StorageTimes
(Months)
FRESH MEATS
00 ~
Roasts (Beef,Lamb,Venison)... ..6-12
Roasts(Pork&Veal). . . . . ........4-8
Steaks(Beef]..... . . . . . . . . . .....6-12
Chops(Lamb).. . . . .............6-9
Chops(Pork),,.. . .........,....3-4
Ground&Stew Meats............3-4
VarietyMeats(Beef). .. ..........3-4
VarietyMeats(Pork).. ...........2-3
Sausage(Pork).. .
. .............1-2
Opossum,Rabbit,Squirrel. .......6-8
PRC)CESSEDMEATS
Bacon.....,.....,.. . . . ...,....1
Frankfurters,,.. ., ..............1/2
Ham(whole,halforslices). .. .,...1-2
COOKED MEATS
CookedMeats&MeatDishes.....2-3
Gravy& MeatBroth. . ...........2-3
FRESH POULTRY
Chicken&Turkey(whole).. .. .....12
Chicken(pieces).. . . . . . . ........9
Twkey(pk?ce.s)... . . .,, . ........6
Duck&Goose(whole). . . . .. .....6
Giblets. . . . . . . . . . . . . . . . ........3
GameBirds. . . . . . . . . . . . . . . .....8-12
(Months)
COOKED POULTRY
oo~
Pieces(coveredwith broth).......6
Pieces(notcovered). .. . ., .......1
CookedPoultryDishes.. .........4-6
FriedChicken.. . .. . . . . . ........4
FISH
Shellfish.. .. . . . . . . . . . . . . . . . . . .
.upto4
LeanFish.. . . . . . ...............6-8
FattyFish.. . . . . . . ..............2-3
Shrimp(raw,unpeeled).. . .. .....12
Shrimp(cooked). . . . . . . . ........3
PRODUCE
MostFruits&Vegetables.. . . .....8-12
Asparagus. . . . . . ...............6-8
Mushrooms.. . . . . . . . . . .. . . . . . . .
Upto6
onions. . . . . . . . . ...............3-6
CitrusFruits... . . ......-........3-4
Potatoes(french-fried).. . ........2-3
BAKERY GOODS
Breads,Quick(baked). . . .. ......2
Breads,Yeast(baked)... .........4-8
Breads,Yeast(unbaked).... ......1/2
Cakes. . . . . . . . . . . . . . . . . . . . . . . . .
Uptol
Cookies. . . . . . . . . . . . . . . ........4
past~(uribaked)....... .........? -
Pies(baked).. . . . .. .. .. ... ... ...UPtol
Pies(unbaked).. . .. . . . . . ........2
(Months)
DAIRY PRODUCTS
oo~
Butter. . . . . . . . . . . ..............5-6
CottageCheese.... .. . . . ........1
SoftCheese.... . . . . .. . . ........4
Harder Semi-hardCheese.. .,...6-12
Eggs.. . . . . . . . . . . . . . . . . .......12
lceCream,Sherbet., .. .. ... ... ..UPtO1
Milk. . . .. . . . . . . . . .. . . . . . .. ....,1
OTHER FOODS
Candies. . . . . . . . . . . . .. . . ..,....12
Left-overs(cooked)... .. . ... ... ..UPtol
Pizza.. . . . . . . . . . . . , . . . . ........1
PreparedDishes.. ..............2-3
Sandwiches.. .. . . .. . . . . . . . . . .
..uptol
Soups,Stews,Casseroles.. ......2-3
NewtechniquesareconstantiYbeingde-
veloped.ConsulttheCountYExtension
Serviceoryourlocal UtititYcomPanYfor
the latestinformationonfreezingand
storingfoods.
Fish, /!ik
Preparationand
packaging
Package meat, poultry, fish andgame
in moisture/vapor-proof material
such
as aluminum foil, cellophane, freezer
foil or plastic bags. Exclude as much air
aspossible. Label and freeze at once.
NOTE: Packagesof fresh meatsand
poultry as commonly purchasedin
retail stores are not suitably wrapped
for freezing.Rewrap
in moisture/vapor-
proof material.
Remove as much bone and fat as
possible from meat before packaging.
Do not salt meat. When individual
pieces of meatarepackagedtogether,
placedouble thicknessof freezerwrap
between them for easier separation
during thawing.
(lean thoroughly before packaging.
Padsharp or protruding bones
with
folded freezer paper or aluminum foil,
Wrap
giblets separately.
WildGame
The samemethodssuggestedfor
poultry and meat maybe usedfor
preparing and freezing wild game.
Fish
Cleanfish thoroughly before packag-
ing. Cut-uppieces of “lean” fish such
ashaddockandcodshouldberinsedin
brine madewith 2/3
CUPof pure table
salt per gallon of water to reduce leak-
age during thawing.
Keep in solution
notover 1minute. Brine isunnecessary
for whole fish or fatty fish such as
salmon or mackerel.
Oysters,Clams,Shrimps,
Scabps
Washshells in running water (soak
clams) and shuck, working quickly.
Discard shells. Do not washc!amsor
oysters. .Scallopsmay be rinsed in
fresh water. Packin freezer carton
and freeze immediately. Shrimps are
best if frozen uncooked. Remove and
discard headsand black vein. Wash
and package in freezer containers.
CrabsandLobsters
Chill fish andremovebackshell.
Steamor boil in water for 15to 20
minutes.Cool thoroughly,then pick
edible meatfrom shellsand package
in proper containers.Seal andfreeze
immediately.
Thawing
Frozenmeat,fish or poultry shou!dbe
left inthe original packageandthawed
in the refrigerator or cooked frozen.
Allow approximately 5 hours per
poundto thaw meatinthe refrigerator.
Whencooking frozen meat, increase
the cooking time by approximately
1/3 to 1/2 if cooking conventionaIly–
muchlessif cookingwith microwaves.
If necessaryto thawmeatquickly,thaw
at room temperature—allowin$jonly
2 hours per pound.
Don’trefreezemeatthathascompletely
thawed; meat,whether raworcooked,
can be frozen successfully only once.
6
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