Freezer Chart -- How Long is Too Long?
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Freezer ChartHow long to you keep food in the freezer? Depends on the food and how it was (or was not) prepared. You will find several helpful freezer charts below to assist you. Freezer Storage GuidelinesFreezer Food Storage InformationThe Recommended Storage Time (RST) is for storage at 0 °F. Temperature should not be more than 5°F. If temperature is not at optimal level, keep food no more than one week. It's not dangerous to store longer than recommended below, but flavor, texture and quality deteriorate.
Meats Freezer Chart
| Food Item |
RST |
Handling Tips |
| Meat, Fish & Poultry (home frozen): |
n/a |
n/a |
| Bacon & Corned Beef |
2-3 months |
See Note 1 below. |
| Frankfurters & Luncheon Meat |
2-3 months |
See Note 2 below. |
| Ground Beef, Lamb, Veal |
2-3 months |
See Note 4 below. |
| Veal, Ground pork and ham (picnic cured) |
1-2 months |
See Note 3 below. |
| Roasts |
Beef (6-12 months), Lamb/Veal (6-9 months), Pork (3-6 months) |
See Note 4 below. |
| Sausage (dry/salted) |
1-2 months |
If smoked see Note 3 below. |
| Sausage (fresh/unsalted) |
1-2 months |
See Note 4 below. |
| Steaks & Chops |
Beef (6-9 months), Lamb/Veal (3-4 months), Pork (2-3 months) |
See Note 4 below. |
| Venison & Game Birds |
8-12 months |
See Note 4 below. |
Fish & Seafood Freezer Chart
| Food Item |
RST |
Handling Tips |
| Fish (purchased frozen): |
n/a |
n/a |
| Fillets & Steaks: Lean fish, cod, flounder, haddock, sole |
6 months |
See Note 4 below. |
| Fatty Fish: Bluefish, perch, mackerel, salmon |
2-3 months |
See Note 5 below. |
| Breaded fish |
3 months |
See Note 5 below. |
| Clams, cooked fish or seafood, lobster tails, scallops |
3 months |
See Note 5 below. |
| King crab |
10 months |
See Note 5 below. |
| Oysters |
4 months |
See Note 5 below. |
| Shrimp (uncooked) |
12 months |
See Note 5 below. |
Poultry Freezer Chart
| Food Item |
RST |
Handling Tips |
| Home Frozen or Purchased Frozen: |
n/a |
n/a |
| Chicken (whole or cut up) |
10 months |
See Note 4 below. |
| Chicken livers |
3 months |
See Note 4 below. |
| Cooked poultry |
3 months |
See Note 4 below. |
| Duck |
6 months |
See Note 4 below. |
| Turkey |
6 months |
See Note 4 below. |
|
Fruits & Vegetables Freezer Chart
| Food Item |
RST |
Handling Tips |
| Fruits: Home frozen or purchased frozen. |
n/a |
n/a |
| Berries, cherries, peaches, pears, pineapple |
12 months |
Freeze in moisture/vapor proof container. |
| Citrus fruit & juice |
Frozen at home (6 months), Juice concentrates (12 months) |
n/a |
| Vegetables: |
n/a |
n/a |
| Home frozen |
10 months |
Freeze in moisture/vapor proof container. |
| Purchased frozen (cartons, bags, boil-in-bags) |
8 months |
Freeze in moisture/vapor proof container. |
Dairy Freezer Chart
| Food Item |
RST |
Handling Tips |
| Butter/Margarine; Whipped Butter/Margarine |
Butter (6-9 months); Margarine (12 months); Whipped (do not freeze -- product will separate) |
Freeze in moisture/vapor proof container. |
| Buttermilk, sour cream & yogurt |
Do not freeze. |
Do not freeze. |
| Cheese: |
n/a |
n/a |
| Camembert |
3 months |
Thaw in refrigerator |
| Cottage (farmer's cheese (dry curd only) |
3 months |
Thaw in refrigerator. Do not refreeze -- gets mushy. |
