Generally, items that are meant to be spread or poured do not require refrigeration; neither do many fruits, vegetables, or fats like butter. But some foods are harder to classify. Ketchup is one of the most popular condiments in the nation, served with everything from scrambled eggs and steak to pizza, french fries, onion rings, and chicken tenders.
We tend to store opened bottles of ketchup in the refrigerator. Yet in many eateries, the ketchup bottle is left out on tables, alongside the salt, pepper, and sugar—and this is acceptable because of ketchup's acidity. Acidity as measured on the pH scale is one of the six factors that contribute to the growth of bacteria in food.
Most harmful bacteria require a neutral to a mildly acidic environment, with a pH level of 4. Because of its acidic ingredients tomatoes and vinegar , ketchup has a pH between 3.
Conclusion: Keep your ketchup in the cupboard, not the fridge. Like ketchup, we tend to refrigerate open bottles of syrup to keep them fresh but it's unnecessary. Because of the moisture content of syrup, it is immune to the bacteria growth. In the culinary world, the moisture content of food i.
To support the growth of bacteria , food needs to have a moisture content that corresponds with an a w value of. Raw meat, for example, has an a w of 0. Syrup, on the other hand, has an a w of around 0.
This applies to real maple syrup as well as commercial pancake syrup. Syrup can sometimes get moldy, but mold can grow in the refrigerator too. If you see mold, just throw it out. Conclusion: Keep your syrup in the cupboard, not the fridge. Peanut butter should be spreadable; if kept in the fridge, it can harden like cement.
But while high protein foods like meat, eggs, milk, and peanut butter are targets for the bacteria that can make us sick protein is another of the six factors that contribute to bacteria growth in food , peanut butter has a low a w around 0. Bacteria aren't going to grow in it.
Peanut butter can sometimes go rancid—particularly the natural kinds— especially when exposed to heat, light, and oxygen. But store it in the cupboard, far away from the stove—with the lid on tight and the cupboard doors shut—and it will be safe. The best way is to smell and look at the BBQ sauce: if the BBQ sauce develops an off odor, flavor or appearance, or if mold appears, it should be discarded.
Today's Tips. Long-Lasting Produce 7 popular choices. Your Questions Answered Keeping thawed turkey. People that use their ketchup more sparsely may choose to refrigerate to ensure longer shelf life. Ketchup will be fine for a month outside the fridge, while mustard will last for two months.
Experts seem to debate about pickles — the high sodium content keep these preserved longer without refrigeration but they stay crunchier refrigerated. Go with your personal preference. Feingold says vinegars and olive oil stored in a cool, dark place are pantry-bound; coconut oil is actually best kept out of the fridge since it hardens below room temperature. IE 11 is not supported. For an optimal experience visit our site on another browser.
Most hot sauces, e. If your BBQ sauce contains chili peppers, it might darken or even turn brown if you store it open for a prolonged period. That dark red BBQ sauce is still okay to use. BBQ sauce comes with a best-by date of 1 to 2 years and easily lasts for a couple of months past the printed date. Once you open the bottle, the condiment usually keeps for up to 4 months if you refrigerate it. Of course, there are outliers on both ends of the spectrum. Read labels. The general rules I outlined work in most cases, but some store-bought BBQ sauces available might recommend much shorter storage times than the mentioned four months.
Once you open your BBQ sauce bottle, you typically have four months to finish the leftovers. As I mentioned above, some brands go with a much shorter period, while others have a vastly longer one. Of course, the storage period given by the brand is only an educated guess on how long, at the very least, the sauce should keep quality.
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