Storage Times - GE CA10 Use And Care Manual

StorageTimes
(Months)
FRESH MEATS 00 ~
Roasts (Beef, Lamb, V enison)... ..6-12
Roasts(Pork&Veal). . . . . ........4-8
Steaks(Beef]. . . . . . . . . . . . . . .....6-12
Chops(Lamb).. . . . .............6-9
Chops(Pork), ,.. . .........,....3-4
Ground&Stew Meats.. ..........3-4
VarietyMeats(Beef). .. ..........3-4
VarietyMeats(Pork).. ...........2-3
Sausage(Pork).. .
. .............1-2
Opossum, Rabbit, Squirrel. .......6-8
PRC)CESSEDMEATS
Bacon. ....,.....,.. . . . ...,....1
Frankfurters,,.. ., ..............1/2
Ham(whole,halforslices). .. .,...1-2
COOKED MEATS
CookedMeats& Meat Dishes. ....2-3
Gravy& MeatBroth. . ...........2-3
FRESH POULTRY
Chicken&Turkey(whole).. .. .....12
Chicken(pieces).. . . . . . . ........9
Twkey(pk?ce.s)...
. . .,, . ........6
Duck&Goose(whole). . . . .. .....6
Giblets. . . . . . . . . . . . . . . . ........3
GameBirds. . . . . . . . . . . . . . . .....8-12
(Months)
COOKED POULTRY
oo~
Pieces(coveredwith broth). ......6
Pieces(notcovered). . . . ., .......1
CookedPoultryDishes.. .........4-6
Fried Chicken. . . . . . . . . . ........4
FISH
Shellfish. . . . . . . . . . . . . . . . . . . . . . .upto4
LeanFish. . . . . . . ...............6-8
Fatty Fish. . . . . . . . ..............2-3
Shrimp (raw,unpeeled). . . .. .....12
Shrimp(cooked). . . . . . . . ........3
PRODUCE
Most Fruits&Vegetables. . . . .....8-12
Asparagus . . . . . . ...............6-8
Mushrooms.. . . . . . . . . . . . . . . . . . . Upto6
onions . . . . . . . . . ...............3-6
Citrus Fruits. . . . . ......-........3-4
Potatoes(french-fried). . . ........2-3
BAKERY GOODS
Breads,Quick(baked). . . .. ......2
Breads,Yeast(baked)... .........4-8
Breads,Yeast(unbaked).... ......1/2
Cakes. . . . . . . . . . . . . . . . . . . . . . . . . Uptol
Cookies. . . . . . . . . . . . . . . ........4
past~(uribaked)....... . ........? -
Pies(baked). . . . . .. .. .. ... ... ...UPtol
Pies(unbaked).. . . . . . . . . ........2
(Months)
DAIRY PRODUCTS
oo~
Butter. . . . . . . . . . . ..............5-6
CottageCheese.. . . .. . . . ........1
SoftCheese.. . . . . . . . . . . ........4
Harder Semi-hardCheese.. .,...6-12
Eggs.. . . . . . . . . . . . . . . . . .......12
lce Cream,Sherbet., .. .. ... ... ..UPtO1
Milk. . . . . . . . . . . . . . . . . . . . .. ....,1
OTHER FOODS
Candies . . . . . . . . . . . . . . . . ..,....12
Left-overs(cooked).. . . . . ... ... ..UPtol
Pizza . . . . . . . . . . . . . , . . . . ........1
PreparedDishes.. ..............2-3
Sandwiches.. . . . . . . . . . . . . . . . . ..uptol
Soups,Stews,Casseroles.. ......2-3
NewtechniquesareconstantiYbeing de-
veloped.ConsulttheCountY Extension
Serviceoryourlocal UtititYcomPanYfor
the latest informationon freezing and
storingfoods.
Fish, /!ik
Preparationand
packaging
Package meat, poultry,
fish and game
in moisture/vapor-proof material
such
as aluminum foil, cellophane, freezer
foil or plastic bags. Exclude as much air
as possible.
Label and
freeze at once.
NOTE: Packagesof fresh meatsand
poultry as commonly purchased in
retail stores are not suitably wrapped
for freezing. Rewrap
in moisture/vapor-
proof material.
Remove as much bone and fat as
possible from meat before packaging.
Do not salt meat. When individual
pieces of meatare packagedtogether,
place double thickness of freezer wrap
between them for easier separation
during thawing.
(lean thoroughly before packaging.
Pad sharp or protruding bones
with
folded freezer paper or aluminum foil,
Wrap
giblets separately.
Wild Game
The same methods suggestedfor
poultry and meat may be used for
preparing and freezing wild game.
Fish
Clean fish thoroughly before packag-
ing. Cut-up pieces of "lean" fish such
as haddockand cod should be rinsed in
brine made with 2/3
CUPof pure table
salt per gallon of water to reduce leak-
age during thawing.
Keep in solution
not over 1minute. Brine is unnecessary
for whole fish or fatty fish such as
salmon or mackerel.
Oysters,Clams,Shrimps,
Scabps
Washshells in running water (soak
clams) and shuck, working quickly.
Discard shells. Do not wash c!ams or
oysters. .Scallopsmay be rinsed in
fresh water. Pack in freezer carton
and freeze immediately. Shrimps are
best if frozen uncooked. Remove and
discard heads and black vein. Wash
and package in freezer containers.
Crabsand Lobsters
Chill fish and remove back shell.
Steam or boil in water for 15 to 20
minutes.Cool thoroughly, then pick
edible meat from shells and package
in proper containers. Seal and freeze
immediately.
Thawing
Frozen meat,fish or poultry shou!d be
left in the original packageandthawed
in the refrigerator or cooked frozen.
Allow approximately 5 hours per
pound to thaw meatin the refrigerator.
When cooking frozen meat, increase
the cooking time by approximately
1/3 to 1/2 if cooking conventionaIly–
much less if cooking with microwaves.
If necessaryto thaw meat quickly,thaw
at room temperature—allowin$jonly
2 hours per pound.
Don'trefreezemeatthat hascompletely
thawed; meat, whether raw or cooked,
can be frozen successfully only once.
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