Under Construction
Meat | Fruit | Vegetable and leafy greens | Links/Resources
Print version of tables for: Meat | Fruit | Vegetables | Misc food Storage (dairy, eggs,)
Refrigerator Storage of Meats
(Print version of table below.)
|
Storage Time |
Meats |
How to store |
Refrigerator 35-40°F |
Freezer 0°F |
Raw roasts, steaks, chops, smoked |
In retail packages, waxed paper, or foil. Store in coldest part of
refrigerator. For freezing, wrap in foil or freezer paper. |
3-5 days |
4-12 months |
Raw livers, raw heart, raw kidneys and other variety meats |
Store like roast, steaks, etc. |
1-2 days |
3-4 months |
Raw ground meat |
Store like roast, steaks, etc. |
1-2 days |
3-4 months |
Sliced bacon |
Keep in original package, sealable bags, or foil. Store in coldest
part of refrigerator or in meat keeper. |
7 days |
1 month |
Lunchmeat |
Keep wrapped. Store in coldest part of refrigerator. |
3-5 days, opened
2 weeks, unopened |
1-2 months |
Cooked meat dishes and leftovers |
Cool and refrigerate immediately. Store in tightly covered container. |
3-4 days |
2-3 months |
Refrigerator Storage of Poultry
|
You can keep it approximately this long |
Poultry |
How to store |
Refrigerator 35-40°F |
Freezer 0°F |
Fresh poultry |
Refrigerate in wax paper, foil or in covered container. |
1-2
days |
9-12 months |
Cooked poultry, leftovers |
Cool and refrigerate within 2 hours after cooking.
Remove stuffing and refrigerate. Wrap and refrigerate. |
3-4 days, unless
covered in broth or gravy, then 1-2 days |
4-6 months |
Refrigerator Storage of Fish and Seafood
|
You can keep it approximately this long |
Fish |
How to store |
Refrigerator Shelves 35-40°F |
Freezer 0°F |
Fresh fish |
Refrigerate. Wrap in waxed paper or foil; store in covered container |
1-2 days. Keep shellfish to be eaten raw only a few hours. |
2-6 months |
Cooked fish |
Refrigerate tightly wrapped in a covered container. |
3-4 days |
4-6 month |
Fresh shrimp, scallops, crawfish, squid |
Keep in original container |
1-2 days |
3-6 months |
Shrimp |
Keep in original container |
1day, fresh (uncooked) |
3 months |
Source: Refrigerator Storage - Meat Safety for the Consumer - University of Illinois Extension
Ham:
Type of Ham | Refrigerate | Freeze |
Fresh (uncured) Ham, uncooked | 3 to 5 days | 6 months |
Fresh (uncured) Ham, cooked | 3 to 4 days | 3 to 4 months |
Cured Ham, cook-before-eating; uncooked | 5 to 7 days or “use-by” date* | 3 to 4 months |
Cured Ham, cook-before-eating; after consumer cooks it | 3 to 5 days | 1 to 2 months |
Cooked Ham, vacuum sealed at plant, undated; unopened | 2 weeks | 1 to 2 months |
Cooked Ham, vacuum sealed at plant, dated; unopened | “Use- by” date* | 1 to 2 months |
Cooked Ham, vacuum sealed at plant, undated or dated; opened | 3 to 5 days | 1 to 2 months |
Cooked Ham, whole, store wrapped | 7 days | 1 to 2 months |
Cooked Ham, half, store wrapped | 3 to 5 days | 1 to 2 months |
Cooked Ham, slices, store wrapped | 3 to 5 days | 1 to 2 months |
Spiral-cut hams and leftovers from consumer-cooked hams | 3 to 5 days | 1 to 2 months |
**Country Ham, uncooked, cut | 2 to 3 months | 1 month |
Country Ham, cooked | 7 days | 1 month |
Canned Ham, labeled "Keep Refrigerated," unopened | 6 to 9 months | Do not freeze |
Canned Ham, labeled "Keep Refrigerated," opened | 7 days | 1 to 2 months |
***Canned Ham, shelf stable, opened | 3 to 4 days | 1 to 2 months |
Lunch Meat Ham, sealed at plant, unopened | 2 weeks or “use-by” date* | 1 to 2 months |
Lunch Meat Ham, sealed at plant, after opening | 3 to 5 days | 1 to 2 months |
Lunch Meat Ham, sliced in store | 3 to 5 days | 1 to 2 months |
Prosciutto, Parma or Serrano Ham, dry Italian or Spanish type, cut | 2 to 3 months | 1 month |
Ham and Food Safety | fsis.usda.gov
- If you can get away with it, keep all fruit out of the fridge. There are exceptions, but often the taste of fruit declines in the cold.
