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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 toot 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 Tlme
FRUITS
Fruit juice concentrate
........ 12 months
Commercially trozen fruit ......
12 months
Citrus fruit and Juices ....... 4 to 6 months
Others .................... Btol2months
VEGETABLES
Commercially frozen
...........
B months
Home frozen ..............
B to 12 months
MEAT
Bacon
....................
4 weeks or less
Corned beef ..............
4 weeks or less
(Salting meat shortens freezer Ilfe)
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 B months
Sausage, fresh ............. 1 to 2 months
Steaks and chops:
Beef
....................
B 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, cmb, scallops ....... 3 to 4 months
Alaskan king crab ............
10 months
Shrimp, 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 gmvy)
................
1 month
MAIN DISHES
Stews; meat, poultry
and fish casserole ........ 2 to 3 months
TV dinners .................. 3 to 6 months
Food
Stomge Time
DAIRY PRODUCTS
Butter ......................
6toOmonths
Margarine
..................... 12 months
Cheese:
Camembert, Mozzarella,
farmer’s ....................
3monfhs
Creamed cottage
......
DO NOT FREEZE
Cheddar, Edam, Gouda,
Swiss, brick, etc. ........
6 to B weeks
Freezlng can change texture of
cheese.
Ice cream, Ice milk, sherbet
..... 2 months
EGGS
Whole (mixed)
................. 12 months
Whltes .........................
12 months
Yolks ........................... 12 months
[Add sugar orsalt 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 bmads
.............. 2 to 3 months
Cakes, unfrosted
........... 2 to 4 months
Cakes,frosted
............ Btol2months
Fruit cakes
.................... 12 months
Cookle dough
.................. 3 months
Baked cookies
............ B 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 powe
will be off.
1. If service is to be interrupted 24 hours or les:
keep both doors closed. This will help froze
foods to stay frozen.
2. If service is to be interrupted longer than 2’
hours:
(a) Remove all frozen food and store in (
frozen food locker. Or...
(b) Place 2 Ibs (0.9 kg) of dry ice in freezer fc
every cu. ft. of freezer space. This will keel
frozen foods for 2 to 4 days. Wear gloves tl
protect your hands from dry ice burns.
[c] If neither food locker storage nor dry ice i
available, use or can perishable food c
once.
3. A full freezer will stay cold longer than a part1
filled one. A freezer full of meat will stay colt
longer than a freezer full of baked goods.
food contains ice crystals, it may be safe1
refrozen, although the quality and flavor ma
be affected. IJse refrozen foods quickly. If the
condition of the food is poor or you have an
suspicions, it is wise to dispose of it.
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