| Foods |
Length of Time |
Storage Tips |
| Bread crumbs, dry |
6 months |
After opening, close tightly. |
| Breads and rolls |
5 to 7 days |
Store in tightly closed original package; refrigerate in hot humid weather. |
| Canned foods |
1 year |
Date the cans; use oldest first. |
Cereals, Ready-to-cook
Ready-to-eat |
4 to 6 months
Check package label |
Refold inner lining after opening to keep crisp. |
| Chocolate syrup |
Use within 2 years* |
Refrigerate after opening. |
| Cookies, packaged and unopened |
2 months |
After opening, close tightly. |
| Crackers |
8 months |
After opening, close tightly. |
| Dressings, bottled |
Check date on bottle |
Refrigerate after opening. |
Flour, all-purpose
whole wheat
|
15 months
6 to 8 months
|
Store in airtight container;
may be refrigerated or
frozen. Bring to room
temperature before using.
Same as all-purpose flour.
|
| Honey |
1 year |
|
| Jams and jellies |
1 year* |
Refrigerate after opening. |
| Main-dish mixes |
1 year |
|
| Olives |
Use within 1 year* |
Refrigerate after opening. |
| Pasta, dried |
1 year |
Store in original packaging or in airtight glass or plastic containers.
|
Peanut butter, Unopened
Opened |
Use within 9 months*
2 to 3 months |
|
| Pickles |
Use within 1 year* |
Refrigerate after opening. |
Rice, Brown or Wild
White |
6 months
1 year |
Use seasoned mixes within 6 months. |
| Syrups |
1 year |
Store in cool, dark place. |
Sugar, brown or powdered
granulated |
4 months
2 years |
Store airtight. |
Vegetable oil, Unopened
Opened |
Use within 6 months*
1 to 3 months |
Store in cool, dark place.
|