Storage Strategies
Storage of food supplies and how long they remain in non-expired
Store water
You may store water in thoroughly washed plastic, glass, fiberglass or enamel-lined metal containers. Never use a container that has held toxic substances because tiny amounts may remain in the container's pores. Sound plastic containers, such as soft drink bottles, are best.
What about buying bottled water?
Another method for storing water is to simply purchase bottled water and leave the seals intact. Remember to rotate stored water every six months or as date-stamped on the bottles.
Tips about storing food
- Keep food in a dry, cool spot * a dark area if possible
- Keep food covered at all times.
- Open food boxes or cans carefully so that you can close them tightly after each use.
- Wrap cookies and crackers in plastic bags, and keep them in tight containers.
- Empty opened packages of sugar, dried fruits, and nuts into screw-top jars or air-tight cans to protect them from pests.
- Take into account your family's unique needs and tastes
- Use foods before they go bad, and replace them with fresh supplies, dated with ink or marker. Place new items at the back of the storage area and older ones in front.
If you'd like to know if that hidden-away bag of beans is past its prime, check out Real Simple's Surprising Expiration Dates guide.
Freezer Fundamentals
- Make the freezer your pantry's best friend by using these tips simple. You'll learn how to wrap, store, and thaw your way to great-tasting frozen food.
- Freeze and tenderize. Freeze marinated meats in a resealable plastic bag, then defrost in the refrigerator overnight. The meat will soak up the marinade as it thaws. This is great for tough cuts, which will tenderize in the freezer as well.
How Long Will It Keep?
Here's guide to how long you can store a variety of foods in the freezer and maintain quality.
Meats
Bacon, raw = 1 month
Sausage, raw = 1-2 months
Ham, fully cooked = 1-2 months
Luncheon meats, unopened = 1-2 months
Cooked meats, casseroles = 2-3 months
Cooked soups/stews = 2-3 months
Ground beef, veal, lamb, pork = 3-4 months
Chops = 4- 6 months
Roasts = 4-12 months
Steaks = 6-12 months
Poultry
Ground chicken, turkey = 3-4 months
Cooked, plain = 4 months
Cooked poultry, casseroles = 4-6 months
Cooked, covered with broth, gravy = 6 months
Chicken or turkey, pieces = 9 months
Chicken or turkey, whole = 12 months
Fish and Shellfish
Fish, fatty = 2-3 months
Live clams, crab, lobster, mussels, oysters = 2-3 months
Shellfish, cooked = 3 months
Shrimp, scallops, shucked clams, mussels, oysters = 3-6 months
Fish, cooked = 4-6 months
Fish, lean = 6 months
Dairy
Yogurt = 1-2 months
Ice Cream = 2 months
Buttermilk = 3 months
Milk = 3 months
Cream, half-and-half = 4 months
Cheese, hard, unopened = 6 months
Cheese, soft, unopened = 6 months
Butter = 6-9 months
Fruit and Vegetables
Vegetables, purchased frozen = 8 months
Juices, unopened = 8-12 months
Fruit juice concentrates = 12 months
Vegetables, home-frozen = 10 months
Breads and Desserts
Pie, baked =1-2 months
Cake, angel food, chiffon, sponge = 2 months
Cheesecake = 2-3 months
Quick bread, baked = 2-3 months
Yeast bread and rolls = 3-6 months
Cake, yellow or pound = 6 months
Cookies, baked = 8-12 months
Safety Tips for Storing Leftovers
Keep stored cold foods below 40°F and stored hot foods above 140°F.
Foods may be kept in the fridge to 2-3 days before spoiling. (Be aware that food in a lower-powered dorm fridge might spoil faster.)
Label all leftover food, making sure to indicate the date it was stored.
Do not leave uneaten food out of the fridge for more than 2 hours.
Never reheat leftover food more than once.
Frozen leftovers will freeze/thaw faster if you put them in a smaller container
Do not reheat leftover food in a slow-cooker since gradual heating causes bacterial growth.
Practice common sense: If food is discolored, moldy, or smells like your unwashed laundry, don’t eat it.
Where to Store the Food
An ideal place to store food is a dry, cool and dark area. Light, humidity and heat will all damage or at least shorten the life of your food supply. Cellars have been effectively used for the storing of food for hundreds or even thousands of years, and still work very well today. In the absence of an underground cellar, utilize a closet or pantry where you can approximate the above ideal conditions.
Food Storage
•Stick to using new, plastic containers designed for storing food. They should not allow in any light and should have lids that seal to make the container airtight. Pick containers that have sizes and shapes that easily stack so that you can fully utilize whatever space you have available. Every time you open a container of food and expose it to air, you are decreasing its shelf life, so it is best to store items in a few smaller containers rather than one large one. Label the containers clearly to avoid having to open them to figure out what is inside.
Helpful Hints
•Adding some dried bay leaves to your food containers discourages bugs from taking over your food. You can also stop pests from damaging your supply by freezing the food at below zero degrees for a couple of days before storing. Keep your food supply up to date by using any items that are nearing the end of their shelf life and replacing them with fresh stock
Keep stored cold foods below 40°F and stored hot foods above 140°F.
Foods may be kept in the fridge to 2-3 days before spoiling. (Be aware that food in a lower-powered dorm fridge might spoil faster.)
Label all leftover food, making sure to indicate the date it was stored.
Do not leave uneaten food out of the fridge for more than 2 hours.
Never reheat leftover food more than once.
Frozen leftovers will freeze/thaw faster if you put them in a smaller container
Do not reheat leftover food in a slow-cooker since gradual heating causes bacterial growth.
Practice common sense: If food is discolored, moldy, or smells like your unwashed laundry, don’t eat it.
Where to Store the Food
An ideal place to store food is a dry, cool and dark area. Light, humidity and heat will all damage or at least shorten the life of your food supply. Cellars have been effectively used for the storing of food for hundreds or even thousands of years, and still work very well today. In the absence of an underground cellar, utilize a closet or pantry where you can approximate the above ideal conditions.
Food Storage
•Stick to using new, plastic containers designed for storing food. They should not allow in any light and should have lids that seal to make the container airtight. Pick containers that have sizes and shapes that easily stack so that you can fully utilize whatever space you have available. Every time you open a container of food and expose it to air, you are decreasing its shelf life, so it is best to store items in a few smaller containers rather than one large one. Label the containers clearly to avoid having to open them to figure out what is inside.
Helpful Hints
•Adding some dried bay leaves to your food containers discourages bugs from taking over your food. You can also stop pests from damaging your supply by freezing the food at below zero degrees for a couple of days before storing. Keep your food supply up to date by using any items that are nearing the end of their shelf life and replacing them with fresh stock
Make sure you have a manual can opener and disposable utensils. And don't forget nonperishable foods for your pets.