Answers to the Age-Old Question: Pantry or Refrigerator?
According to experts at the Office of Public Affairs and Consumer Education in the USDA's Food Safety and Inspection Service department, there are definite answers as to where to store your condiments, and for how long.
While we understand and adhere to expiration dates, where to store your mustard, ketchup, vinegar, and other sauces isn’t as clear cut. The answer varies depending on the condiment.
The USDA recommendations for storing all kinds of food and beverages, including condiments, strictly apply to store-bought, commercial products—not homemade, which spoil much more quickly.
It goes without saying that we want our condiments to taste as fresh as possible, right? So with this goal in mind, here's the HOWs and WHEREs for condiment storage that the food safety professionals say we ought know:
MAYONNAISE: We know unopened jars don’t need refrigeration, but be careful not to keep it in your pantry too long. Unopened jars can safely be stored for three to six months. Once a jar is opened, into the fridge it goes, and two months is its refrigerated lifespan.
KECHUP: This is the second most popular condiment. What would our fries, burgers be without it? Unopened ketchup can be stored in the pantry for one year. Opened, store it in the fridge for up to six months.
MUSTARD: It lasts just fine for up to two years in the pantry. But when opened, it needs refrigeration and shouldn’t be kept longer than one year.
HOT SAUCE: These tend to be vinegar-based and have a long shelf life, lasting unopened for two to three years. Once opened, most hot sauces should be stored in the fridge and used within a year. Some don’t need refrigeration, but read the label. It will state if the sauce needs refrigeration or not.
SOY SAUCE: It will do well in the pantry for up to three years. But once opened, it does need refrigeration. According to the experts at the USDA, it should be replaced after a month. I dunno about that. We’ve had ours for months, and it tastes just fine. I’d love to get your thoughts on this one.
BARBECUE SAUCE: Unopened sauce can sit on a shelf for up to a year. After opened, though, be sure to refrigerate it and try to use it up quickly. Don’t keep it longer than four or five months.
CHILI SAUCE: It’s similar to ketchup in terms of safe storage. Any unopened bottles can be stored in the pantry for one year. Once you open it, refrigerate it and try to use it up within six months.
JARRED HORSERADISH: This needs refrigeration always. Unopened it will keep for up to one year in the refrigerator. But once you’ve opened it, don’t keep it longer than three to four months.
VINEGAR: No refrigeration needed because of its long, stable shelf life. It’ll store well (opened or unopened) for up to two years.
WORCESTERSHIRE SAUCE: Just like vinegar, it needs no refrigeration. It can be kept in the pantry for two years.
Lastly, FISH SAUCE: Another condiment that doesn’t need to be refrigerated. In fact, storing it in the fridge cases salt crystals to form over time. This is an umami-strong condiment and is worth babying. So, store it carefully. It can be kept unopened or opened in the pantry for up to three years.
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While we understand and adhere to expiration dates, where to store your mustard, ketchup, vinegar, and other sauces isn’t as clear cut. The answer varies depending on the condiment.
The USDA recommendations for storing all kinds of food and beverages, including condiments, strictly apply to store-bought, commercial products—not homemade, which spoil much more quickly.
It goes without saying that we want our condiments to taste as fresh as possible, right? So with this goal in mind, here's the HOWs and WHEREs for condiment storage that the food safety professionals say we ought know:
MAYONNAISE: We know unopened jars don’t need refrigeration, but be careful not to keep it in your pantry too long. Unopened jars can safely be stored for three to six months. Once a jar is opened, into the fridge it goes, and two months is its refrigerated lifespan.
KECHUP: This is the second most popular condiment. What would our fries, burgers be without it? Unopened ketchup can be stored in the pantry for one year. Opened, store it in the fridge for up to six months.
MUSTARD: It lasts just fine for up to two years in the pantry. But when opened, it needs refrigeration and shouldn’t be kept longer than one year.
HOT SAUCE: These tend to be vinegar-based and have a long shelf life, lasting unopened for two to three years. Once opened, most hot sauces should be stored in the fridge and used within a year. Some don’t need refrigeration, but read the label. It will state if the sauce needs refrigeration or not.
SOY SAUCE: It will do well in the pantry for up to three years. But once opened, it does need refrigeration. According to the experts at the USDA, it should be replaced after a month. I dunno about that. We’ve had ours for months, and it tastes just fine. I’d love to get your thoughts on this one.
BARBECUE SAUCE: Unopened sauce can sit on a shelf for up to a year. After opened, though, be sure to refrigerate it and try to use it up quickly. Don’t keep it longer than four or five months.
CHILI SAUCE: It’s similar to ketchup in terms of safe storage. Any unopened bottles can be stored in the pantry for one year. Once you open it, refrigerate it and try to use it up within six months.
JARRED HORSERADISH: This needs refrigeration always. Unopened it will keep for up to one year in the refrigerator. But once you’ve opened it, don’t keep it longer than three to four months.
VINEGAR: No refrigeration needed because of its long, stable shelf life. It’ll store well (opened or unopened) for up to two years.
WORCESTERSHIRE SAUCE: Just like vinegar, it needs no refrigeration. It can be kept in the pantry for two years.
Lastly, FISH SAUCE: Another condiment that doesn’t need to be refrigerated. In fact, storing it in the fridge cases salt crystals to form over time. This is an umami-strong condiment and is worth babying. So, store it carefully. It can be kept unopened or opened in the pantry for up to three years.
Alice Osborne
Weekly Newsletter Contributor since 2006
Email the author! alice@dvo.com
Sources:
- www.foodsafetynews.com
- www.youtube.com
- www.myrecipes.com
- www.moondogsfarmmercantile.com
- www.theforkbite.com
