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With the cost of food as high as it is, and to preserve the taste and nutritional benefit of vegetables and fruits, it is important to know how long food will keep its taste, texture and nutritional value using the available storage methods at home: the refrigerator, freezer, on the counter or canned. The table below lists the estimated storage life, for best quality, for various fruits, vegetables and products from these for each of the home storage methods. Canned and frozen fruit, vegetables and products may be safe beyond these dates if their packaging is intact and the temperatures were maintained; but they are likely to show degradation in text, appearance and texture.
This chart assumes that you started with ripe, but not over fruit fruit and vegetables that were not bruised, moldy, cut open or otherwise damaged. See the explanation at the bottom of the page, following the chart for more details of assumed storage conditions.
Finally, this chart is a work in progress; it's going to take a month or two for me to complete it as it is a combination of research and my own 40 years of experience with home preserving... and there are a LOT of fruits, vegetables and forms of storage here!.
| Fruit or vegetable | Form | Optimal storage temperature (and other conditions, if applicable | Optimal humidity | Best case, at optimal storage temperature and humidity | Typical Useful Storage Life | Comments | |||||
|
F |
C | At room temperature on the counter |
Basement, or other cool, dark storage area (40 - 65 F) |
Refrigerated (35 - 40 F) |
Frozen (0 F) |
Canned (commercial or properly home canned) |
|||||
| Apples | fresh | 30-40 | -1-4 | 90-95 | 1-12 months | 1 week | 3 weeks | 1 year | 1 year | Chill sensitive stored at 35-40 F (2-4 C) | |
| applesauce | canned | 40 - 60 | not applicable |
|
2 weeks | 18 months | 2 years | ||||
| apple butter | canned | not applicable | 6 weeks | 2 years | 5 years | ||||||
| apple jelly | canned | not applicable | 6 weeks | not suitable | 1 year | ||||||
| Apricots | fresh | 31-32 | -1-0 | 90-95 | 1-3 weeks | ||||||
| Apricot jam | |||||||||||
| Apricots | fresh | 31-32 | -1-0 | 90-95 | 1-3 weeks | ||||||
| Artichokes | fresh | 32-35 | 0-2 | 90-95 | 2-5 months |
2-5 months | |||||
| Artichokes, Jerusalem | fresh | 31-32 | 0-2 | 90-95 | 4-5 months | 2-3 weeks | |||||
| Asparagus | fresh | 32-35 | 95-100 | 2-3 weeks | |||||||
| Avocados, ripe | fresh | 38-45 | 3-7 | 85-95 | |||||||
| Avocados, unripe | fresh | 45-50 | 7-10 | 85-95 | Keep away from ethylene producing fruits | ||||||
| Bananas, green | fresh | 62-70 | 17-21 | 85-95 | |||||||
| Bananas, ripe | fresh | 56-60 | 13-16 | 85-95 | |||||||
| Basil | fresh | 52-59 | 11-15 | 90-95 | |||||||
| Beans, dry | fresh | 40-50 | 40-50 | 6-10 months | |||||||
| Beans, green or snap | fresh | 40-45 | 95 | 7-10 days | |||||||
