The carton of bone broth has been in the pantry since the sale, and nothing about it says “refrigerate.” Then you open it for a mug and stare at the rest. Or the pot you simmered all weekend is still warm on the stove, and it is nearly midnight. Does bone broth need to go in the refrigerator, and when? The answer depends on which kind you have. Here is what USDA, extension and brand guidance says.
Does bone broth need to be refrigerated?
For a complete pantry and fridge reference, see our Food Storage Guide. For how long bone broth lasts once it is open, see whether bone broth goes bad. The same rules apply to chicken broth, beef broth and vegetable broth.
đź“‹ Refrigerating Bone Broth: At a Glance
| Unopened, shelf-stable carton or can | Pantry. No refrigeration needed until opened |
| Unopened, labeled Keep Refrigerated or Keep Frozen | Keep it cold, as directed on the package. Don’t treat a product sold frozen as shelf-stable |
| Opened | Refrigerate promptly. Use the label time, or 3 to 4 days as a conservative default if there is none |
| Homemade bone broth | Refrigerate within 2 hours, or 1 hour when the air is above 90°F. About 3 days per NMSU Extension |
| Raw bones saved for broth | NMSU: no more than two days in the refrigerator. Freeze them to keep them longer |
| Pantry temperature | USDA: below 85°F is best for canned goods. Swanson: rarely above 70°F. Pacific: 32 to 80°F for its products |
| Refrigerator temperature | 40°F or below, per USDA |
| Mold, sour smell, swollen or leaking package | Discard it |
Key Takeaways
- USDA’s Shelf-Stable Food Safety page defines aseptic packaging as a process that keeps microorganisms out of a package: a commercially sterile food is filled into a sterilized package and sealed in a hygienic environment. It names soups and broths among aseptically packaged products and says to store shelf-stable foods in a cool, dry place.
- The same page says unused portions of opened canned food must be refrigerated and may stay in the can, though glass or plastic is better for quality. It lists opened low-acid canned food, which includes soups, at 3 to 4 days.
- USDA has no bone broth row. Its Keep Food Safe chart lists gravy and meat broth and soups and stews at 3 to 4 days in the refrigerator, and says to refrigerate perishable food within 2 hours, or 1 hour above 90°F.
- NMSU Extension’s fact sheet says homemade bone broth belongs in the refrigerator at 40°F or below, for generally up to about 3 days, and that freezing is the safest Extension-supported practice for longer storage.
- The brand FAQs and label directions we read give opened times of 5 to 14 days. These are product-specific manufacturer directions, so follow your own label.
- USDA says hot food can go directly into the refrigerator or into an ice or cold water bath first, so a pot of bone broth doesn’t need to cool on the counter. It also says to divide a large pot into smaller containers.
As a rule of thumb, which is our own reading, a carton on an ordinary shelf whose label says to refrigerate after opening is shelf-stable. A carton whose label says keep refrigerated or keep frozen needs to stay cold even before opening. Store placement alone doesn’t settle it. If you can’t tell, read the label, and if it still isn’t clear, we’d keep it cold while you check with the manufacturer, which is our own suggestion. Powders, concentrates and bouillon are different products with their own labels. For a related staple, see whether gravy needs to be refrigerated.
Does Unopened Bone Broth Need to Be Refrigerated?
Not if it is shelf-stable. USDA’s Shelf-Stable Food Safety page defines aseptic packaging as a process that keeps microorganisms out of a package during and after packaging. A sterilized package is filled with a commercially sterile food and sealed in a hygienic environment. In the cartons USDA describes, a thin aluminum layer also blocks light and oxygen. Together, the sterile food and the intact, sealed package are why an unopened carton can sit in the pantry, which is our plain-language summary of USDA’s description. The page lists soups and broths among aseptically packaged products and says to store canned and shelf-stable foods in a cool, dry place. USDA also lists soups other than tomato among low-acid canned goods, so we apply the same pantry rule to canned broth.
Brands say the same about their cartons. Kettle & Fire’s help page says its bone broth is packaged in an aseptic and vacuum-sealed environment and is shelf stable for two years without preservatives. Bare Bones’ help page says its liquid bone broths are shelf-stable for up to 18 months unopened at room temperature. Pacific Foods’ FAQ says its products are shelf stable and don’t need refrigeration before opening, though the answer covers its products in general.
