Home Food Storage: Shelf Life of Many Common Fresh, Canned and Frozen Fruits, Vegetables and Other Food Items
How Long Will Fruits and Vegetables Keep:
On the shelf, in the fridge, canned or frozen?
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for a PDF print version
With the cost of food as high as it is, and to preserve the
taste and nutritional benefit of vegetables and fruits, it is important to know
how long food will keep its taste, texture and nutritional value using the
available storage methods at home: the refrigerator, freezer, on the counter or
canned. The table below lists the estimated storage life, for best quality, for various fruits,
vegetables and products from these for each of the home storage methods. Canned
and frozen fruit, vegetables and products may be safe beyond these dates if
their packaging is intact and the temperatures were maintained; but they are
likely to show degradation in text, appearance and texture.
This chart assumes that you started with ripe, but not over
fruit fruit and vegetables that were not bruised, moldy, cut open or otherwise
damaged. See the explanation at the bottom of the page, following the chart for
more details of assumed storage conditions.
Finally, this chart is a work in progress; it is constantly being tweaked and refined, as new varieties of fruit and vegetables
enter the marketplace, bring enhanced storage properties. The chart is a
combination of research and my own 50 years of experience with home
preserving... and there are a LOT of fruits, vegetables and forms of
storage here!
Related pages
Fruit, vegetable or product
Form
Best storage method(s)
Optimal storage temperature (and other conditions, if applicable
Optimal humidity
Typical Useful Storage Life
with Various Storage Methods
Best case, at optimal storage temperature and humidity
Comments
At room temperature on the counter
Basement,
or other cool, dark storage area
(40 - 65
F)
Refrigerated
(35 - 40 F)
Frozen
(0 F)
Canned
(commercial or properly home canned)
Apples
fresh
Fridge, fruit drawer
30-40
-1-4
90-95
1 week
3 weeks to 3 months
3 weeks to 3 months
1 year
1 year
1-12 months
Chill sensitive stored at 35-40 F (2-4 C)
It really depends on the variety. Hard, drietr apples, like Fuji's can
store for months. SOft, sweet, moist apples, like Gals sppoin
within weeks.
Applesauce
canned
fridge or cool basement
40 - 60
not applicable
2 weeks
18 months
2 years
Apple butter
canned
not applicable
6 weeks
2 years
5 years
Apple jelly
canned
not applicable
6 weeks
not suitable
1 year
Apricots
fresh
31-32
-1-0
90-95
1-3 weeks
Apricots
fresh
31-32
-1-0
90-95
1-3 weeks
Artichokes
fresh
32-35
0-2
90-95
2-5 months
2-5 months
Artichokes, Jerusalem
fresh
31-32
0-2
90-95
2-3 weeks
4-5 months
Asparagus
fresh
32-35
95-100
2-3 weeks
Stand cut end in a glass of water in the fridge to keep it fresher
Avocados, ripe
fresh
38-45
3-7
85-95
Avocados, unripe
fresh
45-50
7-10
85-95
Keep away from ethylene producing fruits
Bananas, green
fresh
62-70
17-21
85-95
Bananas, ripe
fresh
56-60
13-16
85-95
Basil
fresh
52-59
11-15
90-95
Beans, dry
fresh
40-50
40-50
6-10 months
Beans, green or snap
fresh
40-45
95
7-10 days
Beans, sprouts
fresh
32
0
95-100
7-9 days
Beans. Lima
fresh
37-41
0
95
5-7 days
Beets
fresh
32-35
0-2
90-95
Beets, bunched
fresh
32
0
98-100
10-14 days
Beets, topped
fresh
32
0
98-100
4-6 months
Blackberries
fresh
32-33
0-1
90-95
2-3 days
Blueberries
fresh
32-35
0-2
90-95
do not wash before storing in
fridge, rinse just before using
Bok Choy
fresh
32-35
0-2
90-95
Broccoli
fresh
32
0
95-100
10-14 days
Brussels Sprouts
fresh
32
0
90-95
3-5 weeks
Bunched Greens
fresh
32
0
90-95
Beets, Chard, Green Onions, Mustard, Parsley, Radish, Spinach,
Turnip
Cabbage, Chinese
fresh
32
0
95-100
2-3 months
Cabbage, early
fresh
32
0
98-100
3-6 weeks
Cabbage, late
fresh
32
0
98-100
5-6 months
Cantaloupe
fresh
36-38
2-3
90-95
Carrots, bunched
fresh
32
0
95-100
4-6 weeks
4-6 weeks
4-6 weeks
Ethylene may cause a bitter flavor,trim the
tops to 1/2 inch.
Carrots, immature
fresh
32
0
98-100
4-6 weeks
4-6 weeks
4-6 weeks
Ethylene may cause a bitter flavor,trim the
tops to 1/2 inch.
