Last year I made some Italian meat pie for Easter, I usually do it every year,
but I'm opting out this year because of the time and expense. However, last year
I made a big batch, and froze a lot of it. It's made of eggs, ricotta, different
meats and cheeses and bakes in the over for a good nintey minutes to two hours.
My question is, would this still be safe to eat after being frozen for a year.
Our freezers are very cold and reliable. Other than freezer burn, which I don't
see any since I double package it (though not vacuum pack it), should it still
be okay? Thanks.

wrote:
> Last year I made some Italian meat pie for Easter, I usually do it every year,
> but I'm opting out this year because of the time and expense. However, last year
> I made a big batch, and froze a lot of it. It's made of eggs, ricotta, different
> meats and cheeses and bakes in the over for a good nintey minutes to two hours.
> My question is, would this still be safe to eat after being frozen for a year.
> Our freezers are very cold and reliable. Other than freezer burn, which I don't
> see any since I double package it (though not vacuum pack it), should it still
> be okay? Thanks.
>
I think it would be safe as long as has remained constantly frozen. It
may not have as good of flavor as if it had just been prepared or there
could be a bit of freezer burn type of taste even if you don't see any.

--
Caryn
Caryn Nadelberg - Mommy to Sam and Queen of the May
www.carynen.blogspot.com

wrote:
> Last year I made some Italian meat pie for Easter, I usually do it every year,
> but I'm opting out this year because of the time and expense. However, last year
> I made a big batch, and froze a lot of it. It's made of eggs, ricotta, different
> meats and cheeses and bakes in the over for a good nintey minutes to two hours.
> My question is, would this still be safe to eat after being frozen for a year.
> Our freezers are very cold and reliable. Other than freezer burn, which I don't
> see any since I double package it (though not vacuum pack it), should it still
> be okay? Thanks.
>


It will still be safe after 20 years. The question should be, how much
will the quality deteriorate from freezing. Only you can really judge
that (it depends a lot on the freezer).

Bob