Maybe your most recent freezer sweep will yield some surprises: slices of homemade bread that have crumbled beyond use; freezer-burned fruit stored for healthy shakes never made; and those long-forgotten, once-pink (pork?) chop. Read on for a sampling of guidelines that are not only practical but also economical, an easy reference for stocking up on sale items to freeze for future use.
Related: How Long You Have to Safely Eat Unrefrigerated Foods
Time: One to two months
FoodSafety.gov notes that its guidelines for freezer storage are for quality only, since frozen foods stored continuously at zero degrees or below can be kept indefinitely. Keeping this two-month maximum suggestion (for both opened and unopened packages of hot dogs) in mind for hot dogs that don’t taste like your freezer, don’t let all those unused Fourth of July frankfurters linger. Consider bringing them back for Labor Day.
Time: Three to four months
Bought too many hamburgers or packages of ground beef? Overwrap the original store packaging with airtight, heavy-duty aluminum foil, plastic wrap, or freezer paper for maximum freshness. Storing the package inside a freezer bag should also reduce the risk of freezer burn.
Related: 50 Food Storage Tips to Make Your Groceries Last as Long as Possible
Time: Four months to a year
Whether it’s steaks, chops, or roasts, fresh meat including beef, pork, lamb, and veal does well in the freezer. That means the steaks on sale now for summer barbecues can be enjoyed come that first nip in the air. Plan a “goodbye summer” barbecue to ease the transition.
Time: Nine months to a year
FoodSafety.gov notes that whole chickens or turkeys will retain their quality for up to a year in the freezer. If the poultry is stored in pieces, it suggests using the chicken or turkey within nine months.
Time: Two to eight months
When it comes to finned fish, the guidelines vary widely. What’s considered fatty fish (bluefish, catfish, salmon or tuna, for example) is best within two to three months. So-called lean fish such as cod, flounder, and sole are best within six to eight months, while other lean fish including pollock and sea trout have a four- to eight-month window.
Time: Two to 18 months
The guidelines are also broad for various shellfish. Fresh crab meat or lobster maintains maximum quality for two to four months, while frozen shrimp, according to FoodSafety.gov, can last up to 18 months. If you want to check the status, note if dry spots or discoloration has developed on the frozen raw shrimp. That means freezer burn has begun.
Time: One to two months
It’s the worst feeling when you have a hankering for a BLT but you’re missing the “B.” Avoid that scenario by keeping a package of bacon in the freezer. Unopened, the bacon will remain at best quality within two months of use. As with all products, be sure to freeze before the expiration date.
Time: One to two months
When the deli counter lines are long at the grocery store (especially at locations that don’t offer an ordering kiosk), it’s tempting to stock up for the long haul. After all, making an endless array of sandwiches for school lunches looms ahead. Whether it’s deli-sliced meats or pre-packaged selections, luncheon meat that’s frozen should be consumed within a month or two for best quality.
Time: Three to six months
Soup lovers have long been freezing their favorites, with recommendations for hearty soups best when eaten within three months and broths still in their prime within six months. Remember to freeze in an airtight container or freezer-safe plastic bag.
Time: One to two months
In many households, it’s rare to have any slices of takeout pizza left over. But if you do, rest easy knowing this freezer favorite will still taste fresh when you want to reheat it for an easy and quick meal in a few weeks.
Time: Six to nine months
When the holiday baking season rolls around, it’s always a plus to have a stockpile of butter in the freezer, ready to defrost. Take advantage of the sales now, and replace the wax wrapper with foil for best results.
Time: Up to a year
As with fish and shellfish, there are countless guidelines when it comes to freezing eggs. FoodSafety.gov cautions that you should not freeze eggs in their shells but should beat the whites and yolks together first. Raw egg whites and yolks (which tend to not hold up as well as whites) can be frozen. And avoid freezing hard-cooked eggs and liquid egg substitutes.
Time: Six months to a year
The Center for Dairy Research’s Cheese Storage Bulletin reports that you should freeze the cheese as quickly as possible and thaw the cheese as slowly as possible. The issue appears to be the formation of ice crystals that can damage cheese texture. Among the Bulletin’s suggestions for best cheeses to freeze are cheddar, Muenster, mozzarella, colby Jack and hard Italian cheeses, while cream cheese, mascarpone, blue cheese, ricotta, and feta are not recommended for freezing.
