Storage Guide For Frozen Foods

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(recommended storage time)

DAIRY - Store at (0 degrees Fahrenheit)
Butter - Store in Moisture- and vapor-proof freezer container or wrap. Butter made from pasteurized cream: 6 to 9 months.
Butter - Whipped Do not freeze. Emulsion will separate.

Do not freeze.

Canned milk (opened) Do not freeze.
Camembert cheese 3 months, thaw in the refrigerator
Cheese -grated 6-12 months
Cottage cheese Do not freeze creamed cottage cheese; it gets mushy
Cottage, farmers' cheese (dry curd only) 3 months
Cheese -Hard 6-12 months
Cheese -Neufchatel Do not freeze
Cheese -Processed food products (loaf, slices) 4 months
Cheese - Rogue fort, bleu 3 months, becomes crumbly after thawing.
Cheese spreads Do not freeze
Cream - Light, heavy, half-and-half 2 months
Cream (not-whipped) Do not freeze. (Change of texture, body appearance. Separation of fat emulsion.) Heavy cream may not whip after thawing. Use for cooking.
Cream (whipped) Do not freeze aerosol cans; others may be stored in freezer up to one year.
Custards Do not freeze
Fresh milk 3 Months. Freezing may result in change in texture. (Freezing affects flavor and appearance) Thaw in refrigerator.
Ice cream - Cover with plastic wrap or foil after each use to prevent drying out. 2-3 Weeks (Opened)
2 Months (Unopened)
Margarine 9 months
Sour cream Do not freeze.
Yogurt -Fruit/sweetened 5 months
Yogurt- Unflavored 1 month
EGGS (top)
Fresh in shell Do not freeze
Egg Yolks up to 1 year
Egg Whites up to 1 year
Liquid pasteurized eggs or egg substitutes (unopened) 1 year
Hard cooked Hard-cooked whole eggs and whites become tough and watery when frozen, so don't freeze them.
Beef roasts, steaks 6-12 months
Bacon 2 weeks (Freezing cured meats is not recommended. Saltiness encourages rancidity. If frozen, use within a month.)
Chicken or turkey, pieces 9-12 months
Chicken or turkey, whole 1 year
Chicken livers 3 months
Duck or goose 6 months
Frankfurters Freezing not recommended, emulsion may be broken and product will weep
Game birds 6 months
Giblets 3-4 months
Ground meat 3-4 months
Lamb, roasts or chops 6-9 months
Pork, roasts or chops 4-6 months
Stuffed pork, lamb chops or chicken breasts Do not freeze, they do not freeze well.
Sausage 1-2 months
Stew Meat 3-4 months
Variety meats: heart, liver, tongue, etc. 3-4 months
Venison, roasts, steaks, chops 6-12 months
Smoked breakfast sausage 1-2 months
Whole ham (fully cooked) 1-2 months
Half ham (fully cooked) 1-2 months
Ham slices (fully cooked) 1-2 months
Canned ham ("keep refrigerated" label) Do not freeze
Hot dogs, luncheon meats (unopened) 1-2 months
Hot dogs, luncheon meats (opened) 1-2 months
Cooked, leftover meat 2-3 months
Leftover gravy and meat broth 2-3 months
Cooked, leftover poultry 4-6 months
Cooked, leftover chicken nuggets or patties 1-3 months
Fresh lean fish: cod, flounder, trout, haddock, halibut, Pollack, perch 4-6 months
Fresh fatty fish: mullet, smelt, salmon, mackerel, bluefish, tuna and swordfish 2-3 months
Shucked mussels and clams 3- 4 months
Shucked oysters 3-4 months
Shrimp, crabmeat 4 months
Scallops 3 months
Fish sticks 18 months
Bread shrimp, commercial 1 year
Cooked pieces 3 months
FRUITS - Freeze in moisture- and vapor-proof container.
Citrus fruit and juice frozen at home 4 to 6 months
Fruit juice concentrates 12 months
Apples 8-12 months
Apricots, grapes, nectarines, peaches, pears, plums 8-12 months
Avocados 8-12 months
Bananas, plantains 8-12 months
Berries, cherries 8-12 months
Grapefruit, lemons, limes, oranges 4-6 months
Guavas, papayas 8-12 months
Kiwis 4-6 months
Mangoes 8-12 months
Melons 8-12 months
Pineapple 4-6 months
Home Frozen 10 months
Purchased frozen in cartons, plastic bags or boil-in-bags 8 months
Artichokes Do not Freeze
Asparagus 8-12 months
Beets, carrots 8-12 months
Beans, broccoli, lima beans, peas, summer squash 8-12 months
Cauliflower 8-12 months
Cilantro, parsley Do not freeze
Corn 8-12 months
Green onions Do not freeze
Celery, cabbage, chilies, green beans, peppers, tomatoes 8-12 months
Greens: collards, kale, mustard, spinach, Swiss chard 8-12 months
Lettuce and salad greens Do not Freeze
Mushrooms, okra 8-12 months
Radishes Do not freeze.
Squash, hard 8-12 months
Bread, unbaked 1 month
Bread, yeast 6-12 months
Muffins, rolls, quick breads 2-4 months
Pancakes and waffles 1-2 months
Baked 4-6 months
Unbaked dough 6 months
Angel and sponge 4-6 months
Cheese 4-6 months
Fruit 1 year
Layer cake (butter cream icing or plain) 6 months
Danish 3 months
Doughnuts 3 months
Chiffon pie, pumpkin pie 1 month
Fruit pie 1 year
Unbaked fruit pies 8 months
TV Dinners - 3-4 months, keep frozen until ready to serve.
Soups - 2-3 months
Lunch meats - 1-2 months (in freezer wrap)
Frozen Casseroles - 3-4 months

Tips For Storing Food In The Freezer

Rotate:  To maintain product quality remember to rotate.  First in, first out (FIFO), use the oldest products first.  Always place the new products in back of the same products already on the shelf. Check the expiration dates, the new products may be older than the old. 

Temperature:  Keep freezer temperature at or below 0 °F.   If your ice cream in not brick-solid, the temperature is above the recommended level.

Wrap:  Use moisture-proof, freezer-weight wrap, such as foil, freezer bags and freezer paper. Remember,  When folded, foil may develop pinholes, resulting in freezer burn.  The shrink-film wrap on meats in self-serve counters allows air to enter the package and is not suitable for freezer storage beyond two weeks. Wrap over these packages with a moisture, vapor-proof wrap to prevent freezer burn.

Label & Date:  Label and date all packages. Date food packages with an expiration date according to maximum storage time recommended below. Longer storage is not dangerous, but flavors and textures begin to deteriorate.

Monitor:  Monitor the temperature of the freezer using a thermometer.

Freeze:   Freeze home frozen foods in the coldest part of freezer. Within 24 hours, freeze no more than three pounds of food per cubic foot of freezer space or one-tenth of freezer capacity.

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