The experts tell us that as long as food is kept frozen at 0°F (-18°C), it is safe to eat indefinitely. What that food will taste like after being frozen for long periods of time is another matter entirely… especially to someone with super-sensitive taste buds like myself who can detect even the slightest hint of “freezer taste”!
I could never remember the various recommended storage times, and I got tired of always guessing or having to look them up, so I decided to make this simple chart. I have always labeled and dated food before putting it in the freezer… and by referring to my chart I can add a “Use by” date to the label as well. Originally I printed out two copies of the chart and taped one to the inside lid of each of our big freezers. That seemed like a good idea at the time, but I found it wasn’t terribly convenient to have to open a freezer every time I wanted to see the chart… especially since both freezers are in a room separate from the kitchen, where I do all my food packaging. Recently I starting keeping a copy of this chart in the front of my household information binder and that has worked well.
BREADS, CAKES, COOKIES, PIES |
Number of months |
Breads & rolls, unbaked |
1 |
Quick breads, baked |
2 |
Muffins, baked |
6 to 12 |
Breads, baked (no preservatives) |
2 to 3 |
Waffles |
1 |
Fruit pies, unbaked |
2 to 4 |
Fruit pies, baked |
6 to 8 |
Cookies, baked |
6 to 12 |
Cookie dough |
3 |
Cakes, baked & frosted |
1 |
Cakes, baked & unfrosted |
2 to 4 |
Cakes, angel, sponge & chiffon |
6 to 12 |
MEATS, FISH, SEAFOOD |
Number of months |
Poultry, uncooked whole |
12 |
Poultry, uncooked parts |
9 |
Poultry, uncooked giblets |
3 to 4 |
Fish, lean |
6 |
Fish, fatty |
2 to 3 |
Fish, cooked |
4 to 6 |
Fish, smoked |
2 |
Seafood, fresh (shrimp, scallops, crawfish, squid) |
3 to 6 |
Roasts, beef |
6 to 12 |
Roasts, pork |
4 to 8 |
Roasts, lamb |
6 to 9 |
Steaks, beef |
6 to 12 |
Chops, pork |
3 to 4 |
Chops, lamb |
6 to 9 |
Ground meat, uncooked |
3 to 4 |
Meat, cooked |
2 to 3 |
Gravy |
2 to 3 |
Ham, hot dogs & lunch meats |
1 to 2 |
Bratwurst, fresh or pre-cooked |
2 to 3 |
Bacon |
1 |
Sausage, pork |
1 to 2 |
DAIRY, EGGS |
Number of months |
Butter |
12 |
Cheese, cottage & ricotta |
1 |
Cheese, aged (cheddar, swiss, brick, gouda, mozarella, parmesan, roman) |
6 to 8 |
Eggs, fresh yolks & whites |
12 |
CASSEROLES, SOUPS, STEWS |
Number of months |
Casseroles |
2 to 3 |
Soups & stews |
2 to 3 |
FRUITS, VEGETABLES |
Number of months |
Fruits |
8 to 12 |
Fruit juice, frozen concentrate |
12 |
Vegetables (except for cabbage, celery, cucumbers, lettuce & salad greens, green onions & radishes) |
8 to 12 |
Written by Shirley Filed Under: How To's & General Information
Sheryl
That is a handy chart!
Bianca L
I’m glad to see something like this because I’m always wondering if something is still good to eat. I have printed out your chart and will keep it handy. Thanks!
Dani
I found it interesting that frozen food is supposedly safe to eat indefinitely. My husband’s mother has a freezer full of food that is 10 or even 15 years old. I doubt that she will ever eat it but we have been concerned that it might be a health hazard to her.
Barbara
I’m like you with super sensitive taste buds that can detect any off or food taste. It’s really a curse.
Barb S.
This is great! I’ll need to print it up!