Frozen Food Tips 2

Check for holes in trays and plastic wraps of fresh fish. If none, freeze in this wrap up to 2 weeks. For longer storage, over wrap with suitable freezer wrap. Keep purchased frozen fish in original wrapping. Thaw and cook following directions on label.

Note

Storage times are figured at 0 degrees Fahrenheit

• Breaded fish:  3 months
• Clams:  3 months
• Cooked fish or seafood:  3 months
• Fatty fish, bluefish, perch, salmon, mackerel
• Filets and steaks:  2 to 3 months
• King crab:  10 months
• Lean fish, cod, flounder, haddock, sole
• Filets and steaks: 6 months
• Lobster tails: 3 months
• Oysters: 4 months
• Scallops: 3 months

SHRIMP
• In the shell, uncooked: 6 to 12 months
• Peeled and deveined: 3 to 6 months
• Fruits, home frozen or purchased frozen
• Freeze in moisture-and vapor-proof container.
• Berries, cherries, peaches, pears, pineapple, etc: 12 months
• Citrus fruit and juice frozen at home: 4 to 6 months
• Fruit juice concentrates: 12 months
• Meat, home frozen

Note
Storage times are figured at 0 degrees Fahrenheit
• Bacon, Corned Beef, Ham and picnic, cured
• Freezing cured meats is not recommended. Saltiness encourages rancidity. If frozen, use within a month.
• Frankfurters and Luncheon Meat
• Freezing not recommended, emulsion may be broken and product will weep.
• Ground beef, lamb, veal: 2 to 3 months
• Ground pork:  1 to 2 months

ROASTS
• Beef:  6 to 12 months
• Lamb, veal:  6 to 9 months
• Pork:  3 to 6 months

SAUSAGE
• Freezing alters flavor
• Dry, smoked:  1 to 2 months
• Fresh, unsalted:  1 to 2 months

STEAKS AND CHOPS
For all home-frozen meat, first check for holes in trays and plastic wrap of fresh meat. If none, freeze in this wrap up to 2 weeks. For longer storage, overwrap with suitable freezer wrap. Put two layers of waxed paper between individual ground meat patties.

• Beef: 6 to 12 months
• Pork: 3 to 6 months
• Lamb, veal: 1 to 2 months
• Poultry, home frozen or purchased frozen
• Check for holes in trays and plastic wraps. If none, freeze in this wrap up to 2 weeks. For longer storage, overwrap with suitable freezer wrap.

Note

• Storage times are figured at 0 degrees Fahrenheit
• Chicken, whole or cut up: 6 months
• Chicken livers: 3 months
• Cooked poultry:  3 months
• Duck, turkey:  6 months
• Vegetables, home frozen or purchased frozen
• Cabbage, celery, salad greens and tomatoes do not freeze well.
• Home frozen:  10 months
• Purchased frozen in cartons, plastic bags or boil-in-bags:  8 months

Copyright 2000 University of Missouri. Published by
University Extension, University of Missouri-Columbia. UExtension