Homemade gravy has to go in the fridge, and fast. An unopened shelf-stable jar or dry packet does not, but an opened jar does. Below: what to refrigerate, how long gravy can sit out, and how to cool, reheat and freeze it.
Does gravy need to be refrigerated?
The Short Answer
Yes. Homemade gravy, gravy prepared from a mix, and opened shelf-stable gravy need refrigeration, and USDA says to refrigerate leftovers within 2 hours of cooking. Unopened shelf-stable jarred gravy and dry packets don’t need the fridge, and gravy sold in the refrigerated case stays refrigerated. How long it keeps depends on the source, and the storage-time section below explains the difference.
For a complete pantry storage reference, see our Food Storage Guide. For the full shelf-life timeline, see our guide on whether gravy goes bad.
Does Gravy Need to Be Refrigerated: At a Glance
Unopened shelf-stable jar
No. Heinz lists the storage classification as ambient and prints a Best By date on the cap
Refrigerated-case gravy
Yes. Keep it cold and follow its label
Opened jar
Yes. Heinz says to use its jars within 5 days. For other brands, follow the label
Dry packet
No. Keep it cool and dry (McCormick, K-State)
Prepared or homemade
Yes. Refrigerate within 2 hours of cooking (USDA)
How long it keeps
FDA: 1 to 2 days. USDA’s Turkey Basics: 3 to 4. We suggest 1 to 2 when practical
Sitting out
Not over 2 hours, or 1 hour above 90°F (USDA)
Reheating
Rolling boil and 165°F, per USDA
Freezing
Shallow container. 2 to 3 months for best quality (FDA). Frozen at 0°F it stays safe indefinitely
Key Takeaways
Homemade gravy, gravy prepared from a mix and opened shelf-stable gravy all need the fridge. USDA’s leftovers page says to refrigerate leftovers within 2 hours of cooking, or of taking them off a warming appliance.
Unopened shelf-stable jarred gravy and dry packets don’t need the fridge. Heinz lists its jars as ambient storage, and McCormick says to keep pouches cool and dry. Gravy sold in the refrigerated case stays refrigerated.
An opened Heinz jar goes in the fridge, and Heinz says to use the unused portion within 5 days. For other brands, follow the label.
Don’t leave gravy out more than 2 hours, or 1 hour above 90°F, per USDA. USDA’s Danger Zone page says bacteria can double in as little as 20 minutes between 40°F and 140°F, a general illustration rather than a prediction for any one gravy.
Cool gravy in shallow containers. Hot food can go straight into the fridge, and an ice or cold-water bath also works, per USDA.
Reheat gravy to a rolling boil and to 165°F, per USDA. We’d reheat only what you’ll serve.
Keep warm gravy at 140°F or hotter, checked with a food thermometer. USDA doesn’t recommend reheating cold leftovers in a slow cooker.
Which Gravy Do You Have?
Jarred, canned, dry packet and homemade gravy have different answers. For shelf life and spoilage signs, see whether gravy goes bad. For a full leftovers chart, see how lo
