2–5 years (from purchase); Not Recommended (after opening)
USDA product 372: each published condition kept separate
Where
Condition
Published window
Source notes
Pantry
From purchase
2–5 years
No additional note in this entry.
Pantry
After opening
Not Recommended
No additional note in this entry.
Fridge
After opening
3–4 days
No additional note in this entry.
The source supplies no duration where one is unavailable above. That does not mean unlimited shelf life. Follow a stricter package instruction.
Canned goods
high acid (such as juices, fruit, pickles, sauerkraut, tomato soup, and foods in vinegar-based sauce)
Refrigerator
5–7 days (after opening)
Freezer, quality
No official duration listed
Pantry
12–18 months (from purchase); Not Recommended (after opening)
USDA product 373: each published condition kept separate
Where
Condition
Published window
Source notes
Pantry
From purchase
12–18 months
No additional note in this entry.
Pantry
After opening
Not Recommended
No additional note in this entry.
Fridge
After opening
5–7 days
No additional note in this entry.
The source supplies no duration where one is unavailable above. That does not mean unlimited shelf life. Follow a stricter package instruction.
Raw guidance is not a cooked-meal clock.
For a safely cooked mixed meal, USDA’s general leftovers guidance is 3–4 days in the refrigerator. A shorter applicable ingredient or package window still governs. Our recipe planning limit uses the lower end of the shortest component range.
FoodKeeper’s raw, unopened and from-purchase entries describe their stated conditions. Do not add those windows together or use them to restart an older ingredient.
Refrigerate perishables within 2 hours, or 1 hour above 90°F, in shallow containers. Reheat cooked leftovers to 165°F / 74°C and check several spots with a thermometer. Bring sauces, soups and gravies to a rolling boil.
Unexpected mold, an off odor or unusual texture are reasons to discard food. Their absence cannot prove safety. Do not taste food to test it, and discard food that was handled unsafely or has uncertain unsafe handling.
Use the exact preparation and condition in the source entries above. Raw, cooked and after-opening windows can differ; do not merge them into one universal number.
Can you freeze Canned goods for meal prep?
Use its published freezer entry where one is listed. Freezer durations are quality ranges under continuous 0°F storage. No duration or “not recommended” is not a promise of suitable freezer quality.
Does cooking restart an ingredient’s storage window?
No. Plan from safe handling and preparation, using the shortest applicable ingredient or package guidance. Cooking cannot repair unsafe prior handling.
Is it safe if it still smells fine?
Smell and appearance cannot prove safety. Follow time, temperature, package and handling guidance, and do not taste food to check.
Can I store a week of portions in the fridge?
Use the specific meal window. Freeze appropriate later portions promptly, or prepare them in a second session. Seven planned days do not mean seven safe refrigerator days.