Here's How Long You Can Actually Freeze Food, According to Experts

When I go rooting around in the freezer, I always uncover mysterious packages. Maybe it's an iced-over block of chicken or ice cream with impressively artistic freezer burn. Who knows how long they've been in there? The freezer is obviously a great place to keep food until you’re ready to eat it, but experts say nothing lasts in there indefinitely.

What To Keep in Mind Before Freezing Foods

Before you pop something into the freezer, consider whether the icy cold will bring out the best—or the worst—in the food. 

“The key thing about freezing is that it tends to break up the structure of foods,” says Keith Warriner, professor in the Department of Food Science at the University of Guelph in Ontario, Canada. 

For example, he says, if you freeze mayonnaise, then the oil layer would separate. The same thing happens with fried food, like fried chicken. The oil would be released and the crispy texture will be gone.

“Shelled eggs would crack due to the expansion of ice. Items that depend on texture like lettuce, sprouts, microgreens, mushrooms, the ice crystals would form thereby breaking cell structure,” Warriner says.

You can freeze fresh vegetables, but you should blanch them first. That inactivates the enzymes that cause them to turn brown.

How Long Food Lasts in the Freezer

How long foods last in the freezer depends on what they are. Most foods are okay in the freezer for at least a month or two, according to guidelines from the U.S. Department of Health & Human Services. That includes:

• Bacon, hot dogs, and lunch meat
• Cooked ham
• Pies, like pumpkin or pecan
  

Cooked foods:

• Soups and stews: two to three months
• Cooked meat or poultry: two to six months
• Leftovers like pizza or chicken nuggets: one to three months

Uncooked meat typically lasts longer in the freezer:

• Chicken or turkey: nine months (pieces) or one year (whole)
• Ground hamburger, turkey, or chicken: three to four months
• Beef, pork, lamb, or veal (steaks, chops, or roasts): four months to one year

Bear in mind that keeping food frozen longer mostly just affects quality. “No microbial growth occurs when water is frozen but chemical reactions (e.g rancidity) and dehydration (freezer burn) continue,” Warriner says. “The times are used as a guide given that products packed under vacuum will last long compared to those in plastic bags containing air.” 

How To Freeze Foods for Best Quality

The more air in a package, the more the food can degrade in quality. That’s why it’s best to use airtight bags like zip-tops (with as much air as possible removed) or vacuum-sealed bags. This helps reduce the chance of moisture loss where frozen water becomes water vapor which appears as freezer burn.

“Air (oxygen) can also start the rancidity of oils which causes rancid odors and flavors,” says Warriner. “Although the reaction is slowed by freezing, the chemical reaction continues.”

It’s best not to eat products that have gone rancid, meaning they smell or taste awful. Some of the compounds in those foods can make you feel sick. “I assume this was an evolutionary carry over to stop our ancestors eating spoiled food,” Warriner says.

How To Thaw Food Safely

There are several ways to thaw food safely. It just depends on how much time you have. 

Warriner says the best way is to place the bagged frozen food in a sink or pan of cold water. “The water is a better heat conductor so it will thaw quicker and maintain the temp below 10°C/50°F,” he says. “Thawing on the countertop can mean 10°C/50°F is exceeded, which could in turn support the growth of staphylococcus aureus which produces a toxin that is not destroyed by heat."

Thawing in the fridge works, but know that it can take several days because the center of the frozen food will thaw more slowly.

More Frozen Foods Tips

More freezer advice for quality and safety from Warriner:

• Don’t put very warm food in the freezer: Warm foods can raise the temperature in the freezer, which could cause other foods to thaw and raise the risk of bacterial growth. That warming and refreezing can also cause icy blocks of food to form. (You’ve seen big chunks of frozen peas, no doubt!)
• Put a date on the package: Try to rotate packages with newer food on the bottom and older food on the top.
• Don’t open the freezer during a power outage: Everything should keep cold for at least 24 hours if you keep the door closed. If there’s a lot of ice built up, defrost your freezer. Ice can have an impact on temperature control.