| Beans, sprouts | fresh | 32 | 0 | 95-100 | 7-9 days | ||||||
| Beans. Lima | fresh | 37-41 | 0 | 95 | 5-7 days | ||||||
| Beets | fresh | 32-35 | 0-2 | 90-95 | |||||||
| Beets, bunched | fresh | 32 | 0 | 98-100 | 10-14 days | ||||||
| Beets, topped | fresh | 32 | 0 | 98-100 | 4-6 months | ||||||
| Blackberries | fresh | 32-33 | 0-1 | 90-95 | 2-3 days | ||||||
| Blueberries | fresh | 32-35 | 0-2 | 90-95 | |||||||
| Bok Choy | fresh | 32-35 | 0-2 | 90-95 | |||||||
| Broccoli | fresh | 32 | 0 | 95-100 | 10-14 days | ||||||
| Brussels Sprouts | fresh | 32 | 0 | 90-95 | 3-5 weeks | ||||||
| Bunched Greens | fresh | 32 | 0 | 90-95 | Beets, Chard, Green Onions, Mustard, Parsley, Radish, Spinach, Turnip | ||||||
| Cabbage, Chinese | fresh | 32 | 0 | 95-100 | 2-3 months | ||||||
| Cabbage, early | fresh | 32 | 0 | 98-100 | 3-6 weeks | ||||||
| Cabbage, late | fresh | 32 | 0 | 98-100 | 5-6 months | ||||||
| Cantaloupe | fresh | 36-38 | 2-3 | 90-95 | |||||||
| Carrots, bunched | fresh | 32 | 0 | 95-100 | 2 weeks | Ethylene may cause a bitter flavor | |||||
| Carrots, immature | fresh | 32 | 0 | 98-100 | 4-6 weeks | ||||||
| Carrots, mature | fresh | 32 | 0 | 98-100 | 7-9 months | ||||||
| Cauliflower | fresh | 32 | 0 | 95-98 | 3-4 weeks | ||||||
| Cauliflower | fresh | 32-35 | 0-2 | 90-95 | |||||||
| Celery | fresh | 32 | 0 | 98-100 | 2-3 months | ||||||
| Celeriac | fresh | 32 | 0 | 97-99 | 6-8 months | ||||||
| Chard | fresh | 32 | 0 | 95-100 | 10-14 days | ||||||
| Cherries | fresh | 32-35 | 0-2 | 90-95 | |||||||
| Cherries, sour | fresh | 32 | 0 | 90-95 | 3-7 days | ||||||
| Cherries, sweet | fresh | 30-31 | 90-95 | 2-3 weeks | |||||||
| Chicory | fresh | 32-35 | 0-2 | 90-95 | |||||||
| Chicory, witloof | fresh | 32 | 0 | 95-100 | 2-4 weeks | ||||||
| Chinese Pea Pods | fresh | 32-35 | 0-2 | 90-95 | |||||||
| Coconuts | fresh | 55-60 | 13-16 | 80-85 | Extended storage 32-35 F (0-2 C) | ||||||
| Collards | fresh | 32 | 0 | 95-100 | 10-14 days | ||||||
| Corn, sweet | fresh | 32 | 0 | 95-98 | 5-8 days | ||||||
| Cranberries | fresh | 38-42 | 3-6 | 90-95 | |||||||
| Cucumbers | fresh | 50-55 | 95 | 10-14 days | |||||||
| Currants | fresh | 31-32 | 90-95 | 1-4 weeks | |||||||
| Eggplant | fresh | 46-54 | 90-95 | 1 week | |||||||
| Elderberries | fresh | 31-32 | 90-95 | 1-2 weeks | |||||||
| Endive | fresh | 32 | 0 | 95-100 | 2-3 weeks | ||||||
| Escarole | fresh | 32-35 | 0-2 | 90-95 | |||||||
| Escarole | fresh | 32 | 0 | 95-100 | 2-3 weeks | ||||||
| Figs | fresh | 32-35 | 0-2 | 90-95 | |||||||
| Garlic | fresh | 32 | 0 | 65-70 | 6-7 months | May be stored at 55-70 F (13-21 C) for shorter periods | |||||
| Ginger Root | fresh | 60-65 | 16-18 | 65-70 | |||||||
| Gooseberries | fresh | 31-32 | 90-95 | 3-4 weeks | |||||||
| Grapefruit | fresh | 55-60 | 13-16 | 90-95 | |||||||
| Grapes | fresh | 31-32 | 85 | 2-8 weeks | |||||||
| Green Beans | fresh | 40-45 | 4-7 | 90-95 | |||||||
| Green Peas | fresh | 32-35 | 0-2 | 90-95 | |||||||
