IMPORTANT: Do not expect your
freezer to
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
Food | Storage time |
FRUITS
Fruit juice concentrate . . . . 12 months
Commercially frozen fruit . . 12 months Citrus fruit and juices . . . 4 to 6 months Others . . . . . . . . . . . . . 8 to 12 months
VEGWBLES |
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Commercially |
| frozen | . | . . | . . . |
| 8 months | ||||
Home | frozen |
| . . . . | . . . | . 8 to | 12 months | |||||
MEAT |
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| 4 weeks | or less | |||
Bacon |
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Corned |
| b&i |
| : : : : : : : : |
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| 2 weeks | ||
Cured | ham | . | . . . . . . . . | : ‘l’to’2 |
| months | |||||
(Salting meat shortens freezer life) | |||||||||||
Frankfurters | . | . . . . . . . . . | . . . |
| . | 1 month | |||||
Ground |
| beef, | lamb, | veal |
| 2 to |
| 3 months | |||
Roasts: |
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Beef |
| . . . . . . . . . | . . . | . 6 to | 12 months | ||||||
Lamb |
| and | veal | 6 to |
| 9 months | |||||
Pork | . . . . | . | . . . . . . . . . | 4 to |
| 8 months | |||||
Sausage, | fresh | 1 to |
| 2 months | |||||||
Steaks | and chops |
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Beef |
| . . . . . . . . . | . . . | . 8 to | 12 months | ||||||
Lamb, | veal, | pork | . . . . | 3 to |
| 4 months | |||||
FISH |
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Code, | flounder, | haddock, |
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Sole |
| . . . . . . . . . | . . . | . . | . . . |
| 6 months | ||||
Blue | fish, salmon | 2 to |
| 3 months | |||||||
Mackerel, | perch | 2 to |
| 3 months | |||||||
Breaded |
| fish | (purchased) |
| . . . | 3 months | |||||
Clams, |
| oysters, | cooked |
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fish, crab, | scallops | . . . | 3 to |
| 4 | months | |||||
Alaskan |
| king |
| crab | . . . | . . | . . | 10 months | |||
Shrimp, |
| uncooked | . . . | . . | . . | 12 months | |||||
POULTRY |
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Wholechicken |
| or turkey | . . . . | 12 months | |||||||
Duck |
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| 6 months | |
Giblets’ | .’ .’ .’ .’ .’ .’ .’ .’ .’ .’ .’ .* .’ .’ .’ | !2‘tb | 3 | months | |||||||
Cooked |
| poultry | w/gravy | . . . . . | 6 months | ||||||
Slices | (no | gravy) | . . . . . . . | . . . |
| . | 1 month |
Food |
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| Storaae | time | |
MAIN DISHES |
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Stews; | meat, | poultry |
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and | fish | casserole |
| . . . 2 to 3 months | |||||
TV dlnners |
| . . . . . . . . . . . 3 to | 6 months | ||||||
DAIRY PRODUCTS |
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Butter | . | . | . . . | . . . | . . . | . . . 6 to | 9 months | ||
Margarine |
| . . | . . . | . . . | . . . 2 to | 9 months | |||
Cheese: |
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Camembert, |
| brick, |
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Mozzarella, |
| farmer’s | . . . . . 3 months | ||||||
Creamed |
| cottage |
| . . . DO NOT FREEZE | |||||
Cheddar, |
| Edam, | Gouda, |
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Swiss, | etc. |
| . . . . . . . . . . 6 to 8 weeks | ||||||
[Freezing can change texture of cheese.) | |||||||||
Ice cream, | ice | milk |
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sherbet |
| . | . | . . . | . . . | . . . . , . . 4 weeks | |||
EGGS |
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Whole | (mixed) | . . | . . . | . . 9 to | 12 months | ||||
Whites | . | . | . . . | . . . | . . . | . . 9 to | 12 months | ||
Yolks | . . | . | . . . | . . . | . . . | . . 9 to | 12 months | ||
(Add sugar or salt to yolks or whole |
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mixed | eggs) |
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BAKED GOODS |
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Yeast | breads | and | rolls | 3 months | |||||
Baked | Brown | ‘N Serve |
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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 to | 12 months | ||||
Baked | pies | . | . . . | . . . | . . . 1 to | 2 months | |||
Pie dough |
| only | . | . . . | . . . 4 to | 6 months | |||
‘Based on U.S.D.A. and Michigan Cooperative |
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Extension Service suggested storage times. |
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If electricity | goes | off |
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Call the power |
| company | Ask how | long | power | ||||
will be off |
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1.If service IS to be interrupted 24 hours or less, keep hot/- doors c/wed This will help frozen foods to stay frozen
2.If servtce IS to be Interrupted longer than 24 hours
[a]Remove all frozen food and store in a frozen food locker Or
(b)Place about 20 pounds of drv ice on top of the food, using pieces as large as pos- sible Protect your hands with gloves
(c]If neither food locker storage nor dry ice IS available, use or can perishable food at once
3.A full freezer WIII stay cold longer than u partly fllled 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 foods quickly If the condltlon of the food IS poor or you have any suspicions, It ISwise to dispose of It
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