USDA also says not all canned goods are shelf stable. Some, such as some canned ham and seafood, are labeled Keep Refrigerated and are not safe at room temperature. That is a canned-food example, but it shows why the label matters. Some bone broth is sold frozen, and Bonafide Provisions’ FAQ says its frozen products are good for up to seven days when thawed and refrigerated, opened or unopened. Broth labeled Keep Refrigerated or Keep Frozen needs cold storage, and store placement alone doesn’t settle it. USDA’s shelf-stable page says dating is for quality, not safety. A best-by date concerns the unopened product, and it doesn’t override refrigeration instructions or the manufacturer’s time limit after opening.
Does Bone Broth Need to Be Refrigerated After Opening?
Yes. USDA says unused portions of opened canned food must be refrigerated, and its chart lists opened low-acid canned food, a category that includes soups, at 3 to 4 days in the refrigerator. USDA’s Keep Food Safe page lists gravy and meat broth, and soups and stews, at 3 to 4 days in the refrigerator and 2 to 3 months in the freezer. It says to refrigerate perishable food within 2 hours, or 1 hour when the air temperature is above 90°F, and that the refrigerator should be at 40°F or below. USDA has no row for bone broth, so applying these rows to an opened carton is our own reading. Every manufacturer direction in the table below that we could open also says to refrigerate after opening. Pour out what you need and put the rest back promptly. See our bone broth shelf-life guide for how many days it lasts.
| Product | After-opening direction we saw | Where it comes from |
|---|---|---|
| USDA, opened low-acid canned food | 3 to 4 days in the refrigerator | Shelf-Stable Food Safety page |
| USDA, gravy and meat broth | 3 to 4 days in the refrigerator | Keep Food Safe cold storage chart |
| NMSU Extension, homemade bone broth | Refrigerate at 40°F or below, generally up to about 3 days | Homemade bone broth storage fact sheet |
| Swanson chicken bone broth, 32 oz | Refrigerate promptly below 41°F and use within 14 days | Retailer listing of the label (Hannaford) |
| Pacific Foods products | Refrigerate and use within 7 to 10 days | Pacific Foods FAQ, which covers its products in general |
| Bare Bones liquid bone broths | Refrigerate and use within 7 to 10 days | Bare Bones help page |
| Bonafide Provisions shelf-stable products | Refrigerate and use within 7 days of opening | Bonafide Provisions FAQ |
| Kettle & Fire bone broth | Store opened broth in the refrigerator and enjoy it within 5 to 7 days. Freeze leftovers you won’t use in that time | Kettle & Fire product page, and its help page gives the same freezing advice |
These directions come from manufacturer help pages and FAQs where we could open them, plus a retailer listing for Swanson, all checked in November 2026. Labels change, so treat the table as a reason to check your package, not as a time for your product. Swanson’s FAQ says that once the product is opened, you should follow the directions on the label. A time on a package is the manufacturer’s direction for that product, not a USDA recommendation. If the label gives no after-opening time, 3 to 4 days in the refrigerator is a conservative default based on USDA’s general guidance for opened low-acid canned food, soups and leftovers. USDA doesn’t publish a separate time for opened bone broth cartons.
Should You Keep Opened Bone Broth in the Carton or Pour It Into a Container?
Follow any container directions on your package first. Opened canned broth can stay in the can in the refrigerator, per USDA, but USDA says to place the unused portion in a glass or plastic storage container to preserve quality and flavor. For a carton with no such direction, USDA’s page doesn’t say. We’d keep it in the carton only if it reseals tightly, and otherwise pour it into a clean jar or airtight container. Either way, write the date you opened it on the container. Those tips are our own.
If you plan to freeze the rest, move it out of the carton. Bare Bones’ help page says its carton can be frozen but isn’t specifically designed for it and may not hold up well, so it recommends a freezer-safe container. A Swanson direction reproduced in a retailer listing says not to microwave or freeze in the carton. Use a freezer-safe container and leave space at the top, as Penn State Extension advises for stock. We’d also use smaller jars, so you only reheat what you need, which is our own suggestion.
How Should You Store Unopened Bone Broth in the Pantry?
Somewhere cool and dry, away from heat. USDA says not to put canned and shelf-stable goods above or beside the stove, under the sink, or in a damp garage or basement. It says temperatures below 85°F are best, that temperatures over 100°F are harmful to canned goods, and that the risk of spoilage jumps sharply as storage temperatures rise. Swanson’s FAQ is stricter and recommends a spot where temperatures rarely exceed 70°F, while Pacific Foods’ FAQ gives a range of 32 to 80°F for its products. We’d aim for the cooler end. These are different organizations’ recommendations for different products, not one universal standard.
