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IMPORTANT:
Do not expect
your
freezer
to quick-freeze
any
large
quantlty
of food.
Put no more
un-
frozen food Into the freezer
than will
freeze wlthln 24 hours. (No more than
2 to 3 pounds
of fresh meat or 3 to 4
pounds
ot vegetables
per cubic
foot
of freezer
space.)
leave
enough
space
for alr 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 us&
(moisture and vapor-proof),
and
the storage
temperature
which
should
be
0" F (-17.8C).
Food
FRUITS
Storage
tlme
Frult juice concentrate
. . . . . 12 months
Commercially
frozen fruit . . 12 months
Citrus frult 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
beef
. . . . . . . . . . . . . . . . 2 weeks
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 to 4 months
FISH
Cod, flounder,
haddock
Sole..
. . . . . . . . . . . . . . . . . . . . . 6 months
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
Shrlmp, uncooked
. . . . . . . . . 12 months
POULTRY
Whole chlcken
or turkey..
. . 12 months
Duck
. . . . . . . . . . . , . . . . . . . . . . . . 6 months
Giblets
. . . . . . . . . . . . . . . . . . 2 to 3 months
Cooked
poultry
w/gravy
. . . 6 months
Slices (no gravy)
. . . . . . . . . . . . . 1 month
Food
MAIN DISHES
Btorage
time
Stews; meat,
poultry
and fish casserole
. . . . 2 to 3 months
TV dlnners
. . . . . . . . . . . . . . . 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
cottage
. . DO NOT FREEZE
Cheddar,
Edam, Gouda.
Swlss.etc.
. . . . . . . . . . . . 6 to8 weeks
Freezing
can change
texture
of
cheese.
Ice cream,
Ice mllk
sherbet
. . . . . . . . . . . . . . . . . . . . 4 weeks
EGGS
Whole (mlxed)
. . . . . . . . 9 to 12 months
WhlteS
. . . . . . . . . . . . . . . . 9 to 12 months
Yolks . . . . . . . . . . . . . . . . . . 9 to12 months
(Add sugar or salt to yolks or whole mixed
eggs)
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 to4 months
Cakes,
frosted
, . . . . . . . . 8 to12 months
Fruit cakes
. . . . , . . . . . . . . . . . . 12 months
Cookle
dough
. . . . . . . . . . . . . . 3 months
Baked
cookies
. . . . . . . . 8 to 12 months
Baked
pies..
. . , . . . . . . . . . 1 to 2 months
Pie dough
only , . . . . . . . . . 4 to6 months
'Based
on U.S.D A and
Mchlgon
Crx~eral~ve
Extension
Se~ce
suggested
stara@
limes
If electrlclty
goes off
Call
the power
company
Ask how
long
power
WIII be off
1.
If service
IS to be Interrupted
24 hours or less.
keep
both
doors
closed
This will help
frozen
foads
to stay frozen
2. If service
IS
to be Interrupted
longer
than
24
hours
(a]
Remove
all frozen
food
and
store
In a
frozen
food
locker
Or
(b)
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 avarlable,
use or can
perishable
food
at once.
3. A full 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
qurckly.
If the
conditron
of the food
IS poor
or you have
any
susprcrons,
It IS wise to dispose
of It
13
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