As with pantry staples, foods that require refrigeration vary in how long they will last. Keeping them at a constant temperature (40°F) is key—return items to the refrigerator after using them, and store in the right place (page 108).
ITEM |
Shelf life |
how-to |
|---|---|---|
Bacon |
5 to 7 days |
Freeze in resealable bag up to 1 month. |
Butter |
2 to 4 weeks in refrigerator |
Freeze 6 to 9 months. |
Cheese |
2 to 4 weeks for soft cheeses; 2 to 4 months for hard cheeses |
Wrap hard cheeses in parchment or cheese paper (not plastic wrap); these can also be frozen up to 1 year (do not freeze soft cheeses). |
Eggs |
2 to 3 weeks |
Keep in original carton; do not store in the door. |
Deli Meats, Turkey, Ham, Roast Beef |
3 to 5 days |
Freeze in resealable bags 1 to 2 months. |
Fresh Beef, Lamb, and Pork |
1 to 2 days for ground; 3 to 5 days for chops, steaks, and roasts |
Keep meats in original packaging and place on a baking sheet in case of leaks; freeze ground meat up to 4 months; steaks, chops, and roasts, wrapped well in plastic, 6 to 9 months. |
Fresh Fish and Seafood |
2 days for fresh fish; 3 days for shrimp (peeled or unpeeled) |
Freeze, tightly wrapped, up to 3 months for fillets, 6 months for shrimp. |
Fresh Poultry |
1 to 2 days |
Wrap well in plastic and freeze parts (breast, thighs) up to 9 months, whole birds up to 1 year. |
Fresh Sausage |
1 to 2 days |
Freeze, wrapped well in plastic, 2 to 3 months. |
Milk and Nondairy Milks |
10 to 14 days for dairy; 1 month for nondairy |
Both types are best used within a week after opening. |
Yogurt, Kefir, and Sour Cream |
2 to 3 weeks before opening; 1 week after opening |
Yogurt and kefir can be frozen for 2 to 3 months (do not freeze sour cream). |