Storing Condiments

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Advice from a NYT article -

A good rule of thumb: If you bought it from the refrigerated section at the store, it should stay in the fridge at home

Always use a clean, dry spoon or knife — no fingers — to avoid planting bacteria or the moisture they crave.

Which condiments should go to fridge or pantry:

Pantry

  • Kept in an airtight container, ghee — butter that has been simmered until its water evaporates — can keep for six months or longer at room temperature
  • So long as you don’t let moisture in — a wet spoon, a loose lid in 90 percent humidity — honey will last virtually forever in the pantry.
  • Pantry is fine for vinegary hot sauces, but double-check the label for other styles where the pH is unknown. Tabasco, a vinegar-based hot sauce, will be just fine stored in a cool, dark pantry for at least five years after opening.
  • Refined oils will have a longer shelf life than unrefined but all will oxidize more quickly in bright light, heat and open air. So tuck oils away in a cool, dark pantry and tighten those lids. 
  • Pantry is fine for Soy sauces, but the fridge will keep peak flavor longer, especially small-batch and low-sodium types.
  • Store most types of vinegar in the pantry away from heat, sunlight, air and moisture; refrigerate to better preserve lower-acid, unpasteurized and cloudy bottles.
  • Made from ground sesame seeds (and typically nothing else), tahini is low-moisture and safe to store at room temperature after opening.

Fridge

  • Whipped butters and plant-based butters are more defenseless and should stay refrigerated.
  • All varieties of jams and jellies should be kept sealed in the fridge.
  • The acidity in tomatoes makes ketchup shelf-stable. However the flavor, quality and texture of your ketchup will deteriorate faster without refrigeration.

Storing Spices -


If you're looking for an authoritative source to check proper storage conditions for other food products, consult the United States Department of Health and Human Services’ FoodKeeper App. It is an oft-cited gold standard among food safety experts.

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