Instructions: Bacon-smoked sausage: refrigerator, 5-7 days; freezer, 1 month

Chicken (fresh): refrigerator, 1 week; freezer, uncooked, 9 months; cooked, 4-6 months.

Eggs: refrigerator, 2-3 weeks (3-4 days after cooking); freezer, freeze egg whites only, 12 months (Toss away eggs with even slight crack in shell).

Fish (fresh): refrigerator, 1-2 days (3-4 days after cooking; freezer, lean types 6 months; fatty types, 2-3 months; shellfish, 3-6 months; cooked fish, 4-6 months.

Fish or chicken (canned): refrigerator, 2-5 years unopened; freezer, 2-3 days after opening (Transfer to glass or plastic dish after opening).

Lunch meat (store sliced): refrigerator, 2-5 days; freezer, 1-2 months.

Lunch meat (sealed in package): 2 weeks unopened, 3-5 days opened; freezer, 1-2 months.

Meat (beef, pork, lamb): chops and steaks, refrigerator, 3-5 days; freezer, 4-12 months.

Ground, refrigerator, 1-2 days; 3-4 months.

Cooked meat, refrigerator, 3-4 days; freezer, 2-3 months (May be frozen up to 2 weeks in store wrap. If freezing for longer, use extra wrapping).

Nuts: shelf, 1 year sealed can; 2-3 months unopened; refrigerator, 4-6 months; freezer, 9-12 months (first loses flavor, later becomes rancid).

Tofu: refrigerator, until expiration date, unopened; 1 week opened; freezer, up to 5 months (Some texture change will occur. Change water each day after opening).

Oil, olive, canola, or vegetable:
1 year unopened, 4-8 months opened (A sharp smell means flavor quality is off, but still safe to use).

Oil, walnut, peanut or other nuts: 6 months unopened, 4 months opened

Spices and herbs (dried): shelf, 2-4 years whole spices; 6 months to 3 years ground spices; 1-2 years unopened herbs; 1 year opened herbs.

Refrigerator, red pepper, chili powder, paprika after opening due to possible insect infestation (Store in cold dark cabinet or drawer. Dont shake over steaming pot, steam will enter jar).

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