While rummaging through the caverns of my grandparents’ freezer last Christmas, I pulled out some Tupperware with a label that confused me. The lid said “dumplings, 2003”. Would it be possible? I brought it to my family and we challenged each other to take a bite. Surprisingly, the dish was edible, although frozen and mushy.

To my great relief, according to the Department of Health and Human Services, you can store food at a temperature of 0°F indefinitely. Although freezing does not sterilize food, it prevents the growth of bacteria, making the freezer an almost magical storage place.

Since most people won’t enjoy 20-year-old leftovers, we break down different foods in the freezer for as long as possible and retain their flavor and texture.

Best Freezer Storage Tips

Practice good storage techniques to maximize the shelf life of foods in the freezer to prevent spoilage.

• Seal: Although it depends on the type of food, ingredients should generally be removed from their packaging and sealed in an airtight bag or container.
• Label: Also use a Sharpie when freezing meals to mark the date. This way, you’ll never rack your brain again wondering if it’s been three or six months since you froze it. shepherd’s pie.
• Choose wisely: Keep in mind that not all foods are meant for the freezer. Fresh ingredients like salads, raw eggs, and raw vegetables often become mush when thawed.

Fish

• 2-3 months: Oily fish like salmon, tuna and catfish will keep for 2 to 3 months in the freezer.
• 6-8 months: Lean fish like cod, halibut and haddock can be stored for 6 to 8 months.
• 18 months: Family favorite frozen shrimp and crawfish can last in the freezer for up to 18 months.

Meat and poultry

• 1 year: After Thanksgiving, stock up on discounted turkeys, as whole poultry, like chicken and turkey, can last a year in the freezer.
• Up to 12 months: Larger cuts like roasts, chops and steaks can also be kept for up to 12 months, which can also help budget-conscious shoppers when looking for a bargain.
• 3-4 months: Ground meat, including beef, turkey and chicken, lasts three to four months.
• 1 month: Ham has a much shorter freezer life of 1 month.

Vegetables

• Raw vegetables should always be blanched before freezing. Unlike other ingredients that can be frozen raw, vegetables must be blanched first. A quick bath in boiling water, blanching helps preserve color and texture.

Use this technique for peas, broccoli, cauliflower, carrots, green beanspotatoes and okra. Even leafy greens like chard and collard greens can be stored in the freezer, but skip moister foods like lettuce and cucumbers. Most frozen vegetables keep well for up to a year.

Although you won’t want to thaw your frozen vegetables to make a fresh salad, throw frozen broccoli into a hearty soup, asparagus into a stir-fry, or green beans into a stew.

Fruits

• Stone fruit: Like vegetables, blanch stone fruits, like peaches and plums; these will last 12 months.
• Berries can last up to 12 months in an airtight container.
• Apples And bananas keeps for six months. Throw away any items with visible ice crystals.
• Most other fruits can be eaten raw.

How to freeze fruit:

1. Clean and cut the fruit into pieces.
2. Arrange the dried fruit on a baking sheet in a single layer and freeze for 1 to 2 hours.
3. Place fruit in airtight containers and label them with a date to avoid snacking on freezer burned fruit.

Remains

Batch cooking and freezing a pan of lasagna or a casserole to bring out on a busy weeknight is one of our favorite quick dinner hacks. But you can also freeze things like leftover soups, desserts, and even sauces.

• Casseroles keeps well for 3 to 6 months.
• Soups should not remain hidden for more than 2 months.
• Desserts like cakes, pies and cookies, they are also ideal for storing away for future snacking or business. Frozen cake lasts 9 monthsand the cookies stay for 6 months.