How long does what keep in the freezer?

Nothing spoils at −18 °C — but fat goes rancid and ice dries things out. The guide values for when it stops tasting good.

Frozen food does not become inedible, it just gets worse: fat oxidises (rancid), water migrates to the surface (freezer burn, the grey dry patches), aromas fade. Fatty food keeps less long than lean, raw longer than cooked, well-wrapped longer than anything.

Vegetables (blanched), berries, herbs: 8–12 months
Beef, game, poultry (raw): 8–12 months
Pork (raw): 4–6 months — more fat, rancid sooner
Minced meat, sausage, bacon: 1–3 months
Fish, lean: 4–6 months; oily (salmon, mackerel): 2–3 months
Stews, soups, sauces, goulash, Bolognese: 3–6 months
Bread, rolls, cake: 3 months
Butter: 6–8 months; cheese in a block: 2–3 months (goes crumbly, fine for gratins)
Do not freeze: raw potatoes, lettuce, cucumber, radishes, unbound cream sauces, yoghurt, hard-boiled eggs, mayonnaise.