MPORTANT: Do not expect your freezer to qulck- reeze any large quanttty of food. Put no more Introzen food Into the freezer than will freeze rtthln 24 hours. (No more than 2 to 3 pounds of c+od per cubic foot of freezer space.) leave lnough space tar air to circulate around pack- Iges. Be careful to leave enough room at the rorr?so the door can close tlghtty.
FOOD STORAGECHART
Storage times* will vary according to the qual- ity of the food, the type of packaging or wrap used (moisture and
Food |
|
|
|
|
| Storage | Tlme | |
FRUITS |
|
|
|
|
|
|
|
|
FNR Juloe concentrate | ........ | 12 months | ||||||
Commercially |
| frozen | fruit | 12 months | ||||
CltrusfrultandJulces.. | ..... | 4todmonths | ||||||
Others | .................... |
|
|
| B to | 12 months | ||
VEGETABLES |
|
|
|
|
|
| ||
Commercially |
| frozen | ........... | B months | ||||
Home | frozen | .............. |
| 8 to | 12 months | |||
MEAT |
|
|
|
|
|
|
|
|
Bacon | .................... |
|
|
| 4 weeks | or less | ||
Corned | beef | .............. |
| 4 weeks | or less | |||
(Sattlng meat shortens freezer Ilte) |
| |||||||
Fmnklurters | ..................... |
|
| 1 month | ||||
Ground beef, lamb, veal ..... 2 to 3 months | ||||||||
Roasts: |
|
|
|
|
|
|
| |
Beef | .................... |
|
|
| 6tol2months | |||
Lamb | and | veal | 6 to 9 months | |||||
Fork | ...................... |
|
|
| 4 to 8 months | |||
Sausage, | fresh | ............. | 1 to 2 months | |||||
Steaks | and chops: |
|
|
|
| |||
Beet | .................... |
|
|
| 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 | flsh | (purchased) | 3 months | |||||
Clams, | oysters, | cooked |
|
|
| |||
flsh, | crab, scallops | ....... | 3 to | 4 months | ||||
Alaskan | king | crab | 10 months | |||||
Shrimp, uncooked | 12 months | |||||||
POULTRY |
|
|
|
|
|
|
| |
Whole | chlcken | or turkey | 12 months | |||||
Duck | ........................... |
|
|
|
| 6 months | ||
Giblets | ..................... |
|
|
| 2 to 3 months | |||
Cooked | pouMy | wlgmvy | 6 months | |||||
Slices | (no gravy) |
| 1 month | |||||
MAIN DISHES |
|
|
|
|
|
| ||
Stews; | meat, | poultry |
|
|
|
| ||
and | fish casserole | 2 to | 3 months | |||||
TVdlnners.. | ................ |
| 3to6monthr | |||||
hod |
|
| Storage Time | |
DAIRY PRODUCTS |
|
|
| |
Butter | . ............... | 6to9months | ||
Margarine | ..................... | 12 months | ||
Cheese: |
|
|
|
|
Camembert, | Mozzarella, |
|
| |
farmer% | .................... |
| 3months | |
Creamed | cottage | DO NOT FREEZE | ||
Cheddar, | Edam, Gouda, |
|
| |
SWISS,brtck, | etc | 6 to | 8 weeks | |
Freezlng can change texture ot |
| |||
cheese. |
|
|
|
|
Ice cream, | Ice milk, sherbet | ..... | 2 months | |
EGGS |
|
|
|
|
Whole (mlxed) | ................. | 12 months | ||
Whites |
| 12 months | ||
Yolks |
| 12 months | ||
(Add sugar or salt to yolks or whole mixed eggs)
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 | ||
Cookle | 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 Cooperatlve Extension Service suggested storage times.
If electricity goes off
Call the power company. Ask how long powe will be off.
1.If service is to be interrupted 24 hours or les! keep both doors closed. This will help froze1 foods to stay frozen.
2.If service is to be interrupted longer than 2< hours:
[a)Remove all frozen food and store in ( frozen food locker. Or...
[b)Place 2 Ibs (0.9 kg] of dry ice in freezer fo every cu. ft. of freezer space. This will keel: 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 i available, use or can perishable food a once.
3.A full freezerwill stay cold longerthan a partl! 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 safel! refrozen, although the quality and flavor ma! be affected. Use refrozen foods quickly. If the condition of the food is poor or you have an\ suspicions, it is wise to dispose of it.
