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Description of Chart: Storage Guidelines for Commonly-Used Commodities. The
category is "Fruit, Fruit Juices, Vegetables and Vegetable Juices". For unopened
packages of dried fruits, such as raisins or cherries, the shelf life is 6-12
months. If
opened, the fruit should be refrigerated and its shelf life is 6 months. For
unopened
canned low-acid fruits and vegetables, such as applesauce, apricots, asparagus,
etc.,
the shelf life is 12-18 months. Unopened cans should be stored off the floor in
a cool,
dry place. When opened, the fruits and vegetables should be refrigerated and the
shelf
life is 2-7 days. For unopened high acid fruits and vegetables, such as
grapefruit,
tomato juice, pineapple, etc., the shelf life is 12-18 months. For cranberry
juice, the
shelf life is 9 months. Unopened cans should be stored off the floor in a cool,
dry place.
When opened, the fruits and vegetables should be refrigerated in a non-metallic
container and the shelf life is 5-7 days. The shelf life for fresh fruits and
vegetables
varies and most should be refrigerated. The category is "Meats, Poultry, Fish".
For
unopened meats, poultry and fish the shelf life is 36 months. Unopened cans
should be
stored off the floor in a cool, dry place. When opened, meats, poultry and fish
should
be refrigerated and the shelf life is 3 days. Check the package date for the
use-by date
of frozen meats, poultry and fish. Refrigerate after thawing and use within 2-3
days.
The category is "Nuts and nut butters", such as peanut butter and trail mix. For
unopened jars and packages, the shelf life is 12 months. Unopened jars and
packages
should be stored off the floor in a cool, dry place. When opened, nuts and nut
butters
should be refrigerated and the shelf life is 4-6 months. The category is "Cereal
(cold,
ready-to-eat)". Unopened packages have a shelf life of 6 months and should be
stored
off the floor in a cool, dry place. When opened, the shelf life is 4-6 weeks.
The
category is "Soup and Sauces". For unopened high acid soups and sauces, such as
tomato soup and spaghetti sauce, the shelf life is 12-18 months. Unopened cans
should be stored off the floor in a cool, dry place. When opened, the fruits and
vegetables should be refrigerated in a non-metallic container and the shelf life
is 5-7
days. For unopened canned low-acid soups and sauces, such as vegetable soup,
etc.,
the shelf life is 2-5 years. Unopened cans should be stored off the floor in a
cool, dry
place. When opened, low-acid soups and sauces should be refrigerated and the
shelf
life is 3-4 days. The category is "Other", which includes corn syrup, egg mix,
and dried
milk. Use-by dates vary for these products. See USDA fact sheets. End of
description.
Montana Disability & Health Home Page | RTC: Rural | Rural Institute | University of Montana