(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&StewMeats. . ...,......3-4
Variety Meats (Beef). , ........,..3-4
Variety Meats (Pork). . ...........2-3
Sausage(Pork). . . .....,,.......1-2
Opossum, Rabbi~ Squirrel .,......6-8
PROCESSED MEATS
Bacon. ..,..... . . . . . . . . ........1
Frankfurters. . . . . ...,...........1/2
Ham (whole, haiforslices). .. .....1-2
COOKED MEATS
Cooked Meats& Meat Dishes. ....2-3
Gravy& Meat Broth.
. ...........2-3
FRESH POULTRY
Chicken &Turkey (whole).
. .......12
Chicken(pieces). . . . . . . . ........9
Turkey(pieces). . . . . . . . . ........6
Duck &Goose(whole]. . . ........6
Giblets . . . . . . . . . . . . . . . . ........3
Game Birds. .....,. . . . . . . . .....8-12
(Months)
COOKED POULTRY
Qo~
Pieces (covered with broth). ..,,,.6
Pieces (notcovered), ,., . ........1
Cooked Poultry Dishes,.. ., ..,,,.4-6
Fried Chicken. .., ,,, , . . ..,.....4
FISH
Shellfish, ,....,. ,. .., ,,, ,,, Upto4pto4
Lean Fish.....,.,.. . .,....,,.,.6-8
Fatty Fish.. ..,...,. ., .,,..,...,,2-3
Shrimp (raw, unpeeled). . . ..,,...12
Shrimp(cooked). ,,, .,, , ..,,....3
PF?ODUCE
Most Fruits&Vegetables, , .,, ...,8-12
Asparagus. ..., , ....,.....,,,..6-8
Mushrooms. . . . .. .. .., .,. ,.. ...Upto6
Onions. . . . . . . . . . . . ........,...3-6
Citrus Fruits.. . . . ...............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
Pastry(unbaked). . ., . . . . ........2
Pies(baked). . . . . . .. .. .. ... ... ..Uptol
Pies (unbaked). . . . . . . . . . ........2
DAIFIYPRODUCTS
Butter.. ..,.... . ...............5-6
Cottage Cheese.. , ., ., . . .......,1
SoftCheese... . . . . . . . . . ........4
Harder Semi-hardCheese, . ...,,6-12
Eggs. . . . . . . . . . . . . . . . ., ., ...,..12
lceCream, Sherbet. .. .. ... ... .,:Uptol
Milk. . . . . . . . . . . . . . . , . ., ....,..,1
OTHER FOODS
Candies. ,..,... . .,, ., . .,, ,.,..12
Left-overs(cooked). . . ,. ... ... ..,Uptol
Pizza. . . . . . . . . . . . . . . . . . ........1
Prepared Dishes. . ..............2-3
Sandwiches . . . . . .. .. .. ... ... ...Uptol
Soups, Stews, Casseroles. . ......2-3
Newtechniques areconstantly being de-
veloped. ConsulttheCounty Extension
Service oryour local UtilityCompanyfor
the latest information on freezing and
storing foods.
Fish, &
and
Packagemea~poultry, fish and game
in moisture/vapor-proof materialsuch
asaluminumfoil, cellophane, freezer
foilorplasticbags. Excluders muchair
aspossible. Labeland freezeatonce,
NOTE: Packagesof fresh meatsand
poultry ascommonly purchasedin
retail storesare not suitably wrapped
for freezing,Rewrapin moisture/vapor-
proof material,
Removeasmuch boneandfatas
possible from meat before packaging.
Donotsalt meat,When individual
piecesofmeatarepackaged togethe~
placedoublethicknessoffreezerwrap
between them for easierseparation
during thawing,
Cleanthoroughly before packaging.
Padsharp orprotruding boneswith
folded freezer paperoraluminum foil,
Wrapgiblets separately.
WildGame
The samemethodssuggestedfor
poultry and meatmaybe usedfor
preparing and freezing wild game.
FM
Cleanfish thoroughly before packag-
ing. Cut-up piecesof’’lean” fish such
ashaddockandcodshould berinsedin
brine made with 2/3cup ofpure table
salt pergallonofwaterto reduceleak-
ageduringthawing. Keep insolation
notoverl minute. Brine isunnecessary
forwhole fish orfattyfish suchas
salmonor mackerel.
Oysters,Clams,Shtimps,
ScaHOps
Washshells in running water (soak
clams) and shuck, working quickly.
Discardshells. Do notwash clamsor
oysters. Scallops maybe rinsedin
fresh water. Packin freezer carton
and freeze immediately. Shrimps are
best iffrozen uncooked. Remove and
discard heads and blackvein. Wash
and package in freezer containers,
CrabsandLoMers
Chill fish and removebackshell.
Steam or boil inwaterfor15to 20
minutes. Cool thoroughly, then pick
edible meat from sheilsand package
in proper containers. Seal andfreeze
immediately.
Thawing
Frozen meat,fish or poultry should be
left inthe original packageandthawed
in the refrigerator or cooked frozen.
Allow approximately 5 hours per
poundto thaw meatinthe refrigerator,
When cooking frozen meat, increase
the cooking time by approximately
1/3 to 1/2 if cooking conventionally–
much lessif cookingwith microwaves.
If necessaryto thawmeatquickly, thaw
at room temperature—allowing only
2 hours per pound.
Don’trefreezemeatthat hascompletely
thawed; meat,whether rawor cooked,
can be frozen successfully only onc
4
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