Knowing how long food stays good in the freezer is crucial for minimizing waste and maximizing your grocery budget. This guide provides detailed information on freezer storage times for various foods, ensuring both quality and safety. While refrigerated foods have short shelf lives to prevent spoilage and bacterial growth, frozen foods can be kept indefinitely at 0°F (-18°C) or below, primarily affecting the quality rather than safety.
Understanding Freezer Storage Guidelines
The following guidelines offer recommended storage times for different types of food in the freezer to maintain their best quality. Remember that these are estimates, and it’s always best to assess the food’s condition before consumption.
| 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 |
Tips for Optimal Freezer Storage
- Wrap Food Properly: Use airtight containers, freezer bags, or heavy-duty aluminum foil to prevent freezer burn.
- Label and Date: Always label your food with the date of freezing to keep track of storage times.
- Freeze in Portions: Freeze food in portion sizes that you will use at one time to avoid repeated thawing and refreezing.
- Maintain Freezer Temperature: Ensure your freezer is consistently at 0°F (-18°C) or below for optimal preservation.
- Cool Food Before Freezing: Allow cooked food to cool completely before freezing to prevent raising the freezer’s temperature.
Safety Considerations
While frozen food remains safe indefinitely at 0°F, quality deteriorates over time. Freezer burn, caused by air exposure, can affect the taste and texture of food. It’s safe to eat freezer-burned food, but the quality may not be ideal. Regularly check your freezer inventory and use older items first to maximize quality and minimize waste.
Conclusion
Understanding “How Long Is Food Good In The Freezer” helps you safely store and consume food while maintaining its quality. By following these guidelines and tips, you can reduce food waste, save money, and enjoy delicious meals with confidence. Keep track of your freezer inventory and prioritize using older items to ensure the best possible quality.