Carrots, mature
fresh
32
0
98-100
4-8 weeks
7-9 months
7-9 months
Ethylene may cause a bitter flavor,trim the
tops to 1/2 inch.
Cauliflower
fresh
32
0
95-98
3-4 weeks
Cauliflower
fresh
32-35
0-2
90-95
Celery
fresh
32
0
98-100
2-3 months
Celeriac
fresh
32
0
97-99
6-8 months
Chard
fresh
32
0
95-100
10-14 days
Cherries
fresh
32-35
0-2
90-95
Cherries, sour
fresh
32
0
90-95
3-7 days
do not wash before storing in fridge
(unless freezing), rinse just before using
Cherries, sweet
fresh
30-31
90-95
2-3 weeks
do not wash before storing in fridge
(unless freezing), rinse just before using
Chicory
fresh
32-35
0-2
90-95
Chicory, witloof
fresh
32
0
95-100
2-4 weeks
Chinese Pea Pods
fresh
32-35
0-2
90-95
Coconuts
fresh
55-60
13-16
80-85
Extended storage 32-35 F (0-2 C)
Collards
fresh
32
0
95-100
10-14 days
Corn, sweet
fresh
32
0
95-98
5-8 days
Cranberries
fresh
38-42
3-6
90-95
Cucumbers
fresh
50-55
95
10-14 days
Currants
fresh
31-32
90-95
1-4 weeks
Eggplant
fresh
46-54
90-95
1 week
Elderberries
fresh
31-32
90-95
1-2 weeks
Endive
fresh
32
0
95-100
2-3 weeks
Escarole
fresh
32-35
0-2
90-95
Escarole
fresh
32
0
95-100
2-3 weeks
Figs
fresh
32-35
0-2
90-95
Garlic
fresh
32
0
65-70
6-7 months
May be stored at 55-70 F (13-21 C) for shorter periods
Garlic, dry
32
65-70
65-70
Ginger Root
fresh
60-65
16-18
65-70
Gooseberries
fresh
31-32
90-95
3-4 weeks
Grapefruit
fresh
55-60
13-16
90-95
Grapes
fresh
31-32
85
2-8 weeks
Green Beans
fresh
40-45
4-7
90-95
Green Peas
fresh
32-35
0-2
90-95
Greens, leafy
fresh
32
0
95-100
10-14 days
Guavas
fresh
45-50
7-10
90-95
Herbs
fresh
32-35
0-2
90-95
Horseradish
fresh
30-32
98-100
10-12 months
Jicama
fresh
55-65
65-70
1-2 months
Kale
fresh
32
95-100
2-3 weeks
Kiwi, ripe
fresh
32-35
0-2
90-95
Kiwi, unripe
fresh
32-35
0-2
90-95
Kohlrabi
fresh
32
0
98-100
2-3 months
Leeks
fresh
32
0
95-100
2-3 months
Lemons
fresh
52-55
11-13
90-95
Lettuce
fresh
32
0
98-100
2-3 weeks
Limes
fresh
48-55
9-13
90-95
Lychees
fresh
40-45
4-7
90-95
Mangos
fresh
50-55
10-13
85-95
Melons, Casaba/Persian
fresh
50-55
10-13
85-95
Riper melons may be stored at 45-50 F (7-10 C)
Melons, Crenshaw
fresh
50-55
10-13
85-95
Riper melons may be stored at 45-50 F (7-10 C)
Melons, Honey Dew
fresh
50-55
10-13
85-95
Riper melons may be stored at 45-50 F (7-10 C)
Mushrooms
fresh
32
0
95
3-4 days
Napa
fresh
32-35
0-2
90-95
Nectarines
fresh
31-32
90-95
2-4 weeks
Okra
fresh
45-50
90-95
7-10 days
Onions
fresh
32-35
0-2
65-75
May be stored at 55-70 F (13-21 C) for shorter period
Oranges
fresh
40-45
4-7
90-95
Oranges
fresh
32-35
0-2
90-95
Papayas
fresh
50-55
10-13
85-95
Parsley
fresh
32
0
95-100
2-3 months
Parsnips
fresh
32
0
98-100
4-6 months
Peaches
fresh
31-32
90-95
2-4 weeks
Pears
fresh
29-31
90-95
2-7 months
Peas, green
fresh
32
0
95-98
1-2 weeks
Peas, southern
fresh
40-41
95
6-8 days
Peppers, hot chili
fresh
32-50
60-70
6 months
Peppers, sweet
fresh
45-55
7-10
90-95
2-3 weeks
Persimmons
fresh
32-35
0-2
90-95
Pineapples
fresh
50-55
10-13
85-95
Odor may influence avacados
Plums
fresh
31-32
90-95
2-5 weeks
Pomegranates
fresh
41-50
5-10
90-95
Potatoes
fresh
45-50
7-10
90-95
Precut Fruit
fresh
32-36
0-2
90-95
Precut Vegetables
fresh
32-36
0-2
90-95
Prunes
fresh
31-32
90-95
2-5 weeks
Pumpkins
fresh
50-55
65-70
2-3 months
Quinces
fresh
31-32
90
2-3 months
Quinces
fresh
32-35
0-2
90-95
Radishes, spring
fresh
32
0
95-100
3-4 weeks
Radishes, winter
fresh
32
95-100
2-4 months
Raspberries
fresh
31-32
90-95
2-3 days
Rhubarb
fresh
32
0
95-100
2-4 weeks
Rutabagas
fresh
32
0
98-100
4-6 months
Salad Mixes
fresh
32-35
0-2
90-95
Salsify
fresh
32
95-98
2-4 months
Spinach
fresh
32
95-100
10-14 days
Sprouts
fresh
32-35
0-2
90-95
Squashes, summer
fresh
41-50
95
1-2 weeks
Squashes, winter
fresh
50
50-70
1-6 months
Strawberries
fresh
32
0
90-95
3-7 days
do not wash before storing in fridge
(unless freezing), rinse just before using
Sweet Potatoes
fresh
55-60
85-90
