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(Months)
FRESH MEATS
00 ~
Roasts ( Beef,Lamb, V enison). .. .,6-12
Roasts ( Pork &Veal).. ...........4-8
Steaks (Beef) . . .. . . . . . . . . . . . . . .,6-12
Chops (Lamb). . ................6-9
Chops(Pork). . . . . .....,......,,3-4
Ground&StewMeats.
. ...,......3-4
Variety Meats (Beef). , ........,..3-4
Variety Meats (Pork). . ...........2-3
Sausage(Pork). . . .....,,.......1-2
Opossum, Rabbi~ Squirrel .,......6-8
PROCESSED MEATS
Bacon. ..,.....
. . . . . . . . ........1
Frankfurters. . . . . ...,...........1/2
Ham (whole, haiforslices).
.. .....1-2
COOKED MEATS
Cooked Meats& Meat Dishes. ....2-3
Gravy& Meat Broth.
. ...........2-3
FRESH POULTRY
Chicken &Turkey (whole).
. .......12
Chicken(pieces).
. . . . . . . ........9
Turkey(pieces).
. . . . . . . . ........6
Duck &Goose(whole].
. . ........6
Giblets . . . . . . . . . . . . . . . . ........3
Game Birds. .....,.
. . . . . . . .....8-12
(Months)
COOKED POULTRY
Qo~
Pieces (covered with broth). ..,,,.6
Pieces (notcovered),
,., . ........1
Cooked Poultry Dishes,.. ., ..,,,.4-6
Fried Chicken. .., ,,, , . . ..,.....4
FISH
Shellfish, ,....,.
,. .., ,,, ,,, Upto4pto4
Lean Fish.....,.,..
. .,....,,.,.6-8
Fatty Fish.. ..,...,.
., .,,..,...,,2-3
Shrimp (raw, unpeeled). . . ..,,...12
Shrimp(cooked).
,,, .,, , ..,,....3
PF?ODUCE
Most Fruits&Vegetables,
, .,, ...,8-12
Asparagus. ...,
, ....,.....,,,..6-8
Mushrooms. . . . .. .. .., .,. ,.. ...Upto6
Onions. . . . . . . . . . . . ........,...3-6
Citrus Fruits.. . . . ...............3-4
Potatoes (french-fried). . .........2-3
BAKERY GOODS
Breads, Quick(baked).
. . ........2
Breads, Yeast(baked). .. .........4-8
Breads, Yeast(unbaked). . ........1/2
Cakes. . . . . . . . . . . . .. .. ... ... ...Uptol
Cookies . . . . . . . . . ., . . . . ........4
Pastry(unbaked).
. ., . . . . ........2
Pies(baked). . . . . . .. .. .. ... ... ..Uptol
Pies (unbaked). . . . . . . . . . ........2
DAIFIYPRODUCTS
Butter.. ..,....
. ...............5-6
Cottage Cheese.. , ., ., . . .......,1
SoftCheese...
. . . . . . . . . ........4
Harder Semi-hardCheese,
. ...,,6-12
Eggs. . . . . . . . . . . . . . . . ., ., ...,..12
lceCream, Sherbet. .. .. ... ... .,:Uptol
Milk. . . . . . . . . . . . . . . , . ., ....,..,1
OTHER FOODS
Candies. ,..,...
. .,, ., . .,, ,.,..12
Left-overs(cooked).
. . ,. ... ... ..,Uptol
Pizza . . . . . . . . . . . . . . . . . . ........1
Prepared Dishes. . ..............2-3
Sandwiches . . . . . .. .. .. ... ... ...Uptol
Soups, Stews, Casseroles. . ......2-3
Newtechniques
areconstantly
being de-
veloped. ConsulttheCounty
Extension
Service oryour local UtilityCompanyfor
the latest information on freezing and
storing foods.
Fish,
&
and
Packagemea~poultry, fish and game
in moisture/vapor-proof material such
asaluminumfoil, cellophane, freezer
foilorplasticbags. Excluders muchair
as possible. Label and freezeatonce,
NOTE: Packagesof fresh meats and
poultry as commonly purchased in
retail stores are not suitably wrapped
for freezing,Rewrapin moisture/vapor-
proof material,
Remove asmuch boneandfatas
possible from meat before packaging.
Donotsalt meat, When individual
pieces ofmeatarepackaged togethe~
placedoublethicknessoffreezerwrap
between them for easierseparation
during thawing,
Clean thoroughly before packaging.
Padsharp orprotruding bones with
folded freezer paperoraluminum foil,
Wrap giblets separately.
Wild Game
The same methods suggested for
poultry and meat maybe used for
preparing and freezing wild game.
FM
Clean fish thoroughly before packag-
ing. Cut-up piecesof''lean" fish such
ashaddockandcodshould berinsedin
brine made with 2/3cup ofpure table
salt pergallonofwaterto
reduce leak-
ageduringthawing. Keep insolation
notoverl minute. Brine isunnecessary
forwhole fish orfattyfish suchas
salmon or mackerel.
Oysters,Clams,Shtimps,
ScaHOps
Washshells in running water (soak
clams) and shuck, working quickly.
Discard shells. Do notwash clamsor
oysters. Scallops maybe rinsedin
fresh water. Pack in freezer carton
and freeze immediately. Shrimps are
best iffrozen uncooked. Remove and
discard heads and blackvein. Wash
and package in freezer containers,
Crabsand LoMers
Chill fish and removebackshell.
Steam or boil inwaterfor15to
20
minutes. Cool thoroughly, then pick
edible meat from sheilsand package
in proper containers. Seal and freeze
immediately.
Thawing
Frozen meat, fish or poultry should be
left in the original packageandthawed
in the refrigerator or cooked frozen.
Allow approximately 5 hours per
pound to thaw meat in the refrigerator,
When cooking frozen meat, increase
the cooking time by approximately
1/3 to 1/2 if cooking conventionally–
much less if cooking with microwaves.
If necessaryto thaw meatquickly, thaw
at room temperature—allowing only
2
hours per pound.
Don'trefreezemeatthat hascompletely
thawed; meat, whether raw or cooked,
can be frozen successfully only onc
4
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