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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 wtthln 24 hours. (No more than
2 to 3 pounds of tresh meat or 3 to 4
pounds of 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 tlgMly.
FOOD STORAGE CHART
Storage times* will vary according
to the
quality of the food, the type of packaging o(
wrap used (moisture and vapor-proof), and
the storage temperature
which should be
0" F (-17.8"c).
Storage tlme
FRUITS
Fruit Juke concentrate
. . . . . 12 months
Commercially
frozen fruit . . 12 months
Cltrus fruit and Juices . . . . 4 to 6 months
Others . . . . . . . . . . . . . . . . . Btol2months
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 to8 months
Sausage, fresh . . . . . . . . . . 1 to 2 months
Steaks and chops:
Beef . . . . . . . . . . . . . . . . . 8 to12 months
lamb, veal, pork . . . . . . 3 to 4 months
FISH
Cod, flounder,
haddock
Sole.. . . . . . . . . . . . . . . . . . . . . . 6 months
Blu,e 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 klng crab
. . . . . . . . . 10 months
Shflmp,uncooked
. . . . . . . . . 12 months
POULTRY
Whole chicken 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
Btoroge the
Stews: meat, poultry
and flsh casserole
. . . . 2 to 3 months
TV dinners..
. . . . , . . . . . . . . 3 to6 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
Freezlng can change texture of
cheese.
Ice cream, Ice milk
sherbet
. . . . . . . . . . . . . . . . . . . . 4 weeks
EGGS
Whole (mixed)
. . . . . . . . . 9 to 12 months
Whltes . . . . . . . . . , . . . . . . . 9 to 12 months
Yolks . . . . . . . . . . . . . . . . . . . 9 to 12 months
(Add sugar of salt to yolks or whole mixed
eggs1
BAKED GOODS
Yeast breads and rolls . . . . . . 3 months
Baked Brown 'N Serve
rolls . . . . . . . . . . . . . . . . . . . . . . . 3 months
Unbaked breads..
. . . . . . . . . . . 1 month
Gulck breads
. . . . . . . . . . . 2 to 3 months
Cakes, unfrosted . . . . . . . . 2 to 4 months
Cakes, frosted
. . . . . . . . . 8 to 12 months
Frult 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
'Bawd
cm U.S.D.A. and
Michigan
Cooperolive
Extension
SewiCe
suggestect
stara@
time.5
It electrlclty
goes off
Call the power company.
Ask how long power
will be off.
1.
If service is to be interrupted
24 hours or less,
keep both doors closed. This wilJ' 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 will 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
conditton
of the food is poor or you have any
suspicions,
it is wise to dispose of it.
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