Do you keep opened jams/sauces/condiments in the fridge?

Kadeeae

The top shelf of our fridge is literally full of various mustards, sauces etc etc etc

Some say to put in the fridge after opening, some don't - why I've got them ALL in there I don't know, I suppose because my mother did, lol. What condiments/sauces do you keep in the fridge and which stay in the cupboard?

FreebieRocker

I always keep bbq sauce, tomato sauce and mustard in the cupboard. Only the mayo and the salad cream usually go in the fridge. But everyone is different I guess and likes different sauces to be cold, etc.

salster

I only keep Mayo in the fridge. Everything else lives in the cupboards.

daska

When we were kids we didn't keep any condiments in the fridge (except the home made mayo) because they didn't need to be kept there. But I believe... and I'm sure someone will correct me if I'm wrong... that the rules regarding the additives that could be used in food were tightened up and it was this that resulted in a lot of sauces that could previously be stored safely in the cupboard (e.g. ketchup) stating that they need to be refridgerated.

Olliebeak

It always tickles me how pickled onions are marked 'After opening store in refrigerator and use within 6 weeks'!

Pickled onions - for goodness sake - we've kept them in pantries for years and now, all of a sudden, they need to be refrigerated!

On my 'jar shelf' I've got mustard, Branston-style pickle, 2 btls tomato sauce (I'll flatten the person who opens a new one without double checking first :mad:), HP sauce, 2 salad dressings, mayo, pickled onions, red cabbage, sweet chilli dipping sauce and an opened jar of mincemeat!

nesssie1702

There will be advice on the product label, but due to consumer demand, a lot of manufacturers have removed additives such as preservatives from foodstuffs. This means that the shelf life will be shorter and as such to prevent the bugs from growing they should be kept in the fridge rather than in an ambient cupboard.

I agree with Olliebeak though, anything preserved in vinegar (picked onions, beetroot etc) doesn't need to be kept in the fridge as the vinegar inhibits bacterial growth.

FamilyTree_2

I keep everything except Jam in the cupboard, mustards and sauces nearly all have vinegar in them which is a natural preservative. The only problem I've had was with a jar of cranberry sauce that I put in the cupboard and it furred over. I buy jam made with fruit juice and no sugar so it keeps in the fridge as it doesn't have a preservative in it.

Kadeeae

Hmmm...... I'm thinking that over 1/2 of mine could be kept in the cupboard now. I won't try it with the already opened ones, but new ones (of most things) will go in the cupboard! I really need the fridge space - I'll check ingredients first time around for anything acidic that would be "preserved" with or without additives.

Right? :rotfl:

rachbc

i'm totally random - mayo, low sugar jam, apple sauce, mint sauce, hm quice jelly, chutney and cranberry are in the frisge, mustard, ketchup, mango chutney, hp, chilli sauce etc etc are on the shelf. I have no idea why I chill some and not others tbh - I think it depends were there is room!

Kadeeae

rachbc wrote: »

..... I have no idea why I chill some and not others tbh - I think it depends were there is room!

That's my problem here, small fridge and the full top shelf is taken up by various "condiments"