Cupboard or fridge? From tomato sauce to good old vegemite, the struggle is real.
The lowdown
Shelf stable means a condiment can be kept safely on the shelf in your kitchen cupboard after the seal is broken.
So, why is refrigeration sometimes recommended for shelf stable products? Good question. Often, refrigeration helps maintain a product’s flavour and freshness.
Below are suggestions to help keep conserves safe to eat, and as tasty as possible.
While this won’t solve all those cupboard or fridge ‘discussions’, at least you’ll identify foods that risk making you sick when kept at room temperature.
The cold crew
Firstly, check the label. If refrigeration is required, follow these guidelines.
Anything refrigerated instore should be rehomed in your refrigerator.
Condiments containing dairy or egg are destined for the fridge alongside milk, yoghurt, and cheese.
Shelf to fridge
Many products are labelled ‘Refrigerate After Opening’, albeit in font so tiny you’re not sure the squiggles are words.
These items can be kept in the cupboard until opened, after which they require refrigeration.
As a general rule, this applies to most salad dressings, salsa, mayonnaise, wasabi, aioli, chutney, maple syrup and jam.
If your preferred peanut butter is primarily ground-up peanuts, refrigerate after opening.
Commercial peanut butter can survive in the cupboard due to additional ingredients, but refrigeration is recommended after a few months, as the oils separate.
All mustard, except dried, should go in the fridge.
Shelf stable
Honey doesn’t like the cold. Refrigeration plays with the texture, and not for the better.
Olive oil also has a terrible relationship with the refrigerator. Best kept out of direct sunlight on a cool cupboard shelf instead.
Vinegar is fine in the cupboard. For olive oil and balsamic based salad dressings, take the label’s advice. Ingredients and ingredient ratios come into consideration.
Vegemite is a shelf stable product that can be kept in the cupboard.
Either or
While refrigeration is often preferred for protecting flavour, sometimes your fridge just isn’t that big.
More acidic condiments can generally go either way.
Tomato sauce and barbecue sauce are recommended for the refrigerator, but can survive in the cupboard. Refrigeration helps them last and keep their flavour.
Soy sauce and fish sauce are shelf stable, but you’ll likely notice faster quality deterioration than when stored in the refrigerator.
Worcestershire sauce can survive in the cupboard or the refrigerator. Fridge storage helps protect the flavour longer.
Beware of heating
While you can’t live in the fridge during Aussie summer, most of your condiments can – and if you’re drenched in sweat, chances are your favourite condiment isn’t faring much better.
When conserves from cold climes were created for room temperature storage, they weren’t referring to 48 degree days.
“Keep in a cool, dry place” assumes cupboard temperatures are exactly that: cool. As the temperature rises, you might need to relocate some condiments to the fridge.
On the heat front, it’s also best to avoid placing products near stovetops. Why ruin a beautiful oil?
Not to mention condiments on a shelf exposed to direct sunlight. Now you’re just asking for trouble.
Freezing option
Those who make homemade jams, chutneys, and sauces swear by bulk freezing as a convenient and cost-effective choice.
For freezing and defrosting to go smoothly, take a few minutes to read expert advice.
Be aware certain condiments separate after defrosting. Mayonnaise is still edible, but the process messes with the emulsion, creating a weird texture.
Use by dates
Obviously stick to use-by dates on products, but remember, food may go rancid earlier for a number of reasons.
Rarely use a condiment? The refrigerator is probably the better storage choice.
Double dipping into a jar could be encouraging bacteria. Try using a clean teaspoon to scoop out condiments, and then spread with a knife.
Leaving condiments on the counter or table for long periods increases the risk of spoiling. Put them away before the party ends.
If a condiment has mould, smells weird, tastes strange, or changes colour or consistency, it’s safer to ditch the product.
Protect your health. Questionable food is not worth the risk.
What is a condiment you prefer to keep in the fridge? Let us know in the comments section below.
Also read: The cold hard facts on freezing food
