Packaging
Proper packaging helps prevent freezer burn, and helps limit odor transfer in the freezer.
For short term storage, freeze meat or poultry directly in supermarket wrapping. This meat should be used within 1 to 2 months.
For long term storage, follow these wrap- ping guidelines:
•Overwrap store wrapped packages with airtight heavy duty foil, plastic wrap, freezer paper or freezer bags.
•Freeze unopened vacuum wrapped packages as they are.
•Make sure lids are sealed tightly when using airtight freezer containers.
•Break down foods into smaller portions for faster freezing.
•Remove as much air as possible from packages before placing in the freezer.
•If a package has accidentally been torn or damaged while in the freezer, the food is still safe to eat. Just overwrap it or repackage it.
•It is not necessary to rinse meat or poultry before freezing.
FREEZER
STORAGE CHART*
NOTE: Freezer storage time is for quality only. Frozen foods remain safe indefinitely.
Foodstuff | Months |
|
|
Bacon and Sausage | 1 to 2 |
|
|
Casseroles | 1 to 2 |
|
|
Egg whites or egg substitutes | 12 |
|
|
Gravy, meat or poultry | 2 to 3 |
|
|
Ham, Hot Dogs and |
|
Lunch Meats | 1 to 2 |
|
|
Meat, uncooked roasts | 9 |
|
|
Meat, uncooked steaks or |
|
chops | 4 to 6 |
|
|
Meat, uncooked ground | 3 to 4 |
|
|
Meat, cooked | 2 to 3 |
|
|
Poultry, uncooked whole | 12 |
|
|
Poultry, uncooked parts | 9 |
|
|
Poultry, uncooked giblets | 3 to 4 |
|
|
Poultry, cooked | 3 to 4 |
|
|
Soups and Stews | 2 to 3 |
|
|
Wild game, uncooked | 8 to 12 |
|
|
*Provided by the USDA.
Chart is based on food storage at 0° F
Cooking frozen foods
Foods can be cooked or reheated directly from the frozen state. The cooking time will increase to almost one and a half times it would normally take. Remember when cooking poultry or meat to remove paper wrapping, giblet sacks, and any strings that might burn during cooking. Some meats, such as
NOTE: Do not use a slow cooker for preparing foods from the frozen state.
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