Selecting the appropriate storage methods for specific ingredients and foods can optimize their quality and flavor for the longest period of time.
Proper food storage isn’t just about flavor and quality, although storing food correctly does preserve both of these elements. Storing food properly is about safety.
Whether you are a meal prep enthusiast, enjoy stocking up on food, or simply want to learn about proper food storage, keep reading to discover different food storage methods and their appropriate uses.
Your refrigerator should be set to 40°F or lower. Your fridge most likely has a built-in thermometer that will measure the temperature. If it doesn’t, consider keeping an appliance thermometer in the refrigerator to monitor the temperature.
Foods held at temperatures above 40°F for more than 2 hours should not be consumed.
Some refrigerators have designated bins, such as crisper drawers for produce and drawers for meat and cheese. These bins offer an optimal environment for storing their respective ingredients.
Avoid storing perishable foods — like produce — in the door, as the temperature of the storage bins in the door fluctuates more than the temperature in the body of the fridge.
Door shelves should be used to store items like:
- sauces
- beverages
- jams and jellies
- opened pickle jars
Be sure to close the refrigerator doors tightly at all times. Avoid opening them more often than necessary, and close them as soon as possible.
Refrigeration time for common items
| Item | Time |
| Ground meat (beef, turkey, etc.) | 1 to 2 days |
| Poultry | 1 to 2 days |
| Fresh fish and shellfish | 1 to 2 days |
| Cooked meat, poultry, and fish leftovers | 3 to 4 days |
| Bacon; sausage links or patties | 7 days |
| Luncheon meat | Unopened: 2 weeks Opened: 3 to 5 days |
| Liquid pasteurized eggs and egg substitutes | Unopened: 10 days Opened: 3 days |
| Whole eggs | 3 to 5 weeks |
Food stored at a constant temperature of 0°F is always safe to eat.
You can freeze almost all foods, with the exception of whole eggs in their shells. However, just because you can freeze some foods doesn’t mean you should; for example, foods like cream sauce and lettuce don’t freeze well.
Additionally, the quality of the food may deteriorate if it is stored for an extended period, as it may acquire freezer burn. Freezer burn can appear as grayish-brown, leathery spots. Freezer burn doesn’t make food unsafe to eat. You can simply cut away the affected spots before cooking.
Foods you may consider freezing include items that typically have short shelf lives in the refrigerator, such as raw meat and poultry.
Do not refreeze any food left outside the refrigerator for longer than 2 hours, or 1 hour in temperatures above 90°F. You can refreeze foods that have been thawed in the refrigerator; however, it’s best to use them within a day or two.
Freezing time for common items
Since food stored in the freezer remains safe to eat indefinitely, the following recommendations are for maintaining quality.
| Item | Time |
| Bacon and sausage | 1 to 2 months |
| Casseroles | 2 to 3 months |
| Frozen entrees | 3 to 4 months |
| Uncooked ground meat | 3 to 4 months |
| Uncooked poultry parts | 9 months |
Foods that can be stored at room temperature are shelf-stable. Some common examples include:
- rice and pasta
- flour and sugar
- spices
- oils
- jerky
While most canned goods are shelf-stable, not all are — especially canned meats and seafoods. If a can requires refrigeration, it should say “keep refrigerated” on the label. Be sure to check each can before storing.
Once a can is open, any unused portions can be refrigerated in the can. However, for optimal quality, store any unused portions in a container.
Swollen, deeply dented, and rusted cans should be discarded.
Shelf life and refrigeration for common items
| Item | Shelf | Fridge (after opening) |
| Canned ham | 2 to 5 years | 3 to 4 days |
| Low-acid canned goods | 2 to 5 years | 3 to 4 days |
| High-acid canned goods | 12 to 18 months | 5 to 7 days |
| Jerky, commercially packaged | 12 months | N/A |
| Rice and dried pasta | 2 years | 3 to 4 days (after cooking) |
Examples of low-acid canned goods
- canned meat and poultry
- stews and soups (except tomato)
- potatoes
- corn
- carrots
- spinach
- beans
- beets
- peas
- pumpkin
Examples of high-acid canned goods
- juices (tomato, orange, lemon, lime, and grapefruit)
- tomatoes
- grapefruit
- pineapple
- apples and apple products
- mixed fruit
- peaches
- pears
- plums
- berries
- pickles and sauerkraut
Chances are, when you cook, you will have leftover food. Place food into shallow containers and immediately put them in the refrigerator or freezer for rapid cooling.
You should discard any food left out at room temperature for more than 2 hours, or 1 hour if the temperature was above 90°F.
Use most cooked leftovers within 3 to 4 days, and reheat leftovers to 165°F.
It is essential to store food correctly, as this can significantly impact how long it remains safe to eat. Proper storage can also influence the flavor and quality of the food.