IMPORTANT: Do not expect your
freezer to
pounds of vegetables per cubic foot of freezer space.] leave enough
space for air to circulate around
packages. Be careful to leave enough room at the front so the door can close tightly.
FOODSTORAGECHART
Storage times’ will vary according to the quality of the food, the type of packaging or wrap used (moisture and
the storage temperature which should be 0” F [
Food |
|
|
|
|
|
|
|
|
| Storage | tlme | ||
FRUITS |
|
|
|
|
|
|
|
|
|
|
|
|
|
Fruit | juice | concentrate |
| . . . . . 12 months | |||||||||
Commercially |
|
| frozen | fruit | 12 months | ||||||||
Citrus fruit and juices. . . . 4 to 6 months | |||||||||||||
Others | . . . . |
|
| . . . . . . . | . 8 to 12 months | ||||||||
VEGETABLES |
|
|
|
|
|
|
|
|
|
|
| ||
Commercially |
|
| frozen | . . . . . | 8 months | ||||||||
Home | frozen |
|
| . . . . |
| . | 8 to | 12 months | |||||
MEAT |
|
|
|
|
|
|
|
|
|
|
|
|
|
Bacon | . . . . . |
| . . . . . . | 4 weeks | or | less | |||||||
Corned | beef . . , . . . . , | . . . . . . 2 weeks | |||||||||||
Cured |
| ham . . . . . . . . . . . , . | 1 to | 2 months | |||||||||
(Salting meat shortens freezer life) |
| ||||||||||||
Frankfurters |
|
| . . . . | . . . . . . . . . : . . . | 1 month | ||||||||
Ground | beef, |
| lamb, | veal |
| 2 to | 3 months | ||||||
Roasts: |
|
|
|
|
|
|
|
|
|
|
|
| |
Beef | . . . . . . . . . |
|
| 6 to12 | months | ||||||||
Lamb | and |
| veal |
|
| . | 6 to | 9 months | |||||
Pork | . . . . . . | . . . | . 4 to 8 months | ||||||||||
Sausage, | fresh |
| . . . . . | . | 1 to | 2 months | |||||||
Steaks | and | chops: |
|
|
|
|
|
|
| ||||
Beef | . . . . . . . . . . . . . . | 8 to12 | months | ||||||||||
Lamb, veal, pork | 3 to4 | months | |||||||||||
FISH |
|
|
|
|
|
|
|
|
|
|
|
|
|
Cod, | flounder, |
| haddock |
|
|
|
|
| |||||
Sole.. | . . . . . . . . . , . . . . | . . . . . 6 months | |||||||||||
Blue | fish, | salmon |
| . . . . . . . , | 2 to | 3 | months | ||||||
Mackerel, | perch | 2 to | 3 | months | |||||||||
Breaded |
| fish | (purchased) |
| . . | 3 months | |||||||
Clams, | oysters, | cooked |
|
|
|
|
| ||||||
fish, | crab, | scallops | . . . . | 3 to 4 | months | ||||||||
Alaskan | king | crab |
|
| . | IO months | |||||||
Shrimp, | uncooked |
|
| . . | 12 months | ||||||||
POULTRY |
|
|
|
|
|
|
|
|
|
|
|
| |
Whole | chicken |
| or | turkey.. |
| . | 12 months | ||||||
Duck | 6months | ||||||||||||
Giblets | . . . . . . . . . . |
| . 2 to 3 months | ||||||||||
Cooked | poultry | w/gravy |
| . . . 6 months | |||||||||
Slices | (no | gravy) | . . . . . . . . . . . | 1 month | |||||||||
Food |
|
|
|
|
|
|
|
| Storage | tlme | ||
MAIN | DISHES |
|
|
|
|
|
|
|
| |||
Stews; |
| meat, | poultry |
|
|
|
|
| ||||
and | fish | casserole |
| . . . | 2 to | 3 months | ||||||
TV dinners.. | . . . | . . . . . . | 3 to | 6 months | ||||||||
DAIRY PRODUCTS |
|
|
|
|
|
|
| |||||
Butter |
| 6 to | 9 months | |||||||||
Margarine | . . . . . . . . . . . | 2 to | 9 months | |||||||||
Cheese: |
|
|
|
|
|
|
|
|
|
| ||
Camembert, |
| brick, |
|
|
|
|
| |||||
| Mozzarella, |
| farmer’s | . . . . 3 months | ||||||||
Creamed | cottage |
| . . DO NOT FREEZE | |||||||||
Cheddar, | Edam, | Gouda, |
|
|
|
| ||||||
| Swiss,etc.. |
| . . . . . . . . . . . 6 to8 | weeks | ||||||||
Freezing | can | change | texture of |
|
| |||||||
cheese. |
|
|
|
|
|
|
|
|
| |||
Ice | cream, | ice | milk |
|
|
|
|
| ||||
sherbet |
|
| . . . . . |
| . | 4 weeks | ||||||
EGGS |
|
|
|
|
|
|
|
|
|
|
|
|
Whole |
| (mixed) |
| . . . . . . . | 9 to | 12 months | ||||||
Whites | 9 to | 12 months | ||||||||||
Yolks |
| . . . . . . . . | 9 to12 | months | ||||||||
(Add sugar or salt to yolks or whole mixed | ||||||||||||
eggs1 |
|
|
|
|
|
|
|
|
|
| ||
BAKED GOODS |
|
|
|
|
|
|
|
| ||||
Yeast | breads | and | rolls | 3 months | ||||||||
Baked |
| Brown | ‘N Serve |
|
|
|
|
| ||||
rolls | 3 | months | ||||||||||
Unbaked | breads.. | . . . . . | . . . | 1 month | ||||||||
Quick | breads |
| . . . . . . . . . . . | 2 to | 3 months | |||||||
Cakes, |
| unfrosted |
| . . | . . | 2 to | 4 | months | ||||
Cakes, |
| frosted |
| . . . . . . | 8 to | 12 months | ||||||
Fruit cakes . . . |
| . . . . . . | . | 12 months | ||||||||
Cookie |
| dough |
| . . . |
| . . | 3 months | |||||
Baked |
| cookies |
| . . . . . . . . | 8 lo12 | months | ||||||
Baked |
| pies | 1 to | 2 months | ||||||||
Pie | dough | only | . . . . . . . . . | 4 to6 | months | |||||||
‘Based | m US | D A | and | MlChlQOn | CCoperahe | Exlens~cn | Service | |||||
L
If electricity goes off
Call the power company. Ask how long power WIII be off.
1.If service IS to be Interrupted 24 hours or less, keep both doors ciosed This will help frozen foods to stay frozen
2.If service is to be interrupted longer than 24 hours
[a]Remove all frozen food and store in a frozen food locker Or
(b)Place 2 Ibs (0 9 kg] of dry Ice in freezer for every cu ft. of freezer space This WIII keep frozen foods for 2 to 4 days. Wear gloves to protect your hands from dry Ice burns
(c)If neither food locker storage nor dry ice
IS avallable. | use or can perishable | food |
at once |
|
|
3.A full freezer WIII stay cold longer than o partly filled one A freezer full of meat WIII stay cold longer than a freezer full of baked goods If food contains Ice crystals, It may be safely refrozen, although the quality and flavor may
be affected Use refrozen fox& quickly. If the
condition of the food IS poor or you have any susplclons, it is wise to dispose of It
12