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Reviewed September 2002

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Contents

• Ice cold facts
• The colder the better
• Packaging
• Quality changes with refreezing
• Frozen food tips
• Why packages say "Do not refreeze"
• Freezer management
• Freezing home-prepared foods
• References
• Meat, home frozen
• Fish, home frozen or purchased frozen
• Poultry, home frozen or purchased frozen
• Fruits, home frozen or purchased frozen
• Vegetables, home frozen or purchased frozen
• Commercial frozen baked goods
• Commercial frozen main dishes
• Home frozen foods
• Dairy products
• Freezer storage tips

Related publications

• GH1501, Quality for Keeps: Freezing Basics
• GH1502, Quality for Keeps: Freezing Fruits
• GH1503, Quality for Keeps: Freezing Vegetables
• GH1504, Quality for Keeps: Freezing Meat, Poultry, Fish, Eggs and Dairy Products
• GH1507, Quality for Keeps: Freezing Unusual Fruits and Vegetables
• MP557, Storing Food in the Cupboard
• MP558, Storing Food in the Refrigerator

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Storing Food in the Freezer

Meat, home frozen

Note
Storage times are figured at 0 degrees Fahrenheit

Bacon

• Freezing cured meats is not recommended. Saltiness encourages rancidity. If frozen, use within a month.

Corned beef

• Freezing cured meats is not recommended. Saltiness encourages rancidity. If frozen, use within a month.

Frankfurters

• Freezing not recommended, emulsion may be broken and product will weep

Ground beef, lamb, veal

• 2 to 3 months

Ground pork

• 1 to 2 months

Ham and picnic, cured

• Freezing cured meats is not recommended. Saltiness encourages rancidity. If frozen, use within a month.

Luncheon meat

• Freezing not recommended, emulsion may be broken and product will weep.

Roasts

• Beef
  6 to 12 months
• Lamb, veal
  6 to 9 months
• Pork
  3 to 6 months

Sausage

• Freezing alters flavor
• Dry, smoked
  1 to 2 months
• Fresh, unsalted
  1 to 2 months

Steaks and chops

• For all home-frozen meat, first check for holes in trays and plastic wrap of fresh meat. If none, freeze in this wrap up to 2 weeks. For longer storage, overwrap with suitable freezer wrap. Put two layers of waxed paper between individual ground meat patties.
• Beef
  6 to 12 months
• Pork
  3 to 6 months
• Lamb, veal
  1 to 2 months

Venison

• Ground, stew meat
  2 to 3 months
• Roasts, steaks
  8 to 12 months

MP556, reviewed September 2002

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