Time: One to three months
While most of the time ice cream doesn’t stay in the freezer long enough to go bad, it can. An open container of ice cream should be best when consumed within one to two months, with sherbet at its optimum flavor within two to three months.
Time: One to two months
A random check of expiration dates on yogurt containers in the grocery store can be unnerving. Some may expire within a week; others will be good for six more weeks. Again, take advantage of sales and freeze those at reduced prices, adding another month or two to your timeframe to use once the expiration date passes.
Time: Up to four months
While you might not want to drink it (frozen milk often becomes separated and grainy), it might be just fine for your cooking and baking needs. StillTasty recommends you freeze in an airtight container and leave a half-inch of space (or more) at the top, since the liquid will expand as it freezes. Be sure to thaw it in the fridge.
Time: Three to six months
Fresh-baked bread is often gobbled up in many households, though it’s often a pricey option. Packaged, pre-sliced loaves can be purchased in bulk, then frozen to have on hand for sandwiches, toast, or stuffing. To freeze, package in airtight containers, or for even easier use, separate into individual bags of two or four slices for easy servings.
Time: Three to eight months
As long as the water’s boiling, you might as well add another box to make enough spaghetti, rigatoni, or penne for tonight’s dinner, with plenty to be frozen for use later. Separate the macaroni into individual airtight containers or freezer-safe plastic bags for individual portions (and quick meal prep).
Time: Six to eight months
Ready to be added into soup or turned into a pan of homemade fried rice, cooked rice already on hand is a timesaver (especially when you’re not wanting to splurge on pricey, pre-cooked rice packages). Date the packages before freezing to ensure the time frame, a practice good for all frozen items.
Time: Two to three months
Cutting ripe bananas into slices and freezing a few to a bag creates a great start to a healthy shake or smoothie. Blogs are filled with suggestions on freezing, but our favorite method just might be slicing them on a baking sheet, freezing for an hour and then storing in individual bags or containers.
Time: 10 months to a year
Though berries can be found in stores nearly all year, taking the in-season fruit, especially from farmers markets, and freezing it for later use ensures a great taste. Whether it’s raspberries, blueberries, blackberries, or strawberries, wash and pat the berries dry before freezing. Again, using a cookie sheet helps prevent clumping once you bag them up later.
Time: Three to six months
Another popular ingredient for healthy shakes (or, of course, guacamole), the avocado can be frozen. Depending on your planned use – or personal preference – you can freeze them by first mashing or pureeing them, or simply cut them into slices or chunks. Some recommend adding a squirt of lemon juice to minimize any discoloration.
Time: 10 months to a year
We’ve all bought those oversize bags of fresh spinach with good intentions, but when they don’t pan out, freeze the rest to use in stir-fry dishes, soups, or stews. First wash it and cut off the stems, blanch for two minutes, chill in ice water, and then drain before placing in airtight containers or freezer bags.
Time: One year to 18 months
If frozen raw, the texture, taste, color, and nutritional value of carrots deteriorates so blanch them before freezing. Alternatively, dice or chop them finely for future use in recipes.
Time: Six months to a year
Fresh mushrooms should be steamed or otherwise prepared before freezing for best results. Wash mushrooms thoroughly, then slice, steam, or sauté them before packaging them for freezing once cool.
Time: 10 months to a year
Squash often overwhelm summer gardens, but if you cut and blanch up the summer bounty, you’ll be thanking — and not cursing — them come winter when you make zucchini bread, vegetable chili, or even a pasta dish with from-the-garden squash.
Time: 2 months to a year
Tomatoes are another popular garden bounty that can be frozen for use all year long. But if you freeze them uncooked, they become mushy when thawed. Cooking tomatoes before freezing will preserve the quality for up to a year.
Time: Up to six months
Freezing fresh basil to sprinkle it in pasta, make pesto, or just add flavor year-round. Options for freezer prep include simple wash and freeze, blanch and freeze, or simply chop (in a food processor) and freeze. Ice cube trays offer the ideal freezer container, with the herb ready for use in sauces, pastas, and more.
