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
the storage temperature which should be 0” F (
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 |
|
| beet |
|
| 2weeks | |||||
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 to4 | months | |||||
FISH |
|
|
|
|
|
|
|
|
|
|
|
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 |
| 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 | ||||||
Margarine | . . | . . . . | . . . . . . . . | 2 to | 9 months | |||||
Cheese: |
|
|
|
|
|
|
|
| ||
Camembert, | brick, |
|
|
|
|
| ||||
| Mozzarella, | farmer’s | . . . . | 3 months | ||||||
Creamed | ||||||||||
Cheddar, | Edam; | Gouda. |
|
|
|
| ||||
| Swiss. | etc. | . . . . . . . . . . . . 6 to | 8 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 | . . . . . . . . | . . . . | . . . . . . . | 9to12months | ||||||
[Add sugar or salt to yolks or whole mixed | ||||||||||
eggs1 |
|
|
|
|
|
|
|
| ||
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 | ||||||||
Cookie | dough | . . | . . | . . . . . . | . . . . | 3 months | ||||
Baked | cookies | . . | . . . . . . . | 8 to12 | months | |||||
Baked | pies.. | . . . . . . . . . . . . | 1 to | 2 months | ||||||
Pie | dough | only . . | . . . . . . . . | 4 to6 | months | |||||
‘Based on US DA and MlchlQon Cooperotwe Exterwm Serwce suggested stcmge lhmes
I electricity goes off
Call the power company Ask now long power ~111be off
1.If serL/lce s to be interrupted 24 hours or less, iteep Sot,h ,ioo:s rio<ec! This W,III help frozen foods ?o stay frozer
2.If serL#lce 15tc be .nterrupted longer than 24 hours
(a]Remobe all frozen food and store In a frozen food locker Or
(b)Place 2 lx (0 9 kg] of dry Ice in freezer for every cu ft of freezer space THIS w~li keep frozen foods for 2 to 4 aays Wear gloves to protect your hands from dry Ice burns
cc; If neltCler food locker storage no: drv Ice
s available use or can perishable food at orIce
3.A full freezer WIII sta%f cold larger than a portly fllled one A freezer full of mea+ ,NIII stav cold longer than o freezer full of baked goods If food contains ice crystals, I+ may be safely
refrozen, ai+hOLJgn the quCIlty and !lOVOr may
be affected Use refrozen foods qulcklv if the
condltior of the food s poor or you have any
suspicions t 8swise tc’ dispose of I+
