FROZEN FOOD STORAGE GUIDE

This information comes from the Oregon State University Master Food Preserver Resource Notebook. Their recommendations are based on preserving the quality of the food being frozen--freezing a food for longer than the recommended period of time might result in a loss of quality, but won't necessarily affect the safety of that food.

Food quality can be preserved by using proper air-removal and wrapping techniques. Foods that are double-wrapped in plastic wrap and then aluminum foil tend to do best. Remove as much air as possible to prevent freezer burn.

Fresh Meats
Beef roasts/steaks: 12 months
Hamburger/chopped steak: 4 months
Ground chicken, turkey, pork, veal, lamb, etc.: 3-4 months
Pork roasts: 8 months
Pork chops: 4 months

Cured, Smoked, Ready-to-Serve Meats
Bacon, corned beef, hot dogs, etc.: 1 month
Ham (whole, half, sliced): 1-2 months
Luncheon meats: 1-2 months
Sausage: 2 months

Cooked Meats
Beef and pork: 2-3 months

Cooked Poultry
Dishes and cooked poultry slices or pieces covered with gravy or broth: 4-6 months
Fried poultry: 4 months

Fresh Poultry
Chicken and turkey: 12 months

Casserole Dishes
Meat: 4-6 months
Creamed meat, fish, poultry: 2-4 months

Commercially Frozen Seafood
Shrimp, uncooked: 1-2 months
Crab meat (Dungeness): 3 months
Clams, shucked: 3 months
Oyster, shucked: 4 months
Cooked fish and shellfish dishes: 3 months
Fillets (cod, flounder, halibut): 6 months
Fillets and steaks (salmon, trout, bass): 2-4 months

Fruits and Vegetables
Most fruits and vegetables and juice concentrates: 12 months

Milk Products
Pasteurized cheeses: 1-2 months
Cheddar-type cheeses: 6-12 months
Butter and margarine: 6 months
Cottage cheese: 1-2 weeks
Cream cheese: 4 months
Frozen milk desserts (ice cream, etc.): 3 months

Prepared Foods
Cookies: 6 months
Pre-baked cakes: 2-4 months
Fruit pies: 4-6 months
Breads: 2-3 months
Yeast bread dough and pie shells, unbaked: 1-2 months
Pastries, unbaked: 6-8 weeks
Pastries, baked: 2-3 months