- Apples will stay good a very long time in the fridge, with little or no drop in taste.
- Watermelon, once you crack them open you should put the remainder in the fridge. Chilled watermelon is delicious.
- Never put green bananas in the fridge, but once they're very ripe you can likely get another week out of them in a refrigerator. The skin may turn black in the cold, but the flesh will still be fine, with little taste deterioration.
- I've found that cantaloupes decline after more than a day or two in the fridge.
Source: Fruit Storage: A Simple Guide at raw-food-health.net
See table at Canadian Produce Marketing Association - Home Storage Guide for Fresh Fruits & Vegetables
The All new Joy of Cooking (1997) says:
"After ripening, most fruits keep best when stored in a perforated plastic bag in the refrigerator crisper drawer. The exceptions - avocados, bananas, citrus fruit, pineapples, and melons - can be refrigerated, but their quality is best preserved in a dark, cool (50-65° F) place."
Stone fruit:
Store peaches and nectarines at room temperature until ripe - this usually takes 2 to 3 days. A ripe fruit will yield a bit when pressed gently. To speed up the ripening process, place nectarines or peaches in a paper bag and store at room temperature, out of direct sunlight. Storing ripe stone fruit in the crisper drawer will prolong its eating life - it should keep for up to a week when refrigerated.
FreshDirect.com
Peaches:
Since peaches are highly perishable, purchase only the amount you need to use within a few days or plan on preserving them for long-term storage. The fruit should not be washed until just before you intend to use it. When storing fresh peaches at room temperature, be sure there is enough space between them to allow proper air circulation. Fresh peaches can be kept at room temperature three to four days, depending on how ripe they are when you buy them.
Refrigeration will extend their life, but not by more than a day or two. Peaches need humidity, so refrigerate in a plastic bag and use within two days. Ideally, let refrigerated peaches come close to room temperature before eating (about 30 minutes), as the flavor will be more full and robust.
Source: http://homecooking.about.com/od/foodstorage/a/peachstorage.htm
Cherries:
Since cherries don't ripen after harvest and tend to spoil quickly, they should be stored in the refrigerator, where they will keep for several days. They tend to absorb the odors of other foods, so keep them stored separately. Wash cherries just before serving.
Fruit Storage Table
With the exception of leafy greens, fresh fruits and vegetables should not be washed before storing. Washing will hasten deterioration of the produce. It is best to wash produce just before preparation or eating. Wash produce under clean, cold running water. Wash produce even if the skin will be peeled off. It is important to use clean cutting boards and utensils when preparing produce.
VEGETABLE STORAGE GUIDE
Some vegetables can be stored for several months if certain criteria are met. The ideal cold storage room must be dry, dark and cool (7-10°C/45-50°F). Basements, garages and cupboards in today's homes are often not equipped to meet these three conditions so plan your storage wisely. Storing large quantities of potatoes, onions, squash and rutabagas will not be economical if spoilage occurs.
Tomatoes: Common knowledge was to never refrigerate tomatoes; They'll last a week at room temperature..
That has changed. Store all ripe tomatoes that you can't eat within the first day in the refrigerator. See more about tomatoes below.
**ethylene sensitive ***ethylene producer Do not store ethylene sensitive produce (such as broccoli, cabbage, cauliflower, leafy greens, lettuce, etc.) with produce that produces ethylene (such as apples, avocados, bananas, melons, peaches, pears, and tomatoes).
(Print version of table below.)
