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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

Home frozen foods

Tightly package all these foods in heavy-duty foil, moisture- and vapor-proof plastic wrap, freezer wrap or freezer containers. For casseroles, allow head room for expansion.

Also see meats, fish, poultry, fruits and vegetables, dairy products.

Bread

• 3 months

Cake

• 3 months

Casseroles, meat, fish, poultry

• 3 months

Cookies, baked and unbaked

• 3 months

Nuts, salted

• 6 to 8 months

Nuts, unsalted

• 9 to 12 months

Pies, unbaked fruit

• 8 months

MP556, reviewed September 2002

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