Michigan State University Extension
Preserving Food Safely - 01600508
Freeze fruits and vegetables as soon as they are packaged and sealed. Freeze at 0 degrees Fahrenheit or below.
Put no more unfrozen food into a home freezer than will freeze within 24 hours. Usually this will be about 2 or 3 pounds of food to each cubic foot of its capacity. Overloading slows down the rate of freezing, and foods that freeze too slowly may lose quality. For quickest freezing, place packages against freezing plates or coils and leave a little space between packages so air can circulate freely.
After freezing, packages may be stored close together. Store them at 0 degrees Fahrenheit or below. At higher temperatures, foods lose quality much faster. Most fruits and vegetables maintain high quality for 8 to 12 months at 0 or below; citrus fruits and citrus juices, for 4 to 6 months. Unsweetened fruits lose quality faster than those packed in sugar or syrup. Longer storage will not make foods unfit for use, but may impair quality.
It's a good idea to post a list of frozen foods near the freezer and keep it up to date. List foods as you put them in freezer, with date; check foods off list as you remove them.