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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?

Click here 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

F

C

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  
Apricot jam canned                      
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  
 do not remove skins
     
6-7 months
 
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:

  1. http://www.uga.edu/nchfp/how/store/csu_storage.pdf
  2. http://www.uga.edu/nchfp/how/store/ksu_cupboard.pdf
  3. 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.

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

Canning and Preserving for Dummies by Karen Ward

This is another popular canning book. Click here for more information, reviews, prices for Canning and Preserving For Dummies

Of course, you do not need to buy ANY canning book as I have about 500 canning, freezing, dehydrating and more recipes all online for free, just see Easy Home Canning Directions.

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:

 

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:

  1. Jar lifting tongs to pick up hot jars
  2. Lid sanitizer / lifter - to remove lids from the pot of boiling water (sterilizing )
  3. Lids- disposable - you may only use them once
  4. Ring - holds the lids on the jar until after the jars cool - then you remove them, save them and reuse them
  5. Canning Jar funnel - to fill the jars

FREE Illustrated Canning, Freezing, Jam Instructions and Recipes

Don't spend money on books. that you don't need to. Almost everything you can find in some book sold online or in a store is on my website here for free. Start with theEasy Home Canning Directions below. That is a master list of canning directions which are all based upon the Ball Bblue book, the National Center for Home Food Preservation and other reputable lab tested recipes. Almost every recipe I present in addition to being lab tested com. is in a step by step format with photos for each step and complete. explanations. that tell you how to do it, where to get the supplies and pretty much everything you need to know. In addition, there almost always in a PDF format so you can print them out and use them while you cook.

[ Easy Home Canning Directions]

[FAQs - Answers to common questions and problems]

[Recommended books about home canning, jam making, drying and preserving!]

[Free canning publications to download and print]