VEGETABLES | Refrigerate or Not | SPECIAL TIPS . |
ARTICHOKES | Refrigerate 1 week | Sprinkle with water before storing. |
ASPARAGUS | Refrigerate 4 days | Wrap base of stalks in damp paper towel then place in plastic bag or store with stalks upright in water. |
BEANS- green & wax | Refrigerate 5 days | ** Beans are susceptible to chilling injury which results in surface pitting and "russeting". |
BEETS | Refrigerate 3 to 4 weeks | Remove tops before storing. |
BELGIUM ENDIVE | Refrigerate 2 to 3 weeks | ** Keep dry and away from light. |
BROCCOLI | Refrigerate 5 days, store in perforated plastic bag in vegetable crisper | ** Exposure to ethylene gas hastens yellowing of the broccoli buds. |
BRUSSELS SPROUTS | Refrigerate 5 days, store in perforated plastic bag in vegetable crisper | ** Exposure to ethylene gas hastens yellowing and can cause leaf separation. |
CABBAGE -green & red | Refrigerate 2 to 3 weeks | ** Exposure to ethylene gas hastens leaf separation and loss of green colour. Cabbage will absorb odours from apples and pears. |
CABBAGE -Chinese | Refrigerate 1 week, tightly wrapped with plastic wrap |
CARROTS - young | Refrigerate 2 weeks; covered | ** Remove tops before storing. Exposure to ethylene gas will make carrots taste bitter. Carrots absorb odours from apples and pears. |
CARROTS - mature | Refrigerate 3-4 weeks; covered |
CAULIFLOWER | Refrigerate 1 week for whole head | ** |
CELERY | Refrigerate 2 weeks | Celery will absorb odours from apples, carrots, onions and pears. |
CORN-ON-THE-COB | Refrigerate In husks: 2 to 3 days Husked: 1 to 2 days, wrapped in damp towel | Corn will absorb odours from green onions. It is best to use fresh corn-on-the-cob as soon as possible because once they are picked the natural sugars turn to starch quickly. |
CUCUMBERS -field or greenhouse | Refrigerate 1 week | ** Exposure to ethylene gas will turn cucumbers yellow. |
EGGPLANT | Refrigerate 5 days | ** Eggplant will absorb odours produced by ginger root. |
GARLIC | Room Temp - Few weeks to several months in a dry, cool, dark, well ventilated location | Storage time varies with maturity. Refrigeration may cause sprouting. |
GINGER ROOT | Refrigerate 2 weeks | |
GREENS -lettuce varieties include iceberg, romaine, Boston, Bibb, green & red leaf, spinach | Refrigerate 1 week for lettuce varieties, wash prior to storage | ** Exposure to ethylene gas increases "russet" spotting. |
GREENS -other varieties include collards, dandelion greens, kale, mustard greens, Swiss chard, TURNIP greens | Refrigerate 2 to 4 days for other varieties, do not wash prior to storage |
HERBS -including basil, thyme, tarragon, chervil, oregano, cilantro, mint, etc. | Refrigerate 4 to 7 days, put stems into water and cover with plastic bag | Fresh basil is susceptible to cold, so keep at the front of the refrigerator and use as soon as possible. Hardier herbs such as oregano, rosemary and sage will last longer than more delicate herbs such as basil, dill, chives.. |
MUSHROOMS -including white, crimini, oyster, enoki, shiitake, portabellos, morels, etc. | Refrigerate 5 days in paper bag | Mushrooms will absorb odours from green onions. Just before using, rinse in cool water (do not soak), or wipe with a damp cloth or soft vegetable brush. Morels require thorough washing to remove sand. Mushrooms bruise easily - do not store other vegetables on top of them. |
ONIONS -green onion, leeks | Refrigerate 1 week | ***Tightly wrap any cut pieces of onion and store away from other produce. Use in 2 to 3 days. |
ONIONS - cooking | Room Temp - 3 to 4 weeks in single layer, in mesh bag in a dry, cool, dark, well ventilated location | Cooking onions will absorb odours from apples and pears. Cooking onions draw moisture from vegetables they are stored with which may cause them to decay. |
ONIONS - sweet | Room Temp - 1 to 2 weeks in single layer, in mesh bag in a dry, cool, dark, well ventilated location; Refrig. - 1 month, uncovered | Sweet onions have a greater water and sugar content than cooking onions. This makes them sweeter and milder tasting, but also reduces their shelf life. |
PARSNIPS | Refrigerate 3 to 4 weeks | |
PEAS -snow peas/sugar snap peas | Refrigerate 1-3 days; store loosely in plastic bag | ** |
PEPPERS - sweet bell peppers | Refrigerate 1 week | ** |
PEPPERS - hot peppers: including jalapeno, Serrano, habanero, etc. | Refrigerate 1 to 2 weeks | |
