Best Method recommended method with best effort-to-efficacy tradeoff 6-6 months
Refrigerated (Opened)
- Refrigerate after opening for the most consistent flavor and texture quality, not safety, is the reason most labels say to refrigerate
- Keep the cap tightly closed between uses
- Store upright so the seal stays clean
- Wipe the rim and cap to prevent crusting and mold
Alternative another good method that's just different 1-1 months
Pantry (Opened)
- A cool, dark cupboard is fine since commercial ketchup is shelf-stable the acidity of tomatoes keeps it safe at room temperature
- Keep out of direct sunlight and away from heat sources
- Keep the cap tightly closed between uses
- Expect flavor and color to fade faster than in the fridge
Fun Facts
- Restaurants and diners routinely leave ketchup on the table because its acidity keeps it safe unrefrigerated for the length of a busy service.
- Early "ketchups" were fermented fish and mushroom sauces; the tomato version most people know today did not become dominant until the 1800s.