Butter is best stored in its original packaging, according to the American Butter Institute. It should be stored in the back of the refrigerator, which is the coldest part of the fridge.
You should keep similar food on the middle shelves of the fridge as you do on the top shelf. Things like butter, refrigerated desserts, tubs of sauce or dressing and deli meats should be kept in the middle of the fridge, again ensuring that they are all properly sealed when they go in.
Don't store it in the door of the refrigerator, but rather in the coldest area… near the back!
Tips for Leaving Butter at Room Temperature
The climate where you live is also an important factor, with cooler climate areas being more favorable to room-temperature storage. If the temps in your kitchen go much above 70°F, it's best to leave butter in the fridge.
Keeping butter at room temperature is perfectly safe. Storing it in a butter keeper (made for this purpose) will keep it fresher longer, and salted butter lasts the longest of all. But leave out only what you plan to consume within a week or so to avoid the risk of it going rancid.
The U.S. Department of Agriculture recommends leaving butter at room temperature no more than two days. After that period of time, the butter can turn rancid. This will cause off flavors and unpleasant texture. However, if you follow the butter storage tips above, butter can stay fresh up to two weeks on the counter.
An open jar of peanut butter stays fresh up to three months in the pantry. After that, it's recommended to store the peanut butter in the fridge (where it can maintain its quality for another 3-4 months). If you don't refrigerate, oil separation can occur.
If you do store butter in a butter dish outside of the fridge we recommend a glass or porcelain butter dish. Just like being around aromatic foods, butter can take on off flavors from bamboo, plastic and other synthetic butter dishes.
Ketchup can be kept unrefrigerated for up to one month, but if you don't think you'll finish the bottle in that timeframe, it's best to keep it in the refrigerator.
So although it's a scientific fact butter does not require refrigeration, the PMO requires all packages containing milk or milk products be labeled "keep refrigerated." This of course creates enormous consumer confusion with regards to butter.
To reduce Salmonella growth, eggs gathered from laying hens should be refrigerated as soon as possible. After eggs are refrigerated, they need to stay that way. A cold egg left out at room temperature can sweat, facilitating the movement of bacteria into the egg.
“[For storage], Land O'Lakes recommends following the 'Keep Refrigerated' directions printed on the labels,” said Engen. But, don't worry, when you need to soften butter, you can still leave it on the counter without it going rancid.
Typically, the back and bottom of the fridge is the coldest part. This is because cold air sinks down, and the back of the fridge is farthest from the door. It's different for fridges with ice-making compartments at the top, which make the top colder.
You may buy mayonnaise off a non-refrigerated shelf, but the second you pop the top, you must put it in the refrigerator. In fact, the USDA recommends opened mayo be tossed in the trash if its temperature reaches 50 degrees or higher for more than eight hours.
In the low-humidity drawer, store anything that releases ethylene and rots easily. The open vents will allow the produce to "breathe," preventing premature spoilage and making your food last. Almost all fruits, with the exception of berries and watermelon, should be stored here, including unripe avocados.
"Store butter in its original packaging in the coldest part of the refrigerator, not in the refrigerator door, for no longer than one week beyond the date printed on the package. Once the carton has been opened, place it in a resealable plastic bag or airtight container and store in refrigerator," says Engen.
Properly stored butter can be frozen for up to four months if frozen prior to the USE BY date on the package. Butter may begin to lose its fresh butter taste and pick up flavors and odors from the freezer if stored for longer than four months. Once the butter is removed from the freezer, use it within 30 days.
1. Store raw food like meat, poultry, fish, sausages, bacon etc., in the bottom part of the fridge so that juices cannot drip on foods below. 2. Store ready-to-eat foods such as cooked meats, pies and dairy products such as cheese, butter, cream and yoghurt in the top part of the fridge.
Ideally, honey should be stored at room temperature, so keep it away from stoves and other kitchen appliances that generate heat. You should also refrain from putting it in the fridge, as this can cause it to thicken and change its texture.
A: Opened home-canned jams and jellies should be kept in the refrigerator at 40°F or lower. “Regular” – or pectin-added, full-sugar – cooked jams and jellies are best stored for 1 month in the refrigerator after opening. They may last longer depending on the specific product and how it is used.
"Conventional peanut butter does not need to be refrigerated because it has added oils that stabilize it to keep the oil from separating out and to extend its shelf life," says Cooper. Additionally, conventional peanut butter has low water activity, which means microbes generally can't grow in it.
When stored, to protect it from stray aromas and the souring effects of oxygen, butter should always be kept in an airtight container. Ziploc bags and water-sealed butter dishes work great too — just make sure to release the air inside of the Ziploc bag before sealing it.
In the refrigerator, well-wrapped salted butter can last up to five months without spoiling. Salt is a preservative that prevents microbial growth and extends shelf life. Unsalted butter can last up to three months in the fridge. (If the butter is unwrapped, shorten those projections to about two months in the fridge.)