POTATOES - new | Refrigerate 1 week | Potatoes will absorb odours produced by pears. Only new potatoes can be refrigerated. If mature potatoes are refrigerated dark spots can occur and an unpleasant sweet flavour will develop when cooked. If kept in warm temperatures, potatoes will sprout and shrivel. Exposure to light causes potatoes to turn green. Trim any green area away before cooking. |
POTATOES - mature | Room Temp - 1 to 2 weeks in paper bag, in a dry, cool, dark, well ventilated location |
PUMPKINS | Room Temp - 1 week; whole, uncovered in a dry, cool, dark, well ventilated location |
RADISHES | Refrigerate 2 weeks | Remove tops before storing. |
RUTABAGA | Room Temp - 1 to 2 weeks; Refrig. - 3 weeks, uncovered | |
SPROUTS -including alfalfa, mung bean, soybean and lentil, etc. | Refrigerate 3 to 4 days | Just before using, wash and drain sprouts thoroughly. |
SQUASH - summer/soft shelled including zucchini, yellow crookneck and straightneck, patty pan, etc | Refrigerate 1 week | Summer squash have a tender skin and need to be trimmed but not peeled before preparing and eating. The rind and seeds are edible. |
SQUASH - winter/hard shelled including spaghetti, Hubbard, butternut, buttercup, acorn and turban, etc. | Room Temp - 1 week, whole, uncovered in a dry, cool, dark, well ventilated locatio | ** Hubbard squash and other dark skinned squash turn orange-yellow in the presence of ethylene gas. Winter squash have a thick skin and need to be trimmed and peeled before preparing and eating. Most varieties also need to be seeded. |
SWEET POTATOES/ YAMS | Room Temp - 1 week, whole, uncovered in a dry, cool, dark, well ventilated location | ** Sweet potatoes and yams can be used interchangeably in recipes. |
TOMATOES | If at all possible, buy only as many perfectly ripe tomatoes as you can eat within a day or two. | ***Store all ripe tomatoes that you can't eat within the first day in the refrigerator.
See more about tomatoes below. |
TURNIP | Refrigerate 1 week- | Turnips need to be scrubbed but not peeled before preparing and eating. |
Source: Canadian Produce Marketing Association - Home Storage Guide for Fresh Fruits & Vegetables
Lettuce:
Leafy greens such as iceberg, romaine, Boston, Bibb, green & red leaf lettuce and spinach will keep fresher if washed before storage. Follow these easy steps.
- Wash with clean, cold running water.
- Discard wilted or blemished leaves.
- Carefully dry in salad spinner or on paper towels.
- Store in salad spinner or wrap lettuce loosely in paper towels and store in sealed plastic bag or container.
- Use within 1 week.
Lettuce turns pinkish-brown due to oxidation (being cut and exposed to oxygen) or due to exposure to ethylene. You can still use the lettuce if you trim off the brown ends first. Lettuce and spinach purchased in airtight packages should be refrigerated "as is", then opened and washed just before using.
More About Tomatoes:
Common knowledge was to never refrigerate tomatoes; They'll last a week at room temperature.
Daniel Gritzer at Serious Eats did a lot of testing described at "Why You Should Refrigerate Tomatoes and Ignore Anyone Who Says Otherwise" . His guidelines are:
- If at all possible, buy only as many perfectly ripe tomatoes as you can eat within a day or two, keep them stored stem-side-down on a flat surface at room temperature, and make sure to eat them all within the first day or two.
- If you buy under-ripe tomatoes, leave them out at room temperature until fully ripened, then move them to a cooler spot for longer storage.
- If you have a wine fridge or cool cellar, store all ripe tomatoes that you can't eat within the first day there.
- If you don't have a wine fridge or cool cellar, store all ripe tomatoes that you can't eat within the first day in the refrigerator.
- If storing tomatoes in the refrigerator, it may be better to locate them on a top shelf near the door, which is often warmer than the bottom and back of the fridge.
- If you're the kind of person who can't stand eating fridge-cold tomatoes and doesn't have the time or patience to let them warm back up on the counter, then you've got some tough decisions ahead of you, I'm afraid.
Links:
Refrigerator Storage - Meat Safety for the Consumer - University of Illinois Extension
Canadian Produce Marketing Assn. - Home Storage Guide for Fresh Fruits & Vegetables
Food Storage at homecooking.about.com
Storage Guide at FreshDirect.com
How to Tell Whether Expired Food Is Safe to Eat
Return to cooking, food
last updated 4 July 2017
|