at the right web site. Please ask here on Seasoned Advice.
As far as food safety goes, food stored frozen at 0°F (-18°C) or below is remains safe forever; only quality degrades over time. [2]. Thus the freezer-storage times below are entirely about quality.
If your freezer is set at a temperature higher than -18°C (three-star setting), these times may not apply. Especially the safe storage time in one-star freezers (-6°C) is much reduced.
The times all assume proper storage. Freezers 0°F or below, refrigerators 40°F (4°C) or below. [3] Cans should be stored in a cool, dry place, below 85°F (30°C) [4].
The tables given here assume proper storage. Food which requires refrigeration is considered unsafe if left for over two hours at temperatures between 41–135°F (5–57°C) [5].
The Tables
Regardless of the table below, if a food shows signs of spoilage (including mold, with some exceptions described below), its past its shelf-life. Note that the lack of spoilage does not imply safety.Uncooked Proteins
Item Fridge Freezer Sources
---- ------ ------- -------
Ground (meat, 1–2 days 3–4 months [KC]
poultry)
Non-ground 3–5 days steaks: 6–12 months [KC]
meat chops: 4–6 months
roasts: 4–12 months
Poultry 1–2 days whole: 12 months [KC]
pieces: 9 months
Eggs in shell: 3–5 weeks in shell: not recommended [KC]
separated: 2–4 days whites: 12 months
yolks: not recommended
Bacon 1 week 1 month [CFG]
tofu 1 week 5 months [CFG]
fish 1–2 days lean: 4–8 months [CFG]
fatty: 2–3 months
Cooked proteins
Item Fridge Freezer Sources
---- ------ ------- -------
luncheon meat opened: 1 week 1–2 months [KC]
unopened: 2 weeks
cooked meat and 3–4 days 2–6 months [KC]
poultry
cooked fish 3–4 days 1–2 months [CFG]
hard boiled eggs 1 week not recommended [KC]
hard sausage 2–3 weeks 1–2 months [CFG]
Dairy
Item Fridge Freezer Sources
---- ------ ------- -------
butter 1–3 months 6–9 months [CFG]
hard cheeses opened: 3–4 weeks 6 months [CFG]
unopened: 6 months
soft cheeses 1 week 6 months [CFG]
cream cheese 2 weeks not recommended [CFG]
Sauces
Item Fridge Freezer Sources
---- ------ ------- -------
mayo commercial: 2 months not recommended [CFG]
home-made: see below
gravy, broth 3–4 days 2–3 months [CFG]
For home-made mayo, there don't seem to be official shelf-life estimates.
Seasoned Advice has a question on this,
Making "long(er)-life" homemade mayonnaise.Vegetables
Freezer times are given for cooked or blanched, then frozen. Generally, this is required, otherwise enzymatic degradation will occur. See "Where can I go for details on a specific food?" for where to find specific steps for each vegetable.Refrigerator and shelf times are for storage raw.
If a column is
-
, it means that storage type is not recommended. "Ripe" means
"until ripe".Item Shelf Fridge Freezer Sources
---- ----- ------ ------- -------
Asparagus - 3–4 days 8 months FK
Green beans - 3–4 days 8 months FK
Beets 1 day 7–10 days 6–8 months FK
Cabbage - 1–2 weeks 10–12 months FK
Carrots - 3 weeks 10–12 months FK
Celery - 1–2 weeks 10–12 months FK
Garlic 1 month 1–2 weeks 1 month FK
Herbs (fresh) - 7–10 days 1–2 months FK
Lettuce (iceberg) - 1–2 weeks - FK
Lettuce (leaf) - 3–7 days - FK
Mushrooms - 2–3 days 10–12 months FK
Onions, non-sweet 2–3 months 2–3 months 10–12 months ST
Onions, sweet 1–2 months 1–2 months 10–12 months ST
Peppers - 4–5 days 6–8 months FK
Potatoes 1–2 months 1–2 weeks mashed: 10–12 months FK
Squash, summer - 4–5 days 10–12 months FK
Squash, winter 1 week 2 weeks 10–12 months FK
Tomatoes ripe 2–3 days 2 months FK
Fruits
Many fruits must be at least partially cooked (blanched) before freezing in order to deactivate enzymes that would otherwise degrade quality while in storage. Some are best frozen packed in acid (lemon juice or citric acid) and/or syrup. See "Where can I go for details on a specific food?" for where to find specific steps for each fruit.If a column is
-
, it means that storage type is not recommended. "Ripe" means
"until ripe".Item Shelf Fridge Freezer Sources
---- ----- ------ ------- -------
apples 1–2 days 1–3 weeks cooked: 8 months FSG, FK
apricots ripe 2–3 days - FK
bananas ripe 1–2 days* peeled: 1 month FK
berries - 1–2 days 4 months FSG, FK
citrus fruit 10 days 3 weeks - FSG
grapes 1 day 1 week 1 month FK
juice - 6 days 8 months FSG
melons 1–2 days 1 week balls: 1 month FSG, FK
generally: 3-5 days
*: bananas stored in the fridge will blacken.Cooked dishes
Generally 3–4 days in the fridge. This includes pizza, soups, stews, casseroles, pies, and quiche [KC]. Some salads get a fifth day [CFG]. Freezer time is generally under three months.Shelf-stable until opened
