Shelf Life

Dairy Products

• Butter - Refrigerate in original packaging; to freeze, overwrap with moisture- and vapor-proof wrap.  Refrigerate for up to one month.  Freeze up to six months.
• Cheese - Airtight packaging is the key to proper cheese storage.  If the cheese has a rind, leave it on to keep the cheese fresh.  Wrap unused cheese tightly in foil or plastic wrap, then seal it in a plastic bag or a container with a tight-fitting lid.  Store the cheese in the refrigerator.  Most cheese comes stamped with a "sell by" date on the package.  In general, the softer the cheese, the shorter the storage life.  If there is no date on the container, soft cheese, such as cottage and ricotta, should be stored no longer than five days after purchase.  Firm and hard cheeses have less moisture and can be stored for longer periods.  For instance, sharp cheddar may keep for weeks in your refrigerator, if properly wrapped.  For longer storage, cheese can be frozen, but expect a quality compromise.  Freezing usually destroys the texture and affects the flavor and aroma.  For instance, semisoft and hard cheese will be more crumbly, and soft cheese may separate slightly.  Because of these changes, it's best to reserve cheeses that have been frozen for use as ingredients--in casseroles, for example.  As a cheese ages, it naturally develops more flavor and may develop surface mold.  Most surface mold looks unappealing but is harmless.  For firm cheese, cut away at least one inch around the moldy area and use the remaining cheese.  Discard soft cheese, such as cottage cheese, ricotta, and cream cheese, that have mold.
• Sour cream - Refrigerate in original packaging.  Refrigerate for seven days (or "use by" date).  Do not freeze.
• Yogurt - Refrigerate in original packaging; transfer to freezer container to freeze.  Refrigerate for seven days.  Freeze for one month.

Eggs

• Hard-cooked, in shells - Refrigerate for up to seven days.  Do not freeze.
• Whites - Refrigerate in tightly-covered containers; transfer to freezer container to freeze.  Refrigerate for up to four days.  Freeze for up to one year.
• Whole, beaten - Beat whites and yolks together and place in freezer container.  Do not refrigerate.  Freeze for up to one year.
• Whole, in shells - Store whole eggs in carton placed in coldest part of refrigerator.  Do not wash; do not store in the refrigerator door.  Refrigerate up to five weeks after packing date.  Do not freeze eggs in shells.
• Yolks - Refrigerate unbroken raw yolks covered with water in a tightly-covered container.  Refrigerate up to two days.  Do not freeze.

Meats, Poultry, Fish

• Bacon - Refrigerate in original wrapping; overwrap in freezer wrap to freeze.  Refrigerate up to seven days.  Freeze up to one month.
• Sausage, raw - Refrigerate in original wrapping; overwrap in freezer wrap to freeze.  Refrigerate for one to two days.  Freeze up to two months.
• Sausage, smoked links/patties - Refrigerate up to seven days.  Freeze up to one month.
• Ham, fully cooked, whole - Wrap in appropriate refrigerator wrap or in moisture- and vapor-proof wrap to freeze.  Refrigerate up to seven days.  Freeze up to one month.
• Hot dogs - Refrigerate in original wrapping.  After opening, wrap in appropriate wrap such as Ziploc bags (squeeze all air out before sealing).  Refrigerate up to two weeks if unopened.  Refrigerate up to one week if opened.  Freeze up to one month.
• Lunch meats - Refrigerate in original wrapping.  After opening, wrap in appropriate wrap such as Ziploc bags (squeeze all air out before sealing).  Refrigerate up to two weeks if unopened.  Refrigerate three to five days if opened.  Freeze up to one month.
• Beef, uncooked roasts and steaks - Refrigerate in original wrapping; over wrap in freezer wrap to freeze.  Refrigerate three to five days.  Freeze up to one year.
• Lamb, uncooked roasts and chops - Refrigerate in original wrapping; overwrap in freezer wrap to freeze.  Refrigerate three to five days.  Freeze up to nine months.
• Pork, uncooked roasts and chops - Refrigerate in original wrapping; overwrap in freezer wrap to freeze.  Refrigerate three to five days.  Freeze up to six months.
• Ground beef, lamb, pork, veal - Refrigerate in original wrapping; overwrap in freezer wrap to freeze.  Refrigerate one to two days.  Freeze up to four months.
• Poultry (chicken or turkey), uncooked, whole - Refrigerate in original wrapping; overwrap in freezer wrap to freeze.  Refrigerate one to two days.  Freeze up to one year.
• Poultry (chicken or turkey), uncooked, pieces - Refrigerate in original wrapping; overwrap in freezer wrap to freeze.  Refrigerate one to two days.  Freeze up to nine months.
• Ground turkey - Refrigerate in original wrapping; overwrap in freezer wrap to freeze.  Refrigerate one to two days.  Freeze up to four months.
• Fish - Store in moisture- and vapor-proof wrap in coldest part of refrigerator.  Refrigerate one to two days.  Freeze up to three months. 
  

