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Sometimes you don’t see the fine print “refrigerate after opening” on the jar’s label. Or you grew up with the peanut butter in the pantry and never thought anything of it.

But we can be smarter about how we store things. If you keep these common ingredients refrigerated or frozen, you’ll cut down on food waste and keep these kitchen staples fresher longer.

Here are more suggestions.

1. Nuts: The natural oils in nuts can turn rancid when exposed to warm temperatures, giving them an unpleasantly stale taste. And when exposed to moisture, nuts can harbor unsafe bacteria as well. Store them in an airtight container in the freezer for up to a year. This goes for tree nuts, peanuts and seeds like pine nuts, too.
2. Maple syrup: If you’re buying pure maple syrup and not one of those sugary “pancake syrup” blends, do yourself a favor and keep it in the fridge. The cold temperatures inhibit mold growth and keep the flavor fresh.
3. Cold-pressed oils: To prolong the shelf life of oils labeled “cold-pressed,” keep them in the refrigerator. Because of the low-heat method used to extract the oil, they may spoil at warm temperatures. Also, be mindful of garlic-infused olive oil; it can develop dangerous botulism when stored at room temperature.
4. Cured meats: Sealed cured meats may be displayed at the supermarket at room temperature, but once opened, they should go straight into the fridge. Wrap leftovers tightly in plastic to keep air away from the meat, and store in the cheese drawer or another spot away from light.
5. Fish sauce: While fish sauce can technically be stored for up to six months in a cool, dark place, warm temperatures are not its friend: Gas can build up inside the bottle. Keep fish sauce capped in the refrigerator to prevent any aroma from penetrating the pantry.
6. Mustard: Whether whole grain, Dijon or your favorite variety, mustard won’t maintain its strong flavor for more than a month at room temperature after the jar’s been opened. Keeping it in the fridge will help that flavor last up to a year.
7. Peanut butter: Like whole nuts, the natural oils in peanut butter and other nut butters can go stale and rancid when left in the pantry. The cool temps of the refrigerator will not only keep these products fresh, but also help stabilize those oils so you won’t have to stir them back in as frequently.
8. Bread: Sick of bread going stale before you can finish the loaf? Keep it in the freezer! Wrap whole or pre-sliced loaves in wax paper and foil to prevent them from drying out — this goes for all types of bread, from sourdough boules to baguettes to bagels. Frozen bread thaws quickly in the refrigerator, or simply toast slices or pieces directly from the freezer.
9. Chocolate: Storing blocks or bars of chocolate in the fridge or freezer can help prolong their shelf life, but be careful. Chocolate should not be exposed to moisture, so wrap it very well and make sure it’s in an airtight container. Thaw frozen chocolate in the refrigerator, then bring it to room temperature before using in recipes.

EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at eatingwell.com.

© 2023 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.