| Food | Time in Freezer (0°F) |
|---|---|
| Milk | 3 months |
| Butter | 6–9 months |
| Cheese: hard, soft | 6 months |
| Cream, half-and-half | 4 months |
| Sour cream | don’t freeze |
| Eggs: raw yolks, whites | 1 year |
| Hot dogs (opened or unopened package) | 1–2 months |
| Lunch meats (opened or unopened packages) | 1–2 months |
| Bacon | 1 month |
| Sausage: raw, links, or patties | 1–2 months |
| Ham (fully cooked) | 1–2 months |
| Ground or stew meat | 3–4 months |
| Steaks | 6–12 months |
| Chops | 4–6 months |
| Roasts | 4–12 months |
| Chicken or turkey: whole | 1 year |
| Chicken or turkey: pieces | 9 months |
| Casseroles: poultry (cooked) | 4–6 months |
| Casseroles: meat (cooked) | 2–3 months |
| Soups, stews | 2–3 months |
| Fish: lean (cod, flounder, haddock) | 6 months |
| Fish: fatty (bluefish, mackerel, salmon) | 2–3 months |
| Fish: cooked | 4–6 months |
| Fish: smoked | 2 months in vacuum pack |
| Shrimp, scallops, squid, shucked clams, mussels, oysters | 3–6 months |
| Pizza | 1–2 months |
| Breads, rolls: yeast | 3–6 months |
| Breads: quick | 2–3 months |
| Cakes (unfrosted) | 3 months |
| Cheesecakes | 2–3 months |
| Cookies (baked) | 3 months |
| Cookie dough (raw) | 2–3 months |
| Pies: fruit (unbaked) | 8 months |
| Pies: custard, meringue-topped | Don’t freeze |
| Pie crust (raw) | 2–3 months |
| Nuts: salted | 6–8 months |
| Nuts: unsalted | 9–12 months |
*Foods frozen longer than the recommended times aren’t harmful, they just won’t be at their peak flavor and texture.
