Ask a Dietitian

As seen on BCTV October 28/98

SHELF LIFE OF VARIOUS FOODS

General Tips

1. Always store canned goods in a cool, dark place away from any heat sources such as the oven or even any vents at the back of the fridge.
2. Keep your fridge clean and periodically check the temperature to ensure it stays at about 4 degrees Celsius.
3. If you won’t be using leftovers within 2-3 days, store them in the freezer.

STORING VARIOUS FOODS

EGGS – Store eggs in the original carton near the back of the fridge. Do not use the egg holder compartment in the fridge door. Eggs have a due date and they usually last about 3-5 weeks. Unused egg whites or yolks will keep in the fridge for up to 4 days. Whites can be frozen for up to a year, but yolks can’t.

VEGETABLES – Fresh vegetables will keep in the fridge for 5-7 days. Frozen vegetables will keep for 12 months.

COOKED MEATS – If you have leftover meat, fish or chicken use it within 3-4 days or store in the freezer for up to 4 months.

KETHCHUP/MUSTARD – If unopened, these are good for a year. Once opened, they will keep for about 6 months in the fridge. Foods with a higher acid content, such as mustard and vinegar do keep slightly longer.

MARSHMALLOWS – If unopened, store in the pantry for 2-4 months. Once opened, use within 1 month.

BUTTER AND MARGARINE – Butter keeps for 1-3 months in the fridge, margarine lasts slightly longer, about 4-5 months.

PEANUT BUTTER – If unopened, it lasts 6-9 months. Once opened, use within 2-3 months.

SUGAR, COCOA, SPICES – Sugar and cocoa, last indefinitely, spices last about 3 years. Store spices in a cool, dark place if possible and not in a shelf above the stove.

Although larger sizes of most foods are generally cheaper, sometimes it pays to buy a smaller size so you can use it up without worrying about it going bad.

Watch for the Eating for Energy segment every Tuesday on BCTV’s Noon News Hour!

Article written by Patricia Chuey and reprinted with permission