Ever been to the freezer only to find something in there that you don’t errr, well, know what it is??!! Don’t worry, you’re not the only one! I’ve done it a couple of times now to the point that I now rigidly label everything in there. Even if it looks really obvious now, in 2 months it may not resemble it’s former self, you throw it out and that not only wastes money but time. Here’s a couple of recommendations:
If foods are prepared for freezing appropriately and kept in a freezer at 0 degrees F or below, they can be held for 3 to 12 months.
Fruits can retain good quality for 12 months, vegetables for 8 to 12 months, beef 8 to 12 months, and poultry 6 to 12 months. Generally speaking, sliced foods, cured foods such as ham and bacon, and foods containing larger amounts of fat lose quality more rapidly during frozen storage.
Here are some other examples of other recommended storage times:
- Lean Fish: Cod & Flounder, 6 months
- Fatty Fish: Salmon & Swordfish, 3 months
- Shellfish : 3-4 months
- Whole, beaten Eggs: 12 + months
- Cakes and Cookies: 4–6 months
- Ham: 4-7 months
- Bacon: 3 months
You should label anything you freeze with the date on it so you know if it’s ok. Most food is safe to eat after this time but with freezer burn and time working against it, it probably won’t taste so great!