Foods That Should and Should Not Be Kept in the Fridge

If honey is stored in a sealed container it can remain stable for several years. But to be on the safe side, manufacturers recommend no more than two years, as it can chemically change and lose its aroma depending on the temperature. Honey should be stored in a cool and dark place where the temperature is not higher than 45 degrees Fahrenheit in order to avoid moisture absorption, which can lead to fermentation and a decrease in quality.

Peanut butter products should be kept in a dry and cool place, away from strong light and heat (and even appliances, as some can produce heat). An unopened jar of peanut butter does not have to be refrigerated. However, once you open it, keeping it in the fridge will ensure it stays fresh for up to nine months. Otherwise, its shelf life will be no more than three months.

Coffee beans must be kept away from air, moisture, heat and light. The National Coffee Association recommends that they be stored in a dark, airtight container at room temperature to preserve their fresh roasted flavor. Cabinets near the oven and kitchen counters are not recommended.

Potatoes can stay fresh for several months if stored properly, which means not washing them before storing because dampness increases the likelihood of decay. Keep them in a cool – 45 to 50 degrees Fahrenheit – dark place, with good ventilation. Higher temperatures often lead to sprouting.

A quarter of tomatoes consumed in the United States, the largest tomato producer in the world, are eaten raw. They should be stored in a cool, dry place – not in a plastic bag – and away from other produce and meats to prevent cross-contamination. Store them in a single layer to prevent them from becoming mushy. You can freeze tomatoes for up to eight months.

Whole onions should be kept for up to four weeks in a cool place (though not in the fridge), away from light, and in a well-ventilated container such as a mesh bag. Sweet onions have a shorter shelf life. Once cut, onions should be kept in the fridge and used within a few days. Garlic should not be kept in the fridge as the cold temperature will stimulate sprouting. Keeping garlic in a cool, dark and dry place will ensure its freshness for up to five months.

Melons, a popular fresh addition to salads and desserts, include cantaloupe, honeydew, and watermelon. The best way to store ripe cantaloupe is 36 to 41 degrees Fahrenheit with optimal humidity between 95% and 100%, which will prevent it from drying out. It lasts in the fridge five to 15 days. Honeydew melons should be stored at room temperature, and in the fridge for up to two weeks once they are cut. Whole watermelons should also be stored at room temperature and in airtight containers in the fridge once cut.

Cucumbers, which are 96% water, should be stored in the fridge for no more than a week. The most nutritious part of the vegetable is the skin, which is rich in vitamins C and K, as well as potassium.

Bread should be kept in its original wrapper in a breadbox or in the fridge – although, it will stay fresh for longer at room temperature – and it should be consumed within a week. But it’s better protected from mold when refrigerated. If you freeze it, the bread will keep its quality for up to three months.

How you should store nuts depends on how soon you’re going to eat them. Keeping small quantities at room temperature is fine. For long term use, however, store them in the freezer because the high fat content may become stale. For best quality, you should keep them in a moisture-proof container.

It’s a bad idea to keep chocolate in the fridge or freezer because it may pick up other flavors. Store it at room temperature for maximum flavor. Quick changes in humidity or temperature may cause the surface to become discolored. The best way to store chocolate is to keep it wrapped tightly in plastic in a cool and dry place.

Parmesan cheese can last for a long time if stored properly, due to its low water content and texture. The cheese should be kept in the fridge (never freezer) in a glass or plastic container to maintain the flavor. Otherwise, it may dry out and absorb the smell of other foods in the fridge.

Not only should soft cheeses such as Roquefort, Brie, Camembert, cottage, cream, ricotta, mozzarella, and Muenster be kept in the fridge, they should be discarded if left out at room temperature of 40 degrees Fahrenheit or above for more than two hours.

Bananas should be left to ripen at room temperature. After that, it’s OK to keep them in the fridge. The skin will darken but this won’t affect the freshness or flavor of the fruit — as long as you eat them within five days.

Olive oil should be kept in a cool, dry and dark place — never close to the stove as the heat will quickly lead to rancidity. Clear glass bottles should even be wrapped in foil to protect from light and heat so the oil will last longer. Once the bottle is opened, the olive oil is good for three months.

If the avocados are not yet ripe, you should keep them in a paper bag at room temperature. After that you can store them in the fridge for up to three days. At the supermarket, you should look for avocados that yield when gently pressed, with firm skin and no soft spots.

Bell peppers should be stored in a plastic bag in the fridge and used within five days. They should be dry before put in storage. For food safety purposes, they should also be kept separate from raw meats and fish, as well as tools that have been used to cut these foods.

Berries need to be handled with care. Store them in the fridge in a shallow container to allow air circulation and to prevent the bottom ones from getting crushed. Don’t wash them beforehand. Put them in a moist area in the fridge, such as the vegetable keeper, in order to extend the shelf life. Blueberries are OK in these conditions for up to five days; blueberries and raspberries are good up to two days.

Apples should be refrigerated in a plastic bag, kept away from other produce with strong smells, and used within three weeks. Apples that are not going to be sold in fresh markets are stored at low temperatures with little oxygen to slow aging and prevent rotting, but fungicides must then be applied to stop fungal rots.

As is the case with all fresh fruits and vegetables, oranges should be stored away from raw meats. Oranges will last up to eight weeks if kept in the crisper drawer of the fridge with a temperature between 38 and 48 degrees Fahrenheit and humidity between 90% and 95%.

Corn keeps well frozen, which is why so many people store it that way. You can freeze it on the cob, whole kernel or cream style. Whatever method you choose, you should blanch the corn (scalding in boiling water or steam for a short time) beforehand. Then, cool, drain, seal and freeze.

Most whole grain flour has a shelf life of two to three months if kept refrigerated in an air-tight non-metal container, and up to eight months if frozen. Unopened packages should be kept in a cool and dry place. Seal tightly after opening.

Whole grain tortillas should be stored frozen at 0 degrees Fahrenheit or lower. Fresh tortillas should be placed in a cooler within six hours after baking at a maximum temperature of 45 degrees Fahrenheit or a freezer. If frozen, they should be delivered no more than 90 days after baking.

You may have heard that red wine, for example, should not be served cold, but there is no reason to keep it in the pantry after opening. Refrigerating wine will help preserve its freshness significantly because it slows the natural breaking down process. The colder temperature slows bacterial growth. In fact, cooking wine dates back to at least the 16th century.

The shelf life of whole spices is about two years; ground spices and herbs, on the other hand, are good for about a year. Don’t make the mistake of keeping them on the counter or close to the stove as heat and sunlight will only destroy them faster. Keep the spices in airtight containers in dry places.