Freezing food is an excellent way to preserve its quality and prevent waste. But How Long Can Food Be Frozen safely and effectively? This guide provides comprehensive information on the ideal freezer storage times for various food items, ensuring you maximize freshness and minimize spoilage.
Understanding Freezer Storage Guidelines
While freezing can prevent spoilage indefinitely at 0°F (-18°C) or below, the quality of food will degrade over time. The following guidelines are for optimal quality, not safety.
Cold Food Storage Chart
This chart outlines the recommended storage times for different types of food in both the refrigerator (40°F/4°C or below) and the freezer (0°F/-18°C or below).
| Food | Type | Refrigerator [40°F (4°C) or below] | Freezer [0°F (-18°C) or below] |
|---|---|---|---|
| Salad | Egg, chicken, ham, tuna, and macaroni salads | 3 to 4 days | Does not freeze well |
| Hot dogs | Opened package | 1 week | 1 to 2 months |
| Unopened package | 2 weeks | 1 to 2 months | |
| Luncheon meat | Opened package or deli sliced | 3 to 5 days | 1 to 2 months |
| Unopened package | 2 weeks | 1 to 2 months | |
| Bacon and sausage | Bacon | 1 week | 1 month |
| Sausage, raw, from chicken, turkey, pork, or beef | 1 to 2 days | 1 to 2 months | |
| Sausage, fully cooked, from chicken, turkey, pork, or beef | 1 week | 1 to 2 months | |
| Sausage, purchased frozen | After cooking, 3-4 days | 1-2 months from date of purchase | |
| Hamburger, ground meats and ground poultry | Hamburger, ground beef, turkey, chicken, other poultry, veal, pork, lamb, and mixtures of them | 1 to 2 days | 3 to 4 months |
| Fresh beef, veal, lamb, and pork | Steaks | 3 to 5 days | 4 to 12 months |
| Chops | 3 to 5 days | 4 to 12 months | |
| Roasts | 3 to 5 days | 4 to 12 months | |
| Ham | Fresh, uncured, uncooked | 3 to 5 days | 6 months |
| Fresh, uncured, cooked | 3 to 4 days | 3 to 4 months | |
| Cured, cook-before-eating, uncooked | 5 to 7 days or “use by” date | 3 to 4 months | |
| Fully-cooked, vacuum-sealed at plant, unopened | 2 weeks or “use by” date | 1 to 2 months | |
| Cooked, store-wrapped, whole | 1 week | 1 to 2 months | |
| Cooked, store-wrapped, slices, half, or spiral cut | 3 to 5 days | 1 to 2 months | |
| Country ham, cooked | 1 week | 1 month | |
| Canned, labeled “Keep Refrigerated,” unopened | 6 to 9 months | Do not freeze | |
| Canned, shelf-stable, opened Note: An unopened, shelf-stable, canned ham can be stored at room temperature for 2 years. | 3 to 4 days | 1 to 2 months | |
| Prosciutto, Parma or Serrano ham, dry Italian or Spanish type, cut | 2 to 3 months | 1 month | |
| Fresh poultry | Chicken or turkey, whole | 1 to 2 days | 1 year |
| Chicken or turkey, pieces | 1 to 2 days | 9 months | |
| Fin Fish | Fatty Fish (bluefish, catfish, mackerel, mullet, salmon, tuna, etc.) | 1 – 3 Days | 2 – 3 Months |
| Lean Fish (cod, flounder, haddock, halibut, sole, etc.) | 6 – 8 Months | ||
| Lean Fish (pollock, ocean perch, rockfish, sea trout.) | 4 – 8 Months | ||
| Shellfish | Fresh Crab Meat | 2 – 4 Days | 2 – 4 Months |
| Fresh Lobster | 2 – 4 Days | 2 – 4 Months | |
| Live Crab, Lobster | 1 day | Not recommended | |
| Live Clams, Mussels, Oysters, and Scallops | 5 – 10 Days | Not recommended | |
| Shrimp, Crayfish | 3 – 5 Days | 6 – 18 Months | |
| Shucked Clams, Mussels, Oysters, and Scallops | 3 – 10 Days | 3 – 4 Months | |
| Squid | 1 – 3 Days | 6 – 18 Months | |
| Eggs | Raw eggs in shell | 3 to 5 weeks | Do not freeze in shell. Beat yolks and whites together, then freeze. |
| Raw egg whites and yolks Note: Yolks do not freeze well | 2 to 4 days | 12 months | |
| Raw egg accidentally frozen in shell Note: Toss any frozen eggs with a broken shell | Use immediately after thawing | Keep frozen, then refrigerate to thaw | |
| Hard-cooked eggs | 1 week | Do not freeze | |
| Egg substitutes, liquid, unopened | 1 week | Do not freeze | |
| Egg substitutes, liquid, opened | 3 days | Do not freeze | |
| Egg substitutes, frozen, unopened | After thawing, 1 week or refer to “use by” date | 12 months | |
| Egg substitutes, frozen, opened | After thawing, 3 to 4 days or refer to “use by” date | Do not freeze | |
| Casseroles with eggs | After baking, 3 to 4 days | After baking, 2 to 3 months | |
| Eggnog, commercial | 3 to 5 days | 6 months | |
| Eggnog, homemade | 2 to 4 days | Do not freeze | |
| Pies: Pumpkin or pecan | After baking, 3 to 4 days | After baking, 1 to 2 months | |
| Pies: Custard and chiffon | After baking, 3 to 4 days | Do not freeze | |
| Quiche with filling | After baking, 3 to 5 days | After baking, 2 to 3 months | |
| Soups and stews | Vegetable or meat added | 3 to 4 days | 2 to 3 months |
| Leftovers | Cooked meat or poultry | 3 to 4 days | 2 to 6 months |
| Chicken nuggets or patties | 3 to 4 days | 1 to 3 months | |
| Pizza | 3 to 4 days | 1 to 2 months |
Meats: Beef, Pork, Lamb, and Ham
- Hamburger, Ground Meats, and Ground Poultry: Can be frozen for 3 to 4 months.
