Here are two pages that list a wide vari­ety of foods, condi­ments etc. and their approx­i­mate shelf life when stored at room tem­per­a­ture, and also when refrig­er­at­ed or frozen.   The web pages were archived from the North Dako­ta State Uni­ver­si­ty’s Agri­cul­ture web­site; the orig­i­nal doc­u­ment can be found here:

I found this on a forum and copied it here for every­one’s review.

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