2. Expired and Neglected Condiments
The refrigerator door is often a gallery of sauces, dressings, and spreads collected over months, or even years. While many of these items are high in acid or salt, which act as preservatives, they do not last forever. An important topic in any kitchen cleaning routine is understanding what condiments need to be refrigerated after opening and for how long.
First, let’s clarify date labels. A “Best By” or “Best if Used By” date is typically about quality, not safety. The product may lose flavor, color, or texture after this date but may still be safe to eat. A “Use By” date, however, is usually related to safety and should be followed more strictly, especially for perishable items.
Once opened, the clock starts ticking faster. Oxygen, light, and bacteria from utensils can cause condiments to spoil. Here’s a quick guide for some common items:
Mayonnaise and Creamy Dressings: These are among the most perishable. Once opened, they should be used within two months. If you see any signs of separation, discoloration, or an unusual smell, discard it immediately.
Ketchup: Thanks to its high acidity from tomatoes and vinegar, ketchup lasts a while. An opened bottle can be kept in the fridge for up to six months. If it starts to look watery or develops a darker, brownish color, it’s time for a new one.
Mustard: Mustard is very stable. Depending on the type, it can last up to a year in the refrigerator after opening. You might notice some liquid separation, which is normal; you can just stir it back in. However, if it tastes bitter or has a dried-out texture, it’s past its prime.
Jams, Jellies, and Preserves: Once opened, these should be refrigerated and typically last for about six months to a year. The high sugar content helps preserve them, but always be on the lookout for mold. Use a clean spoon every time you dip into the jar to prevent cross-contamination, which is the introduction of bacteria from one source to another.
Pickles and Olives: The brine they are packed in keeps them safe for a long time. They can last for several months in the fridge. If the brine becomes cloudy or you see fuzzy growth on the surface, throw the entire jar away.
Take a few minutes to go through every bottle and jar on your refrigerator door. Check the dates, look for signs of spoilage, and be honest about the last time you used that specialty chutney. Clearing out these old condiments will free up a surprising amount of space and ensure everything you use is fresh and flavorful.
