Freezing Tips
Freezing Food Correctly
- Cool food quickly and completely before freezing.
- Make sure the refrigerator temperature is between 34 - 40 degrees and your freezer at 0 degrees.
- Make sure you store the food in containers that are moisture and vapor proof. Best choices are: plastic freezer containers, freezer wrap, freezer bags or foil.
- When packaging food make sure you remove as much air as possible.
- Make sure you label and date each package.
- When placing packaged food in freezer spread out packages to enable them to freeze quicker. Once they are frozen you can then stack the packages.
- When defrosting frozen food make sure you defrost in the refrigerator, in cold water or in the microwave.
Freezer and Refrigerator Guidelines
Food Items
| Refrigerator Time
| Freezer Time
|
|---|---|---|
bacon
| 7 days
| 1 month
|
brick
| 3 - 4 weeks
| 6 months
|
brie
| 1 week
| 6 months
|
butter
| 1 - 3 months
| 6 -9 months
|
buttermilk
| 7 - 14 days
| 3 months
|
catfish
| 1 - 2 days
| 2 - 3 months
|
cheddar cheese
| 3 - 4 weeks
| 6 months
|
cod
| 1 - 2 days
| 6 months
|
crab, cooked
| 1 -2 days
| 3 months
|
cream/heavy whipping
| 3 days
| 2 - 4 months
|
cream/half and half
| 3 days
| 2 - 4 months
|
duck
| 1 - 2 days
| 6 months
|
eggs/whites or yolks uncooked
| 2 - 4 days
| 1 -2 months
|
flounder
| 1 - 2 days
| 6 months
|
fruit pie, baked
| 1 -2 days
| 8 months
|
fruit pie, baked
| 4 - 5 days
| 1 - 2 months
|
goose
| 1 - 2 days
| 6 - 12 months
|
gravy
| 3 - 4 days
| 2 - 3 months
|
ground meat, uncooked
| 1 - 2 day
| 3 - 4 months
|
halibut
| 1 -2 days
| 6 months
|
ham
| 3 - 5 days
| 1 - 2 months
|
heart
| 1 - 2 days
| 1 - 2 months
|
hot dogs/unopened
| 2 weeks
| 1 - 2 months
|
hot dogs/opened
| 1 week
| 1 - 2 months
|
kidney
| 1 - 2 days
| 6 months
|
luncheon meat
| 3 - 5 days
| 1 - 2 months
|
margarine
| 4 - 5 months
| 12 months
|
milk
| 7 days
| 3 months
|
monterey jack cheese
| 3 - 4 weeks
| 6 months
|
mozzarella cheese
| 3 - 4 weeks
| 6 months
|
nuts
| 3 - 6 months
| 6 - 12 months
|
orange roughy
| 1 - 2 days
| 6 months
|
parmesan/romano cheese, grated
| 2 months
| 6 months
|
perch
| 1 - 2 days
| 2 - 3 months
|
pork chops
| 3 - 5 days
| 4 - 6 months
|
pumpkin pie
| 4 - 5 days
| 2 months
|
rabbit
| 1 - 2 days
| 6 months
|
roasts
| 3 - 5 days
| 4 - 12 months
|
salmon
| 1 - 2 days
| 2 - 3 months
|
sausage, fresh
| 1 - 2 days
| 1 - 2 months
|
scallops/cooked
| 3 - 4 days
| 3 months
|
scallops/uncooked
| 1 - 2 days
| 3 - 6 months
|
shrimp/cooked
| 3 - 4 days
| 3 months
|
shrimp/uncooked
| 1 - 2 days
| 3 - 6 months
|
steaks
| 3 - 5 days
| 6 - 12 months
|
tongue
| 1 - 2 days
| 3 - 6 months
|
whitefish
| 1 - 2 days
| 2 - 3 months
|
yogurt
| 7 - 21 days
| 1 - 2 months
|
What not to freeze
- cucumbers
- custards
- cream puddings
- geletin
- lettuce
- mayonnaise
- melons
- meringue
- radishes
Freezing tips
- Freeze food quickly when you know you will not be using it immediately. The closer to peak of freshness you freeze the food, the better the flavor.
- Freeze cooked food as soon as it has cooled to room temperature.
- In order to maintain the quality of your food freeze as quickly as possible.
- Freezing slows down the deterioration of food it does not stop it. You cannot freeze food indefinitely eventually it will spoil. Pay close attention to freezer times.
- Once you have properly thawed a package of frozen food it is safe to refreeze it.
- Leave space between packages in the freezer so air can circulate. Do not overload your freezer.
- Even though freezing foods inactivates yeast, bacteria and mold, once the food is thawed they can once again become active.
- When freezing dishes that do not completely fill container crumple up so wax paper and place in empty space between the food and the lid. This will help keep the food from getting freezer burn.
- Meat and casseroles can be cooked straight from the freezer without jeopardising quality.
- Freezing does not affect the nutrient value of a food.
- Package food in smaller portions so it cools quicker, freezes quicker and thaws quicker.
- If your food becomes freezer burned, cut off the portion that has the burn. If there is too much of the food showing freezer burn you will have to discard the food.
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This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
© 2011 Susan Hazelton