Fresh Vegetables

Take a few minutes in the supermarket's produce section and inspect each vegetable before you buy.  Look for plump, crisp, bright-colored vegetables that are heavy for their size (this indicates moistness).  Avoid vegetables that are bruised, shriveled, moldy, or blemished.  In most cases, wash vegetables just before using.

• Asparagus - Available March through June with peak season in April and May; available year-round in some areas.  Choose firm, straight stalks with compact, closed tips.  Avoid stalks that are very thin (less than 1/8 inch) or very thick (more than 1/2 inch)  because they may be stringy.  To store, wrap the bases of fresh asparagus spears in wet paper towels and keep tightly sealed in a storage container in the refrigerator for up to four days.
• Beans, green (snap or string) - Available from April through September; available year-round in some areas.  Select fresh beans that are bright-colored and crisp.  Avoid bruised or scarred beans or ones that are rusty with brown spots or streaks.  Bulging, leathery beans are old.  To store, refrigerate in a covered container for up to five days.
• Beets - Available year-round with peak season from June through October.  Select small or medium beets; large beets tend to be pithy, tough, and less sweet.  Trim the beet greens, leaving an inch or two of stem.  Do not cut the long root.  Store unwashed beets in an open container in the refrigerator for up to one week.
• Broccoli - Available year-round.  Look for firm stalks with deep green or purplish-green heads that are tightly packed.  Avoid heads that are light green or yellowing.  Keep unwashed broccoli in a covered container in the refrigerator for up to four days.
• Brussel sprouts - Available year-round with peak season from August through April.  Pick out the smaller sprouts that are vivid green; they will taste the sweetest.  Large ones may be bitter.  Refrigerate in a covered container for up to two days.
• Cabbage (green, Napa, red, or Savoy) - Available year-round.  The head should feel heavy for its size, and its leaves should be un-withered, brightly colored, and free of brown spots.  Refrigerate in a covered container for up to five days.
• Carrots - Available year-round.  Check for straight, rigid, bright orange carrots.  Refrigerate in plastic bags for up to two weeks.
• Cauliflower - Available year-round.  Look for solid heavy heads with bright green leaves.  Avoid those with brown bruises or yellowed leaves.  Refrigerate in a covered container for up to four days.
• Celery - Available year-round.  Look for crisp ribs that are firm, un-wilted, and unblemished.  Refrigerate, tightly-wrapped, for up to two weeks.
• Cucumbers - Available year-round with peak season from late May through early September.  Select firm cucumbers without shriveled or soft spots.  Edible wax is sometimes added to prevent moisture loss.  Keep salad cucumbers in refrigerator for up to ten days.  Pickling cucumbers should be picked and used the same day. 
• Eggplant - Available year-round with peak season from July through September.  Look for plump, glossy eggplants.  Skip any that are scarred or bruised.  The cap should be fresh-looking and free of mold.  Refrigerate whole eggplants for up to two days.
• Kohlrabi - Both its turnip-shaped stem and leaves are edible.  Both varieties, red and green, have white flesh that has a mild, sweet taste similar to a turnip.  Available from May through October.  Green kohlrabi should be white to pale green; red kohlrabi bulbs should be light to deep purple in color.  Choose small to medium-size bulbs that seem heavy.  Kohlrabi that is three inches in diameter or larger will likely have a woody, unpleasant texture.  Avoid blemished or soft bulbs.  Refrigerate, tightly wrapped, for up to four days.
• Leeks - Available year-round.  Look for leeks with clean white ends and fresh, green-colored tops.  Refrigerate, tightly wrapped, for up to five days.
• Mushrooms (all varieties) - Available year-round; morel mushrooms available from April through June.  Mushrooms should be firm, fresh, and plump and have no bruises.  Size is a matter of preference.  Avoid spotted or slimy mushrooms.  Store unwashed mushrooms in the refrigerator for up to two days.  A paper bag or damp cloth bag lets them breathe so they stay firmer longer.
