Knowing How Long Is Food Good In A Freezer is essential for both food safety and quality. This guide provides comprehensive information on freezer storage times for various food items, helping you maximize freshness and minimize waste. While freezing can extend the shelf life of many foods, it’s important to understand the guidelines to ensure you’re consuming food at its best.
Understanding Freezer Storage Guidelines
The following guidelines provide estimated freezer storage times for optimal quality. Remember, food stored continuously at 0°F (-18°C) or below will remain safe indefinitely, but its quality may decline over time.
Salads
- Egg, chicken, ham, tuna, and macaroni salads: 3 to 4 days in the refrigerator. Freezing is not recommended due to changes in texture and flavor.
Hot Dogs
- Opened package: 1 week in the refrigerator, 1 to 2 months in the freezer.
- Unopened package: 2 weeks in the refrigerator, 1 to 2 months in the freezer.
Luncheon Meat
- Opened package or deli sliced: 3 to 5 days in the refrigerator, 1 to 2 months in the freezer.
- Unopened package: 2 weeks in the refrigerator, 1 to 2 months in the freezer.
Bacon and Sausage
- Bacon: 1 week in the refrigerator, 1 month in the freezer.
Alt text: Crispy bacon slices sizzling in a pan, ready to be enjoyed.
- Sausage, raw (chicken, turkey, pork, or beef): 1 to 2 days in the refrigerator, 1 to 2 months in the freezer.
- Sausage, fully cooked (chicken, turkey, pork, or beef): 1 week in the refrigerator, 1 to 2 months in the freezer.
- Sausage, purchased frozen: After cooking, 3-4 days in the refrigerator, 1-2 months from the date of purchase in the freezer.
Hamburger, Ground Meats, and Ground Poultry
- Hamburger, ground beef, turkey, chicken, other poultry, veal, pork, lamb, and mixtures of them: 1 to 2 days in the refrigerator, 3 to 4 months in the freezer.
Fresh Beef, Veal, Lamb, and Pork
- Steaks: 3 to 5 days in the refrigerator, 4 to 12 months in the freezer.
- Chops: 3 to 5 days in the refrigerator, 4 to 12 months in the freezer.
- Roasts: 3 to 5 days in the refrigerator, 4 to 12 months in the freezer.
Ham
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Fresh, uncured, uncooked: 3 to 5 days in the refrigerator, 6 months in the freezer.
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Fresh, uncured, cooked: 3 to 4 days in the refrigerator, 3 to 4 months in the freezer.
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Cured, cook-before-eating, uncooked: 5 to 7 days or “use by” date in the refrigerator, 3 to 4 months in the freezer.
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Fully-cooked, vacuum-sealed at plant, unopened: 2 weeks or “use by” date in the refrigerator, 1 to 2 months in the freezer.
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Cooked, store-wrapped, whole: 1 week in the refrigerator, 1 to 2 months in the freezer.
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Cooked, store-wrapped, slices, half, or spiral cut: 3 to 5 days in the refrigerator, 1 to 2 months in the freezer.
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Country ham, cooked: 1 week in the refrigerator, 1 month in the freezer.
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Canned, labeled “Keep Refrigerated,” unopened: 6 to 9 months in the refrigerator. Do not freeze.
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Canned, shelf-stable, opened: 3 to 4 days in the refrigerator, 1 to 2 months in the freezer.
Note: An unopened, shelf-stable, canned ham can be stored at room temperature for 2 years.
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Prosciutto, Parma, or Serrano ham, dry Italian or Spanish type, cut: 2 to 3 months in the refrigerator, 1 month in the freezer.
Fresh Poultry
- Chicken or turkey, whole: 1 to 2 days in the refrigerator, 1 year in the freezer.
- Chicken or turkey, pieces: 1 to 2 days in the refrigerator, 9 months in the freezer.
Fin Fish
- Fatty Fish (bluefish, catfish, mackerel, mullet, salmon, tuna, etc.): 1 – 3 Days in refrigerator, 2 – 3 Months in freezer.
