Frozen foods don’t last forever.
Before we know it, weve accumulated a time capsule of freezer-burnt foods from months or even years past.
While freezing can extend the shelf life of many foods, not everything stays fresh indefinitely.
Photo:Shawna Lemay/Getty Images
They may also degrade in flavor and nutritional value after prolonged freezing.
In most cases, you’ll want to toss any frozen leafy greens after three to six months.
Additionally, Scherer recommends blanching leafy greens before freezing to preserve color, flavor, and nutrients.
Still, you shouldnt keep blanched greens frozen for longer than six months.
The fat in these meats can become rancid over time, even when frozen.
Aim to consume ground or fattier cuts of meat within three to four months of freezing.
Other fruits, likeberries, freeze very welland can even last up to a year.
This can cause thawed dairy products or dairy-containing leftovers to develop a curdled or grainy texture.
Dairy products in dishes are oftenbest used freshor refrigerated for a short time, Scherer says.
Thefreezer environmentcan dry bread out over time, causing staleness and freezer burn.
Wrapping food tightly in plastic wrap, or vacuum sealing plastic bags, can decrease the likelihood offreezer burn.
Scherer notes that cold air should be able to circulate around your well-wrapped foods.
For example, tryfreezing soupsin thin sheets or trays, or in small cubes, instead of large containers.
