DecodedGuides

Condiments, Sauces & Canned Goods

Many condiments last for months in the fridge after opening because of their salt, sugar, vinegar or oil content, though quality fades before safety does. Canned goods are shelf stable for years unopened, but the can itself needs checking before use.

Condiments, Sauces & Canned Goods
FoodPantryFridgeFreezer
Aioli3 to 4 days
Anchovies5 years2 months
Apple cider vinegarKeeps indefinitely
Bacon grease6 months12 months
Balsamic vinegar3 to 5 years
Barbecue sauce(2 kinds)1 year
Beef broth/stock/consomméUse by the package date7 days2 to 3 months
Black bean sauce18 to 24 months
Broth3 to 4 days2 to 3 months
Chicken broth/stock/consomméUse by the package date7 days2 to 3 months
Chutney1 year
Cooking wineUse by the package dateUse by the package date
Cranberry sauce(2 kinds)2 years
Cream sauces, milk solids6 to 12 months
Dry gravy mixes2 years1 to 2 days
Duck fat30 days
Frying oil1 month6 to 9 months
Gravy2 to 5 years
Hoisin sauce18 to 24 months
Honey2 years
Horseradish12 months
Hot sauce6 months
Jams, jellies, and preserves6 to 18 months
Ketchup, cocktail, or chili sauce1 year
Marinades1 year
Mayonnaise3 to 6 months
Mustard(2 kinds)1 to 2 years
Olives(2 kinds)12 to 18 months
Oyster sauce18 to 24 months
Pesto6 months1 month
Pickles1 year
Relish30 months9 monthsNot recommended
Salad dressing(5 kinds)6 monthsNot recommended
Salad dressings10 to 12 months
Salsa(4 kinds)1 year
Sauce mixes2 years
Soy sauce or teriyaki sauce3 years
Spaghetti sauce18 months
Tahini1 year
Thai red curry paste2 years
Tomato sauce(2 kinds)Use by the package date
Vegetable stock/brothUse by the package date7 days2 to 3 months
Vinegar2 years
Worcestershire sauce1 year

Signs condiments, sauces & canned goods have gone bad

  • Dented, bulging or rusted cans, especially at the seams
  • Hissing sound or spray when a can or jar is opened
  • Mould on the surface of a sauce or condiment
  • Separation, discoloration or a sharp off smell from the jar
  • Metallic taste or cloudy liquid in canned food

Storage habits

Refrigerate opened condiments and sauces with their lids on tightly, and use a clean spoon each time to avoid contamination. Store unopened cans in a cool, dry cupboard, and once opened, transfer leftover canned food to a covered container in the fridge rather than storing it in the can.

Questions people ask