Freezer burn is one of the reasons we why people tend to waste food. You can recognize freezer burn by noticing discoloration and frosty spots on the surface of your foods. You may not know that freezer burn is caused from the poor packaging from your grocery store or either yourself. In order to reduce the amount of food being wasted in your home you must first learn how to package leftovers or bulk food properly. The Meat Keeper is the right packaging equipment for food storage insurance. For best results use the Meat Keeper and its freezing technology and know when your food expires.
| PRODUCT |
REFRIGERATOR
(40 F/4 C) |
FREEZER
(0 F/
-18 C) |
| Eggs |
| Fresh, in shell |
3 to 5 weeks |
Don't freeze |
| Hard-cooked |
1 week |
Don't freeze well |
| Mayonnaise |
| Commercial -- refrigerate after opening |
2 months |
Doesn't freeze |
| Hot Dogs & Luncheon Meats |
|
Hot dogs,
opened package |
1 week |
1 to 2 months |
|
Luncheon meats, opened package |
3 to 5 days |
1 to 2 months |
| Bacon & Sausage |
| Bacon |
7 days |
1 month |
| Sausage, raw from chicken, turkey, pork, beef |
1 to 2 days |
1 to 2 months |
| Ham |
| Ham, fully cooked, whole |
7 days |
1 to 2 months |
| Ham, fully cooked, half |
3 to 5 days |
1 to 2 months |
| Ham, fully cooked, slices |
3 to 4 days |
1 to 2 months |
| Hamburger, Ground & Stew Meat |
| Hamburger & stew meat |
1 to 2 days |
3 to 4 months |
| Ground turkey, veal, pork, lamb & mixtures of them |
1 to 2 days |
3 to 4 months |
| Fresh Beef, Veal, Lamb, Pork |
| Steaks |
3 to 5 days |
6 to 12 months |
| Chops |
3 to 5 days |
4 to 6 months |
| Roasts |
3 to 5 days |
4 to 12 months |
| Variety meats -- tongue, liver, heart, kidneys, chitterlings |
1 to 2 days |
3 to 4 months |
| Pre-stuffed, uncooked pork chops, lamb chops, or chicken breast stuffed with dressing |
1 day |
Don't freeze well |
| Meat Leftovers |
| Cooked meat and meat casseroles |
3 to 4 days |
2 to 3 months |
| Gravy and meat broth |
1 to 2 days |
2 to 3 months |
| Fresh Poultry |
| Chicken or turkey, whole |
1 to 2 days |
1 year |
| Chicken or turkey, pieces |
1 to 2 days |
9 months |
| Giblets |
1 to 2 days |
3 to 4 months |
| Cooked Poultry |
| Fried chicken |
3 to 4 days |
4 months |
| Cooked poultry casseroles |
3 to 4 days |
4 to 6 months |
| Pieces, plain |
3 to 4 days |
4 months |
| Pieces covered with broth, gravy |
1 to 2 days |
6 months |
| Chicken nuggets, patties |
1 to 2 days |
1 to 3 months |
| Pizza |
| Pizza |
3 to 4 days |
1 to 2 months |
| Stuffing |
| Stuffing -- cooked |
3 to 4 days |
1 month |
| Dairy |
| Butter |
1 to 3 months |
6 to 9 months |
| Cheese, Hard (such as Cheddar, Swiss) |
6 months, unopened
3 to 4 weeks, opened |
6 months |
| Cheese, Soft (such as Brie, Bel Paese) |
1 week |
6 months |
| Cottage Cheese, Ricotta |
1 week |
Doesn't freeze well |
| Milk |
7 days |
3 months |
| Sour cream |
7 to 21 days |
Doesn't freeze |
| Yogurt |
7 to 14 days |
1 to 2 months |
| Fish |
| Lean fish (cod, flounder, haddock, sole, etc.) |
1 to 2 days |
6 months |
| Fatty fish (bluefish, mackerel, salmon, etc.) |
1 to 2 days |
2 to 3 months |
| Cooked fish |
3 to 4 days |
4 to 6 months |
| Shellfish |
| Shrimp, scallops, crayfish, squid, shucked clams, mussels and oysters |
1 to 2 days |
3 to 6 months |
| Live clams, mussels, crab, lobster and oysters |
2 to 3 days |
2 to 3 months |
| Cooked shellfish |
3 to 4 days |
3 months | |
