Freezer Storage Time
Because freezing keeps
food safe for a long period of time, recommended storage times are for quality
only. Refer to the freezer storage chart at the end of this blog post, which
lists optimum freezing times for best quality.
If a food is not
listed on the chart, you may determine its quality after thawing. First check
the odor. Some foods will develop a rancid or off odor when frozen too long and
should be discarded. Some may not look picture perfect or be of high enough
quality to serve alone but may be edible; use them to make soups or stews.
Recommended freezing
times aren't just to ensure the food is safe to eat. They also indicate for how
long different types of foods maintain their texture and flavor. Foods that are
frozen for too long can lose moisture, and get dry and tough.
Smart
Tricks
Follow these top tips
and smart tricks to use your freezer to the fullest and get best results from
freezer-friendly recipes.
1) For quicker thawing and reheating,
freeze meals such as casseroles and soups in serving size portions.
2) To avoid freezer burn and prevent
food absorbing other flavors and odors, choose
airtight, freezer proof containers.
3) Try to keep your freezer as full as you can. This makes it more
cost-efficient and saves energy as less power is needed to circulate the cold
air and keep the food frozen.
4) If you need large quantities of ice
cubes for a party, empty the frozen contents of ice cube trays into a large
airtight container. Refill the trays and repeat, till you have enough ice
cubes. Store in the freezer.
Watch Video: How to
Freeze Fruit for Smoothies
Too Much Food: How to Store It
This
chart gives you an idea of how long leftover foods can survive in the
refrigerator or freezer. The times are only approximate, and we make no
guarantees, because we don’t know how old the food was when you bought it or
how close to ideal temperatures your refrigerator performs. (Optimum temperatures are 0°F in the freezer
and 34°F to 38°F in the refrigerator.) We tend to be conservative; in most
cases, a little bit longer shouldn’t hurt. In the Special Notes line, (F)
refers to freezer only and (R) to refrigerator only.
BAKED GOODS
Bread,
cakes, rolls
1
week in refrigerator
2
months in freezer
Special
Notes: Due to sugar content, cake can
be kept at room temperature for up to a week.
Cookies:
Dough
2–3
days in refrigerator
3
months in freezer
Baked
2
weeks in refrigerator
4–6
months in freezer
Muffins
3–4
days in refrigerator
2
months in freezer
Pies
2–3
days in refrigerator
2
months in freezer
Special
Notes: Don’t freeze custard pies; they will get watery.
Tortillas
1
week in refrigerator
3 months
in freezer
Special
Notes: Wrap tightly.
Waffles,
pancakes
1–2
days in refrigerator
1
month in freezer
DAIRY
PRODUCTS
Butter,
margarine
1
month in refrigerator
6
months in freezer
Special
Notes: Wrap tightly.
Cheese:
Cottage,
ricotta, cream cheese
3–5
days in refrigerator
Do
not freeze
Other soft cheeses
1–2
weeks in refrigerator
2–3
months in freezer
Hard cheeses
3–6
months in refrigerator
6
months in freezer
Ice
cream
2
months in freezer
Milk,
cream
3
days in refrigerator
Do
not freeze
EGGS
Whole,
raw eggs
2
weeks in refrigerator
6–8
months in freezer
Special
Notes: (F) Do not freeze in shells. Break into container.
Yolks
or whites separated, raw
1–2
days in refrigerator
6–8
months in freezer
Special
Notes: (R) Keep yolks covered with water; whites in covered containers.
Hard-boiled
eggs
8–10
days in refrigerator
Do
not freeze
FISH
Cod,
flounder, haddock, halibut, shrimp
1 day
in refrigerator
4
months in freezer
Special
Notes: (R) Wrap or cover loosely. (F) Wrap tightly in freezer wrap and tape
well. Use waxed paper to separate individual pieces of fish.
