Freezer Guide – How Long Will Food Keep In The Freezer?

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How long will food keep in the freezer? Our handy freezer guide gives guidelines to how long certain foods can reasonably be stored in the freezer.

Freezer Guide – How Long Will Food Keep In The Freezer?

Freezer Guide – How Long Will Food Keep In The Freezer?

How long will groceries stay good in the freezer? Our Freezer Guide gives guidelines to how long foods can reasonably be stored in the freezer.


  • Beef – 12 months
  • Cooked Meats – 3 months
  • Ground Meats – 3 months
  • Lamb – 9 months
  • Liver – 2 months
  • Pork – 6 months
  • Poultry, raw – 6 months


  • Butter, pasteurized – 6 months
  • Cheese – 6 months
  • Cream Cheese – 4 months
  • Ice Cream – 4 months
  • Whipping Cream – 3 months



  • Cakes, Cookies and Breads – 3 to 4 months
  • Coconut -12 months
  • Egg Whites, out of shell -12 months
  • Egg Yolks, out of shell – 3 months (Add 1/8 tsp. salt or 1/2 tsp. sugar for every 4 egg yolks)
  • Fruits and Juices – 12 months
  • Nuts – 12 months
  • Vegetables – 12 months


Things That Don’t Freeze Well

  • Cooked egg whites
  • Mayonnaise Salad Dressings
  • Canned refrigerator biscuits, Danish rolls, cinnamon rolls, croissant dough (You can bake these and then freeze.)
  • Salad greens
  • Raw tomatoes (You can freeze raw tomatoes but they should only be used for cooking.)
  • Custards
  • Cream pies with meringue
  • Grapes (unless eating frozen)



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    • says

      Natalie, they can last up to a year. Surprisingly most things don’t really “spoil” to the point you can’t eat them what usually happens is they get freezer burn and if not properly wrapped will pick up odors or flavors from other foods and that makes them not taste as good and sometimes changes the texture.

        • says

          That is what frozen strawberries do. You usually can only use them for sauces, toppings or to make jam after you freeze them but I eat straight by only partially thawing them. Good for smoothies too.

        • Steve says

          There may be hope, but its a debate if the effort is worth it. First the kit: the berries, a cooler, baking/ cookie sheets that will fit flat in the cooler, 3-4 spacers for each tray [2-3 inches high], very thick gloves and a big chunk of dry ice.
          Put the dry ice with spacers taller than the ice in the bottom of the cooler and close the lid. Arrange the berries on the sheets [no touching], allowing room for your spacers. After the cooler has been closed for at least 10 minutes, place a tray on the bottom spacers around the dry ice. Check for steadiness. Then add the second tray, and the third, if the cooler allows. Close the lid. If there is a catch or lock, do not use it. Pressure may build and damage your cooler. 30-60 minutes later, remove the trays quickly and WITH the gloves. The dry ice can freeze the sheets enough to give you a nasty ‘freezer burn’. Dump the berries into their storage and put them in the freezer as quickly as possible. Reload your trays and repeat. Be very careful handling the dry ice and the cookie sheets. They will be much colder than from your freezer.
          Why the hassle? Dry ice is so cold that the liquid in the fruit freezes too fast for ice crystals to form. Crystals expand and cut the cell walls into pulp. A household freezer, though cold, is not as cold as dry ice. The slow freeze is the fruit killer. There will be some trial and error involved, but there will be a marked difference the quality. Have plenty of fruit handy. Use the dry ice for all its worth. This also works with fish and meats. Happy freezing.

  1. Sharon Bush says

    When I defrost or just clean out my freezer, I put all the frozen food in my washing machine and close the lid, or if it is too full, I put a folded quilt on it . Then it is still frozen when I am through. Usually the tub will be frosted on the side. If something gets messy in there, I run a small amount of water and let it spin out. Of coarse , The bags of ice or ice cream go in the refrigerator’s freezer.

  2. Angie M. says


    I have a question about freezing chicken. I bought some chicken breasts on sale earlier this year and put them in my deep freezer raw. Reading your guide, it looks like raw chicken should only be frozen about 6 months. I checked Dining on a Dime out at the library recently and I think I remember reading in there that you can take meat that had been frozen for awhile like that out of the freezer, cook it and then freeze it again. Am I correct?

    If so, I think I will thaw the chicken breasts in the fridge, boil, shred and then put in the deep freezer to use in casseroles and skillet meals. And then I need to use it in about 3 months?


    • says

      Normally Angie I will keep it about 4 months or so, cook it and then keep it for another 3 months. You don’t need to worry about it really spoiling what happens is the longer you leave anything in the freezer the more it looses it’s flavor or picks up flavor from other things so it is really more of how well it is wrapped and a couple of other things like that. Those times are just a general guide line.


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