MPORTANT: Do not expect your freezer to quick- treeze any large quantity of food. Put no more unfrozen food into the freezer than will freeze within 24 hours. (No more than 2 to 3 pounds of food per cubic foot of freezer space.) leave enough space for air to circulate around pack- ages. Be careful to leave enough room at the front so the door can close tightly.
FOOD STORAGECHART
Storage times’ will vary according to the qual-
ity of the food, the type of packaging or wrap used (moisture and
Food |
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| Storage | Time | |
FRUITS |
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Fruit juice | concentrate | ..... | 12 months | |||||
Commercially |
| frozen fruit | 12 months | |||||
Citrus | fruit | and | juices | 4 to 6 months | ||||
Others | .................... |
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| 8 to | 12 months | ||
VEGETABLES |
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Commercially |
| trozen | 8 months | |||||
Home | frozen | .............. | 8 to 12 months | |||||
MEAT |
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Bacon | .................... |
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| 4 weeks | or less | ||
Corned |
| beef | ............. | 4 weeks | or less | |||
(Salting meat shortens freezer life) |
| |||||||
Frankfurters |
| ..................... |
| lmonth | ||||
Ground beef, lamb, veal ... 2 to 3 months | ||||||||
Roasts: |
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Beef | .................... |
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|
| 6 to 12 months | |||
lamb |
| and | veal | 6 to 9 months | ||||
Pork | ..................... |
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| 4toSmonths | |||
Sausage, | fresh | ............. | 1 to 2 months | |||||
Steaks | and | chops: |
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| |||
Beef | .................... |
|
|
| Sto12months | |||
lamb, | veal, | pork | 3 to 4 months | |||||
FISH |
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Cod, flounder, |
| haddock |
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| |||
sole | ......................... |
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| 6months | ||
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 |
| 12months | |||||
POULTRY |
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| |
Chicken | or turkey, |
| 12 months | |||||
whole | or parts |
| ||||||
Duck | .......................... |
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| 6 months | ||
Giblets |
| .................... |
|
| 2to3months | |||
Cooked | poultry | w/gravy | 6 months | |||||
Slices | (no gravy) |
| 1 month | |||||
MAIN DISHES |
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Stews; | meat, | poultry |
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| |||
and | fish | casserole | 2 to 3 months | |||||
TV dinners | ................. |
| 3 to 6 months | |||||
Food |
|
|
| Storage Tlme | |
DAIRY PRODUCTS | 6to9months | ||||
Butter | ...................... |
| |||
Margarine |
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| 12 months | ||
Cheese: |
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| |
Camembert, | Mozzarella, |
| 3 months | ||
farmer’s | .................... |
| |||
Creamed | cottage | DO NOT FREEZE | |||
Cheddar, | Edam, Gouda, |
|
| ||
SWISS,brick, etc | 6 to B weeks | ||||
Freezlng can change texture of |
| ||||
cheese. |
|
| ..... | 2 months | |
Ice cream, | ice | milk, sherbet | |||
EGGS |
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|
| 12 months |
Whole | (mixed) | ................. |
| ||
Whites | ......................... |
|
| 12 months | |
Yolks |
|
|
| 12 months | |
(Add sugar or salt to yolks oFwhole mixed eggs) | |||||
BAKED GOODS |
|
| 3 months | ||
Yeast | breads | and rolls | |||
Baked | Brown | ‘N Serve rolls | 3 months | ||
Unbaked breads |
| 1 month | |||
Quick | breads | .............. | 2 to 3 months | ||
Cakes, | untrosted | 2 to 4 months | |||
Cakes, | trotted | ............ | 8 to | 12 months | |
Fruit cakes | .................... |
| 12 months | ||
Cookle | dough | .................. |
| 3 months | |
Baked | cookies | ............ | 8 to | 12 months | |
Baked | pies | ................. | 1 to 2 months | ||
Pledoughonly | ............. | 4to6months | |||
‘Based on U.S.D.A. and Michigan Cooperative Extension Sewlce suggested storage times.
Ii slectricity goes off
;ali the power company. Ask how long power Wlbf?Off
1.I! service IS to be Interrupted 24 hours or less, keep both doors closed. This will help frozen foods to stay frozen.
2.11service is to be interrupted longer than 24 * hours:
(a)Remove all frozen food and Store in a frozen food locker. Or...
(o]Place 2 Ibs (0.9 kg) of dry ice in freezer for every cu. ft of freezer space. This will keep frozen foods for 2 to 4 days. Wear gloves to protect your hands from dry ice burns.
(c)If neither food locker storage nor dry ice iS available, use or can perishable food at once
3.A fuli freezer WIII stay cold longer than a partly filled one. A freezer full of meat will 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 condition of the food is poor or If you feel it is unsafe, dispose of it.
