Your goal should be to have a constant rotation of meals going into and coming out of your freezer. However, there will be times when a meal is in the freezer for a number of months and you question whether or not it is still good or safe to eat.
By following the packaging directions given in this book, you will maximize the length of time your meals will taste fresh and remain free from freezer burn. In general, after meals have been in your freezer for more than three to six months, they begin to lose premium texture and flavor. Although these meals do not pose a health risk when eaten, they may not have the optimal quality they had when you first prepared them.
The following chart provides general guidelines for optimal freezing times.
| Meals | ||
| Cooked meat and poultry in sauces (e.g., Chicken Pot Pies, Beef Stroganoff) | 5–6 months | |
| Uncooked meat and poultry in sauces or marinades (e.g., Cranberry Chicken, Teriyaki Steak) | see Raw Meats | |
| Spaghetti sauce, chili, soups, stews | 5–6 months | |
| Quiche | 3 months | |
| Raw Meats | ||
| Roasts | beef | 7–9 months |
| pork | 4–6 months | |
| Steaks | beef | 7–9 months |
| pork | 2–3 months | |
| Pork chops, ribs | 2–3 months | |
| Ground beef | 3 months | |
| Chicken | 10 months | |
| Turkey | whole | 6 months |
| parts | 4–6 months | |
| Baked Goods | ||
| Quick breads | 2–3 months | |
| Muffins | 3 months | |
| Yeast breads or rolls | 2–3 months | |
| Pizza dough | 5–6 months | |
| Cookies | 3–4 months | |
| Frozen desserts | 1–3 months |