IMPORTANT: Do not expect yourfreezerto quick- Food Storage Time
DAIRY PRODUCTS
freeze any large quantity of food. Put no more
unfrozen food into the freezer than will freeze Butter ...................... 6to9months
Margarine , .................... 12 months
within 24 hours. (No more than 2 to 3 pounds of
food per cubic foot of freezer space.) leave Cheese:
enough space for air to circulate around pack- Camembert, Mozzarella,
farmer?s .................... 3 months
ages. Be careful to leave enough room at the
front so the door can close tightly. Creamed cottage ...... DO NOT FREEZE
Cheddar, Edam, Gouda,
Swiss, brick, etc. ........ 6 to 8 weeks
Freezing can change texture of
cheese.
FOOD STORAGE CHART
Ice cream, ice milk, sherbet ..... 2 months
EGGS
Storage times* will vary according to the qual- Whole (mixed) ................. 12 months
ity of the food, the type of packaging or wrap Whites ......................... 12 months
used (moisture and vapor-proof), and the stor- Yolks ........................... 12 months
age temperature which should be 0°F ( -17.8?C]. (Add sugarorsalttoyolksorwholemixedeggs)
Food Storage Time BAKED GOODS
FRUITS Yeast breads and rolls .......... 3 months
Baked Brown ?N Serve rolls ...... 3 months
Fruit juice concentrate ........ 12 months Unbaked breads ................ 1 month
Commercially frozen fruit ..... 12 months
Quick breads .............. 2 to 3 months
Cltrus fruit and juices ...... 4 to 6 months Cakes, unfrosted ........... 2 to 4 months
Others .................... 8 to 12 months
VEGETABLES Cakes, frosted ............ 8 to 12 monttts
Fruit cakes .................... 12 months
Commercially frozen .......... 8 months Cookle dough .................. 3 months
Home frozen .............. 8 to 12 months
MEAT Baked cookles . , ......... , 8 to 12 months
Baked pies ................. 1 to 2 months
Bacon .................... 4 weeks or less Pie dough only ............. 4 to 6 months
Corned beef ............. 4 weeks or less
?Based on U.S.D.A. and Michigan Cooperative
(Salting meat shortens freezer life) Extension Service suggested storage times.
Frankfurters.. ................... 1 month
Ground beef, lamb, veal ... 2 to 3 months
Roasts:
Beef .................... 6tol2months
If electricity goes off
lamb and veal .......... 6 to 9 months
Pork ..................... 4to8months Call the power company. Ask how long power
Sausage, fresh ............. 1 to 2 months will be off
Steaks and chops: I. If service is to be interrupted 24 hours or less,
Beef .................... 8to12 months keep both doors closed. This will help frozen
lamb, veal, pork ......... 3 to 4 months foods to stay frozen.
FISH
Cod, flounder, haddock 2. If service is to be interrupted longer than 24
sole ......................... 6months hours:
Blue fish, salmon ........... 2 to 3 months (a] Remove all frozen food and store in a
Mackerel, perch ........... 2 to 3 months frozen food locker. Or...
Breaded fish (purchased). ..... 3 months (b) Place 2 Ibs (0.9 kg] of dry ice in freezer for
Clams, oysters, cooked every cu. ft. of freezer space. This will keep
fish, crab, scallops ....... 3 to 4 months frozen foods for 2 to 4 days. Wear gloves to
Alaskan king crab ............ 10 months protect your hands from dry ice burns.
Shrimp, uncooked ............ 12months [c] If neither food locker storage nor dry ice is
POULTRY available, use or can perishable food at
Chicken or turkey, once
whole or parts .............. 12months
Duck .......................... 6 months 3. A full freezer WIII stay cold longer than a
Giblets .................... 2to3 months Partly filled one. A freezer full of meat will stay
Cooked poultry w/gravy ....... 6 months cold longer than a freezer full of baked
Slices (no gravy) ................ 1 month goods. If food contains ice crystals, it may
MAIN DISHES be safely refrozen, although the quality and
Stews; meat, poultry flavor may be affected. Use refrozen foods
and fish casserole ....... 2 to 3 months quickly. If the condition of the food is poor or
TV dinners ................. 3 to 6 months If you feel it IS unsafe, dispose of it. |
ACEC
