Jars in fridge

[CarrotBarrot]

Our fridge regularly gets filled up with things like mustards, harissa, chutneys and dressings which are opened for a recipe but only tiny amounts used; I eventually clear out the fridge and end up emptying loads of jars.

How much do these 'use within X weeks of opening' guidelines matter? How do I stop the waste?

Hmm. Not sure but I feel your pain. I’m of the opinion that if it still smells ok, it is ok. A lot of mine are vinegar based, so preserved to a degree.

There is a nice Hugh F-W recipe for lamb curry that requires a serious dollop of chutney in the mix. I have to say, it tastes really good.

I have also taken - for instance- capers, and just meal planned around that ingredient.

I use tiny tupperware-type boxes & freeze things like that.

I keep them for years. Agree unless there is mould then you’re unlikely to do much harm. Partic with spicy or vinegar based things. Although I am planning on using some up this January.

I do the same as Free. From time to time I inspect the contents of the jars to see if they are okay or need replacing. If they aren't growing mould I usually keep them, unless they are really ancient or I know I won't use them again. Stuff like capers, mustard, lime pickle are probably in the fridge a year by the time I use the whole jar.

Why do you put them in the fridge? That just takes up room. If they have lots of vinegar, or salt, sugar or oil, which are all preservatives, they should be perfectly Ok in a cupboard. I try to educate my wife on this (she is from Australia where it gets much hotter than here so the Fridge is more understandable....just) to free up space.

I'm flexible on the recommended open times but perhaps could afford to be even more so!

@4merlyknownasSHD In or out of fridge is a general point of contention - although if in the fridge they tend to get noticed and used more than when working their way to the back of the cupboard...

Funnily enough, it is when they are in our fridge that they don't get noticed because other food is put in front of them. We, happily, have one of those slide-out larder cupboard units so easily visible

Vinegar doesn't protect from mould all that much. Sugar (which chutneys tend to be full of) goes mouldy, oil goes rancid.

@4merlyknownasSHD

Always read the label, silly billy. Manufacturers' give instructions for a good reason.

Yes, the manufacturers do give instructions for a reason.....to protect themselves from any possibility of legal action from people who don't sniff product before they use it. Mind you, I suppose Common Sense isn't so common. Pickling and preserving is a time honoured way of keeping food, developed long before fridges were invented.