In winter, don’t leave broth where it could freeze. For cans, USDA says frozen cans could swell because the food expanded, but swelling can also come from contamination, so swollen cans should be discarded. It also says to discard frozen cans that are not swollen but thawed at 40°F or higher. Those rules are for cans. For a carton that froze, we’d discard it if it is swollen or leaking, which is our own judgment. Kettle & Fire’s help page, on a product that arrived frozen, says its product is safe to use, but it doesn’t say why or how to thaw it. If a carton that froze looks intact, follow the manufacturer’s instructions, or ask the manufacturer if you’re unsure.
Does Homemade Bone Broth Need to Be Refrigerated?
Yes, promptly. NMSU Extension says homemade bone broth should be stored in the refrigerator at 40°F or below, for only a short time. That is generally up to about 3 days when it is cooled properly and kept in an airtight container. For longer storage it recommends freezing. USDA’s leftovers guidance says to divide large amounts into shallow containers and to divide a pot of soup into smaller containers so it cools quickly. It also says hot food can be placed directly in the refrigerator or rapidly chilled in an ice or cold water bath first. You don’t need to wait for a pot to cool on the stove. The 2-hour rule applies here too, or 1 hour when the air is above 90°F.
Penn State Extension gives finished chicken or turkey stock up to three days in the refrigerator, in a page updated in July 2026. USDA’s beef chart gives cooked beef gravy or beef broth a shorter 1 or 2 day recommendation, and our bone broth shelf-life guide explains how it compares with the general charts.
Do Bones for Broth Need to Be Refrigerated?
For a short time only. NMSU Extension says raw or cooked bones saved for broth should not be refrigerated for more than two days before use, because leftover meat or tissue on them can spoil quickly at refrigerator temperatures. It says freezing is the way to hold them longer, ideally in a sealed container or bag. NMSU bases its two-day limit on general food safety principles and USDA storage guidelines, and it is not a specific USDA rule for bones.
Does Bone Broth Have to Be Refrigerated to Gel?
Gelling is what many bone broths do once they are cold. Swanson’s FAQ says bone broth may gel in colder temperatures and that the gelling disappears when heated. Pacific Foods’ FAQ says homemade bone broths and stocks can be thicker, especially when refrigerated. A gel is not a safety test, though. It doesn’t show that broth was cooled quickly enough or stored for a safe length of time, so count the days. A broth that stays liquid isn’t automatically spoiled either, and we found no source that treats a missing gel as a spoilage sign.
Can Bone Broth Sit Out While You Cook or Overnight in a Slow Cooker?
Perishable broth shouldn’t sit at room temperature for more than 2 hours, or 1 hour when the air is above 90°F. USDA’s Danger Zone guidance says bacteria grow most rapidly between 40°F and 140°F and that food shouldn’t be left out of refrigeration over 2 hours. That applies to perishable broth: opened, homemade or refrigerated. An unopened shelf-stable carton in the pantry is a different case.
So is broth kept hot. USDA’s leftovers page says hot food must be kept hot at 140°F or warmer, and that leftovers should be refrigerated within two hours of cooking or of removal from a warming appliance. The CDC says to keep food heated to 140°F or hotter until serving, or cold at 40°F or below. A pot cooling on the stove is not hot holding. If your slow cooker holds the broth at 140°F or above, which we’d confirm with a food thermometer, it is hot-held. When it is off or lukewarm, the clock is running. If you leave opened broth to cool overnight, we would pour it out.
What Can You Make With Opened Bone Broth?
Soup is the easiest way to use up an open carton within its days. We have red lentil soup, tortilla soup, cauliflower soup with scallops, clam corn chowder and New Orleans seafood gumbo. Check each recipe for the type and amount of broth it calls for. If a soup comes out thin, see how to thicken soup without cream, and for more on soup, see common soup mistakes. Cooking rice or grains in broth instead of water is our own suggestion. Refrigerate the finished dish promptly and see our guides to how long leftovers last and whether rice needs to be refrigerated.
Signs Something Is Wrong
- Visible mold on or in the broth. USDA says not to sniff a moldy item because it can cause respiratory trouble. Discard it.
