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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
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