How long does vinegar last?
Vinegar keeps for 2 years in the pantry. Times are USDA FoodKeeper quality guidelines from the point of purchase unless noted.
2 years
from the package date
No guideline
No guideline
How vinegar compares with other condiments, sauces & canned goods
USDA FoodKeeper gives vinegar one time: 2 years in the pantry from the package date, 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 vinegar in condiments, sauces & canned goods show the range for the group:
| Food | Pantry | Fridge | Freezer |
|---|---|---|---|
| Spaghetti sauce | 18 months | no guideline | no guideline |
| Tahini | 1 year | no guideline | no guideline |
| Thai red curry paste | 2 years | no guideline | no guideline |
| Tomato sauce(first of 2 kinds) | Use by the package date | no guideline | no guideline |
| Vegetable stock/broth | Use by the package date | 7 days | 2 to 3 months |
| Worcestershire sauce | 1 year | no guideline | no guideline |
About 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. All condiments, sauces & canned goods.
How to tell vinegar has gone bad
General signs for condiments, sauces & canned goods, the group USDA lists vinegar under.
- 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
More on condiments, sauces & canned goods. 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
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.
More in condiments, sauces & canned goods
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.