Should This Go in the Fridge or Pantry?

3. Eggs

In the United States, eggs are washed to remove dirt and surface bacteria. However, that process also strips away a natural protective coating called the cuticle, leaving the shell more porous. Therefore, refrigeration is necessary to prevent bacteria from getting inside.

In many European countries, eggs aren’t washed, so the cuticle remains intact. That means the shells may have some contamination, either from the egg’s formation inside the hen or from contact with droppings after being laid. But the inside of the egg is better protected and doesn’t need to be refrigerated. 

USDA recommendations: Raw eggs in their shells can be safely stored in the refrigerator for three to five weeks. Once refrigerated, they must remain cold. Leaving them out at room temperature for more than two hours can cause sweating, which allows bacteria to enter the egg and multiply. Hard-boiled eggs can be stored in the fridge for up to one week.

For best results, the USDA advises keeping eggs in their original carton and placing them in the coldest part of the fridge at 40 degrees or below. While the “sell-by” date on the carton may pass, eggs are often still safe to eat within the storage window.

Industry advice: From the moment an egg is laid, natural physical and chemical changes begin to affect its freshness and quality. Warm temperatures speed up this process, which is why eggs should be collected and refrigerated promptly, according to the American Egg Board.

Refrigerated raw eggs maintain quality for about four to five weeks beyond the pack date (printed as the Julian date on the carton), or roughly three weeks after purchase.

Store-bought egg whites should always be refrigerated, says Eggland’s Best.

4. Flour

Exposure to air causes the oil in flour to degrade over time and develop a rancid smell, especially whole wheat flour because it has a high oil content, says Nicola McKeown, a director of the nutritional epidemiology program at Tufts University’s Friedman School of Nutrition Science and Policy. 

USDA recommendations: White flour can stay fresh in the pantry for six to 12 months after purchase and up to a year in the refrigerator once opened. Whole wheat flour has a shorter shelf life — about three to six months in the pantry and six to eight months in the fridge after opening.

 Industry advice: Pillsbury suggests storing its flour in an airtight container at 75 degrees F or cooler. To keep flour fresh for up to two years, store it in a resealable freezer bag and freeze.

5. Hot sauce

USDA recommendations: For best quality, hot sauce should be consumed within six months of being stored in the pantry. However, it’ll stay fresher longer in the refrigerator.

Industry advice: Frank’s RedHot says the date stamped on its bottles is the time recommended for finishing the product for optimum flavor. However, it will “generally maintain” good flavor a few weeks afterward. Refrigeration helps with quality but isn’t necessary. The recommended shelf life for an unopened bottle is 24 months from the date of production.

6. Jams and Jellies

USDA recommendations: Refrigerate store-bought jams and jellies after opening for six to 12 months and up to 18 months in the pantry when sealed.

Doing so maintains quality while preventing mold and yeast growth, Arnold says. If you choose to store jams and jellies at room temperature, keep them in a cool, dark place. Know that low-sugar options are likely to deteriorate faster because sugar acts as a natural preservative, Arnold adds.

Industry advice: Smucker’s recommends refrigerating its spreads “for maximum freshness and flavor” and advises against using unopened products that have been without refrigeration for more than 48 hours.

7. Ketchup

Condiments should be stored in the refrigerator door, while perishables should be kept on the inner shelves. The door is ideal for condiments, which are less temperature-sensitive, while a colder interior helps keep perishable items fresher longer.

USDA recommendations: To keep ketchup fresh, including cocktail and chili sauces, you can store them in the pantry for one year if you don’t open them. Then you can store them in the refrigerator for six months after opening. However, ketchup and its tomato-based cousins, like cocktail and chili sauce, are still safe to eat even when they are left out at room temperature.

Industry advice: Heinz says refrigerate after opening “for best results.”

8. Maple syrup

USDA recommendations: Unopened maple syrup sold in glass will remain fresh in the pantry for four years from the date of purchase and indefinitely in the refrigerator. If it’s sold in plastic, it should last two years in the pantry and up to 24 months refrigerated.

Industry advice: Hungry Jack says it doesn’t recommend using its syrups past the “best if used by” date. However, the company doesn’t specify whether its advice is for quality or food safety reasons.

9. Mayonnaise

USDA recommendation: To keep mayonnaise fresh, store it in the pantry for three to six months after you buy it. Store it in the fridge for two months after you open it.

Industry advice: For the best flavor and quality, Hellmann’s tells its customers to reference the “best if used by” date and store mayonnaise in the refrigerator door after opening. Don’t freeze or place it in the back of the fridge because colder temperatures may cause the product to separate.

10. Peanut butter

USDA recommendations: Peanut butter jars that have not been opened can stay in the pantry for six to 24 months. After opening, they can stay in the pantry for up to three months.

Alternatively, natural peanut butter should be kept in the refrigerator and eaten within 12 months if sealed or three to four months after opening. That’s because natural peanut butter can spoil faster at room temperature, Arnold says. Its oils are more prone to mold and separation, leading to quality issues.

Industry advice: Jif says its traditional peanut butter doesn’t require refrigeration and should be stored in a cool, dry place for up to two years when unopened and about three months in the pantry after opening.

Meanwhile, its natural peanut butters should maintain freshness while unopened for about a year in the pantry.

11. Pickles and olives in brine

USDA recommendations: For freshness and quality, pickles in brine should be consumed within one to three months after opening and can be stored for up to a year from the purchase date. Canned olives, however, have a shorter shelf life once opened and should be eaten within two weeks when refrigerated.

But if you’ve kept your pickles in brine at room temperature for a short time, you don’t need to worry, Arnold says. Just make sure they are submerged in the brine and away from heat and sunlight.

Industry advice: Mt. Olive Pickles says it has a 24-month best-by date on its cut products and a 30-month date on everything else. However, for those in a jar past the best-by date, there’s no harm in trying the pickles, as long as they taste fine. Even if your pickles are in the refrigerator during a power outage, you don’t need to throw them out unless the juice turns cloudy, causing the pickles to darken and get soft, the company says.

12. Salad dressing

USDA recommendations: Unopened salad dressing can stay fresh in the pantry for up to six months from the date of purchase, whether creamy or vinaigrette. Once opened, creamy dressings, like ranch, should be used within three to four weeks, and vinaigrettes within about four weeks, for best quality. Both types should be refrigerated after opening. If the dressing was sold in the refrigerated section at the store, it likely needs to stay refrigerated at home, even if unopened. Always check the label for storage instructions.

Industry advice: Hidden Valley Ranch says its ranch dressing will last for one to two months refrigerated after opening. To reduce the risk of illness, it should be thrown out if left at room temperature for more than two hours.