USING YOUR FREEZER
Preparations for freezing
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the freezer.
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plastic containers, aluminium foil (heavy grade only, if in doubt, double wrap). Don’t
use aluminium foil for acidic foods (such as citrus fruits).
Don’t use thin cling film or glass. Don’t use used food containers
(unless cleaned thoroughly first).
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buy a special vacuum pump which sucks excessive air out
of the packaging.
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liquids, to allow for expansion.
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you freeze liquids (or solids with liquids, such
as stew) in square blocks. This is known as
‘preforming’. Pour the liquid into a polythene
bag which is inside a square sided container.
Freeze it like this, then remove it from the
container and seal the bag.
5
Recommended storage periods
(when frozen from fresh)
Fruit Syrup or Sugar packed fruit up to 12 months
Open Frozen or Puréed Fruit up to 18 months
Fruit juices
up to 6 months
Beef
up to 10 months
Lamb
up to 10 months
Veal
up to 6 months
Pork
up
to
6
months
Minced meat
up to 3 months
Cured meats
up to 2 months
Sausages
up to 3 months
Packed
bacon up
to
3
months
Smoked bacon/chops/gammon steaks up to 2 months
Unsmoked bacon/chops/gammon steaks up to 1 month
Chicken
up to 8 months
Duck
up to 5 months
Goose
up to 5 months
Turkey
up to 6 months
White fish
up to 5 months
Oily fish including salmon up to 2 months
Smoked
salmon
up
to
3
months
Caviar do not freeze
Shellfish
up to 1 month
Butter
up to 6 months
Cheese
up to 6 months
Cream - double/whipping up to 3 months
Eggs - only freeze separated up to 10 months
Suet
up to 6 months
Milk
up to 1 month
Yogurt
up to 6 weeks
Label everything
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what an item is. Storage times being exceeded could cause food poisoning.
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This tape is available in white, so you can use it to write the items contents on.
You can buy special freezer labels and pens. Labels come in different colours which
can help you use your Freezer effectively. For instance you could colour code meat
red and vegetables green. Using a different colour label for each quarter of the year
will help you rotate your frozen food more efficiently.
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on cooking such as ‘thaw first’, or ‘cook from frozen’ and keep a separate
‘log-book’ of what is in each drawer. This will save opening the door and searching
around unnecessarily.