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Suggested Storage Times
(Months)
FRESH MEATS
00
E
Roasts (Beef, Lamb, Venison). ., ..6-12
Roasts (Pork & Veal). . ...........4-8
Steaks (Beef). ... . . . . .. .6-12
Chops (Lamb). .6-9
Chops(Pork). .,
..,.,.,.,,,,,.,3-4
Ground &Stew Meats., .
...,..,..3-4
Variety Meats (Beef), . ..,.,..,...3-4
Variety Meats (Pork), .
.,,,.,,.,.,2-3
Sausage (Pork). ., ..,.,.,,..,,..1-2
Opossum,
Rabbi~
Squirrel
.,..,,..8-8
PROCESSED MEATS
Bacon, . ., .,, .,
..,.,.,.
.,.,,.
,1
Frankfurters. ,.,. . . . .
,1/2
Ham (whole, halforstices), . ..,.,.1-2
COOKED MEATS
Cooked Meats&Meat Dishes, .,.,2-3
Gravy& Meat Broth. . ....,,,,..,2-3
FRESH POULTRY
Chicken&Turkey
(whole), ,.
.,....
12
Chicken (pieces). . . . . . . . .......,9
Turkey(pieces). .
.....,...,..,,6
Duck &Goose (whole), . . ...,.,.,6
Giblets. . . . . . . . . . . . . .
.
,.
.,..,3
Game Birds. ,... . . . . . . .,,
..,.8-12
(Months)
COOKED POULTRY
oo~
Pieces (covered wtih broth). ..6...6
Pieces
(notcovered).
. ..,...,..,.1
Cooked
Poutiry Dishes. .
......,..4-6
Fried Chicken. . . . . . .,, . .....,..4
FISH
Shellfish. ,. ..,.,.. .. .. ... ...
,,.
Upto4
Lean Fish. .,..,. .
....,......,,.6-8
Fatty Fish.
..,..,
.
.....,......,.2-3
Shrimp (raw, unpeeled). . . ....,..12
Shrimp (cooked). . . . . . . . ., .,..,.3
PRODUCE
Most Fruits&Vegetables. . . .
...,.8-12
Asparagus. . ...................6-8
Mushrooms. ..,. .. ., ., .., ,..
Upto6to6
Onions. . ...................,..3-6
Citrus Fruits, . .,,
.,...,.
,
.....,.3-4
Potatoes flrench-fried). .,
..,...,,2-3
BAKERY GOODS
Breads, Quick (baked). , ..,..,..2
Breads,
Yeast(baked).
,,
.
..,..,,.4-8
Breads,
Yeast(unbaked).
. ........1/2
Cakes,
,.
.,,,.,.
.. .. ..
.,.
..,
uptoltol
Cookies. . . . . . . . . . . . . . . .....,..4
Pastry(unbaked). . . ., . . .
....,...2
Pies(baked). . . . ., .. .. .. ...
,..
.,uptol
Pies (unbaked).. . . . . . . . .
.....,..2
.
(Months)
DAIRY PRODUCTS
oo~
‘
Butter. .,....... .
...........,..5-6
Cottage Cheese, , . . ., . . ., ...,...1
Soft Cheese..,.. . . . . ., . ........4
HardorSemLhard Cheese, ., ,. .,6-12
Eggs. . . . . . . . . . .
.
. . . ., . .
.,.....12
lce
Cream, Sherbet,. .., ... ,.. .,.
Uptol
Mtik
.
,,,,,,
,,,
1
OTHER FOODS
Candies. . . . . . . . . . . . . . . . .......12
Left-overs (cooked).
,.
.. .,. ..
Uptolptol
Pizza . . . . . . . . . . . . . . . . . . ........1
Prepared Dishes. .
....,.........2-3
Sandwiches, . . . . .. .. .. .,. ..,
Uptoltol
Soups, Stews, Casseroles. . ....,,2-3
Newtechniques
areconstantiy
being de-
veloped, Consult the County Extension
Service
oryour
local Utflity Company for
the latest information on freezing and
storing foods.
Freezing Meat,
Preparation and
packaging
Fish, Poultry & Game
Package meat, poultry, fish and game
in moisture/vapor-proof material such
as aluminum foil, cellophane, freezer
foflorplasticbags,
Excludeasmuchair
as possible, Label and freeze
atonce.
NOTE: Packages
offresh
meats and
poultryascommonly
purchasedin
retail stores are not suitably wrapped
for freezing, Rewrap in
moisture/vapo~
proof material
Meat
Remove as much bone and
fatas
possible from meat before packaging,
Donot
salt meat When individual
pieces
ofmeatarepackaged
togetheL
placedoublethicknessoffreezerwrap
between them
foreasier
separation
during thawing,
Pouhry
Clean thoroughly before packaging,
Pad sharp or protruding bones with
folded freezer
paperoraluminum
fofl,
Wrap giblets separately.
WfldGame
The same methods suggested for
poultryand
meat may be used for
preparing and freezing wild game.
Fish
Clean fish thoroughly before packag-
ing.
Cut-up
piecesof”lean”
fish such
ashaddockandcodshould
berinsedin
brine madewith2/3c
upofpure
table
salt
pergallonofwater
toreduceleak-
ageduring
thawing. Keep insolation
notoverl
minute. Brine isunnecessary
for whole fish
orfattyfish
suchas
salmon
orrnackerel,
Oysters,
Clams,Shrimps,
ScaHops
Wash
sheHs
in running water (soak
clams) and shuck, working quickly.
Discard
sheHs.
Donot
wash clams o
r
oysters. Scallops maybe rinsed in
freshwater Pack in freezer carton
and freeze immediately. Shrimps are
best
iffrozen
uncooked. Remove and
discard heads and black vein. Wash
and package in freezer containers,
Crabsand Lobsters
Chfllfish
and remove backshen,
Steam
orboflin
water for
15t020
minutes, Cool thoroughly, then pick
edible meat from
she~sand package
in proper containers. Seal and freeze
immediately.
Thawing
Frozen meat, fish or poultry should be
left In the original package and thawed
in the refrigerator or cooked frozen,
Allow approximately 5 hours per
pound to thaw meat in the refrigerator.
When cooking frozen meat, increase
the cooking time by approximately
1/3 to 1/2 if cooking
conventionally–
much less if cooking with microwaves.
If
necessav
to thaw meat quickly, thaw
at room temperature—allowing only
2 hours per pound,
Don’t refreeze meat that has completely
thawed; meat, whether raw or cooked, –
can be frozen successfully only once
4
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