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Freezing Tips

Updated on July 14, 2019
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With money being so tight for so many people these days we need all the help we can get. Wasting food I just not and option.

Source

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.


Source

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

Source

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.


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

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