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IMPORTANT: Do not expect your freezer to 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 tor 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-
agetemperature which should be 0°F ( -17.8°C).
Food Storage Time
FRUITS
Fruit juice concentrate ........
12 months
Commercially frozen fruit .....
12 months
Citrus fruit and juices ...... 4 to 6 months
Others
.................... 8 to 12 months
VEGETABLES
CommerciaiiY frozen ..........
8 months
Home frozen .............. 8 to 12 months
MEAT
Bacon .................... 4
weeks or less
Corned beef ............. 4 weeks or less
(Salting meat shortens treezer Ilfe)
Frankfurters .....................
1 month
Ground beef, iamb, veal ... 2 to 3 months
Roasts:
Beef
.................... 6 to t2 months
lamb and veal
.......... 6 to 9 months
Pork ..................... 4to8months
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
.........................
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 ............
12 months
POULTRY
Chicken or turkey,
whole or parts ..............
12 months
Duck
..........................
6 months
Giblets
.................... 2to3months
Cooked poultry w/gravy .......
6 months
Silces
(no
gravy)
................
1 month
MAIN DISHES
Stews; meat, poultry
and flsh casserole
....... 2 to 3 months
TV dinners
.................
3 to 6 months
Food
storage Time
DAIRY PRODUCTS
Butter ...................... 6 to 9 months
Margarine .....................
12 months
Cheese:
Camembelt, Mozzarella,
farmer’, ....................
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
Whiles
......................... 12 months
Yolks ...........................
12 months
:Add sugarorsaltto yolks orwhole mixed eggs)
BAKED GOODS
Yeasf breads and roils ..........
3 months
Baked Brown ‘N Serve roils ......
3 months
Unbaked breads ................
1 month
Quick breads .............. 2 to 3 months
Cakes, unfroded ........... 2 to 4 months
Cakes, frosfed
............
B
to 12 months
Fruif cakes
.................... 12 months
Cookie dough ..................
3 months
Baked cookies ............ 8 to 12 months
Baked pies ................. 1 to 2 monfhs
Piedoughoniy ............. 4to6monfhs
‘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.
I. 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 2d
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 tc
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 c
partly filled one. A freezer full of meat will stab
cold longer than a freezer full of bakec
goods. If food contains ice crystals, it ma)
be safely refrozen, although the quality ant
flavor f-nay be affected. Use refrozen food:
quickly If the condition of the food is poor OI
if YOU feel it is unsafe, dispose of it,
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