- A sour, rancid or off smell. USDA lists a foul odor as a warning sign for canned food. For broth in general, this is our own checklist, not an agency list.
- A swollen, leaking or deeply dented can. USDA says to discard swollen cans and cans with a deep dent, especially on a seam.
- A damaged or unusually inflated carton. A Swanson chicken bone broth carton direction reproduced in a retailer listing says to discard it.
- A can that hisses loudly or spurts liquid when opened. USDA says the food may be unsafe.
- Left out more than 2 hours (1 hour above 90°F). Throw it out, even if it looks fine.
- Opened longer than the label allows. With no label time, we use 3 to 4 days.
- Prolonged heat. USDA says temperatures over 100°F are harmful to canned goods and that the risk of spoilage jumps sharply as storage temperatures rise. Discard swollen, leaking or damaged packages. For an intact carton that sat in significant heat, we’d check with the manufacturer rather than rely on appearance.
We don’t suggest tasting broth to test it. USDA says you can’t see, smell, or taste harmful bacteria that may cause illness, so count the days.
Things That Don’t Automatically Mean Trouble
- An unopened shelf-stable carton stored in the pantry instead of the refrigerator. USDA names broths among aseptically packaged products, which don’t need refrigeration before opening.
- Broth that sets like jelly in the refrigerator. Swanson says bone broth may gel in the cold and that the gelling disappears when heated.
- A best-by date that has passed on a sealed carton with no bulge, leak or damage. USDA says dates are about quality.
These are quality observations, not safety tests. Days since opening and storage matter more.
Quick Storage Reference
- Unopened shelf-stable: Pantry, cool and dry, away from the stove and sink.
- Labeled Keep Refrigerated or Keep Frozen: Keep cold, even before opening.
- Opened store-bought: Refrigerate promptly. Label time, or 3 to 4 days if none.
- Homemade: Refrigerate within 2 hours, in shallow containers. About 3 days.
- Raw bones: Two days in the refrigerator at most, or freeze.
- Counter: 2 hours at most, 1 hour above 90°F.
- Refrigerator: 40°F or below.
| Situation | What to Do |
|---|---|
| Sealed shelf-stable carton, kept in the pantry | Fine as it is, if the package is intact. USDA names broths among aseptically packaged products, which don’t need refrigeration before opening. |
| Sealed carton labeled Keep Refrigerated, left in the car for 3 hours with no cooler | Discard it. USDA says perishable food shouldn’t stay at room temperature more than 2 hours, or 1 hour above 90°F. If it was kept at 40°F or below in a cooler, that is a different case. |
| Opened carton, put back in the pantry | Discard it if it sat out more than 2 hours, or 1 hour above 90°F. Opened broth needs to be refrigerated. |
| Opened carton, 2 days in the refrigerator, label says 7 days | Generally fine to use if it was refrigerated promptly, kept at 40°F or below, and shows no mold, damage or off smell. It is within the label’s time. |
| Opened carton, 6 days in the refrigerator, no time on the label | Discard it. That is past the 3 to 4 day default with no label time. |
| Pot of homemade bone broth cooled on the stove for 4 hours | Discard it. USDA says perishable food left out more than 2 hours should be thrown away. |
| Slow cooker of bone broth, switched off 5 hours ago | Discard it. Once the cooker is off, the broth is no longer being hot-held. Unless you know it stayed at 140°F or above and was refrigerated within 2 hours, don’t keep it. |
| Carton that froze in an unheated garage and looks swollen | Discard it. A Swanson direction says to discard a damaged or unusually inflated carton, and USDA says to discard swollen cans. |
| Bones in the refrigerator for 4 days before making broth | Past NMSU’s two days. Freeze bones you won’t use within that time. |
In November 2026 we read USDA’s Shelf-Stable Food Safety page, its Keep Food Safe page and cold storage chart, its leftovers guidance and its Danger Zone page. We also read its Molds on Food page. We read an undated New Mexico State University Extension fact sheet on homemade bone broth storage, Penn State Extension’s page on homemade chicken or turkey stock, updated July 2026, and the CDC’s C. perfringens prevention page. We read Swanson’s FAQ and the FAQs or help pages of Pacific Foods, Bonafide Provisions, Bare Bones and Kettle & Fire, plus a Kettle & Fire product page. We also read a Hannaford retailer listing for Swanson chicken bone broth, which we did not link. USDA’s charts have no bone broth row, so we use its figures for opened canned soup, gravy and meat broth, soups and stews and leftovers. The cooling steps come from USDA, and the pantry locations and temperatures come from USDA and manufacturer guidance. The container tips, the opening-date tip, the 2-day plan for beef bone broth and the smell checklist are our own judgment. Manufacturer pages and retailer listings change, so follow the storage instructions on your specific package, along with safe handling and temperature limits. Our own suggestions say we’d or we suggest. This article is general information, not medical advice.