• Okra - Available year-round with peak season from June through September.  Look for small crisp, bright-colored pods without brown spots or blemishes.  Avoid shriveled pods.  Refrigerate, tightly wrapped, for up to three days.
• Onions (all varieties) - Availability determined by variety.  Some varieties, such as white, red, pearl, and boiling onions, are available year-round.  Various sweet onion varieties, such as Vidalia and Walla Walla, are available on and off throughout the year.  Select dry bulb onions that are firm, free from blemishes, and not sprouting.  Store in a cool, dry, well-ventilated place for several weeks.
• Peas and pea pods - Peas:  Available January through June with peak season from March through May.  Pea pods:  Available from February through August.  Select fresh peas, snow peas, or sugar snap peas that are crisp and brightly colored.  Avoid shriveled pods or those with brown spots.  Store, tightly wrapped, in the refrigerator for up to three days.
• Peppers (hot or sweet) - Available year-round.  Fresh peppers, whether sweet or hot, should be brightly colored and have a good shape for the variety.  Avoid shriveled, bruised, or broken peppers.  Refrigerate in a covered container for up to five days.
• Potatoes - Available-year round.  Look for clean potatoes that have smooth, unblemished skins.  They should be firm and have a shape that is typical for their variety.  Avoid those that have green spots or are soft, moldy, or shriveled.  Store in a well-ventilated, dark place that is cool and slightly humid, but not wet, for several weeks.  Bright lights cause potatoes to develop green patches that have a bitter flavor.  Avoid refrigerating potatoes; cold temperature causes them to turn overly sweet and to darken when cooked.
• Root vegetables (parsnips, rutabagas, or turnips) - Available year-round.  Parsnips:  Peak season from November through March.  Rutabagas:  Peak season from September through March.  Turnips:  Peak season from October through March.  Choose vegetables that are smooth-skinned and heavy for their size.  Sometimes parsnips, rutabagas, and turnips are covered with a wax coating to extend storage; cut off this coating before cooking.  Refrigerate up to two weeks.
• Shallots - Available year-round.  Select dry shallots that are firm, free of blemishes, and not sprouting.  Store in a cool, dry, well-ventilated place for up to one month.
• Squash, winter - Some varieties available year-round with peak season from September through March.  Avoid cracked or bruised squash.  Store whole squash in a cool, dry place for up to two months.  Refrigerate cut squash, wrapped in plastic; for up to four days.
• Sweet potatoes and yams - Available year-round with peak season from October through January.  Choose small to medium, smooth-skinned potatoes that are firm and free of soft spots.  Store in a cool, dry, dark place for up to one week.
• Tomatoes - Available year-round with peak season from June through early September.  Pick well-shaped, plump, fairly firm tomatoes.  Store at room temperature for up to three days.  Do not store tomatoes in the refrigerator because they lose their flavor.
• Zucchini and summer squash - Some varieties available year-round with peak season from June through September.  Because of its tender skin, it is almost impossible for a zucchini to be blemish-free, but look for small ones that are firm and free of cuts and soft spots.  Refrigerate squash, tightly wrapped, for up to five days; fresh-from-the-garden squash may be stored for up to two weeks.

Fresh Fruit

When picking fruits, look for plumpness, tenderness, and  bright color.  Fruits should be heavy for their size and free from mold, mildew, bruises, cuts, or other blemishes.  Some fruits are picked and shipped while still firm, so they may need additional ripening.  To ripen fruit, place fruit in a small, clean paper bag.  (A plastic bag is not recommended because it doesn't allow fruit to breathe and can produce mold on the fruit from trapped moisture.)  Loosely close the bag and store it at room temperature.  Feel free to mix varieties of fruit in the same bag.  To speed up the ripening process, place a ripe apple or ripe banana in the bag with under-ripe fruit.  Check fruit daily and remove any that yields to gentle pressure.  Enjoy ripe fruit immediately or remove fruit from the bag and transfer it to the refrigerator for a few days to retard further ripening.

