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Storing Food in the Cupboard

Other goods

Cheese, grated parmesan

  • Refrigerate after opening
  • Keep tightly covered
  • Unopened
    10 months
  • Opened
    2 months

Coconut, shredded, canned or packaged

  • Refrigerate after opening
  • Unopened
    12 months
  • Opened
    6 months

Meat substitutes, textured protein products (imitation bacon bits, etc.)

  • Keep tightly covered
  • For longer storage, refrigerate
    4 months

Metered-caloric products, powdered breakfast mixes, liquid breakfast formulas

  • Keep in can, closed jars or original packets
    6 months

Nutmeats, packaged, vacuum can

  • Refrigerate after opening
  • Freeze for longer storage
  • Unsalted and blanched nuts keep longer than salted
  • Unopened
    3 months
  • Opened
    2 weeks

Nuts in shell, unopened

  • 4 months

Onions

  • Keep dry and away from sun
    2 weeks

Peanut butter

  • Unopened
  • Refrigeration not needed
    6 to 9 months
  • Opened
  • Keeps longer if refrigerated
  • Use at room temperature
  • Natural peanut butter must be refrigerated after opening
    2 to 3 months

Peas, beans

  • Store in airtight container
  • Dried
    12 months

Popcorn

  • Store in airtight container
    2 years

Potatoes, white

  • For longer storage, keep below 50 degrees Fahrenheit
    2 to 4 weeks

Potatoes, sweet

  • For longer storage, keep below 50 degrees Fahrenheit
  • Don't refrigerate sweet potatoes
    1 to 2 weeks

Whipped topping

  • Keep Cool and dry
    Dry
    12 months

Yeast

  • Can be frozen to extend shelf life
  • Dry
    Expiration date on package

Vegetables and fruits

  • Dry onions, potatoes, rutabagas and winter squash usually keep best in dark places at cool temperatures, preferably around 32 to 60 degrees Fahrenheit. Onions and white potatoes, however, will sprout in the spring. At this time, buy only what you can use in a week.
  • Do not refrigerate sweet potatoes. Cold temperatures below 50 degrees Fahrenheit cause starch changes which alter the flavor.
  • Ripen tomatoes at room temperature. Do not put them in direct sunlight. Store in refrigerator when ripened.
  • Ripen bananas at room temperature to desired maturity. Then refrigerate until ready to use. Peels will turn black.
  • Store apples in a cool place below 50 degrees Fahrenheit during the fall following harvest. After this time, they deteriorate rapidly and should be kept in the refrigerator.
  • Ripen firm avocados and cantaloupe at room temperature. Allow three to five days for avocados; two to four days for cantaloupe.

 

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MP557 Storing Food in the Cupboard | Page 6 | University of Missouri Extension