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&xJgeshxi
SWage
times
-ix
meat
3md
pou[try*
!N
IN
...
Eahg
quality drops
REFRIGERATOR FRE#ER
after time sfmwn
..—
35"
:T40%
Fresh
Meats
IMYS
Rcasts (Beef and Lamb).
3 to ~
Rwsts (Pork and Veal). . .
3 to 5
S!;aks (Beef) . . . . . . . . . . . 3t05
Ck~ps (Lamb) . . . . . . . . . . . 3t05
C!wps (Pork)........,..
3t05
Ground and Stew Meats.
1 to 2
V~:iety Meats, . . . . . . . . . . lto2
S?~sage(Pork) . . . . . . . . . . lto2
Processed Meats
&con . . . . . . . . . . . . ...7
Frankfurters . . . . . . . . . . . . 7
Ham(Whole) . . . . . . . . ...7
Hzm(Half) . . . . . . . . . . . ..3to5
H?m (Slices) . . . . . . . . . . . . 3
Luncheon Meats . . . . . . . . . 3t05
.Qusage (Smoked).
7
Sz~sage
:Dryand Semi-Dry) .,
14 to 21
Cooked Meats
Cooked
Meats and
';{eat Dishes . . . .
3t04
GT~vyand Meat Broth.
1 to
2
~~esh
~ oul~~y
Ch:~kenand Turkey
l/Jhole), . . . . . . . . . ..lto2
Ch:ken (Pieces).
." 1 to 2
Tu-~iey{Pieces).
1 to 2
Du;\ and Goose (Whole).
1 to 2
Gi2iets . . . . . . . . . . . ..lto2to2
(PE
MONTHS
6 to 12
4t08
6 to 12
6t09
3t04
3t04
3t04
lto2
1
x
lto2
lto2
lto2
Freezing
not
recom-
mended.
2t03
ztos
12
9
6
6
3
Cooked P oultry
P]e:es
Govered with Broth)
1 to 2
Pi;:a (Not Covered).
3 to 4
Co;ked PoultryDishes
3 to 4
Fr':d Chicken.,,,,.
,,,
3t04
6
1
4t06
4
(CMherfhan
for meats& poultry)
FREEZER
MCS:
fruits and vegetables. . . . . ...8-12
months
LQ.17
fish
6-8 months
Fa::; fish, rolls and breads;
SJLIp S,stew,casseroles,
2-3 months
Cz~ss, pies, sandwiches,
tit-overs (cooked),
'-s cream (original carton).
.. .
1 month max.
New techniques
are constantly
being developed.
Consult
the
College or County Extension
&2wice
or
your local Utility
Cmpany for the latest information
oi7 freezing
and storing
foods.
"1 S. Deparlinent of AcJricil/ture
'l-a mm
Unfmzfm
meats,
M--l and
~wuitry-Meats, fish and poultry
plirchased from the store vary in
quality and age; consequently,
sate storage time in your refrig-
erator wi~l va~y.
a AIways
remove store wrappings.
~ Rewrap in foil, film or wax paper
and refrigerate immediately.
Tostore cheese,wrap well with wax
paper or aluminum foil, or put in a
plastic bag.
* Carefully wrap to expel air and
help prevent mold.
@ Store pre-packaged cheese in its
own wrapping if you wish.
To s%ore vegetables–Vegetable
drawers have been specially de-
signed to preserve natural moisture
and freshness of produce.
~ Crispness 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.
To store ice cream– Fine-quality
ice cream, with high cream
content, will normaliy require
slightly lower temperatures than
more '{airy" aiready-packaged
brands with low cream content.
* 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.
@ Also, the rear of the freezer
compartment is slightly colder than
the front.
'rips cm fr&X?XZin'g foods
There are three essential require-
ments for efficient home freezing.
1. initial quality. Freeze only
top-quality foods. Freezing retains
quality and flavor; it cannot improve
quality.
2. Speed. The quicker fruits and
vegetables are frozen after picking,
the better t17efrozen product will
be,
You'll
save time, too, because
less culling and sorting will be
necessary.
3. Proper packaging. Use food
wraps designed especially for
freezing; they're readily available
in a wide selection at your favorite
store.
6
TCJ f reeze meat,fishand poultry,
wrap well in freezer-weight foil (or
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.
Don't refreeze meat that has com-
pletely thawed; meat, whether raw
or cooked, can be frozen success-
fully only once.
Limit freezing of fresh (unfrozen)
meats or seafoods to 21 pounds at
a time.
organize
your food storage
for convenience.
s Store all like things together. This
not only savestime, but electricity—
because you can find foods faster.
@Place the oldest items up front so
they can be used up promptly.
* Use the handy shelves on the door
for most frequently used sauces and
condiments.
@Usethe meat drawer for temporary
storage of meats you do not freeze.
To
save money
in
Emergy
and kxxl
CxsLs.
@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.
@Cover moist foods with tight lids,
plastic film or foil.
ISLeaf vegetables and fruits placed
in storage drawers will last longer
when stored in closed plastic con-
tainers or wrapped in plastic film.
~ Do not overload your fresh food
or freezer compartment with a lot
of warm food at once.
* Open 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 icemaker manual switch
to "OFF" and shutoff water to the
refrigerator.
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