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TIPS ON FREEZING FOODS
. Freeze only top-quality foods. Freezing retains
quality and flavor; it cannot improve quality
• Freeze fruits and vegetables quickly after picking
to retain quality.
. Use food wraps or storage bags designed
especially for freezing.
To store ice cream--Fine-quality ice cream, with high
cream content, will normally require slightly lower
temperatures than more "airy" already-packaged brands
with low cream content,
. it will be necessary to experiment to determine the
freezer compartment location and temperature control
setting to keep your ice cream at the right serving
temperature,
° The rear of the freezer compartment is slightly colder
than the front
To freeze meat, fish and poultry, wrap welt in
freezer-weight foil (or other heavy-duty wrapping
material) forming it carefully to the shape of the
contents. This expels air Fold and crimp ends of
the package to provide a good, lasting seat,
Do not refreeze meat that has completely thawed;
meat, whether raw or cooked, can be frozen
successfully only once.
SUGGESTED STORAGE TIMES
Meats, fish and poultry purchased from the store vary in
quality and age; consequently, safe storage times in your
refrigerator will vary, For meat and poultry information,
call the UoS. Dept, of Agriculture at 800-535-455&
New techniques are constantly being developed° Consult
the College or County Extension Service or your local
Utility Company for the latest information on freezing and
storing foods
12
REFRIGERATOR FREEZER
Product 40°F (4°C) 0°F (-18°C)
Eggs
Fresh, in shell ..........................3 weeks Don't freeze
Hardcooked ............................. ! week Don't freeze well
Egg substitutes, opened .......3 days Don't freeze
unopened .............................10 days 1 year
TV Dinners, Frozen Casseroles
Keep frozen until ready to serve ............ 3-4 months
Deli & Vacuum-Packed Products
Store-prepared
(or homemade) salads .......3-5 days
This product does
not freeze well
Mayonnaise, commercial
Refrigerate after opening .......2 months Don't freeze
Ground Meats
Ground beef, turkey,
chicken, pork .................. 1-2 days 3-4 months
Hotdogs & Lunch Meats
Hotdogs, opened package. 1 week
unopened package* .........2 weeks
Lunch meats, opened .......... 3-5 days
unopened* ...................... 2 weeks
Bacon & Sausage
Bacon ................................ 7 days t month
Sausage, raw from
pork, beef, turkey ............ 1-2 days 1-2 months
Precooked smoked
breakfast links, patties ........7 days 1-2 months
Ham
Canned sheff stabfe ............... Shelf 2 years
(Room Temperature)
Label says keep refrigerated. 6-9 months Don't freeze
Fully cooked--whole ......... 7 days I-2 months
Fully cooked--
half, and slices ................. 3-5 days I-2 months
Fresh Meat
Beef, steaks, roasts ................. _5 days
Pork, chops, roasts ................ 3-5 days
Lamb, chops, roasts .................3-5 days
Veal, roast ........................................3-5 days
In freezer wrap
1-2 months
Cooked poultry ..........................3-4 days
(Other than for meats & poultry)
Most fruits and vegetables .................. 8-12 months
Lean fish ................................................................. 6-8 months
Fatty fish, rolls and breads,
soups, stew, casseroles ................. 2-3 months
Cakes, pies, sandwiches,
leftovers (cooked),
ice cream (original carton) ..................1 month max
* But not more than one week after the sell-by dates
2-3 months
2-3 months
1 year
9 months
4 months
4-6 months
FREEZER
Meat Leftovers
Cooked meat and meat
dishes, soups and stews 3-4 days
Gravy and meat broth .............1-2 clays
Fresh Poultry
Chicken or turkey, whole ...... 1-2 days
Chicken or turkey, pieces .....1-2 days
Cooked Poultry, Leftover
Fried chicken .................................3-4 days
6-12 months
4-6 months
6-9 months
4-6 months
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