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Tokwe
meat,fishand poultry,
wrap well in freezer-weight foil (or
~ Always remove store wrappings.
* Rewrap in foil, film or wax paper
other heavy-dutywrapping material)
forming it carefully to the shape of
the contents. This expels air. Fold
and crimp ends of the package to
provide a good, lasting seal.
IN
IN
and refrigerate immediately
...
...
Zating
quali[y d rops
REFRIGERATOR FREE:ER
aftertimeshown —
350 4T400~.
Fresh
M oats
DAYS
'lb storechaxx?,wrap well with wax
paper or aluminum foil, or put in a
plastic bag.
~oFa
MONTHS
6
tO
12
4
to
8
6
to
12
6
to
9
3
to
4
3
to
4
3
to 4
1 to 2
1
Y2
1 to
2
1
to 2
1 to 2
Freezing
not
recom-
mended.
2to3
2
to 3
12
9
:
3
6
1
4 to 6
4
Don't refreeze meat that has com-
pletely thawed; meat, whether raw
or cooked, can be frozen success-
fully only once<
@Carefully wrap to expel air and
help prevent mold.
Roasts (Beefarrd lamb). . . . 3 io 5
Roasts (PorkandVeal).. . . 3 to 5
Steaks (Beef). , . . . . . . . . . 3 to 5
Chops (Lamb). . . . . . . . . . . 3 to 5
Chops (Pork). . . . . . . . . . . 3 to 5
Ground and Stew Meats. . . . 1 to 2
varietyMeats. .
. . . . 1 to 2
Sausage ( Pork).. . . . . . . . . 1 to 2
Processed Meats
Bacon. . . . . . . . . . . . . . . . 7
Frankfurters. . . . . . . . . . . . 7
Ham (Whole). ., . . . . . . . . 7
Ham (Half). . . . . . . . . . . . . 3 to 5
Ham (Slices) . . . . . . . . . . . . 3
Luncheon Meats. . . . . . . . . 3 to 5
Sausage (Smoked). . . . . . . 7
Sausage
(Dryand Semi-Dry). . . . . 14 to 21
cooked Meats
Cooked Meats and
Meat Dishes. . . . . . . . . . 3 to 4
Gravy and MeatBroth. . . . . 1 to 2
Fresh
Paltry
Chicken and Turkey
(Whole).. . . . . . . . . . . . 1 to 2
tYricken (Pieces).. . . . . . . . I to 2
Turkey (Pieces). . . . . . . . . . 1
to .2
Duck and Goose (Whole). .
1 to 2
Giblets. . . . . . . . . . . . . . . . 1 to 2
cooked
Poultry
Pieces
(Covered with Broth). ., . 1 to 2
Pieces (Not Covered). . . . . . 3 to 4
Cooked Poultry Dishes . . . . . 3 to 4
Fried Chicken. . . . . . . . . . . 3 to 4
@ Store pre-packaged cheese in its
own wra~ping if you wish.
Limit freezing of fresh (unfrozen)
meats or seafoods to number of
pounds at a time as follows:
CSF22 ., ?, , , ! ,, . . . ..21 pounds
CSF24. . . . . . . ., . i . , .26 pounds
To storwvegetables--Vegetable
drawers have been specially de-
signed to preserve natural moisture
and freshness of produce.
* Crispn@ss can be maintained by
covering vegetables with a moist
towel.
@ As a further aid to freshness,
pre-packaged vegetables can be
stored in their original wrapping.
QStore all like things together. This
not only savestime, but electricity—
because you can find foods faster.
Tostoreice crearn-~ine-qual ity
ice cream, with high cream
content, will normally require
slightly lower temperatures than
more "airy" already-packaged
brands with low cream content.
LS Place the oldest items up front so
they can be used up promptly.
* Use the handy shelves cmthe door
for most frequently used sauces and
condiments.
@Use the meat drawer for meats
you do not freeze.
@It
will
be necessary to experiment
to determine the location in the
freezer compartment and the tem-
perature control setting to keep
your favorite ice cream at the right
serving temperature.
To
Swfe
in
EmH'gy'
and
kM3d
txmk.
~ Place most perishable items such
as milk, cream or cottage cheese
toward the rear of the top shelf as
they will stay coldest in this part
of the fresh food compartment.
@ Also, the rear of the freezer
compartment is slightly colder than
the front.
(OtherthaflfOrmeats
&pOultry)
FREEZER
Most fruits and vegetables. . . . .....8-12
months
Lean fish. . . . . . . . . . . . . . . . . . . . . . 6-8 monthk
Fatty fish, rolls and breads,
SOUPS,
stew, casseroles, . .......2-3
months
Cakes, pies, sandwiches,
Ieft-overs (cooked),
Ice cream (original carton). .. ....1
month max.
* Cover moist foods with tight lids,
plastic film or foil.
There are three essential require-
ments for efficient home freezing.
* Leaf vegetables and fruits placed
in storage drawers will last longer
when stored in closed plastic con-
tainers or wrapped in plastic film.
1. initial
Tweezeonly
top-quality foods. Freezing retains
quality and flavor; it cannot improve
quality.
New techniques are constantly
being deveioped. Consult the
College or County Extension
Service or your local Uti~ity
Company for the latest information
cmfreezing and storing foo&.
*LIS.
Department of Agriculture
%2' s tore
meats, 'fM1 and
p-mdtry-fvlezds, fish and poultry
purchased frormthe stare vary in
quaiity and age; consequently,
safe storage time in your refrig-
erator will vary.
@Do not overload your fresh food
or freezer compartment with a lot
of warm food at once.
2. Speed. The quicker fruits and
vegetables are frozen after picking,
the better the frozen product will
be. You'll save time, too, because
less culling and sotiing will be
necessary.
@Operl the door the fewest times
possible to save electrical energy
~ When going out of town for
several days, leave as few perish-
ables as possible in the refrigerator
Move the icernaker manual switch
to "OIW" and shutoff water to the
refrigerator.
~. F%QPW
US@ food
wraps designed especially for
freezing; th6y're readily available
in a wide selection at your favorite
store.
6
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