IMPORTANT: Do not expect your freezer to
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 |
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| Storage time | |
FRUITS |
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Fruit juice | concentrate | . . . . . 12 months | |||||
Commercially |
| frozen fruit . . 12 months | |||||
Cltrus frult and juices . . . . 4 to 6 months | |||||||
Others | . | . . . | . . . . . . . . . . . . | . | 6 to 12 months | ||
VEGETABLES |
|
|
|
|
| ||
Commercially |
| frozen . | . . | . . . . B months | |||
Home frozen |
| . . . . . . . . . . | . | 8 to 12 months | |||
MEAT |
|
|
|
| 4 weeks | or less | |
Bacon | . | . . . | . . | . . . . . . . . . . | |||
Corned | beef | . . . . . . . . . . | . . | . . . . . 2 weeks | |||
Cured | ham | . . . . . . . . . . . | . . | 1to 2 months | |||
(Salting meat shortens freezer life) | |||||||
Frankfurters | . . . . . . . . . . . | . . | . . . . . 1 month | ||||
Ground beef, lamb, veal 2 to 3 months | |||||||
Roasts: |
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|
|
|
|
|
|
Beef | . | . . . | . . . . . . . . . . . . | . | 6to12months | ||
lamb | and | veal | . . | 6 to 9 months | |||
Pork | 4 to8 | months | |||||
Sausage, | fresh | . . | 1 to 2 months | ||||
Steaks | and | chops: |
|
|
| ||
Beef | . | . . . | . . . . . . . . . . . . | . | 8 to12 | months | |
lamb, |
| veal, | pork . . . . | . . | 3 to4 | months | |
FISH |
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|
|
|
|
|
|
Cod, flounder, | haddock |
|
|
| |||
Sole |
|
|
|
| 6months | ||
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 to4 | months | ||||
Alaskan |
| klng | crab . . . . | . . | . . . 10 months | ||
Shrimp, | uncooked . . . . | . . | . . 12 months | ||||
POULTRY
Whole chicken or turkey . . . . 12 months
Duck | . . . . . . . . . | . . . . 6 months |
Glblets | . . . . . . . . | 2 to 3 months |
Cooked poultry | w/gravy | . . . 6 months |
Slices (no gravy) | . . . . . . . . | . . . . . 1 month |
Fcod | Storage tlme |
MAIN DISHES Stews; meat, poultry
and flsh casserole . . . . 2 to 3 months TVdlnners *. . . . . . . . . . . . . . 3 to6 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 Freezlng can change texture of
cheese.
Ice cream, Ice mllk
sherbet . . . . . . . . . . . . . . . . . . . . 4 weeks
EGGS
Whole (mlxed) . . . , . . . . . 9 to 12 months Whltes . . . . . . . . . . . . . . . . . 9 to 12 months Yolks . . . . . . . . . . . . . . . . . . . 9 to 12 months
(Add sugar or salt to yolks or whole mixed eggs1
BAKEDGOODS |
|
|
| ||
Yeast breads | and | rolls . . | . . . . 3 months | ||
Baked | Brown | ‘N Serve |
| ||
rolls | . . . | . . . . | . . . . | . . . . . . . . | . , . . 3 months |
Unbaked | breads | . . . . . . . . | . . . . . 1 month | ||
Gulck | breads | . . . | . . . . . . . . | 2 to 3 months | |
Cakes, | unfrosted | . . . . . . . . | 2 to 4 rwenffw | ||
Cakes, | frosted | . . | . . . . . . . | 8 to 12 months | |
,Frult cakes | . . | . . . . | . . . . . . . . | . . . 12 months | |
Cookie | dough | . . | . . . . . . . . | . . . . 3 months | |
Baked | cookies | . . | . . . . . . . | 8 to12 rnonfhr | |
Bakedpfes | ., | lto2rnonfhs | |||
Pie dough | only.. | . . . . . . . . 4 to6 months | |||
‘Bead on U.S.D.A. and Michigan Cooperative E!&nsicm Service sug~esled storage times.
If electricity goes off
Call the power company. Ask how long powe will be off
1.If servtce IS to be Interrupted 24 hours or less keep both doors closed This WIII help frozer foods to stay frozen.
2.If servrce IS to be interrupted longer than 2~ hours
[a)Remove all frozen food and store In c frozen food locker Or
(b)Place 2 Ibs (0 9 kg] of dry ice In freezer fo every cu. ft of freezer space This WIIIkeer frozen foods for 2 to 4 days. Wear gloves tc protect your hands from dry ice burns
(c]If neither food locker storage nor dry ICE IS available, use or can perishable foot at once
3.A full freezer witI stay cold longer than a part11 filled one A freezer full of meat will stay colt longer than a freezer full of baked goods. I food contains ice crystals, It may be safe11 refrozen, although the quality and flavor ma\ be affected Use refrozen foods quickly If the condition of the food ISpoor or you have an\ susptcions, it ISwise to dispose of It
