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-.
Rules
for
Food
I?r'wzing
oFreeze the best,Freezeonlytop-qualityfoods.Freezing
retains quality and flavor; it cannot improve quality.
QKeep work area clean and work quicldy.The quicker
fruits and vegetables are frozen after picking, the
better the frozen product will be. You'll save time,
too, with less culling and sorting.
@ Choose correct packaging materials. Frozen foods
will dry out if not properlywrapped or packaged.Both
rigid containers and flexible bags or wrappers can be
used. Make sure they are designed for freezing.
*Follow re~iableinstructions for freezing different
types of food.
e Freeze foods in practical meal-sized packages
and fill container proper~y.When placing liquid or
semi-liquid foods in containers, leave about 1/2"at
top (1!4"for glass containers) to allow for expansion
during freezing.
@ Freeze correct quantities, There is an established
maximum of food your freezer is designed to freeze
at one time—approximately3 pounds per cubic foot
of freezercapacity.In normalposition,your freezer's
controldialwillmaintainsufflcie~tly low temperatures
in the freezer to freeze recommended quantities of
food. If you have a large quantity of food to freeze,
store part of it in your refrigerator'sfresh food
compartment until the first quantity is frozen.
e Freeze foods quickly. Continuallyrotate frozen
foods to the front of the freezer so the longest-frozen
foods are used first.
~Store frozen foods immediately.Commercially
frozen food can be stored any place in the freezer.
These foods should not be allowed to thaw before
being placed in the freezer.
storage
Times
Eatirrg quality
d rops aftertime shown
Monthsin Freezerat O°F.(-18°C.)
Fresh Meats
Roasts
(Beef& Lamb) ...........................................................6to 12
Roasts(Pork & Veal)..............................................................4to 8
Steaks
(Beef)..........................................................................6
to
12
Chops(Lamb).........................................................................6to 9
Chops(Pork) ..........................................................................3to 4
Ground& Stew Meats.............................................................3to 4
VarietyMeats (Beef)................................................................3to 4
VarietyMeats(Pork)...............................................................2
to
3
Sausage(Pork) ...................# ....,..,.....,..,,................................. 1 to 2
Opossum,Rabbit,Squirrel,.,,..,.,,,.,,...,,................................... 6 to 8
ProcessedMeats
Bacon.........................................................................................l
Frankfurters..................................................
...........,..........,......1/2
Ham(Whole,Halfor Slices)...................................................l to 2
CookedMeats
CookedMeatsand Meat Dishes...,,,,,,,,,,.,..,...,...,,.,,...,,.,..,,.,.,.2 to 3
Gravy& Meat Broth................................................................2 to 3
Fresh Poultry
Chicken& Turkey(Whole).........................................................12
Chicken(Pieces).........................................................................9
Turkey(Pieces)...........................................................................6
Duck& Goose(Whole)...............................................................6
Giblets...................!,................................................................... 3
GameBirds ............................................
8 to 12
CookedPoultry
Pieces(Coveredwith Broth),.,....,..,,.,,,,,,...........,......,,,,...............6
Pieces(Not Covered) . ..................................................,...,..........1
CookedPoultry Dishes...................,................,.......................4 to 6
FriedChicken..............................................................................4
FM
Shellfish..,,...,,..,,.,...,,,,.,.,,..,,...,, .............................................
up
to 4
LeanFisll,..,..,.,.,,,..,,,,....,,,,,..,..,...,,,.,.,, ,,,,.,,..,.,,,,...,,,.....,.,,...,.,6 to 8
FattyFish.....................................................,.......,..,................2 to 3
Shrimp (Raw, Unpeeled)...................................................,...,.,,12
Shrimp
(Cooked) ........................................................................3
Eatingqualitydropsaflertime shown
Monthsin Freezerat OOF.
(-18°fl.)
PRODUCE
Most Fruits& Vegetables . ......................................................8to 12
Asparagus ..........................................................,....................6to 8
Mushrooms...........................................................................UPto 6
Onions....................................................................................3 t o 6
CitrusFruits
7 to 4
.............................................................................
Potatoes(FrenchFfies)...........................................................2 to 3
BAKERY GOODS
Breads,Quick(Baked) . ...............................................................2
Breads, Y east(Baked) . ............................................................4to 8
Breads,Yeast(Unbaked)...........................................................I/Z
Cakes.....................................................................................
up
to 1
Cookies .......................................................................................4
Pastry(Unbaked) . .......................................................................2
Pies(Baked)
.................................................
to 1
Pies(Unbaked) . ..........................................................................2
DAIRY PRODUCTS
BuRer......................................................................................5 to 6
CottageCheese...........................................................................l
Soft Cheese ................................................................................4
Hardor Semi-HardCheese ....................................................6to 12
Eggs,...,.,.,,..,.,,,........,....,..,,,,,.,,,,,,,.,,,,.,,.,,,,,,,.,,..,.,,,,,,,,.,,,..,,,.,.,l2
Ice Cream,Sherbet................................................................Upto 1
Milk.............................................................................................l
OTHER FOODS
Candies ......................................................................................12
Left-Overs(Cooked)
............................................
to 1
Pizza...........................................................................................l
PreparedDishes......................................................................2
to 3
Sandwiches
............
o..........................................4.
to 1
Soups,Stews,Casseroles,,.,,,..,..,..,.,,.,,.,,..,.,.....,.,...,..,., ,.,,,.,..2 to
3
Newtechniques areconstantly beingdeveloped. C onsulttheCounty
Extension Serviceor yourlocalUtilityCompany forthelatest
information onfreezingandstoringfoods.
(conlinued tle.xtpage)
q
d
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