As long as it’s cold enough, your freezer is the ideal environment for long-term food preservation.
It should be cold enough to keep a pint of ice cream brick-solid.
Everything should be tightly wrapped or placed in a tightly sealed container to prevent freezer burn.
Shelf life
Ground meat: Use within three months.
Pork: Use within six months.
Beef: Use within eight months.
Lamb: Use within eight months.
Veal: Use within eight months
Poultry, whole: Use within four months.
Poultry, cut-up pieces: Use within six months.
Bacon: Use within two months.
Home-cooked foods: Use within one month.
Shrimp: Because most shrimp are previously frozen, they can be acceptably frozen for up to two weeks, but it’s best to buy still- frozen shrimp rather than the display shrimp that have already thawed.
Associated Press
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