Shelf life reference
How long do opened pantry and fridge items really last? A practical reference
Once you open a jar, the printed expiry date stops being the right reference. The clock now restarts based on what is inside. Use the table below as a starting point, then track the open date for the items that linger, especially condiments, sauces, dressings, and pickles, because those are where most "I do not actually remember when I opened this" decisions happen.
Most people can guess how long milk lasts. Far fewer can confidently say how long an opened jar of mustard, a half-bottle of soy sauce, or a tub of olive tapenade should stick around. Those longer-lived condiments are exactly where households accumulate quietly expired food.
This is a reference, not a rulebook. The numbers below assume the item was stored as recommended (refrigerated where required, sealed properly), and they are conservative for safety, not stretched for waste reduction.
Fridge: opened items
| Item | After opening | Notes |
|---|---|---|
| Milk | 5–7 days | Smell-check is reliable for milk. Store at the back, not the door. |
| Yogurt (sealed tub) | 1–2 weeks past printed date | Surface mould = discard. Slight separation is normal. |
| Hard cheese (cheddar, parmesan) | 3–4 weeks | Cut off small surface mould patches if firm; keep wrapped in wax or parchment. |
| Soft cheese (brie, ricotta, fresh mozzarella) | 1 week | Discard if mould appears. Soft cheeses are not safe to "cut around." |
| Eggs (in shell) | 3–5 weeks past purchase | Float test indicates age, not always spoilage. |
| Hummus and dips | 5–7 days after opening | Watery layer = stir; off smell or fizz = discard. |
| Cooked meat / poultry leftovers | 3–4 days | Freeze on day one if you will not eat in this window. |
| Cooked rice / grains | 3–4 days | Cool quickly after cooking; reheat thoroughly. |
| Cooked fish / seafood | 2–3 days | Shorter than meat; smell-check is reliable. |
| Soup and stew | 3–5 days | Often holds longer than other leftovers. |
| Opened deli meats | 3–5 days | Notably shorter than people expect. |
| Pre-washed salad greens | 3–5 days | Discard at first slime; do not "rescue" risky bagged greens. |
| Tofu (after opening) | 3–5 days | Submerge in fresh water, change daily. |
| Pesto, opened | 5–7 days | Freezes well in ice cube trays. |
| Salsa (fresh, opened) | 5–7 days | Jarred shelf-stable salsa lasts 1 month after opening. |
| Open wine (red or white) | 3–5 days | Stoppered and refrigerated; sparkling wine ~1 day. |
Condiments: opened, refrigerated
| Item | After opening | Notes |
|---|---|---|
| Ketchup | 6 months | Pantry-stable but quality degrades faster outside fridge. |
| Mustard | 1 year | Dijon dries faster than yellow. |
| Mayonnaise | 2 months | Always refrigerate after opening. |
| Soy sauce | 1–2 years | Quality slowly fades; safety holds for a long time. |
| Hot sauce | 6 months for best flavour | Vinegar-based ones last longer than fermented. |
| Salad dressing | 1–3 months | Creamy dressings shorter than vinaigrette. |
| Jam and preserves | 6 months | Surface mould = discard whole jar; sugar levels matter. |
| Peanut butter (natural) | 3 months | Refrigerate to prevent oil rancidity. |
| Pickles, opened | 3 months | Should remain submerged in brine. |
| Olives, opened | 3–4 weeks | Keep in original brine. |
| Capers | 1 year | Brine should always cover them. |
| Maple syrup, opened | 1 year refrigerated | Surface mould can grow if left at room temp long-term. |
| Honey | Indefinite | Crystallises but does not spoil. Warm gently to liquefy. |
Pantry: opened, room temperature
| Item | After opening | Notes |
|---|---|---|
| Dry pasta | 1–2 years | Keep airtight; quality holds longer than the printed date. |
| White rice | 1–2 years | Brown rice shorter (6 months) due to oils. |
| Flour (white) | 6–12 months | Whole wheat flour 1–3 months; consider freezing. |
| Sugar (granulated) | Indefinite | Keep dry and lump-free. |
| Brown sugar | 2 years | Hardens with air exposure; restore with a damp paper towel. |
| Baking powder | 6 months after opening | Test in hot water. It should fizz vigorously. |
| Baking soda | 6 months after opening | Test with vinegar. It should bubble immediately. |
| Olive oil | 3–6 months after opening | Light and heat shorten this. Store dark and cool. |
| Other vegetable oils | 3–6 months | Smell for rancidity. Rancid oils have a crayon-like smell. |
| Spices (whole) | 2–4 years | Whole spices outlast ground by years. |
| Spices (ground) | 1–2 years | Smell test: if you cannot smell it, it will not flavour the food. |
| Crackers / pretzels (opened) | 2–3 weeks | Stale, not unsafe. Refresh in a low oven. |
| Coffee beans (opened) | 2–4 weeks for peak | Drinkable far longer; flavour drops quickly. |
| Loose-leaf tea | 1–2 years | Keep away from light and humidity. |
| Canned goods (unopened) | 2–5 years past printed date for low-acid foods | Bulging, leaking, or rusted cans = discard. |
| Canned goods (opened, transferred to container) | 3–4 days refrigerated | Treat as leftovers once opened. |
Memorising this table is not the goal
Shelf Date is built so you log a "date opened" and let the system work out when each item needs attention, using realistic post-opening windows. You skip the lookup; the app surfaces the next decision.
Download Shelf Date if you want the next action view instead of another passive list.
The simpler approach: track the things that linger
You do not need to log every item in your kitchen. The 80/20 of opened-item waste lives in a small set of categories:
- Niche condiments you opened for one recipe
- Specialty oils, vinegars, and finishing sauces
- Baking ingredients used a few times a year
- Asian, Latin, or other cuisine-specific pantry items
- Half-used jars of jam, marmalade, nut butters
Those are the items where you legitimately cannot remember when you opened them. Track those, and let everyday items (milk, eggs, bread) live on common sense.
Open-date labelling, the easy way
Two habits make the table above almost unnecessary:
- Keep a small roll of masking tape and a marker near the fridge or pantry. When you open a jar that will linger, put a date on the lid in three seconds.
- Or log it digitally in one place when you put it away, especially for items you bought specifically for one recipe.
You only need to do this for the items that linger, not for things you finish quickly.
When to trust your senses, when not to
For most pantry items, sight and smell are reliable. For high-protein, high-moisture, low-acid foods (cooked meats, dairy-based dips, fresh proteins), be more cautious, because the pathogens that matter do not always announce themselves.
For more on the boundary between quality and safety, see food expiration dates explained.