| Greens, leafy | fresh | 32 | 0 | 95-100 | 10-14 days | ||||||
| Guavas | fresh | 45-50 | 7-10 | 90-95 | |||||||
| Herbs | fresh | 32-35 | 0-2 | 90-95 | |||||||
| Horseradish | fresh | 30-32 | 98-100 | 10-12 months | |||||||
| Jicama | fresh | 55-65 | 65-70 | 1-2 months | |||||||
| Kale | fresh | 32 | 95-100 | 2-3 weeks | |||||||
| Kiwi, ripe | fresh | 32-35 | 0-2 | 90-95 | |||||||
| Kiwi, unripe | fresh | 32-35 | 0-2 | 90-95 | |||||||
| Kohlrabi | fresh | 32 | 0 | 98-100 | 2-3 months | ||||||
| Leeks | fresh | 32 | 0 | 95-100 | 2-3 months | ||||||
| Lemons | fresh | 52-55 | 11-13 | 90-95 | |||||||
| Lettuce | fresh | 32 | 0 | 98-100 | 2-3 weeks | ||||||
| Limes | fresh | 48-55 | 9-13 | 90-95 | |||||||
| Lychees | fresh | 40-45 | 4-7 | 90-95 | |||||||
| Mangos | fresh | 50-55 | 10-13 | 85-95 | |||||||
| Melons, Casaba/Persian | fresh | 50-55 | 10-13 | 85-95 | Riper melons may be stored at 45-50 F (7-10 C) | ||||||
| Melons, Crenshaw | fresh | 50-55 | 10-13 | 85-95 | Riper melons may be stored at 45-50 F (7-10 C) | ||||||
| Melons, Honey Dew | fresh | 50-55 | 10-13 | 85-95 | Riper melons may be stored at 45-50 F (7-10 C) | ||||||
| Mushrooms | fresh | 32 | 0 | 95 | 3-4 days | ||||||
| Napa | fresh | 32-35 | 0-2 | 90-95 | |||||||
| Nectarines | fresh | 31-32 | 90-95 | 2-4 weeks | |||||||
| Okra | fresh | 45-50 | 90-95 | 7-10 days | |||||||
| Onions | fresh | 32-35 | 0-2 | 65-75 | May be stored at 55-70 F (13-21 C) for shorter period | ||||||
| Oranges | fresh | 40-45 | 4-7 | 90-95 | |||||||
| Oranges | fresh | 32-35 | 0-2 | 90-95 | |||||||
| Papayas | fresh | 50-55 | 10-13 | 85-95 | |||||||
| Parsley | fresh | 32 | 0 | 95-100 | 2-3 months | ||||||
| Parsnips | fresh | 32 | 0 | 98-100 | 4-6 months | ||||||
| Peaches | fresh | 31-32 | 90-95 | 2-4 weeks | |||||||
| Pears | fresh | 29-31 | 90-95 | 2-7 months | |||||||
| Peas, green | fresh | 32 | 0 | 95-98 | 1-2 weeks | ||||||
| Peas, southern | fresh | 40-41 | 95 | 6-8 days | |||||||
| Peppers, hot chili | fresh | 32-50 | 60-70 | 6 months | |||||||
| Peppers, sweet | fresh | 45-55 | 7-10 | 90-95 | 2-3 weeks | ||||||
| Persimmons | fresh | 32-35 | 0-2 | 90-95 | |||||||
| Pineapples | fresh | 50-55 | 10-13 | 85-95 | Odor may influence avacados | ||||||
| Plums | fresh | 31-32 | 90-95 | 2-5 weeks | |||||||
| Pomegranates | fresh | 41-50 | 5-10 | 90-95 | |||||||
| Potatoes | fresh | 45-50 | 7-10 | 90-95 | |||||||
| Precut Fruit | fresh | 32-36 | 0-2 | 90-95 | |||||||
| Precut Vegetables | fresh | 32-36 | 0-2 | 90-95 | |||||||
| Prunes | fresh | 31-32 | 90-95 | 2-5 weeks | |||||||
| Pumpkins | fresh | 50-55 | 65-70 | 2-3 months | |||||||
| Quinces | fresh | 31-32 | 90 | 2-3 months | |||||||
| Quinces | fresh | 32-35 | 0-2 | 90-95 | |||||||
| Radishes, spring | fresh | 32 | 0 | 95-100 | 3-4 weeks | ||||||
| Radishes, winter | fresh | 32 | 95-100 | 2-4 months | |||||||
| Raspberries | fresh | 31-32 | 90-95 | 2-3 days | |||||||
