It was brought to my attention by my friend Whitney that ketchup doesn’t need to be refrigerated. For some reason, that blew my mind.
Also brought to my attention by yet another friend (apparently, my friends believe I need help in the kitchen), applesauce can’t stay in the fridge for months. Nope. Just a week. That’s all the time you have to enjoy Peter Brady’s favorite pork chop accompaniment. This also blew my mind (and my standing with the Good Moms Club). I thought applesauce could be in your fridge for like a month…two tops. Pasteurization apparently isn’t foolproof. Or I’m a fool. One of the two. Both?
To keep my friends from having monitor my family’s salmonella and mold intake, I’ve begun to rely on this site stilltasty.com. Even the strangest of foods (gefilte fish…something I would welcome an earlier expiration date for rather than a later one), just type into this site, and it’ll let you know the timeframe you have in both fridge and freezer terms. It’ll even tell you how to store it to ensure quality (or in the case of gefilte, to just keep it the right amount of extra fishy). And as of May 25, you can take your fresh food questions on-the-go with a new stilltasty iPhone app.
To get you started, here’s a quick cheat sheet on common foods you might have in your fridge and when to make sure they aren’t in your fridge anymore:
Eggs: In their shell, can last in the fridge for 4 to 5 weeks.
Fresh Fish (uncooked): 1-2 days
Chicken (cooked): 3-4 days
Cold cuts (opened): 3 to 5 days
Cheese: Hard cheese lasts for 3 to 4 weeks after being opened, whereas soft cheese lasts for about one week.
Ketchup (opened): One month
Mayo (opened): 3-4 months
Pasta Sauce (opened): 7-10 days
If any of you would like to stop by and go through my food for any culinary casualties, please do. I’ll have even have snacks ready. Year-old Twinkies should still be good, right?