|
Freezing Storage 0°F
| ITEM |
MONTHS |
| Butter |
6 to 9 |
| Cheese, natural |
2 |
| Processed |
4 |
| Cream, all kinds |
2 |
| Cream, whipped |
1 |
| Eggs, whole, white, yolks |
9 to 12 |
| Fish |
|
| Fatty (perch, salmon,
mackerel) |
2 to 3 |
| Lean (cod, flounder,
haddock, sole) |
3 to 6 |
| Fruit and fruit juice |
|
| Except citrus |
8 to 12 |
| Citrus fruit and juice |
4 to 6 |
| Ice Cream or sherbet |
2 |
| Meat |
|
| Bacon, ham |
1 |
| Franks, lunchmeat |
Not advised |
| Ground beef, veal, lamb |
2 to 3 |
| Ground pork |
1 to 2 |
| Beef roast |
6 to 12 |
| Lamb, veal roast |
6 to 9 |
| Pork roast |
3 to 6 |
| Beef steaks, chops |
6 to 12 |
| Lamb, veal steak, chop |
1 to 2 |
| Pork steak, chops |
3 to 6 |
| Milk fresh, fluid |
1 |
| Poultry |
|
| Whole chicken, turkey |
12 |
| Whole duck or goose |
6 |
| Cut up chicken |
9 |
| Cut up turkey |
6 |
| Giblets |
3 |
| Home prepared foods |
|
| Bread, cake |
3 |
| Casserole |
3 |
| Cookies, baked, unbaked |
3 |
| Pies, unbaked fruit |
8 |
| Vegetables |
|
| Home frozen |
10 |
| Purchased |
8 |
| Yogurt |
|
| Plain |
1 |
| Flavored |
5 |
Other May 2004 Articles:
Focus
on: Freezing
Cynthia
Fauser
fauserc@missouri.edu
Nutrition Specialist
|
May
2004
