Knowing How Long Is Food Good In Freezer is crucial for safe food storage and preventing waste. This guide provides detailed information on freezer storage times for various food items, ensuring quality and safety. We’ll cover everything from meats and poultry to seafood, eggs, and leftovers.
Understanding Freezer Storage Guidelines
The following guidelines outline recommended freezer storage times. Remember, these times are for quality only. Food kept continuously frozen at 0°F (-18°C) or below is safe indefinitely. However, its texture, flavor, and nutritional value may decline over time.
Cold Food Storage Chart
| 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 | 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 |
Tips for Freezing Food Properly
To maximize the shelf life and quality of your frozen food, consider these tips:
- Cool food quickly: Before freezing, rapidly cool cooked foods to prevent bacterial growth.
- Use proper packaging: Use freezer-safe bags, containers, or wrapping to prevent freezer burn. Remove as much air as possible.
- Label and date: Always label your frozen items with the date of freezing. This helps you keep track of how long they’ve been stored.
- Maintain consistent temperature: Ensure your freezer stays at 0°F (-18°C) or lower.
- Don’t refreeze thawed food: Refreezing thawed food can compromise its quality and safety.
Understanding Freezer Burn
Freezer burn occurs when moisture escapes from the surface of frozen food, leading to dehydration and oxidation. While freezer-burned food is safe to eat, it may have an unpleasant texture and flavor. Proper packaging is key to preventing freezer burn.
Safety First: Thawing Food
Thaw frozen food safely in the refrigerator, in cold water, or in the microwave. Never thaw food at room temperature, as this can promote bacterial growth. Always cook thawed food immediately.
Conclusion
Understanding how long is food good in freezer is essential for maintaining food safety and minimizing waste. By following these guidelines and tips, you can ensure that your frozen food remains safe and delicious for months to come. Remember to always prioritize food safety and use your best judgment when determining whether to use a frozen item. If in doubt, throw it out.