• Apples - Available year-round with peak season from September through November.  Select firm apples, free from bruises or soft spots.  Fruit is sold ready for eating.  Select variety according to intended use.  Refrigerate for up to 6 weeks; store bulk apples in a cool moist space.
• Braeburn - A crisp, sweet apple for eating.  Do not use for baking.
• Cortland - This is my favorite apple.  Sweet, but also slightly tart.  Good for eating and baking.  Does not turn brown as quickly as others after being sliced open.
• Golden Delicious - Sweet and buttery and has a nice soft texture when baked.  Good for eating and baking.
• Red Delicious - Tends to be dry and flavorless.  Not good for eating or baking.
• Empire - Crisp apple related to the McIntosh family.  Is sweet and tart.  Good for eating and baking.
• Fuji - Crisp and very sweet.  Excellent for salads.  Very fragrant.  Not good for baking.
• Gala - Very sweet and is better for salads than for baking.
• Granny Smith - This green apple is a favorite for baking.  It holds it's shape and is slightly tart which balances sweet desserts.
• Jonagold - Related to the Golden Delicious apple, but is more tart and complex.  Very juicy and intense.  Good for eating and baking.
• McIntosh - Tart and good for eating, but turns to mush in the oven.  Good for apple sauce.
• Winesap - Crisp and juicy for eating.  Not for baking.
• Apricots - Available from May through July.  Look for plump, fairly firm fruit with deep yellow or yellowish-orange skin.  Ripen firm fruit as directed above until it yields to gentle pressure and is golden in color.  Refrigerate ripe fruit for up to two days.
• Avocados - Available year-round.  Avoid bruised fruit with gouges or broken skin.  Soft avocados can be used immediately (and are especially good for guacamole).  Ripen firm fruit as directed above until it yields to gentle pressure.  Store ripened fruit in the refrigerator for up to four days.
• Bananas - Available year-round.  Choose bananas at any stage of ripeness, from green to yellow.  Ripen at room temperature until they have a bright yellow color.  Overripe bananas are brown.
• Berries - Blackberries:  Available from June through August.  Blueberries:  Available from late May through October.  Boysenberries:  Available from late June through early August.  Raspberries:  Available year-round with peak season from May through September.  Strawberries:  Available year-round with peak season from June through September.  If picking your own, select berries that separate easily from their stems.  Refrigerate berries in a single layer, loosely covered, for up to two days.  Rinse just before using.
• Cantaloupe - Available year-round with peak season from June through September.  Select cantaloupe with a sweet, aromatic scent; a strong smell could indicate over-ripeness.  If should feel heavy for its size.  Avoid wet, dented, bruised, or cracked fruit.  Ripen as directed above.  Refrigerate cut fruit in a covered container or tightly wrapped for up to two days.
• Cherries - Sweet:  Available from May through August with peak season in June and July.  Tart:  Available from June through August with peak season in June and July.  Select firm, brightly-colored fruit.  Refrigerate in a covered container for two to three days.
• Cranberries - Available from October through December with peak season in November.  Fruit is ripe when sold.  Avoid soft, shriveled, or bruised fruit.  Refrigerate for up to four weeks or freeze for up to one year.
• Grapefruit - Available year-round.  Choose fully-colored grapefruit with a nicely rounded shape.  Juicy grapefruits will be heavy for their size.  Refrigerate for up to two weeks.
• Grapes - Available year-round.  Look for plump grapes without bruises, soft spots, or mold.  Bloom (a frosty white cast) is typical and doesn't affect quality.  Refrigerate in a covered container for up to one week.
• Honeydew melon - Available year-round with peak season from June through September.  Choose honeydew that is smooth-skinned and heavy for its size with a sweet, aromatic scent.  Avoid wet, dented, bruised, or cracked fruit.  Ripen as directed above.  Refrigerate whole melon up to four days.  Refrigerate cut fruit in a covered container or tightly wrapped for up to three days.
• Kiwifruit - Available year-round.  Select fruit that yields to gentle pressure and is free of bruises or soft spots.  (Note:  Do not add kiwi to gelatin salads because it contains an enzyme that prevents the gelatin from setting up properly.)  Ripen kiwi at room temperature until it yields to gentle pressure.  Store ripe fruit in the refrigerator for two to three weeks.