Does Bone Broth Need to Be Refrigerated FAQ
Does bone broth need to be refrigerated?
Not while it is sealed and shelf-stable. Once opened, yes. Bone broth labeled Keep Refrigerated or Keep Frozen, and homemade bone broth, need to stay cold.
Does unopened bone broth need to be refrigerated?
Not if it is shelf-stable. USDA lists soups and broths among aseptically packaged products, which are filled into sterilized packages with commercially sterile food. Kettle & Fire and Bare Bones describe their cartons as shelf stable. If the label says keep refrigerated or keep frozen, keep it cold. Store placement alone doesn’t settle it.
Does bone broth need to be refrigerated after opening?
Yes. USDA says unused portions of opened canned food must be refrigerated. Use the time on the label, or 3 to 4 days as a conservative default if it gives none.
Does homemade bone broth need to be refrigerated?
Yes, within 2 hours, or 1 hour when the air is above 90°F. Divide a large batch into shallow containers. USDA says hot food can go directly into the refrigerator or into an ice or cold water bath first, and NMSU Extension gives homemade bone broth about 3 days.
Do you have to cool bone broth before refrigerating it?
No. USDA says hot food can be placed directly in the refrigerator or rapidly chilled in an ice or cold water bath first. Dividing it into shallow containers helps it cool quickly. Don’t leave the pot on the stove to reach room temperature.
Does bone broth need to be refrigerated to gel?
Bone broth that is rich in gelatin often sets once it is cold, and Swanson says it may gel in colder temperatures. A gel isn’t required for the broth to be good, and it isn’t a safety test either. Count the days since you made or opened it.
Can you leave bone broth out overnight?
Not while it cools. USDA says perishable food left out more than 2 hours, or 1 hour above 90°F, should be thrown away, and we’d pour out broth left to cool overnight. Broth held continuously at 140°F or hotter is hot-held, which is a different situation.
Can you leave bone broth in a slow cooker overnight?
USDA says hot food must be kept hot at 140°F or warmer and that leftovers should be refrigerated within two hours of removal from a warming appliance. If your slow cooker keeps the broth at 140°F or above, which we’d check with a food thermometer, it is hot-held. When you stop hot holding, divide the broth into shallow containers and refrigerate it within two hours, or one hour above 90°F. Don’t wait for it to reach room temperature.
Where in the refrigerator should opened bone broth go?
USDA’s guidance is about the refrigerator’s temperature, 40°F or below, and we found no agency guidance on which shelf. We’d keep it on an interior shelf rather than in the door, which is opened often. That is our own judgment.
Does thawed bone broth need to be refrigerated?
Yes. For homemade bone broth, thaw it in the refrigerator when you can. USDA says to use refrigerator-thawed leftovers within 3 to 4 days or refreeze them, and refreezing needs no reheating. Food thawed in cold water should be cooked before refreezing, and microwave-thawed food should be heated to 165°F first. Commercial frozen broth has its own directions. Bonafide Provisions, for example, says its frozen products are good for up to seven days once thawed and refrigerated, opened or unopened.
Can you store unopened bone broth in the refrigerator?
You can. We found no source that says a shelf-stable carton must be refrigerated or that it is unsafe to, so the pantry is the usual spot and the fridge is a matter of space. That is our own reading, so check the label.
Can opened bone broth stay in the carton in the refrigerator?
Follow any container direction on the package first. If the carton reseals tightly, we’d say yes, and if not, pour it into a clean airtight container. Mark the date you opened it. If you plan to freeze it, move it out of the carton. Bare Bones recommends a freezer-safe container, and Swanson’s carton direction says not to freeze in the carton.
How long can bone broth sit out?
Perishable broth shouldn’t sit at room temperature more than 2 hours, or 1 hour when the air is above 90°F, per USDA. After that, discard it. Broth kept hot at 140°F or above, or cold at 40°F or below, is a different situation.
What temperature should the refrigerator be for bone broth?
40°F or below, per USDA, and the freezer at 0°F or below.
