Condiments: Where to Store, When to Toss (2024)

FAQs

Condiments: Where to Store, When to Toss? ›

You can store most shelf-stable condiments safely at room temperature, even after you open them. Brands tell you to refrigerate their products because they stay fresh longer that way. Still, every food eventually expires, so check the expiration date on the package.

After opening condiments, you can refrigerate them for the following times: ketchup, co*cktail or chili sauce 6 months. chutney, 1 to 2 months. horseradish, 3 to 4 months.

Most condiments are shelf-stable and don't ever need refrigeration. Some of them say this on the bottle because it helps preserve the flavor and color of the sauce even though it's not strictly necessary. Fridge space is at a premium.

According to TheKitchn.com, yellow, Dijon or even whole-grain mustard can be put away in the cabinet for up to two months and, as mentioned before, ketchup can be kept outside the refrigerator for up to a month.

People that use their ketchup more sparsely may choose to refrigerate to ensure longer shelf life." Ketchup will be fine for a month outside the fridge, while mustard will last for two months. Worcestershire sauce is another condiment that certainly benefits from fridge-time but isn't necessary.

Though it won't taste as fresh as the day you opened it, “there is no concern from a 'getting sick' standpoint, but if you have mustard in your refrigerator for more than a year, I suggest throwing it away and purchasing a smaller container next time.”

Much like soy sauce, Worcestershire sauce has a relatively high salt and acid content, which act as preservatives, explains Alissa Rumsey, M.S., R.D., C.D.N., and spokesperson for the Academy of Nutrition and Dietetics. That's just one reason you can keep an unopened bottle of Worcestershire sauce for five years.

You may buy mayonnaise off a non-refrigerated shelf, but the second you pop the top, you must put it in the refrigerator. In fact, the USDA recommends opened mayo be tossed in the trash if its temperature reaches 50 degrees or higher for more than eight hours.

Deep Drawer Storage

The second drawer or the deeper drawer in a bank of drawers are ideal for larger condiments. Large spice containers, oils and vinegars need the height of a tall drawer to accommodate them. Include angled dividers or open drawer sides to allow the cook to identify easily what they have on hand.

Like vinegar, Worcestershire sauce does not need to be refrigerated. Whether unopened or open it can be stored in the pantry for two years.

Which condiments don't need to be refrigerated? ›

Shelf-stable condiments, like stone ground mustard, red wine vinegar, strawberry preserves, and wing sauce, don't need to be as cold as other perishable foods like milk, eggs, and meat, so they can hang out on your refrigerator door.

Mustard. No matter the kind of mustard (Dijon, yellow, or whole grain), best practice is to store it in fridge. Refrigerated mustard will last up to a year after opening in the fridge, according to the USDA. Now dried mustard powder is another story—it can be stored in the pantry with all your other spices.

Butter and margarine are safe at room temperature. However, if butter is left out at room temperature for several days, the flavor can turn rancid so it's best to leave out whatever you can use within a day or two.

Once you've opened a jar of pickles, you should store them in the refrigerator. Many cooks keep them in a condiment shelf on the door — that's fine, as long as your fridge is kept to 40°F or below. You can also keep unopened, jarred pickles in the refrigerator, although it's not necessary.

According to The National Peanut Board, an unopened jar of peanut butter can last six to nine months at room temperature. Once opened, they say that it can last two to three months in the pantry before you should move it to the fridge, where it can maintain quality for another three to four months.

Freshly laid eggs need to be refrigerated immediately. Fresh eggs purchased from a farmers market need to be refrigerated as soon as you get home. Per USDA guidelines, eggs should be stored at 40 degrees F or below to help minimize the risk of Salmonella.

Unopened condiments are generally going to have a longer shelf life compared to open ones since they haven't been exposed to potential contaminants that can speed up bacteria growth, Sabat says. “Once a bottle is opened, the shelf life can be significantly reduced due to increased exposure to bacteria,” Sabat says.

Unopened containers of store-bought mayo will keep in the pantry until the sell-by date, and opened mayonnaise will keep for about 2 months in the refrigerator. If mayonnaise has visible mold, an off-smell, or an unnatural hue, toss it immediately.

If in doubt, throw it out!

Throw out high-risk food left in the temperature danger zone for more than 4 hours - don't put it in the fridge and don't keep it for later. Check the use-by dates on food products and discard out-of-date food. If you are uncertain of the use-by date, throw it out.

Mustard. Surprisingly, mustard goes hand in hand with ketchup, but it outlasts it in terms of shelf life. If it's in the pantry, mustard is good to use for one to two years after it was bought. If it's in the refrigerator, that gets cut down to one year since it's opened.