| Neufachatel (cream cheese) |
Do not freeze. |
Do not freeze. |
| Hard Cheese |
Cheddar (6 weeks); Edam, Gouda, Swiss (brick)(6-8 weeks); Processed Cheese Products (loafs/slices) (4 months) |
Cut & wrap in small pieces. May show mottled color after freezing due to surface moisture. Thaw in refrigerator. |
| Roquefort (blue) |
3 months |
Becomes crumbly on thawing. Still good for salads & melting. |
| Cream: |
n/a |
n/a |
| Heavy, half & half |
2 months |
May not whip after thawing -- use for cooking. Thaw in refrigerator. |
| Whipped |
1 month |
Make into "dollops." Freeze firm. Put in plastic bag or carton (seal, store, freeze). Place on top of dessert to thaw. |
| Eggs: |
n/a |
n/a |
| Fresh, in shell |
Do not freeze |
Do not freeze |
| Whites |
12 months |
Store in covered container. Freeze in amounts specific to recipes. |
| Yolks |
12 months |
Sweet dishes: Mix yolks with 1 Tbsp. corn syrup or sugar. Regular: Mix yolks with 1/2 tsp. salt. |
| Ice cream, ice milk, sherbert |
2 months |
Cover with plastic wrap or foil after use. |
| Milk |
1 month |
Expands on freezing. Thaw in refrigerator. Freezing affects flavor and appearance. Use in cooking and baking. |
Home Frozen Foods -- Freezer Chart
| Food Item |
RST |
Handling Tips |
| Bread |
3 months |
See note 6 below. |
| Cake |
3 months |
See note 6 below. |
| Casseroles (meat, fish poultry) |
3 months |
See Note 6 below. |
| Cookies (dough and baked) |
3 months |
See Note 6 below. |
| Nuts |
Salted (6-8 months); Unsalted (9-12 months) |
See Note 6 below. |
|
| Pies |
8 months |
See Note 6 below. |
Commercially Frozen Foods -- Freezer ChartAlso see: meats, fish, poultry, fruits, vegetables and dairy products. | Food Item | RST | Handling Tips |
|---|
| Baked goods: | n/a | n/a | | Yeast breads & rolls (baked) | 3-6 months. | See Note 7 below. | | Rolls (partially baked) | 2-3 months | See Note 7 below. | | Bread (unbaked) | 1 month | See Note 7 below. | | Bread/Quick (baked) | 2-3 months | See Note 7 below. | | Cake (baked/unfrosted) | Angel food/Chiffon/Sponge (2 months); Cheese cake (2-3 months); Chocolate (4 months); Fruit cake (12 months); Yellow/Pound (6 months) | See Note 7 below. | | Cake (baked/frosted) | 8-12 months | See Note 7 below. | | Cookies (baked) | 8-12 months | See Note 7 below. | | Pie (baked) | 1-2 months | See Note 7 below. | | Fruit pie (unbaked) | 8 months | See Note 7 below. |
Note 1: Freezing cured meats not recommended. Salt encourages rancidity. If frozen, use within 1 month.
Note 2: Freezing not recommended. Product may "weep."
Note 3: Freezing alters flavor.
Note 4: Keep in original trays/wrap unless there are holes. If holes, rewrap. For longer storage, over-wrap with freezer wrap. Put layers of wax paper between patties of meat.
Note 5: Keep in original trays/wrap unless there are holes. If holes, rewrap. Thaw and follow cooking directions on label.
Note 6: Package tightly in foil, moisture proof wrap or freezer container. Allow casseroles head room for expansion.
Note 7: Freezing does not freshen baked goods. Quality/freshness is the same prior to freezing.
[Note: Information obtained from Texas Agricultural Extension Service, The Texas A&M University System]
FOOD SAFETY, STORAGE & PRESERVATION
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