This is part one of a series I will be doing about food buying, storage and handling. By knowing how to properly buy what food you will use so you do not waste, how store food and for how long, you can get the most out of your food and the most out of your money.
Part one- "best by" dates and what they mean
The other day, while going through my cupboards, I found a few bottles of Kraft Salad dressing (different kinds) that were past or nearing their "best by" date. I am sure I got these for really cheap on sale, so if I threw them out, I wouldn't be wasting much money by doing so. But, as I always do I try to use all of products and waste as little as possible. I have heard most things are still good after the "best by" or "use by" dates, but what items do I keep and for how long? So this sent me on a quest to find out how much life I could still squeeze out of my salad dressing (and whatever products I have semi-stockpiled). I searched the internet high and low and found mostly what other people "thought" was a good time to keep things, but nothing really for sure. Then I came upon an awesome website stilltasty.com . It is truly a plethora of information of food on when to toss, how to store and even more. But for now, I will give you a basic explanation and list of common foods as a quick reference guide.
*Use by/ Sell by/ Best by - what does it mean?
According to the USDA, it is not a federal law for food except infant formula to have any dating stamped on the product. However, most companies do use this practice (thankfully!) The dating on packages is not in reference to the safety of the food, but more a guideline for the food's best taste and quality.
-Use by dating: This is generally the last date which the manufacturer recommends that the product be used for best taste and quality. Especially for perishable items.
-Best by dating: Much the same as "use by" dating. I often see "best by" on non perishable items such as pasta, cereal and crackers.
-Sell by: This is mostly for the store to know when it is time to get rid of the items and a guide to keep their items at their peek of perfection. When buying items, it is best to purchase before this date.
*How long past the dating code can I keep the items?
The following is a guide assuming that storage conditions are ideal such as adequate packaging, proper food handling and temperatures. Pantry-between 60 and 70 degrees F, Refrigerated- between 35-40 and frozen- below 0.
Sources and more information please visit: still tasty http://stilltasty.com/, http://stilltasty.com/fooditems/food_storage_info, USDA http://www.fsis.usda.gov/Fact_Sheets/Food_Product_Dating/index.asp and FDA http://www.fda.gov/Food/FoodSafety/FSMA/default.htm
For a specific run down of items, check stilltasty.com. Here is a shortened version of common items to use as a guide. I have not included fresh produce as you can usually tell if it is bad by way of wilting, bruising, mold or browning.
+ pasta- dry, store bought pastas up to 3 years.
egg noodle pastas up to 2 years
both types cooked-3-5 days in refrigerator or frozen up to 2 months
+oatmeal- dry packages oatmeal unopened 1 year, opened 8-12 months
cooked- 3-5 days, frozen up to 6 months
+rice- most rice keep indefinitely if kept dry, except brown rice which keeps 6-18 months depending on
storage Rice mixes that include seasonings 12-18 months.
cooked rice 4-6 days in refrigerator or 6 months frozen
+barbecue sauce- 12 months unopened, 4 months opened and refrigerated.
+gravy- bottled or canned unopened 2-5 years, open and refrigerated 3-5 days, frozen 3-5 months
+ketchup- unopened 12 months, opened 6 months
+mayo- opened and refrigerated 2-3 months, unopened 2 years
+mustard- opened 1 year, unopened 2 years
+vegetable oil- opened 1 year, unopened 2 years
+olive oil- opened 18-24 months, unopened 2 years
+salad dressing- most all types opened and refrigerated 6-9 months, unopened 12-18 months
+cheese based pasta sauce- unopened 2-5 years, opened 7-10 days
+tomato based pasta sauce- unopened 12-18 months, opened 7-10 days
+pasteurized individually wrapped cheese slices- 1 month after date on package
+shredded or sliced cheese- 1 month after date on package (unopened), 5-7 days opened
+block of cheese sold pre wrapped- 2-3 weeks in fridge, 2 months frozen
+cream cheese block- opened 2-3 weeks, unopened- 1 month after date on package
+fresh eggs in shell in original packaging- 3-5 weeks after "sell by" date, frozen (taken out of shell) 1 year
+milk all varieties, sold fresh in dairy case- 1 week after "sell by" date, 3 months frozen
+yogurt- 7-10 days after "sell by" date, up to 2 months frozen
+beef roast fresh raw, all cuts- 3-5 days in refrigerator , frozen 6-12 months
+chicken pieces, fresh raw- 1-2 days refrigerated, frozen 9 months
+ham, fresh raw- 3-5 days refrigerated, 6 months frozen
+pork steak, fresh raw- 3-5 days refrigerated, 6-12 frozen
+chocolate candy bars- 10-12 months regardless of being open or unopened and storing in pantry, fridge, freezer
+potato chips- 2 months if unopened
+jam unopened- 2 years
+soup in a can- cream of mushroom, chicken noodle: 2-5 years unopened, opened and refrigerated 2-5 days
tomato: 12-18 months, 2-4 days opened and refrigerated
+canned beans (legumes)- most beans (black,kidney, baked, etc) 2-5 years unopened
+dry beans (legumes)- most beans 1 year uncooked in package
+natural peanut butter- 6 months in pantry, slightly longer in refrigerator. Will have a rancid smell when bad
+canned beans and corn- green, snap, wax. 2-5 years unopened, 3-4 days refrigerated, 1-2 months frozen
+apple juice- bottled and sold non refrigerated unopened 12-18 months, opened and refrigerated 5-7 days
+canned peaches, pineapple- 12-18 months unopened, opened and refrigerated 5-7days
+salmon- fresh raw refrigerated 1-2 days, frozen 2-3 months
+ tuna canned or vacuum seal pouch- unopened 3-5 years, open and refrigerated 3-4 days
Please visit the links at the top of this post for more information.
Still to come in this series (tentative and in no specific order):
*Proper packaging of food for storage
*Proper location for storage
*Proper defrosting
*Temperature guide for cooked meats
*When it is best to buy (seasonal, etc)
*How much to buy for maximum usage
* Avoiding food born illnesses, tips
*How to keep produce freshest longest
*Ways to use up food nearing their expiration
*Regular vs. Organic
*National brand vs. generic
*Items to "stock up" on
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