Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling.

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Default How long at sub zero?

I just read in another post that a member holds veggies up to three years in
the freezer.
I thought it was safest to keep frozen food only for a year?
My friend had a lot of old stuff in his freezers and both needed cleaned
out. We cleaned it all out this weekend and
took it all to the soup kitchen. Even they turned up their noses at some
which was freezer burned.
It was mostly meat he had vac packed, but some was store bought leg quarters
and such in regular bags.
We got rid of everything two years or older. We only kept a few packs of
vac sealed meats that were about
ten months old. Other stuff he gave to the dogs.

Hope I did not advise him incorrectly??

GarlandGrower



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Default How long at sub zero?

Garland Grower wrote:
> I just read in another post that a member holds veggies up to three years in
> the freezer.
> I thought it was safest to keep frozen food only for a year?
> My friend had a lot of old stuff in his freezers and both needed cleaned
> out. We cleaned it all out this weekend and
> took it all to the soup kitchen. Even they turned up their noses at some
> which was freezer burned.
> It was mostly meat he had vac packed, but some was store bought leg quarters
> and such in regular bags.
> We got rid of everything two years or older. We only kept a few packs of
> vac sealed meats that were about
> ten months old. Other stuff he gave to the dogs.
>
> Hope I did not advise him incorrectly??
>
> GarlandGrower
>
>
>

No, you apparently advised him properly. I, personally, would have kept
anything vacuum sealed. I'm probably the person who holds veggies up to
three years. Here's my methodology:

blanch the vegetables for the time called for by USDA and then cool
rapidly in ice water. I then drain them well, put through a salad
slinger to get more water off. Then I package them in the special bags
and vacuum seal them.

For meats: I remove them from the store container, pat dry with a paper
towel, place in a vacuum bag and then vacuum seal. Meats can last a
couple of years in the freezer if not exposed. What causes "freezer
burn" is the exposure of the meat or vegetable to the drying effects of
the freezer. Things sealed in a vacuum bag do not appreciably
deteriorate. I keep my freezer temperature at -10F.

I can't speak for anything in a store vacuum bag as I don't trust them
at all. I repackage all meats and my vegetables are home-grown.
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