Condiments – to refrigerate or not?

Hello, Food Lovers! If you are like me, you probably have multiple bottles of different condiments. Many, or even most, of these tend to take up residence on our refrigerator door. Have you ever considered which ones need to be there and which might do just as well in your pantry? That is the subject of this Cooking Tip.

Why do we refrigerate these items at all? On the shelf, they have been produced and put in an airtight container. After that seal is broken, the air can allow pathogens to proliferate.

An overall principle is that it is rarely wrong to refrigerate an opened condiment. Most manufacturers advise that refrigeration prolongs freshness and flavor, even if not needed for safety reasons. That is why you often see the wording “refrigerate after opening” or “for best flavor/quality, refrigerate after opening.” Refrigeration will also often prolong the shelf life of the product.

A look at the ingredient list can be helpful. Since salt and vinegar are known to be preservatives, if these are listed at the top of the ingredient list, the more likely that they will do fine without refrigeration.

Ketchup

This is one condiment about which people argue. Heinz responded to the “refrigerate or not” controversy by stating their ketchup should be put in the refrigerator. They say it is to “maintain the delicious tangy taste.” They do admit that the acidic nature of the product means it is probably shelf-stable but still recommend cold storage to maintain quality.

Mustard

Experts say this does not have to be refrigerated due to its acidic nature.

Soy Sauce

There is no need to refrigerate this condiment for safety reasons, but it is a good idea to preserve its quality.

Mayonnaise

This is a condiment that I would never consider storing in the pantry after opening. However, some experts say it can be kept at room temperature for up to a month. The acidic ingredients (vinegar, lemon juice) do inhibit bacterial growth. Note that this does not apply to homemade mayo; that should always be refrigerated. (And, if you make your own mayonnaise, I am indeed impressed!)

Hot sauce

As hot sauces are highly acidic, there is no need to refrigerate. As with other condiments, flavor changes can occur at room temperature.

Jams/Jellies

These should definitely be refrigerated due to the likelihood of spoilage at room temperature.

Worcestershire sauce

Similar to another umami-containing condiment, soy sauce, refrigeration is not a requirement.

Fish sauce

This is one we can feel comfortable leaving in the pantry due to its high salt content. The above statements about prolonging quality and shelf life, though, still apply.

Oils

Cooking oils, including coconut oil, do not need refrigeration. Most nut oils, however, are much more perishable and should find a place in the refrigerator.

Vinegar

Because of the high acid content, vinegars are shelf-stable after opening for an indefinite time.

Peanut butter

The average peanut butter made with hydrogenated oils is fine at room temperature. If you buy natural peanut butter, it is best to refrigerate to avoid the oils going rancid.

Honey

Honey not only does not need refrigeration but doing so can accelerate crystallization.

Salsa

Although salsas do contain acids, it is not enough to prevent spoilage. So, into the refrigerator it should go.

Maple syrup

True maple syrup should be refrigerated after opening. Artificial ones that are made with corn syrup do fine in the pantry.

Another question about condiments is how long they last, whether or not refrigeration is a concern. The US Department of Health and Human Services has an app called FoodKeeper that will help you understand how long any food, not just condiments, will keep in the pantry and refrigerator. Just find the food you want to look up and the government’s recommendations will be there.

I must admit that apart from honey, peanut butter and fish sauce, I keep all the above in the refrigerator after I have opened the container. As long as you have space, that is a good habit for prolonging the quality of these items. If you run short of real estate in your refrigerator, the above should help you know what you can safely take out.