- Fresh Beef, Veal, Lamb, and Pork (Steaks, Chops, Roasts): Maintain their quality for 4 to 12 months in the freezer.
- Ham: Varies depending on the type:
- Fresh, uncured, uncooked: 6 months
- Fresh, uncured, cooked: 3 to 4 months
- Cured, cook-before-eating, uncooked: 3 to 4 months
- Fully-cooked, vacuum-sealed at plant, unopened: 1 to 2 months
- Cooked, store-wrapped, whole: 1 to 2 months
- Cooked, store-wrapped, slices, half, or spiral cut: 1 to 2 months
- Country ham, cooked: 1 month
- Canned, shelf-stable, opened: 1 to 2 months
- Prosciutto, Parma, or Serrano ham, dry Italian or Spanish type, cut: 1 month
Poultry
- Chicken or Turkey (Whole): Can be frozen for up to 1 year.
- Chicken or Turkey (Pieces): Best used within 9 months.
Fish and Shellfish
- Fatty Fish (bluefish, catfish, mackerel, mullet, salmon, tuna, etc.): 2 – 3 Months
- Lean Fish (cod, flounder, haddock, halibut, sole, etc.): 6 – 8 Months
- Lean Fish (pollock, ocean perch, rockfish, sea trout.): 4 – 8 Months
- Fresh Crab Meat: 2 – 4 Months
- Fresh Lobster: 2 – 4 Months
- Shrimp, Crayfish: 6 – 18 Months
- Shucked Clams, Mussels, Oysters, and Scallops: 3 – 4 Months
- Squid: 6 – 18 Months
Eggs
- Raw Eggs (in shell): Do not freeze.
- Raw Egg Whites and Yolks: Can be frozen separately for up to 12 months. Note that yolks do not freeze well and may require special treatment.
- Casseroles with Eggs: 2 to 3 months after baking.
- Eggnog, commercial: 6 months
- Eggnog, homemade: Do not freeze.
- Pies (Pumpkin or Pecan): 1 to 2 months after baking.
- Pies (Custard and Chiffon): Do not freeze.
- Quiche with Filling: 2 to 3 months after baking.
Other Foods
- Salads (Egg, Chicken, Ham, Tuna, Macaroni): Do not freeze well.
- Hot Dogs: 1 to 2 months.
- Luncheon Meat: 1 to 2 months.
- Bacon: 1 month.
- Soups and Stews (Vegetable or Meat Added): 2 to 3 months.
- Leftovers (Cooked Meat or Poultry): 2 to 6 months.
- Chicken Nuggets or Patties: 1 to 3 months.
- Pizza: 1 to 2 months.
Best Practices for Freezing Food
To maximize the shelf life and quality of frozen food, follow these tips:
- Cool Food Properly: Cool hot foods quickly before freezing to prevent bacterial growth.
- Use Proper Packaging: Use airtight containers or freezer bags to prevent freezer burn.
- Label and Date: Always label containers with the contents and date of freezing.
- Freeze in Portions: Freeze food in portion sizes you’ll use at one time.
- Maintain Freezer Temperature: Ensure your freezer maintains a temperature of 0°F (-18°C) or below.
Conclusion
Understanding how long can food be frozen is vital for maintaining food quality and safety. By following these guidelines and best practices, you can confidently freeze a wide variety of foods, reduce waste, and enjoy delicious meals whenever you want.
