How long does base last?
Base keeps until the date on the package in the pantry. Times are USDA FoodKeeper quality guidelines from the point of purchase unless noted.
Use by the package date
Refrigerate after opening.
No guideline
No guideline
How base compares with other shelf stable foods
USDA FoodKeeper gives base one time: Use by the package date in the pantry, and no figure for the other places. A blank usually means the food is not stored that way, not that the data is missing. The foods USDA lists next to base in shelf stable foods show the range for the group:
| Food | Pantry | Fridge | Freezer |
|---|---|---|---|
| Almond oil | 1 year | 2 years | no guideline |
| Almonds(first of 2 kinds) | 6 months | 16 months | 20 months |
| Applesauce(first of 2 kinds) | 12 to 18 months | no guideline | no guideline |
| Avocado Oil | 2 years | no guideline | no guideline |
| Bacon bits | 1 year | no guideline | no guideline |
| Beets(first of 2 kinds) | 1 day | 1 to 2 weeks | 6 to 8 months |
| Black pepper(first of 2 kinds) | 2 years | no guideline | no guideline |
| Breadcrumbs | 6 months | no guideline | no guideline |
| Cajun seasoning blend | 1 to 2 years | no guideline | no guideline |
| Canned goods(first of 2 kinds) | 2 to 5 years | no guideline | no guideline |
About shelf stable foods. Pantry staples like honey, peanut butter, cereal, crackers, spices and canned goods are built to last for months or years, and most spoilage risk comes from moisture, pests or oil separation rather than bacteria. Quality, especially flavour and crunch, tends to fade well before safety does. All shelf stable foods.
How to tell base has gone bad
General signs for shelf stable foods, the group USDA lists base under.
- Crackers or cereal that have gone soft or stale, not crisp
- Rancid, paint-like smell from nuts, oils or nut butters
- Small insects or webbing inside a box or bag
- Spices that have lost their smell and colour
- Fermented or boozy smell from honey that has picked up moisture
More on shelf stable foods. The times above are quality guidelines, not safety limits; food that shows these signs goes out regardless of the date.
Storage habits that make the difference
Store dry pantry staples in a cool, dry cupboard away from the stove and direct sunlight, ideally in airtight containers once opened. Reseal cracker and cereal bags tightly with a clip or transfer them to a container to keep them crisp. Label opened jars with the date so older ones get used first.
More in shelf stable foods
Source: USDA FSIS FoodKeeper dataset (public domain). Times assume a fridge at 40 F (4 C) and a freezer at 0 F (-18 C). How we decode the data.