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?
The Short Answer: Opened bone broth needs to be refrigerated, and so does homemade bone broth. Unopened shelf-stable bone broth, the kind sold on the ordinary pantry shelf, doesn’t need refrigeration until it is opened. Bone broth labeled Keep Refrigerated or Keep Frozen needs cold storage even before opening. After opening, refrigerate it promptly and follow the time on your label. With no label time, 3 to 4 days is a conservative default based on USDA’s general guidance, which has no separate time for opened bone broth cartons. Refrigerate homemade bone broth within 2 hours, or 1 hour when the air is above 90°F. NMSU Extension gives it about 3 days.
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.
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 Ex
