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.
FOOOSTORAGECHART
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
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 to 12 months
Lamb and veal . . . . . . 6 to 9 months Pork . . . . . . . . . . . . . . . 4 to 8 months Sausage, fresh . . . . . . . . . 1 to 2 months
Steaks and chops:
Beef . . . . . . . . . . . . . 8 to 12 months Lamb, veal, pork . . . . . . 3 to 4 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 |
| . . . . . . . . | 10 months | |||||
Shrimp, | uncooked |
| . . . . . . . . | 12 months | ||||||
POULTRY |
|
|
|
|
|
|
|
|
| |
Whole | chicken | or | turkey | . . . | 12 months | |||||
Duck |
| . . . . . . . . . . . . . . . . . . . | 6 | months | ||||||
Giblets | . . . . . . . . . . . . . . . . . | 2 to | 3 | months | ||||||
Cooked | poultry | w/gravy | . . . | 6 | months | |||||
Slices |
| (no | gravy) |
|
| . . . . . . . . | 1 month | |||
Food |
|
|
|
|
|
|
|
|
| Storage | time | ||
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 | |||||||
Margarfne | . . . . . . . . . . . | 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 | roils | 3 months | |||||||||
Baked | Brown | ‘N Serve |
|
|
|
|
| ||||||
rolls | 3months | ||||||||||||
Unbaked | breads.. |
| . . . . . . . . . . . | 1 month | |||||||||
Quick | breads |
| . . . . . . . . . . . | 2 to3 | months | ||||||||
Cakes, | unfrosted | . . . . . . . . | 2 to4 | months | |||||||||
Cakes, | frosted |
| . . . . . . . . . |
| 8 to | 12 months | |||||||
Fruit | cakes | 12 months | |||||||||||
Cookie | dough |
| . . . . . . . . |
| . . . . 3 months | ||||||||
Baked | cookies |
| . . . . . . . . |
| 8 to12 | months | |||||||
Baked | pies |
| 1 to | 2 months | |||||||||
Pie | dough | only | 4 to | 6 | months | ||||||||
‘Based | co USDA | and | Mlchlgon |
| Cooperabe | Extemm | SWvlCe | ||||||
SuQQeSted | StotOQe | tl”WS |
|
|
|
|
|
|
|
|
| ||
If electricity goes off
Call the power company Ask how long power WIII be off
I.If servrce IS to be Interrupted 24 hours or less, keep both doors ciosed This WIII 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 about 20 pounds of dry Ice on top of the food, usrng preces as large as pos- sible Protect your hands with gloves
(c]If neither food locker storage nor dry Ice
IS avarlable, use or can perishable food at once.
3.A full freezer WIII stay cold longer than a 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 foods quickly If the conditron of the food IS poor or you have any susprcrons, It 1swise to dispose of it
14
