Pickles, Olives and Capers:
Storage Time - Unopened, 1 year; opened, 1–2 months refrigerated
Storage Tip - Keep the jar tightly capped; discard if salt crystals accumulate at the top of the jar.
Salsa:
Storage Time - Unopened, 1 year; opened, 1 month refrigerated
Storage Tip - If mold forms around the edge of the salsa, discard the entire jar.
Mustard and Ketchup:
Storage Time - Unopened, 1 year; opened, 3 months refrigerated
Storage Tip - Since these condiments contain acid, they are less prone to spoilage and can be stored in the door (the warmest part) of the refrigerator.
Reduced-fat and fat-free mayonnaise:
Storage Time - Unopened, 1 year; opened, 2 months refrigerated
Storage Tip - For best quality and freshness, always check the “use-by” date on mayonnaise.
Reduced-sodium soy sauce:
Storage Time - Unopened, 1 year; opened, 6 months refrigerated
Storage Tip - Always store opened soy sauce in the refrigerator to preserve its flavor.
Worcestershire sauce:
Storage Time - Unopened, 1 year; opened, 6 months refrigerated
Storage Tip - Wipe off the bottle after each use to prevent drips in the refrigerator.
Jellies and jams:
Storage Time - Unopened, 1 year; opened, 6 months refrigerated
Storage Tip - Wipe off the rim of the jar before replacing the lid after each use to prevent sticky buildup.
Whole wheat tortillas:
Storage Time - 2 months
Storage Tip - After opening, store tightly sealed in the original package in the refrigerator.
This tip was published in 'Weight Watchers - New Complete Cookbook (Over 500 Delicious Recipes For The Health Cook's Kitchen) - p7'
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