How Should I Label Food For Expiration Tracking?

“Hey there! I’ve been trying to get better at preserving the food from my garden. I mostly freeze and can stuff, but I always seem to run into issues when figuring out how to label it all for tracking expiration dates. It’s starting to get confusing, and I don’t want anything to spoil before I use it! What’s the best way to label my food for easy tracking so I don’t lose track of what needs to be eaten first? Thank you!” thanks, Rebecca, Adelaide, Australia.

How Should I Label Food for Expiration Tracking?

Hi Rebecca! I think you’re doing awesome already by preserving your own food. It’s such a rewarding process, but I get what you’re saying — keeping track of it all can become a bit of a mess. If you don’t label properly, you might end up with freezer-burnt veggies you forgot about or canned goods that sit on the shelf a little too long. Let’s walk through some easy ways to make sure your hard work doesn’t go to waste. Trust me, with some simple changes, you’ll find it’s totally doable (and even fun!) to stay organized!

Why Labeling Matters

Labeling is more than just a reminder of what’s inside that mystery container at the back of the freezer. It’s about managing the life of your food and preventing waste. When you preserve food — whether it’s fermenting, freezing, or canning — those expiration dates are your guide to knowing when the quality starts to decline. Not only can food spoil after a certain time, but it can also start to lose nutritional value.

For example, frozen vegetables are best used within 8-12 months. So if you canned a batch of green beans in June of this year but didn’t label them, how likely are you to remember when they were put up come next January? Probably not very! And if you end up mixing an older batch of something with newer stock, the older stuff might go to waste before you get to it.

Types of Labels to Use

There are different approaches to labeling, depending on your storage method. Here’s a breakdown based on where you’re storing your preserved food:

• Freezer: Freezer labels or masking tape with permanent markers work great. I recommend sticking with labels that are moisture-resistant so they don’t smear in the cold, damp conditions of your freezer.
• Canning: Use canning-specific labels or even painter’s tape. That way, they won’t leave a sticky residue when you peel them off later. Tip: I sometimes don’t bother with fancy labels and just cut sticker sheets into little squares. Anything works as long as it sticks well and is legible!
• Pantry or Dry Goods: For jars of dried herbs, spices, and grains, chalkboard labels are a fun option because you can wipe them off and reuse them. You can also go for a good, old-fashioned label maker, which adds a neat touch.

Rebecca, regardless of what kind of label you use, it’s important to make sure it withstands the environment where your food is stored. You don’t want faded or smeared writing a few months in!

What Information Should Be on a Food Label?

Okay, so what exactly goes on that label? The goal is to keep things simple but informative. Here are the basics:

• Food Name: Sounds obvious, but you’d be surprised how often you freeze something and forget what it is! “Mystery Meat” and “Unknown Greens” make for some interesting dinner guesses; let’s avoid that!
• Date of Preservation: Always include the date when you canned, froze, or dehydrated the food. This helps you track shelf life and know when to use each item. For canned goods, you should also note if you water-bath or pressure-canned it.
• Expiration Date: For anything frozen, I recommend adding a “Use By” date so you don’t have to do mental math later. For canned goods, a general rule is one year for peak quality, though they can last longer in reality.

Here’s an example label for frozen carrots:

Frozen Carrots: 06/15/2023 • Use By: 06/15/2024

Simple, right? If you’re canning, you could add something like:

Canned Tomato Sauce (Pressure Canned): 05/08/2023

Breaking up key facts like food type, packing method, and date makes it quicker to skim — especially when you’ve got a pantry full of home-packed goodies.

Advanced Labeling Tips — Take It a Step Further!

Now that you’ve got the basics down, let’s add some pro strategies to help keep things even more organized.

Color-Coding

If you’re a visual learner, color-coding is an amazing trick for organizing your stock. For example, you can use different colored markers or stickers to signify each year or type of food. Here’s how you could apply this:

• Green for 2023 — This year’s batch of canned goods.
• Yellow for Frozen Foods — Anything in your freezer gets a yellow tag for easy recognition.
• Red for Dried Goods — Spices, herbs, and dehydrated veggies can go in jars with a red label.

You can even use color to indicate food groups, which works well if you preserve a variety of goods regularly (maybe you’ve got vegetables, jams, and soups). Just pick a color for each and stick with it. This way, when you’re rummaging through the freezer for that all-important bag of frozen corn, you’ll spot it in no time.

Rotation Techniques

Labeling is only one part of the puzzle! The first-in, first-out method is a godsend when it comes to food rotation. It’s a simple rule where you always use the oldest food first, and newly preserved items go behind or beneath the older ones.

This prevents any forgotten, older batches from getting pushed to the back indefinitely. If you keep track of your dates on labels, this system naturally follows for an organized approach. I try to set a quarterly reminder to “check my stash” — you could do something similar to stay on top of it all. Trust me, it saves food (and money) in the long run!

Problems With Labeling Food — And How to Fix Them

Okay, even when you try your best, there can be some common labeling hiccups that happen along the way. Here’s how to avoid them:

Smeared or Faded Labels

If you’re pulling something out of the freezer, and the label’s all smudged or faded beyond recognition — ugh! To avoid this, always use waterproof, fade-resistant markers and labels. Some people double-layer the tape or put clear packing tape over labels to protect them from moisture.

Labels Falling Off

Another one is labels completely disappearing (hello, random bag of unlabeled frozen soup). A sticky solution? If you’re using containers with lids, label the lids themselves. For glass jars, even a label on the side or put in the canning ring can help. This way, you’ll never lose track of what’s inside.

Too Much Information on the Label

Stick to the basics, Rebecca! You don’t need to write a novel on every container. If the writing gets too cramped, it becomes harder to read. Prioritize the essentials: name, preservation date, and an expiration mark.

A Quick Note on Tech Solutions

If you’re into tech (and adding another layer of organization), there are smartphone apps specifically for tracking food storage. You can log each item you’ve put up, enter its expiration date, and set reminders for when it’s time to use or rotate them. I’ll be honest, I’m more of a tape-and-marker gal when it comes to labeling — but who says you can’t mix and match?

Make Labeling a Habit

The final trick to keeping your food organized is building a habit around labeling. Every time you bag up those peaches for the freezer or finish filling a mason jar with salsa, label it immediately. It might feel like one more step, but it saves you heaps of frustration down the road. If things pile up or get preserved “label-free,” it’s like trying to put together a puzzle with missing pieces (and a lot of guessing involved!).

Final Thoughts…

Rebecca, you’re on the right path already — and with a bit of practice, organizing your preserved food stocks will become second nature. The trick is staying consistent and making sure your labels are clear, with dates that make rotating your goods easy. You’ve got this! Thank you for reaching out, and I wish you good luck on your food-preserving journey. You’ll be a labeling pro in no time!