Clean it out at least yearly. Dairy products Butter, buttermilk, sour cream, yogurt 2 weeks Cheeses Cottage cheese, ricotta 5 days Cream cheese, Neufchatel, hard and wax coated 2 weeks Cheddar, Edam, Gouda, Swiss, etc. Eggs, fresh 3 weeks Small households often freeze bread, removing a portion at a time for thawing. Spring and summer are prime freezing times because you easily can buy and preserve your favorite fruits and vegetables when they're in season and cheap. Remember that nothing is going to improve as it freezes.
Vegetables freeze best when they are blanched, dipped in boiling water, then quickly cooled.
This stops the aging process and sets the color. The extension service provides specifics on freezing fruits and vegetables through its Dial Extension program, with seasonal updates. Do not wash before storing - moisture encourages spoilage. Store in crisper or moisture resistant bags or wrap. Keep fruit juices tightly covered.