Just Freeze It! By Lucie
We often get frustrated when seeking out information online that is presented in an image format. I was seeking some information about freezer times and products that freeze well for the independent living skills portion of Blind Abilities. I came across this wonderful website called; www.thelabelsgroup.com and they had an image with the desired information. I found their contact us link and stated my need and who it would benefit. I was surprised to receive an e-mail within a few minutes and not only that but the desired image was converted into a Word doc. It was such a nice experience so give it up for The Labels Group. Thanks so much!
So below you will find the accessible version of the image with the information about freezing products and times that will allow quality to be contained.
I want everyone to have this information because I know sometimes the blind community may avoid purchasing foods like fresh fruit and vegetables because of the fear of spoilage. So, do not avoid fresh fruits and vegetables, just freeze them.
If you are interested in The Labels Group contact them by one of the following methods:
Phone: (702) 866 – 9113
E-mail: labels.help@gmail.com
Website: http://www.thelabelsgroup.com
Food Freezing Tips: How Long Can You Store Meals in Your Freezer? [Infographic]
Food preservation in cold temperatures has been practiced since the early days of mankind, although not as effortlessly as today when we have powerful freezers, polythene bags and plastic containers, freezer labels and other utensils that help us better preserve food. We also have the knowledge of how to do it properly.
To make sure defrosted food is as fresh, nutritious and tasty as before freezing it, there are certain rules to follow. For example:
· Food should always be frozen at the peak of its ripeness/freshness;
· Some types of food do not freeze well, such as eggs in shell or potatoes;
· Liquids expand in cold temps, so it’s important to leave enough room in the container
When freezing beverages, etc.
Most importantly, we must know how long we can keep each type of food in the freezer before it loses its taste or even becomes unsafe to eat (if air gets in).
The following infographic is created as a guide to help you figure out how long you can keep meat, seafood, ice cream and other food products in the freezer. Keep it on your fridge or freezer for quick reference when planning meals.
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Text on the infographic:
Frozen Food: Recommended Storage Times – [infographic]
Freezing food stops bacterial growth, so in theory, frozen food can be used indefinitely. However, we know from experience that quality of food degenerates over time, even frozen. For that purpose it is important to follow these recommended timelines for storing food in your freezer.
Breads & Dessert
Baked bread, rolls – 2 – 3 months
Unbaked bread, rolls – 1 month
Baked cookies – 6 – 8 months
2-3 Cookie dough – 3 months
Baked, unfrosted cake – 2 – 3 months
Baked, frosted cake – 1 month
Baked fruit pies – 6 – 8 months
Unbaked fruit pies – 2 – 4 months
Baked pumpkin or pecan pies – 1 – 2 months
Cheesecake – 2 – 3 months
Baked muffins – 6 – 12 months
Pancakes – 3 months
Waffles – 1 month
Meat
Lamb and veal – 9 months
Pork chops – 4 – 6 months
Pork roasts – 4 – 12 months
Steaks – 6 – 12 months
Beef chops – 4 – 6 months
Beef roasts – up to 12 months
Chicken and turkey (whole) – 1 year
Chicken and turkey (parts) – 9 months
Ground turkey, pork, beef, chicken – 3 – 4 months
Tongue, liver, kidneys, heart – 3 – 4 months
Venison – 3 – 4 months
Ham (cooked) – 2 months
Canned ham (opened) – 1 – 2 months
Raw hamburger – 3 to 4 months
Bacon – 1 month
Sausages – 1 – 2 months
Cooked meat – 2 – 3 months
Hot dogs (in freezer wraps) – 1 – 2 months
Fried chicken – 4 months
Cooked poultry dishes – 4 – 6 months
Chicken nuggets – 1 – 3 months
Seafood
Lean fish – 6 months
Fatty fish – 2 – 3 months
Cooked fish – 4 – 6 months
Smoked fish – 2 months
Shellfish – 2 – 3 months
Lobster – 1 year
Crab – 10 months
Fresh shrimp, scallops, squid, clams – 3 – 6 months
Clams, mussels, oysters (live) – 2 -3 months
Canned seafood (out of can) – 2 months
Dairy & Eggs
Butter – 6 – 9 months
Margarine – 12 months
Cottage cheese – 1 month
Hard cheese – 6 months
Soft cheese – 6 months
Ice cream – 2 months
Yogurt – 1 -2 months
Eggs (raw) – 1 year
Fruits & Vegetables
Fruit (citrus) – 3 months
Fruit (other) – 9 – 12 months
Nuts – 3 months
Vegetables – 8 – 12 months
Soups, Broths & Stews
Meat broth – 2 – 3 months
Meat soups – 2 – 3 months
Stew meats – 3 – 4 months
Vegetable soups and stews – 2 – 3 months
Beverages
Milk – 3 – 6 months
Juice (homemade) – 6 months
Juice (concentrate) – 12 months
* Note that liquid expands after freezing, so don’t put glass bottles in your freezer.
Miscellaneous
Casseroles (cooked) – 3 months
Casseroles with eggs – 1 – 2 months
Rice (cooked) – 3 months
Pasta (cooked) – 3 months
Lunch meats – 1 -2 months
Pizza – 1 – 2 months
Spices and herbs – 12 + months
TV dinners – 3 – 4 months
What not to freeze
Deli products
Vacuum packaged products
Eggs in shell
Hard boiled eggs
Coffee
Mayonnaise
Sour cream
Buttermilk
Cream cheese
Pudding
Pie custards
Salads (chicken, ham, tuna, macaroni, egg salads)
Salad dressings (bottled)
Unopened canned ham
Canned fish
Pasta (uncooked)
Rice (uncooked)
Cereal
Apples
Melons
Artichokes
Eggplant
Lettuce
Potatoes (other than mashed)
Radishes
Sprouts
Carbonated drinks, beer
Additional tips:
Your freezer temperature should be set at 0° F (-18° C).
For proper freezing, keep food packaged tightly. No air should get in.
Don’t forget to label your frozen packages properly!
Sources:
http://www.fda.gov/
http://www.foodsafety.gov/
http://www.betterhealth.vic.gov.au/bhcv2/bhcarticles.nsf/pages/Food_safety_storage
Thank you for listening!
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