CANNED AND
DRIED STORAGE GUIDELINES
| Canned
and Dried Foods |
Storage
Time at 70°F (21°C) |
HANDLING
HINTS |
| Canned foods
(unopened) |
12 months* |
Keep cool. |
| Canned fruit
juices |
9 months* |
Keep cool. |
| Canned foods
(opened) baby
foods |
2-3 days |
All opened
canned foods: Refrigerate and cover tightly. To avoid metallic
taste, transfer food in cans to glass or plastic storage
containers, if kept more than one day. |
| fish and seafood |
2 days |
|
| fruit |
1 week |
|
| meats |
2 days |
|
| pickles and
olives |
1-2 months |
|
| poultry |
2 days |
|
| sauce, tomato |
5 days |
|
| vegetables |
3 days |
|
| Fruits, dried |
6 months to 1
year |
Keep cool in
airtight container; if possible, refrigerate. |
| Vegetables,
dried |
6 months to 1
year |
Keep cool in
airtight container: if possible, refrigerate. |
| Catsup, chili
sauceunopened |
12 months* |
Refrigerate for
longer storage. |
| opened |
1 month |
|
| Mustard,
prepared yellowunopened |
2 years* |
May be
refrigerated. Stir before using. |
| opened |
6-8 months |
|
| Spices and herbs
whole spices |
1-2 years |
Store in
airtight containers in dry places away from sunlight and heat. At
times, check aroma; if faded replace. Whole cloves, nutmeg and
cinnamon sticks maintain quality beyond 2-year period. |
| ground spices |
6 months |
|
| herbs |
6 months |
|
| herb/spice
blends |
6 months |
|
| Vanilla unopened |
2 years* |
Keep tightly
closed. Volatile oils escape. |
| opened |
12 months |
|
| Other extracts
opened |
12 months |
Keep tightly
closed. Volatile oils escape. |