| Rhubarb | fresh | 32 | 0 | 95-100 | 2-4 weeks | ||||||
| Rutabagas | fresh | 32 | 0 | 98-100 | 4-6 months | ||||||
| Salad Mixes | fresh | 32-35 | 0-2 | 90-95 | |||||||
| Salsify | fresh | 32 | 95-98 | 2-4 months | |||||||
| Spinach | fresh | 32 | 95-100 | 10-14 days | |||||||
| Sprouts | fresh | 32-35 | 0-2 | 90-95 | |||||||
| Squashes, summer | fresh | 41-50 | 95 | 1-2 weeks | |||||||
| Squashes, winter | fresh | 50 | 50-70 | 1-6 months | |||||||
| Strawberries | fresh | 32 | 0 | 90-95 | 3-7 days | ||||||
| Sweet Potatoes | fresh | 55-60 | 85-90 | 4-7 months | |||||||
| Tangerines | fresh | 32-35 | 0-2 | 90-95 | |||||||
| Tangerines | fresh | 40-45 | 4-7 | 90-95 | |||||||
| Tomatoes, mature green | fresh | 55-70 | 90-95 | 1-3 weeks | Riping can be delayed by storing at 55-60 F (13-16 C) | ||||||
| Tomatoes, ripe | fresh | 55-70 | 90-95 | 4-7 days | |||||||
| Turnip greens | fresh | 32 | 95-100 | 10-14 days | |||||||
| Turnips | fresh | 32 | 0 | 95 | 4-5 months | ||||||
| Watercress | fresh | 32 | 95-100 | 2-3 weeks | |||||||
| Watermelon | fresh | 55-70 | 13-21 | 85-95 | Keep away from ethylene producing fruits | ||||||
| Artichoke, Jerusalem | 2-5 months | ||||||||||
| Asparagus | 2-3 weeks |
||||||||||
| Bean & pea, dry | 31-32 |
90-95 |
1 year |
||||||||
| Bean, green or snap | 40-45 | 90-95 | 7-10 days | ||||||||
| Bean, lima | 37-41 | 90-95 | 5-7 days | ||||||||
| Beet (topped) | 32 | 90-95 | 3-5 months | ||||||||
| Broccoli | 32 | 90-95 | 10-14 days | ||||||||
| Brussels Sprouts | 32 | 90-95 | 3-5 weeks |
||||||||
| Cabbage, late | 32 | 90-95 | 3-4 months | ||||||||
| Cabbage, Chinese | 32 |
90-95 | 1-2 months | ||||||||
| Carrot | 32 |
90-95 |
4-5 months |
trim tops to 1/2" |
|||||||
| Cauliflower Celeriac Celery Chard Collard Greens Corn, sweet Cucumber Eggplant Endive, escarole |
32 32 32 32 32 32 50-55 45-55 32 |
90-95 90-95 90-95 90-95 90-95 90-95 90-95 90-95 90-95 |
2-4 weeks 3-4 months 2-3 months 7-10 days 10-14 days 4-8 days 10-14 days 1 week 2-3 weeks |
||||||||
| Garlic, dry | 32 |
65-70 |
6-7 months |
1, do not remove skins |
|||||||
Water bath canner with a jar rack
Pressure canners for gas, electric and induction stoves: Presto 23Qt or T-fal 22Qt
Canning scoop (this one is PERFECT)
Ball Blue book (most recent version)
Jars: 8oz canning jars for jams
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Canning and preserving, making jams, salsa, sauces, pickles, etc is SO easy with our step by step directions! Just about all you need is a canner and canning jars!
Presto 23 quart pressure canner and pressure cooker, you can "can" everything, fruits, vegetables, jams, jellies, salsa, applesauce, pickles, even meats, soups, stews. Model 01781
Water Bath
Canners: You can make jams, jellies, can fruit, applesauce, salsa and pickles with water bath canners, like this
Granite Ware 12-Piece Canner Kit, Jar Rack, Blancher, Colander and 5 piece Canning Tool Set