What happens if you don’t refrigerate opened bone broth?
It becomes a perishable food sitting in the temperature range where bacteria grow fastest. USDA says bacteria grow most rapidly between 40°F and 140°F and that perishable food left out more than 2 hours, or 1 hour above 90°F, should be thrown away. USDA also says you can’t see, smell, or taste harmful bacteria that may cause illness, so appearance isn’t a test.
Why is some bone broth on the shelf and some in the refrigerated or frozen aisle?
They are usually different products. Shelf-stable bone broth is commercially processed and sealed in cans or aseptic cartons, and USDA names broths among aseptically packaged products. Broth labeled Keep Refrigerated or Keep Frozen needs cold storage. We found no source on store placement, so go by the storage line on the label.
Where should you store unopened bone broth?
In a cool, dry place away from the stove and sink. USDA says below 85°F is best, Swanson recommends a spot rarely above 70°F, and Pacific Foods gives 32 to 80°F for its products.
How long does opened bone broth last in the refrigerator?
Follow the label if it gives a time. With none, 3 to 4 days is a conservative default based on USDA’s general guidance for opened canned food, soups and leftovers. USDA doesn’t publish a separate time for opened bone broth cartons. See our guide to whether bone broth goes bad for the full breakdown.
Why do labels give different times after opening?
Manufacturers set their own directions for their products, and the ones we read range from 5 to 14 days. Kettle & Fire says 5 to 7, Bonafide Provisions says 7, Pacific Foods and Bare Bones say 7 to 10, and a retailer listing for Swanson chicken bone broth says 14. These are product-specific directions, not USDA recommendations.
Does Swanson bone broth need to be refrigerated?
Not while it is sealed, if it is the shelf-stable carton. Swanson’s FAQ says to store non-refrigerated items in a cool, dry place and, once opened, to follow the directions on the label. A retailer listing for the 32 oz Swanson chicken bone broth carton reproduces the direction to refrigerate promptly below 41°F and use within 14 days of opening. Check your own carton.
Does Kettle & Fire bone broth need to be refrigerated?
Not unopened. Kettle & Fire’s help page says its bone broth is packaged in an aseptic and vacuum-sealed environment and is shelf stable for two years without preservatives. Once opened, it says to store it in the refrigerator, and a Kettle & Fire product page recommends enjoying an opened carton within 5 to 7 days and freezing leftovers beyond that.
Does Pacific Foods bone broth need to be refrigerated?
Pacific Foods’ FAQ says its products are shelf stable and don’t need refrigeration before opening, and that opened products should be refrigerated and used within 7 to 10 days. The answer covers its products in general, so check the carton in your hand.
Does canned bone broth need to be refrigerated?
Commercially canned bone broth labeled for shelf-stable storage doesn’t need refrigeration until it is opened. If the can says Keep Refrigerated, keep it refrigerated even while sealed. USDA lists soups other than tomato among low-acid canned goods and says to store them in a cool, dry place. Once opened, refrigerate the unused portion. USDA says it may stay in the can but recommends a glass or plastic container for quality.
Do bones for bone broth need to be refrigerated?
Yes, promptly if you’ll use them soon, or freeze them for longer storage. NMSU Extension says bones saved for broth shouldn’t be refrigerated more than two days before use, and that freezing them in a sealed container or bag is the way to hold them longer.
Do you need to refrigerate bone broth powder?
Powdered and dried bone broth is a different product with its own directions, so check the package for how to store it once opened. This guide covers liquid bone broth, and we found no USDA time for powders.
How long can unopened bone broth stay in the pantry, and what do the dates mean?
For cartons, follow the best-by date and storage directions on the package. USDA says dating is for quality, not safety, and lists low-acid canned soups at 2 to 5 years. Kettle & Fire gives its cartons two years and Bare Bones up to 18 months. A best-by date concerns the unopened product and doesn’t override refrigeration instructions or the manufacturer’s time limit after opening.
Do soups made with bone broth need to be refrigerated?
Yes, promptly. USDA says to refrigerate perishable food within 2 hours, and its chart lists soups and stews at 3 to 4 days in the refrigerator. Divide a big pot into smaller containers so it cools quickly.
What can I make with opened bone broth?
Soup is the easiest use. We have recipes for red lentil soup, tortilla soup and clam corn chowder, among others. If you can’t use it within its days, freeze it in small portions.
Further Reading
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