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White County Families
Consumer Questions
Freezing Foods
Freezing slows changes leading to spoilage almost to a stop. This allows
keeping foods for extended periods.
Ideally a freezer should be operated at 0/F or lower. Large fluctuations in
freezer temperatures tend to lower the quality of the food.
Packaging for freezing should be moisture- and vapor-proof. It should be able
to withstand tears and punctures and prevent moisture loss causing freezer burn.
Containers like margarine and ice cream cartons that do not seal are not good
for freezing. Foods that are purchased frozen in freezer-ready packaging can be
placed directly in the freezer. For ease in reheating, foods can be frozen in
freezer-to-oven dishes.
Label and date foods before placing them in the freezer. Rotate packages so
the newest is at the back and older foods are near the front and can be used
first.
Frozen foods should be thawed in the refrigerator, not on the counter. Do not
thaw frozen vegetables, frozen dinners, pies or casseroles. These products cook
best directly from the freezer. However, remember they may take longer to cook
than freshly made products since thawing time will be part of the cooking time.
Solid Foods such as meat, poultry, or fish can be wrapped and sealed
in moisture- vapor-proof wrap. Individual pieces such as chops, steaks or meat
patties should be separated by sheets of waxed paper or foil for ease of use.
The shrink-film on fresh meat in the store is designed to allow air through, so
it is not appropriate for freezing. To freeze meats, overwrap store wraps with
an appropriate freezer wrap.
Casseroles, soups, stews, and leftovers need to be cooked rapidly in a
cold water bath before freezing. Once cooled, seal, date and freeze. With
casseroles, it is a good idea to cook them to a little less than done before
freezing. Reheating after freezing will finish the cooking. If the recipe calls
for topping the casserole with cheese, add the cheese at the time of use because
many cheeses get rubbery when frozen.
Dairy products: Solid butter or margarine freeze well. Freezing is not
recommended for whipped margarine and buttermilk since they tend to separate
when frozen. Milk and cheeses, except for the soft varieties, will freeze. With
milk, be sure to allow room in the container for expansion during freezing.
Cheese may get rubbery when frozen, so it is best to use cheese that has been
frozen in dishes rather than for eating directly.
What to do if the power goes out
Without power, a full upright or chest freezer will keep everything frozen
for about two days. A half-full freezer will keep food frozen one day. If power
will be coming back on fairly soon, you can make the food last longer by keeping
the door shut as much as possible. If power will be off for an extended period,
take food to friends’ freezers, locate a commercial freezer, or use dry ice.
Food still containing ice crystals or that feels refrigerator-cold can
be refrozen. Discard any thawed food that has risen to room temperature and
remained there two hours or more. Immediately discard anything with a strange
color or odor.
| Food |
Time in freezer |
| Baked Foods: |
| Brown-n-serve rolls |
2-3 months |
| Cake batter |
Less than 1 month |
| Cakes, baked |
4-6 months |
| Cakes, frosted |
2-3 months |
| Cookies |
9-12 months |
| Pies, baked |
4-6 months |
| Pies, unbaked |
2-3 months |
| Quick breads, baked |
2-3 months |
| Quick breads, unbaked |
Less than 1 month |
| Yeast breads, baked |
9-12 months |
| Yeast dough, unbaked bulk |
2-3 months |
| Yeast rolls, baked |
9-12 months |
| Yeast rolls, unbaked |
Less than 1 month |
| Candies |
12 months |
| Meats: |
| Game animals |
9 months |
| Game birds |
9 months |
| Bacon, sliced |
1 month |
| Beef, except ground |
9 months |
| Beef, ground |
4 months |
| Beef steaks |
6-12 months |
| Beef roast |
6-12 months |
| Beef liver, heart, tongue |
3-4 months |
| Ham |
2 months |
| Lamb |
9 months |
| Lamb chops |
6-9 months |
| Lamb roast |
6-9 months |
| Pork, except ground |
4 months |
| Pork, ground, unsalted |
2-3 months |
| Pork sausage |
Less than 1 month |
| Pork chops |
4-6 months |
| Pork roast |
4-6 months |
| Stew meat, cut |
4 months |
| Veal |
6 months |
| Hot dogs, luncheon meat |
In freezer wrap, 1-2 months |
| Poultry, uncooked |
| Chicken, cut up |
9 months |
| Chicken, whole |
12 months |
| Chicken, giblets |
3 months |
| Duck, whole |
6 months |
| Goose, whole |
6 months |
| Turkey, cut up |
6 months |
| Turkey, whole |
12 months |
| Poultry, cooked |
| Fried chicken |
4 months |
| Cooked poultry dishes |
4-6 months |
| Pieces, plain |
4 months |
| Pieces, covered with broth, gravy |
6 months |
| Chicken nuggets, patties |
1-3 months |
| Others: |
| TV dinners, frozen casseroles |
3-4 months |
| Soups and stews |
2-3 months |
| Liquid pasteurized egg substitute, unopened |
1 year |
| Butter/margarine |
9 months |
| Cheese, in small amounts |
6 months |
| Milk |
Less than 1 month |
| Ice cream |
Less than 1 month |
| Vegetables (most) |
12-18 months |
| Asparagus |
10-12 months |
| Onion |
3-6 months |
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