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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We’re a group of suburban preppers in the Northeast and live in the NYC suburbs that write The Suburban Survival Blog to talk about preparedness and self-reliance out there to help others prepare for what could be an uncertain future due to economic, weather, and other reasons.