Food stays safe indefinitely at 0°F, but quality fades over time. These are the windows for best flavor and texture — freeze before them, not after, for the best results.
| Food | Best within |
|---|---|
| Cooked meat and poultry | 2 – 6 months |
| Raw ground meat | 3 – 4 months |
| Raw steaks and roasts | 6 – 12 months |
| Whole raw poultry | Up to 1 year |
| Bacon and sausage | 1 – 2 months |
| Lean fish | 6 months |
| Fatty fish | 2 – 3 months |
| Soups and stews | 2 – 3 months |
| Bread and baked goods | 2 – 3 months |
| Butter | 6 – 9 months |
| Berries and fruit | 8 – 12 months |
| Blanched vegetables | 8 – 12 months |
| Cookie dough | 2 – 3 months |
Beat freezer burn. Wrap airtight, press out air, and label with the date. Keep the freezer at 0°F and avoid refreezing thawed raw items.
Blanch vegetables before freezing to stop enzyme action that dulls color and flavor.
For fridge times, see the Food Storage Guide.