Alt text: Vibrant salmon fillet on a wooden board, showcasing its freshness and readiness for culinary use.
- Lean Fish (cod, flounder, haddock, halibut, sole, etc.): 6 – 8 Months in freezer.
- Lean Fish (pollock, ocean perch, rockfish, sea trout): 4 – 8 Months in freezer.
Shellfish
- Fresh Crab Meat: 2 – 4 Days in refrigerator, 2 – 4 Months in freezer.
- Fresh Lobster: 2 – 4 Days in refrigerator, 2 – 4 Months in freezer.
- Live Crab, Lobster: 1 day in refrigerator. Not recommended for freezer.
- Live Clams, Mussels, Oysters, and Scallops: 5 – 10 Days in refrigerator. Not recommended for freezer.
- Shrimp, Crayfish: 3 – 5 Days in refrigerator, 6 – 18 Months in freezer.
- Shucked Clams, Mussels, Oysters, and Scallops: 3 – 10 Days in refrigerator, 3 – 4 Months in freezer.
- Squid: 1 – 3 Days in refrigerator, 6 – 18 Months in freezer.
Eggs
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Raw eggs in shell: 3 to 5 weeks in the refrigerator. Do not freeze in shell. Beat yolks and whites together, then freeze.
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Raw egg whites and yolks: 2 to 4 days in the refrigerator, 12 months in the freezer.
Note: Yolks do not freeze well.
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Raw egg accidentally frozen in shell: Use immediately after thawing. Keep frozen, then refrigerate to thaw. Toss any frozen eggs with a broken shell.
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Hard-cooked eggs: 1 week in the refrigerator. Do not freeze.
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Egg substitutes, liquid, unopened: 1 week in the refrigerator. Do not freeze.
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Egg substitutes, liquid, opened: 3 days in the refrigerator. Do not freeze.
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Egg substitutes, frozen, unopened: After thawing, 1 week or refer to “use by” date in the refrigerator, 12 months in the freezer.
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Egg substitutes, frozen, opened: After thawing, 3 to 4 days or refer to “use by” date in the refrigerator. Do not freeze.
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Casseroles with eggs: After baking, 3 to 4 days in the refrigerator, 2 to 3 months in the freezer.
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Eggnog, commercial: 3 to 5 days in the refrigerator, 6 months in the freezer.
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Eggnog, homemade: 2 to 4 days in the refrigerator. Do not freeze.
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Pies: Pumpkin or pecan: After baking, 3 to 4 days in the refrigerator, 1 to 2 months in the freezer.
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Pies: Custard and chiffon: After baking, 3 to 4 days in the refrigerator. Do not freeze.
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Quiche with filling: After baking, 3 to 5 days in the refrigerator, 2 to 3 months in the freezer.
Soups and Stews
- Vegetable or meat added: 3 to 4 days in the refrigerator, 2 to 3 months in the freezer.
Leftovers
- Cooked meat or poultry: 3 to 4 days in the refrigerator, 2 to 6 months in the freezer.
Alt text: Organized leftovers in clear containers inside a refrigerator, ready to be reheated.
- Chicken nuggets or patties: 3 to 4 days in the refrigerator, 1 to 3 months in the freezer.
- Pizza: 3 to 4 days in the refrigerator, 1 to 2 months in the freezer.
Tips for Freezing Food
- Cool food properly: Allow cooked food to cool completely before freezing to prevent bacterial growth.
- Use airtight containers: Proper packaging prevents freezer burn and maintains food quality.
- Label and date: Always label containers with the contents and date to keep track of storage times.
- Freeze in portions: Freeze food in portion sizes that you will use to avoid thawing and refreezing.
Conclusion
Understanding how long food is good in a freezer and following proper freezing techniques are crucial for maintaining food safety and quality. By adhering to these guidelines, you can extend the shelf life of your food, reduce waste, and enjoy delicious meals whenever you want. Be sure to check your freezer regularly and discard any food that has been stored for too long or shows signs of spoilage.
