Commercially prepared chopped or minced garlic packed in oil can last 8–12 months unopened in the pantry and about one month after opening if refrigerated.
Homemade garlic stored in oil should be avoided because it carries a high risk of botulism. Garlic naturally contains bacterial spores from the soil, and the oxygen-free environment created by oil allows those spores to grow.
Canned Goods
Canned foods often remain safe long after their sell-by date, provided the can is not damaged.
- High-acid foods (such as tomatoes or pineapple): about one year beyond the best-by date.
- Low-acid foods (such as beans or corn): up to five years.
Discard any cans that are swollen, leaking, rusted, or badly dented.
Leftovers
Most leftovers should be eaten within three to four days.
After that, the risk of food poisoning increases.
Refrigerate or freeze leftovers within two hours of cooking. Divide large dishes, soups, or casseroles into smaller portions so they cool more quickly.
Prepackaged Lettuce
Use prepackaged lettuce within a few days of purchase.
If unopened, its quality declines after the best-by date.
Throw away the entire bag if any leaves become slimy.
If the package says “pre-washed,” “triple-washed,” or “ready to eat,” there’s no need to wash it again. Doing so may actually increase the risk of cross-contamination.
