Freezer Food Storage
According to the USDA food safety experts foods that are kept frozen at 0 degree Fahrenheit or colder will last almost indefinitely. Foods that are not frozen properly or in the right food containers can freezer burn. Freezer burn does not make the food inedible but it does affect color and taste of the food.
Freezer Burn
Freezer burn on foods occurs because of the air coming into direct contact with the surface of the food in the freezer. The air forms ice crystals on the surface of the food. These crystals cause the food to dry out and to become discolored. It can also be the source of an “off taste” to the food. Freezer burn can be prevented and virtually eliminated if foods are frozen properly.
The packaging that meats and poultry come in from the supermarket are usually porous and do not have an airtight seal. If you freeze these items without placing them in an airtight container designed for the freezer the meat will freezer burn and decrease in quality in as little as 1 to 2 months. Placing the meats and poultry in an air tight container designed for the freezer will allow you to store meats for 6 months or longer with virtually no loss of quality in the meat when you thaw it.
One key to keeping foods safe in the freezer is the thickness of the container. That’s why freezer bags can be a poor choice unless a layered approach is used. Wrapping the meat or food in wax paper or butcher paper and then placing it in a freezer bag can help keep air away from the meat or other food.
Freezing tips
1. Always freeze foods in a single layer. If you have a quick freeze tray in your freezer use it. Don’t stack foods in the freezer until after they are frozen.
2. Don’t use self defrosting freezers for long term storage. Self defrosting freezers work by raising the temperature in the freezer above 32 degrees Fahrenheit for a short period of time at least once every 24 hours. This keeps ice from building up on the walls of the freezer but forms ice crystals on the surface of your frozen foods. This speeds up freezer burn and decreases the quality of your food unless it is used within approximately 1 month.
3. Rotate items in the freezer so that you use the oldest frozen foods first.
4. Use freezer labels with the date and what the item is so that you know what is in the container or bag.
5. Thaw foods by placing them in the refrigerator or by using the defrost feature of the microwave.
6. Remember that frozen foods take longer to cook. Usually about 1 ½ times longer than cooking the food from a raw state.
7. It’s best to freeze foods as soon as possible after bringing them home from the store. Foods that are frozen fresh have a higher quality and keep better in the freezer.
8. Fresh vegetables are best if they are pre-cooked a small amount of time prior to being frozen. This is done with a process called blanching. Once the vegetables are blanched you can place them in a freezer container and freeze them.
Freezer Food Storage Timelines
Frozen food can be stored almost indefinitely at 0 degrees Fahrenheit or lower. Storage times are suggested for issues of quality as the frozen food does not actually spoil.
|
Item |
Months |
|
Bacon and Sausage |
1 to 2 |
|
Casseroles |
2 to 3 |
|
Egg whites or egg substitutes |
12 |
|
Frozen Dinners and Entrees |
3 to 4 |
|
Gravy, meat or poultry |
2 to 3 |
|
Ham, Hotdogs and Lunchmeats |
1 to 2 |
|
Meat, uncooked roasts |
4 to 12 |
|
Meat, uncooked steaks or chops |
4 to 12 |
|
Meat, uncooked ground |
3 to 4 |
|
Meat, cooked |
2 to 3 |
|
Poultry, uncooked whole |
12 |
|
Poultry, uncooked parts |
9 |
|
Poultry, uncooked giblets |
3 to 4 |
|
Poultry, cooked |
4 |
|
Soups and Stews |
2 to 3 |
|
Wild game, uncooked |
8 to 12 |
Chart Source USDA Factsheet