• Lemons - Available year-round.  Look for firm, well-shaped lemons with smooth, evenly yellow skin.  Avoid bruised or wrinkled lemons.  Refrigerate for up to two weeks.
• Limes - Available year-round.  Look for firm, well-shaped, brightly-colored limes.  Avoid blemished, bruised, or shriveled skin.  Refrigerate for up to two weeks.
• Mango - Available from April through September.  Look for the fruit in larger supermarkets with a specialty produce section and specialty produce markets sporadically throughout the year.  Depending on variety, skin color can range from green to yellow with tinges of red.  When ripe, a mango should smell fruity and feel fairly firm when gently pressed.  Avoid bruised or blemished fruit or a mango that is too soft.  Ripen at room temperature until the fruit is slightly soft when gently pressed.  Refrigerate ripe mangos for up to five days.
• Oranges - Available year-round.  Choose oranges that are firm and heavy for their size.  Brown speckling or a slight greenish tinge on the surface of an orange will not affect the eating quality.  Refrigerate for up to two weeks.
• Papaya - Available year-round.  Skin color ranges from greenish-yellow to yellow-orange.  Choose fruit that is at least half yellow and feels somewhat soft when pressed.  The skin should be smooth and free from bruises and soft spots.  Ripen firm fruit at room temperature until it's mostly yellow in color and yields slightly to gentle pressure.  Refrigerate ripe fruit in a covered container up to three days.
• Peaches and nectarines - Peaches:  Available from May through September.  Nectarines:  Available from May through September with peak season from July through August.  Look for fruit with a golden-yellow skin and no tinges of green.  Ripe fruit should yield slightly to gentle pressure.  Ripen as directed above.  Refrigerate up to 5 days.
• Pears - Available year-round.  Skin color is not always an indicator of ripeness because skin color of some varieties does not change much as the pears ripen.  Look for pears without bruises or cuts.  Choose a variety according to intended use.  Ripen as directed above until pear yields to gentle pressure at the stem end.  Refrigerate ripened fruit for several days.
• Pineapple - Available year-round with peak season from March through July.  Look for a plump pineapple with a sweet, aromatic smell at the stem end.  It should be slightly soft to the touch, heavy for its size, and have deep green leaves.  Refrigerate for up to two days.  Cut pineapple lasts a few more days if placed in a tightly-covered container and refrigerated.
• Plantains - Available year-round.  Choose undamaged plantains.  Slight bruises are acceptable because the skin is tough enough to protect the fruit.  Choose plantains at any stage of ripeness, from green to dark brown or black, depending on intended use.  Ripen plantains at room temperature according to instructions above.  Color will change from green to yellow-brown to black.  Black plantains are fully ripe.  The starchy fruit must be cooked before eating.
• Plums - Available from May through October with peak season from June through July.  Find firm, plump, well-shaped fresh plums.  Each should give slightly when gently pressed.  Bloom (light gray cast) on the skin is natural and doesn't affect quality.  Ripen as directed above and refrigerate for up to three days.
• Pomegranate - Available from September through December.  Select firm fruit with shiny, bright-red skin that shows no signs of shriveling.  Chose a large fruit that feels heavy for its size.  Pomegranates in the supermarket should be sold ready to eat.  Use immediately or store for several weeks in the refrigerator.  Store seeds in a freezer container or freezer bag for up to one year.
• Rhubarb - Available from February through June with peak season from April through June.  Look for crisp stalks that are firm and tender.  Avoid rhubarb that looks wilted or has very thick stalks.  Wrap stalks tightly in plastic wrap and refrigerate for up to five days.
• Watermelon - Available from May through September with peak season from mid-June through late August.  Choose watermelon that has a hard, smooth, rind and is heavy for its size.  Avoid wet, dented, bruised, or cracked fruit.  Watermelon does not ripen after picking.  Refrigerate whole melon up to four days.  Refrigerate cut fruit in a covered container or tightly wrapped for up to three days.

Source:

Better Homes and Gardens.  New Cookbook.  75th Anniversary Edition.