Mullet,
ocean perch, sea trout, striped bass, shucked clams
1 day
in refrigerator
3
months in freezer
Salmon,
crab meat
1 day
in refrigerator
2
months in freezer
Cooked
fish, shellfish
1–2
days in refrigerator
3
months in freezer
Special
Notes: (F) Texture of fish may become mushy when defrosted.
FRUITS
Avocados
3–4
days in refrigerator
4–6
months in freezer
Special
Notes: Purée them first.
Bananas
Store
at room temperature
4–6
months in freezer
Special
Notes: (F) Will soften in freezer, use for cooking.
Citrus
fruits, apples
7
days in refrigerator
Do
not freeze.
Special
Notes: (R) Store uncovered or in crisper section.
Fruit-juice
concentrates
1
week in refrigerator
12
months in freezer
Most
other kinds
3–5
days in refrigerator
10–12
months in freezer
Special
Notes: (F) Fruits other than berries should be packed in sugar or syrup or
syrup plus ascorbic acid (vitamin C).
MEATS
Beef,
roasts, steak
3–5
days in refrigerator
12
months in freezer
Special
Notes: (R) Wrap or cover loosely. (F) Wrap tightly in freezer wrap and tape
well. Use waxed paper to separate individual pieces.
Cooked
meat
1–2
days in refrigerator
3
months in freezer
1–3
days in refrigerator
1–3
months in freezer
Lamb
chops
2–3
days in refrigerator
6–7
months in freezer
Liver,
kidneys, tongue
1–2
days in refrigerator
1–3
months in freezer
Lunch
meats
4
days–2 weeks in refrigerator
1–2
months in freezer
Special
Notes: They lose flavor quickly. Wrap well.
Pork,
Cured:
Bacon
7
days in refrigerator
2–3
months in freezer
Frankfurters
7 days
in refrigerator
1
month in freezer
Ham, sliced
3–5
days in refrigerator
1–2
months in freezer
Ham, whole
7
days in refrigerator
1–2
months in freezer
Pork,
fresh
3–5
days in refrigerator
8
months in freezer
Rabbit
1–2
days in refrigerator
6–12 months
in freezer
Sausage:
Breakfast links
1
week in refrigerator
1–2
months in freezer
Cured
1
month in refrigerator
1–2
months in freezer
Fresh
1–2
days in refrigerator
1–2
months in freezer
Veal
3–5
days in refrigerator
6–8
months in freezer
Venison
2–4
days in refrigerator
6–12
months in freezer
POULTRY
Chicken,
cooked
2–3
days in refrigerator
4–6
months in freezer
Special
Notes: (R) Wrap or cover loosely. (F) Wrap solid pieces tightly in freezer wrap
and tape well.
Chicken,
pieces
1–2
days in refrigerator
6
months in freezer
Chicken,
whole
1–2
days in refrigerator
12
months in freezer
Special
Notes: Put juicy dishes in tightly closed, rigid containers.
All
other poultry (goose, turkey, duck, etc.)
1–2
days in refrigerator
6
months in freezer
SOUPS,
STEWS, CASSEROLES
2–3
days in refrigerator
2–4
months in freezer
TOFU
1
week in refrigerator
5
months in freezer
Special
Notes: (R) After opening, tofu should be stored in water; change the water
daily. (F) Freezing causes the texture to become firm and crumbly. (Some people
prefer this texture.)
VEGETABLES
Canned
(open); cooked
1–3
days in refrigerator
8–10
months in freezer
Special
Notes: (R) Store canned (open) or cooked vegetables in covered container.
Fresh,
above-ground
4–7
days in refrigerator
8–10
months in freezer
Special
Notes: (R) Store fresh vegetables uncovered in crisper section. (F) Boil or
blanch before freezing. Do not freeze tomatoes, lettuce, radishes, or any very
crisp vegetable.
Fresh,
root
1–2
weeks in refrigerator
8–10
month in freezer
Special
Notes: (F) Blanch prior to freezing.
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