We’ve all tossed something into the fridge just to be safe or left it on the counter because that’s what Mom always did. But not every food plays by the same rules. Some spoil faster when chilled, others turn funky if left out too long, and a few can actually lose their flavor depending on how they’re stored. So how do you know which is which?

The answer isn’t always obvious, and yes, sometimes it does spark a mini family feud in the kitchen. To clear things up (and save your snacks), food safety experts recommend paying attention to things like packaging, ingredients, and even room temperature. Luckily, we’ve rounded up 12 commonly misunderstood foods and the best ways to store them.

Butter: Salted butter can hang out on the counter for a couple of days and still be safe, especially if your kitchen stays below 70 degrees Fahrenheit. Unsalted butter, though, is more delicate and should live in the fridge, no exceptions. If you like spreadable butter, go with salted and don’t leave it out longer than a day or two.
Opened Canned Goods: Once you open that can of tuna, soup, or beans, it’s time to pop it in the fridge. While some fruits may last a little at room temp, it’s best to transfer leftovers into a glass or plastic container to preserve flavor. And if the can is bulging or leaking? Toss it immediately.
Eggs: In the U.S., eggs are washed before sale, which removes their protective layer and makes refrigeration essential. Leave them out for too long and bacteria can sneak in through the shell. Keep them in their carton, in the coldest part of your fridge.
Flour: White flour is pretty chill in the pantry, but whole wheat flour is a little high-maintenance. It can go rancid faster because of its oils. To make it last, keep it in an airtight container and consider stashing it in the fridge or even the freezer. Bonus: no surprise funky smells when you bake.
Hot Sauce: Hot sauce doesn’t have to be refrigerated, but doing so helps preserve its punchy flavor for longer. If you’re not a frequent hot sauce user, go ahead and pop it in the fridge. The spice level won’t fade, and your tacos will thank you. The USDA says you should consume the bottle within six months of putting it in your pantry, while Frank’s RedHot says the recommended shelf life for an unopened bottle is 24 months from when it was produced.
Jams and Jellies: Once opened, these sugary spreads belong in the fridge to prevent mold and yeast growth. Low-sugar varieties are especially sensitive and can spoil faster. Keep them cool and they’ll stay delicious for up to a year. If you keep them at room temp, make sure its in a dark and cool place. Smuckers goes further, advising that people shouldn’t use unopened products that haven’t been refrigerated for over 48 hours.
Ketchup: You can leave ketchup out if stored at room temperature, but it’ll stay fresher much longer if you refrigerate it after opening. You can even stash it in the fridge door for easy access because it’s less temperature-sensitive than milk or eggs. Just remember: for best results, cold is king.
Maple Syrup: Unopened syrup lasts ages in the pantry, but once it’s open, move it to the fridge. According to the USDA, unopened syrup in plastic bottles can last two years in the pantry and up to two years if its refrigerated. If the syrup is sold in glass bottles, it will remain fresh in the pantry for a whopping four years from date of purchase…and indefinitely if you stick it in the refrigerator.
Mayonnaise: That creamy jar of mayo is not something to mess around with. After opening, keep it in the fridge door and use it within two months. And don’t freeze it or it’ll separate and get weird.
Peanut Butter: Regular peanut butter is fine in the pantry. It can stay fresh for up to two years unopened, and another three months after its opened. But if you go the natural route, it’s best to keep it chilled to prevent the oils from going off.
Pickles and Olives: If they’re swimming in brine and sealed tight, pickles are generally safe at room temp for short periods. But once opened, keep them in the fridge for max crunch and freshness. The same goes for olives, just make sure they’re always submerged in liquid. For best freshness, refrigerated pickles in brine should be eaten within one to three months after they’ve been opened, but canned olives should be eaten within two weeks.
Salad Dressing: If your dressing was sold cold, it should stay cold even before opening. Once that seal is broken, creamy dressings last about a month and vinaigrettes a little longer. Unopened creamy or vinaigrette salad dressing that weren’t sold cold can stay ok in the pantry for up to six months, but they should be put in the fridge once you open them.

Source: AARP

Jackie