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More on freezing
Successful freezing depends on food quality, preparation, packaging, freezing speed and storage temperature. Freeze foods at peak quality and use packaging designed to resist moisture loss, odors and air exposure.
Keep the freezer at 0°F (-18°C) or below. Avoid overloading the freezer with large amounts of unfrozen food at one time because slow freezing can produce larger ice crystals and reduce quality.
Label and date packages and rotate frozen foods. Storage-time recommendations are generally intended to preserve quality; continuously frozen food at 0°F remains safe, but texture, flavor and other quality characteristics may decline.
RECOMMENDED RESOURCES
Freezing — National Center for Home Food Preservation
Extensive research-based information on preparation, packaging, freezing and thawing.
Containers for Freezing — NCHFP
Characteristics and types of packaging suitable for frozen foods.
How Long Can I Store Frozen Foods? — NCHFP
Approximate storage times for best quality at 0°F.
Freezing and Food Safety — USDA FSIS
Federal food-safety guidance for freezing, thawing and refreezing.
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