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IMPORTANT: Do not expect
yourfreezerto
quick-
freeze
any large
quantity
of food.
Put no more
unfrozen
food
into the freezer
than
will freeze
within
24 hours. (No more than 2 to 3 pounds
of
food
per cubic
foot of freezer
space.)
leave
enough
space
for air to circulate
around
pack-
ages.
Be careful
to leave
enough
room at the
front so the door can close tightly.
FOOD STORAGE CHART
Storage times* will vary according
to the qual-
ity of the food, the type of packaging
or wrap
used (moisture and vapor-proof),
and the stor-
age temperature which should be 0°F ( -17.8"C].
Food
Storage
Time
FRUITS
Fruit juice
concentrate
........
12 months
Commercially
frozen
fruit
.....
12 months
Cltrus
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 beef
.............
4 weeks or less
(Salting meat shortens freezer life)
Frankfurters..
...................
1 month
Ground beef, lamb, veal ... 2 to 3 months
Roasts:
Beef
....................
6tol2months
lamb and veal
..........
6 to 9 months
Pork .....................
4to8months
Sausage, fresh .............
1 to 2 months
Steaks and chops:
Beef
....................
8to12
months
lamb, veal, pork .........
3 to 4 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 to 4 months
Alaskan
king crab ............
10 months
Shrimp, uncooked
............
12months
POULTRY
Chicken
or turkey,
whole or parts
..............
12months
Duck
..........................
6 months
Giblets
....................
2to3 months
Cooked
poultry w/gravy
.......
6 months
Slices
(no gravy)
................
1 month
MAIN DISHES
Stews; meat, poultry
and fish casserole
.......
2 to 3 months
TV dinners
.................
3 to 6 months
Food
Storage Time
DAIRY PRODUCTS
Butter
......................
6to9months
Margarine
, ....................
12 months
Cheese:
Camembert,
Mozzarella,
farmer's
....................
3
months
Creamed
cottage
......
DO NOT
FREEZE
Cheddar,
Edam, Gouda,
Swiss, brick, etc. ........
6
to 8 weeks
Freezing can change texture of
cheese.
Ice cream, ice milk, sherbet .....
2 months
EGGS
Whole (mixed)
.................
12 months
Whites .........................
12 months
Yolks ...........................
12 months
(Add sugarorsalttoyolksorwholemixedeggs)
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 monttts
Fruit cakes
....................
12 months
Cookle dough ..................
3 months
Baked cookles . , .........
, 8 to 12 months
Baked pies .................
1 to 2 months
Pie dough only .............
4 to 6 months
'Based
on U.S.D.A. and
Michigan
Cooperative
Extension
Service
suggested
storage
times.
If electricity
goes off
Call the power
company.
Ask how long power
will be off
I.
If service
is to be interrupted
24 hours or less,
keep
both doors closed.
This will help
frozen
foods 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
available,
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
quickly.
If the condition
of the food is poor or
If you feel it IS unsafe, dispose
of it.
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