---
title: "Shelf-stable: what it means in cooking — Tiny Plates"
description: "Shelf-stable food can be stored unopened at room temperature, like canned goods, dried pasta and UHT milk. Many of them need the fridge once opened."
url: "https://www.tinyplates.dev/glossary/shelf-stable"
---

# Shelf-stable

Shelf-stable food can be stored unopened at room temperature, like canned goods, dried pasta and UHT milk. Many of them need the fridge once opened.

Also called Long-life, Ambient, Store cupboard.

Shelf-stable food is food you can store safely at room temperature until you open it. It has been processed so that bacteria cannot grow in it, usually by canning, ultra-high-temperature (UHT) treatment, drying, or adding enough sugar, salt or acid. Examples include canned beans and tomatoes, UHT milk, dried pasta and rice, flour, jam, honey and many sauces in sealed jars. The UK calls them store-cupboard or ambient foods.

## How to store it

* Keep shelf-stable food in a cool, dry, dark place. The USDA advises keeping canned food below about 29°C (85°F), and not next to the stove, over the dishwasher or in a damp shed.
* Do not let canned food freeze.
* Use the oldest packs first, following the [first in, first out](https://www.tinyplates.dev/glossary/first-in-first-out) rule.
* For best quality, the USDA suggests using high-acid canned food such as tomatoes and fruit within 12 to 18 months, and low-acid canned food such as vegetables and meat within 2 to 5 years.

Once opened, most shelf-stable food is no longer shelf-stable. Move leftovers from a can into a covered container in the fridge, and follow any "refrigerate after opening" or "use within" instruction on the label.

## Common mistakes

* Using cans that bulge, leak, spurt when opened, have deep dents along the seams, or have rust that does not wipe off. Throw them away without tasting. A swollen can is a warning sign of [botulism](https://www.tinyplates.dev/glossary/botulism).
* Treating homemade garlic or herb oil as shelf-stable. It needs the fridge.
* Treating vacuum-sealed food as shelf-stable. Removing air does not make food safe at room temperature.
* Storing sealed jars that were not processed by a tested method. Home-canned low-acid food is only shelf-stable after [pressure canning](https://www.tinyplates.dev/glossary/pressure-canning).
* Buying a "keep refrigerated" product from a chilled shelf and storing it in the pantry.

## In recipes

A recipe that says "a 400 g can of tomatoes" or "UHT cream" is using shelf-stable food. US and European [can sizes](https://www.tinyplates.dev/glossary/can-sizes) differ, so check the weight. The date on shelf-stable food is usually a [best before](https://www.tinyplates.dev/glossary/best-before) date, which is about quality, not safety. Food past it is usually fine if the pack is sound and has been stored well.

## Related terms

* [Best beforeA best before date marks when food is at its best quality, not when it turns unsafe. Food can usually be eaten after it if stored as directed.](https://www.tinyplates.dev/glossary/best-before)
* [First in, first outFirst in, first out (FIFO) means using your oldest food first. Put new groceries behind older ones so nothing expires at the back of the shelf.](https://www.tinyplates.dev/glossary/first-in-first-out)
* [BotulismBotulism is a rare but serious illness caused by a toxin that grows in low-acid, airless food, such as badly home-canned vegetables or garlic in oil.](https://www.tinyplates.dev/glossary/botulism)
* [Pressure canningPressure canning heats sealed jars to about 116°C (240°F) under steam pressure. It is the only safe home method for low-acid foods such as vegetables.](https://www.tinyplates.dev/glossary/pressure-canning)
* [Can sizesA 400 g tin in Europe and a 15 oz can in the US are close but not the same. See the common can sizes and how to swap one for another.](https://www.tinyplates.dev/glossary/can-sizes)

[More in food safety and storage](https://www.tinyplates.dev/glossary/category/food-safety)[Every term from A to Z](https://www.tinyplates.dev/glossary)