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 Household Hints & General Information
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Comments
Comment by Sheryl at Providence Acres Farm:
That is a handy chart! Freezer burned food can be used to make dogfood or to feed the chickens.
Comment by 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!
Comment by 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.
Comment by Barbara:
I’m like you with super sensitive taste buds that can detect any off or food taste. It’s really a curse.
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