4-7 months
Tangerines
fresh
32-35
0-2
90-95
Tangerines
fresh
40-45
4-7
90-95
Tomatoes, mature green
fresh
55-70
90-95
1-3 weeks
Riping can be delayed by storing at 55-60 F (13-16 C)
Tomatoes, ripe
fresh
55-70
90-95
4-7 days
Turnip greens
fresh
32
95-100
10-14 days
Turnips
fresh
32
0
95
4-5 months
Watercress
fresh
32
95-100
2-3 weeks
Watermelon
fresh
45- 50
13-21
85-95
2-3 weeks
Keep away from ethylene producing fruits
References:
- http://www.uga.edu/nchfp/how/store/csu_storage.pdf
- http://www.uga.edu/nchfp/how/store/ksu_cupboard.pdf
- http://cru.cahe.wsu.edu/CEPublications/eb1326/eb1326.pdf
Canning Books, Supplies and Accessories
These are my favorite essential canning tools, books and supplies. I've been using many of these for over 50 years of canning! The ones below on this page
are just the sampling of. my preferred tools. but you can find much more detailed and extensive selections on the pages that are linked below.
- Vacuum Foodsealers
for freezing, dried foods, and refrigerated foods - the FoodSaver line
- Selecting a KitchenAid mixer and attachments
for home canning
- Steam Juicers
- Strainers, pit removers, seed-skin-stem removers, jelly strainers, et
c.
All types, makes and prices (from $19 to $350)
- Cherry pitters reviews
, prices and ordering
- Food dehydrators
- easy and fast to dry your own fruits, veggies, sun-dried tomatoes, etc.
The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes Paperback
This is THE book on canning! My grandmother used this book when I
was a child.; It tells you in simple instructions how to can almost
anything; complete with recipes for jam, jellies, pickles, sauces, canning
vegetables, meats, etc.
If it can be canned, this book likely tells
you how! Click on the link below for more information and / or to buy (no
obligation to buy) The New Ball Blue Book of Canning and Preserving
Home Canning Kits
I have several canners, and my favorite is the stainless steel one at right. It is easy to clean and seems like it will last forever. Mine is 10 years
old and looks like new.
The black ones are the same type of standard canner that my grandmother used to make everything from applesauce to jams and jellies to tomato and spaghetti sauce.
This complete kit includes everything you need and lasts for years: the canner, jar rack, Jar grabber
tongs, lid lifting wand, a plastic funnel, labels, bubble freer, It's much cheaper than buying the items separately.
It's only missing the bible of canning, the Ball Blue Book
.
You will never need anything else except jars & lids (and the jars are reusable)!
The complete list of canners is on these pages:
- Water bath canners
- Good for acidic foods, like applesauce, pickles, salsa, jams, jellies, most fruits
- Pressure canners
- needed for low and non-acidic foods, like canned vegetables (corn, green beans, etc), and meats
- Canners for glass top stoves
if you have a glass or ceramic stove
- Canners for induction stovetops
Pressure Canners
If you plan on canning non-acidic foods and low acid foods that are not pickled - this means: meats, seafood, soups, green beans corn, most vegetables, etc., then you ABSOLUTELY must use a Pressure Canner
.
Of course, you can use a pressure canner as a water bath canner as well - just don't seal it up, so it does not pressurize. This means a Pressure Canner
is a 2-in-1 device. With it, you can can almost ANYTHING.
There are also other supplies, accessories, tools and more canners, of different styles, makes and prices, click here
!
Basic Canning Accessories
From left to right:
- Jar lifting tongs
to pick up hot jars
- Lid lifter
- to remove lids from the pot of boiling
water (sterilizing )
- Lids
- disposable - you may only use them once
- Ring - holds the lids on the jar until after the jars cool - then you remove them, save them and reuse them
- Canning Jar funnel
- to fill the jars