Item Unopened Opened, in fridge Source
---- -------- ----------------- ------
Commercially canned, low-acid 2–5 years 3–4 days [CFG]
(meat, poultry, fish, soups, stews
vegetables)
Commercially canned, high-acid 12–18 months 5–7 days [CFG]
Olives 12–18 months 2 weeks [FK]
jam, jelly, 1 year 6 months [FK]
preserves
shortening (Crisco) 8 months 3 months [FK]
Pantry (not refrigerated even after opening)
Item Shelf life opened (if different) source
---- ---------- --------------------- ------
Baking powder 18 months [FSG]
Baking soda 2 years [FSG]
beans (dry) 1 year [FK]
Bouillon 1 year [FSG]
cornstarch 18 months [FK]
extracts 3 years [FK]
flour white: 6–12 months [FK]
wheat: 1 month
herbs (dry) 1–2 years 1 year [FK]
honey 1 year [FK]
pasty (dry) 2 years [FSG]
egg noodles (dry) 6 months [FSG]
rice (dry) white: 2 years [FSG]
brown: 6–12 months
flavored: 6 months
vegetable oil 6 months 1–3 months [FSG]
vinegar 2 years 12 months [FSG]
General tips for storing foods
How do I freeze fruits and vegetables?
Fruit. Ripe (but not overripe) fruit should be used. Wash them, and sort according to size. Working in small batches, remove pits, seeds, and blemishes. For fruits that turn brown, apply ascorbic acid or sugar and citric acid. Most fruits benefit from packing in dry sugar or a sugar syrup. Small, whole fruits (e.g., berries) can be spread on a tray and individually frozen, then packed in a freezer bag or other airtight container.Vegetables. Most vegetables need blanching. To blanch, immerse in boiling water over high heat or steam over rapidly boiling water (steam). After blanching, transfer to ice bath for the same amount of time as blanched. Drain and dry. Freeze either by packing in a freezer bag with as much air as possible removed, or by allowing to freeze on a tray, then putting in a bag or other container.
General guideline is 8–12 months for best quality.
The above is a very quick summary of Iowa State University's Preserve the Taste of Summer: Freezing: Fruits and Vegetables. The five-page document includes full details on over forty fruits and vegetables. Feel free to ask here on Seasoned Advice if that guide doesn't answer your question.
What about mold?
Some foods are expected to have mold in them (e.g., P. roqueforti in Roquefort cheese). Unexpected mold, however, is something to be concerned about. Mold can grow even on refrigerated foods, and even those high enough in salt or sugar to deter bacteria. Some molds produce mycotoxins. Mold growth can be minimized by cleaning the refrigerator every few months (use a mixture of 1 tablespoon of baking soda per quart of water, then rinse with plain water, then dry), by keeping dishcloths, sponges, mops, etc. clean and fresh-smelling; and keeping indoor humidity levels under 40%.In general, the visible surface mold on a food is only a small part of the actual mold growth. For most foods, any visible unexpected mold growth means you should discard the entire item. There are several exceptions:
Hard salami, dry-cured Scrub mold off surface.
country hams
Hard cheese Cut at least 1 inch around and below mold spot,
do not cut through mold.
Cabbage, bell peppers, Cut at least 1 inch around and below mold spot,
carrots do not cut through mold.
Everything else, including soft or shredded cheese, soft fruits and vegetables,
bread, peanut butter, jams and jellies, sour cream, yogurt, luncheon meats,
casseroles, and cooked pasta should be discarded.All this information comes from the USDA FS&IS's Molds on Food: Are They Dangerous? fact sheet.
Where can I go for details on a specific food?
The web site StillTasty maintains a comprehensive list of food storage times, notes, and procedures for a wide variety of food items. They draw information from a variety of reputable sources and should probably be the first place you check.Another good source of information is the Food Marketing Institute's Food Keeper. This is also a searchable database of foods.
Finally, if neither of those two references answer your question, you're at the right web site. Please ask here on Seasoned Advice.
Bibliography
- [CFG]: USDA FS&IS Cooking for Groups: A Volunteer's Guide to Food Safety
- [KC]: USDA FS&IS Kitchen Companion: Your Safe Food Handbook. February 2008.
- [FK]: Food Marketing Institute, Food Keeper
- [FSG]: Julie Garden-Robinson, North Dakota State University, FN-579 Food Storage Guide
- [ST]: StillTasty.com, Keep It or Toss It?
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