Food on the Table

Freezing is a great way to maximize savings and reduce waste.  If you are the type of person who stockpiles when you find a great deal, or moves something to the freezer when it’s about to expire, you might find these guidelines helpful.

Freezing:  How long can I freeze food?

Cooked

Beef: 2 to 3 months
Breads and cakes: 3 months
Casseroles: 3 months
Chicken pieces: 4 months
Hard sausage (pepperoni): 1 to 2 months
Vegetable or meat soups and stews: 2 to 3 months

Raw

Bacon: 1 month
Chicken pieces: 9 months
Ground meat: 3 to 4 months
Hot dogs: 1 to 2 months
Pork chops: 4 to 6 months
Sausage (pork, turkey, or beef): 1 to 2 months
Steaks: 4 to 12 months
Whole chicken: 1 year

Real Simple has additional information about freezing.

Refreezing:  Can I refreeze something I’ve thawed?

It is safe to refreeze food that has been thawed in the refrigerator if you did not cook it.  There may be a loss of quality due to the moisture lost after thawing.

After cooking raw foods which were previously frozen, it is safe to freeze the cooked foods. If previously cooked foods are thawed in the refrigerator, you may refreeze the unused portion. Freeze leftovers within 3-4 days. Do not refreeze any foods left outside the refrigerator longer than two hours or one hour in temperatures above 90 °F.

If you purchase previously frozen meat, poultry or fish at a retail store, you can refreeze if it has been handled properly.

More Food Safety information about safe food handling can be found at the USDA website.

Related posts:

1. Frugal Friday: Save in the Frozen Food Aisle
2. Frugal Friday: Shop Smart in the Seafood Department
3. Frugal Friday: Three Tips for Saving Money on Bread