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
Keep dry and away from sun 2 weeks
Refrigeration not needed 6 to 9 months
Keeps longer if refrigerated
Use at room temperature
Natural peanut butter must be refrigerated after opening 2 to 3 months
Store in airtight container
Dried 12 months
Store in airtight container 2 years
For longer storage, keep below 50 degrees Fahrenheit 2 to 4 weeks
For longer storage, keep below 50 degrees Fahrenheit
Don't refrigerate sweet potatoes 1 to 2 weeks
Keep cool and dry Dry 12 months
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.