Suggested Storage Times
(Months)
FRESH MEATS
Roasts (Beef, Lamb, Venison). ., ..6-12
Roasts (Pork & Veal). . ...........4-8
Steaks (Beef). ... . . . . .. .6-12
Chops (Lamb). .6-9
Chops(Pork). .,
Ground &Stew Meats., .
Variety Meats (Beef), . ..,.,..,...3-4
Variety Meats (Pork), .
Sausage (Pork). ., ..,.,.,,..,,..1-2
Opossum,
Squirrel
PROCESSED MEATS
Bacon, . ., .,, .,
,1
Frankfurters. ,.,. . . . .
Ham (whole,
. ..,.,.1-2
COOKED MEATS
Cooked
Dishes, .,.,2-3
Gravy& Meat Broth. . ....,,,,..,2-3
FRESH POULTRY
(whole),
12
Chicken (pieces). . . . . . . . .......,9
Turkey(pieces). .
Duck &Goose (whole), . . ...,.,.,6
Giblets. . . . . . . . . . . . . . .,..,3
Game Birds. ,... . . . . . . .,,
(Months)
COOKED POULTRY
Pieces (covered
broth). ..6...6
Pieces
. ..,...,..,.1
Cooked
Dishes. .
Fried Chicken. . . . . . .,, . .....,..4
FISH
Shellfish. ,. ..,.,.. .. .. ... ...
Lean Fish. .,..,. .
Fatty Fish.
.
Shrimp (raw, unpeeled). . . ....,..12
Shrimp (cooked). . . . . . . . ., .,..,.3
PRODUCE
Most
. . .
Asparagus. . ...................6-8
Mushrooms. ..,. .. ., ., .., ,..
Onions. . ...................,..3-6
Citrus Fruits, . .,,
,
Potatoes
.,
BAKERY GOODS
Breads, Quick (baked). , ..,..,..2
Breads,
.
Breads,
. ........1/2
Cakes,
.. .. ..
..,
Cookies. . . . . . . . . . . . . . . .....,..4
Pastry(unbaked). . . ., . . .
Pies(baked). . . . ., .. .. .. ...
Pies (unbaked).. . . . . . . . .
(Months)
DAIRY PRODUCTS
‘
Butter. .,....... .
Cottage Cheese, , . . ., . . ., ...,...1
Soft Cheese..,.. . . . . ., . ........4
Cheese, ., ,. .,6-12
Eggs. . . . . . . . . . .
. . . ., . .
Cream,
.., ... ,.. .,.
.
1
OTHER FOODS
Candies. . . . . . . . . . . . . . . . .......12
(cooked).
.. .,. ..
Pizza . . . . . . . . . . . . . . . . . . ........1
Prepared Dishes. .
Sandwiches, . . . . .. .. .. .,. ..,
Soups, Stews, Casseroles. . ....,,2-3
being de-
Consult the County Extension
Service
local
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
as possible, Label and freeze
NOTE: Packages
meats and
retail stores are not suitably wrapped
for freezing, Rewrap in
proof material
Meat
Remove as much bone and
possible from meat before packaging,
salt meat When individual
pieces
between them
separation
during thawing,
Clean thoroughly before packaging,
Pad sharp or protruding bones with
folded freezer
Wrap giblets separately.
The same methods suggested for
meat may be used for
preparing and freezing wild game.
Fish
Clean fish thoroughly before
Cut-up
fish such
brine
salt
thawing. Keep insolation
minute. Brine
for whole fish
salmon
Oysters,
Wash
in running water (soak
clams) and shuck, working quickly.
Discard
wash clams o
r
oysters. Scallops maybe rinsed in
freshwater Pack in freezer carton
and freeze immediately. Shrimps are
best
uncooked. Remove and
discard heads and black vein. Wash
and package in freezer containers,
Lobsters
and remove
Steam
water for
minutes, Cool thoroughly, then pick
edible meat from
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
much less if cooking with microwaves.
If
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
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