Shelf lives of some common condiments

by Sarah J. Gim, Posted Jul 7th 2006 @ 7:45PM

ketchup Ever wonder how long that mayonnaise in your fridge will last? For some reason, I have this idea in my head that mayo keeps forever. Literally. I think I might have a jar of mayo on the bottom shelf of my fridge from 2004. Yikes.

But we all know that even condiments have expiration dates. Hopefully the ketchup, mustard, and mayo you're setting out on the patio table for your BBQ-ing this summer aren't from last summer! Here are a few rough shelf-lives of some common condiments:

Ketchup – 8 -12 months in the fridge, though some sources list 2 years. Otherwise 1month at room temperature (though I am not sure I've everh eard of anyone keeping ketchup in the pantry
Mayo – 2 - 6 months
Relish – 1 year
Mustard – 8 months
Jam, jelly, or preserves – 1 year
Salad dressing – 9 months
Maple Syrup – 1 year
Soy sauce – 3 months (and if you look on th bottle, it says you're supposed to keep soy sauce refrigerated!)
Butter – 2 weeks

As a rule of thumb, condiments that have a higher sugar and salt content stay fresh longer and have a longer shelf life. And if there is no expiration date on the package, just use this rule: "When in doubt, throw it out."

Filed Under: Health & Medical, Ingredients
Tags: condiments, spices

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Reader comments (Page 1 of 1)

7-08-2006 @6:39AM Bruce Dearborn Walker said... Oop! I have a bottle of soy sauce from 2002. Refrigerate? Hahahaha.

Time for a newer, smaller bottle. Lets see if I can tell the difference.
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7-08-2006 @8:34AM Colin said... I keep ketchup in on the shelf. It doesn't say it requires refrigeration on the side so I don't refrigerate. And I've had some bottles for many months without any spoilage. It's mostly vinegar anyway.

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7-09-2006 @11:16AM Celly said... I think most room temp Ketchup is the bottles you get at a restaurant. Those are almost never refrigerated...
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7-10-2006 @9:16AM Tulio said... I don't think people leave them in the pantry that long. Or at least I hope not.

I do know that restaurants might be doing this. I once worked at a restaurant that purchased the big huge jugs of condoments and just filled up the little glass bottles as the started looking low.

My question here is how long can this be done before what is in the bottle is contaminated. You all know what I am talking about.

There is a ketchup bottle of 57 with the white metal top with crusty ketcheup around the top of the bottle. You use a little of it and it sits on the table till the end of the night and then the server of bus person tops it off from the large container.

I have even seen this done with relish, mustard, BBQ Sauce, horse raddish.

Salad dressing. Some resaurants leave this out in their prep area under ice and just put it in the fridge at the end of the night.
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