Chapter 22 · Pantry and cooking without power22.3 Which foods last
Chapter 22 · Pantry and cooking without power

22.3 Which foods last

2 min read

Approximate quality times in a pantry at about 70 °F (21 °C), according to Kansas State University (K-State) and the USDA. With more heat they last less (section 22.5). The date printed on most products indicates quality, not safety; even so, rotate before it arrives.

Which foods last
FoodUnopenedOpenedHow to store it
Low-acid canned goods (meat, chicken, stews, soups, beans, corn, peas)2 to 5 years3–4 days in the refrigeratorCool and dry; with no power, eat it when you open it
Acidic canned goods (tomato, most fruits, pickles)12 to 18 months5–7 days in the refrigeratorSame; rotate them more often
Tuna and seafood in pouches (retort)18 months3–4 days in the refrigeratorAt room temperature
Peanut butter6 to 12 months2 to 3 monthsDoes not need refrigeration
White rice1 to 2 years—Tightly covered; for years, see 22.6
Brown rice1 year—Its fat goes rancid; not suitable for long-term storage
Dry pasta1 to 2 years—Airtight container once opened
Dry beans and other legumes12 months—Airtight container; old beans take longer to cook
Oatmeal and hot cereal6 months—Airtight; for years, see 22.6
Ready-to-eat cereal6 to 12 months2 to 3 monthsClose the inner bag tightly
Crackers8 months—Tightly closed
Nonfat dry milk3 to 5 years3 monthsAirtight container
White flour6 to 8 months—Airtight; whole wheat flour in the refrigerator
Granulated sugar2 years—Covered; lasts indefinitely if dry
Honey12 to 24 months—If it crystallizes, warm the jar in hot water
Vegetable oil6 months3 to 5 monthsCool and dark
Nuts (packaged)A few months2 weeks unrefrigeratedThey go rancid quickly in heat: rotate often
Dried fruit6 months—Airtight
Instant coffee1 to 2 years2 monthsTightly covered
Bouillon cubes or granules2 years—Dry and covered
Ground spices2 to 3 years—If they have no smell, they are no longer good