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Butter
or margarine
Keep opened butter in covered dish or closed
compartment.
When storing an extra supply,
wrap in freezer packaging and freeze.
Cheese
Store in the original wrapping until you are ready
to use it. Once opened, rewrap tightly in plastic
wrap or aluminum foil.
Leftovers
Cover leftovers with plastic wrap or aluminum foil.
Plastic containers with tight lids can also be used.
Meat
Most meat can be stored in original wrapping as
long as it is air and moisture proof. Rewrap if
necessary. See the following chart for storage
times.
Ground beef
1 to2
Steaks and roasts
3 to 5
Cured meats
7to10
Bacon
Cold cuts
5 to 7
3 to 5
Variety meats
1 to2
* If meat is to be stored longer than the times
given, follow the directions for freezing.
NOTE: Fresh fish and shellfish should be used
the same day as purchased.
Storing
frozen
food
The freezer section is designed for storage of
commercially
frozen food and for freezing food at
home.
NOTE:
For further information about preparing
food for freezing or storage times, contact your
local Cooperative
Extension Service or check a
freezer guide or cookbook.
Packaging
The secret of successful freezing is in the
packaging. The way you close and seal the
package must not allow air or moisture in or out.
Packaging done in any other way could cause
food odor and taste transfer throughout the
refrigerator and drying of frozen food.
Packaging
recommended
for use:
l
Rigid plastic containers with tight-fitting lids
l
Straight-sided
canning/freezing
jars
l
Heavy-duty
aluminum foil
l
Plastic-coated
paper
l
Non-permeable
plastic wraps (made from a
Saran film)
Follow package or container instructions for
proper freezing methods.
Do not use:
l
Bread wrappers
l
Non-polyethylene
plastic containers
l
Containers without tight lids
l
Waxed paper
9 Waxed-coated
freezer wrap
l
Thin, semi-permeable
wrap
The use of these wrappings could cause food
odor, taste transfer and drying of frozen food.
Freezing
Do not expect your freezer to quick-freeze
any
large quantity of food. Put no more unfrozen food
into the freezer than will freeze within 24 hours.
(No more than 0.9 to 1.4 kg [2 to 3 pounds] of
food per cubic foot of freezer space.) Leave
enough space for air to circulate around pack-
ages Be careful to leave enough room at the
front so the door can close tightly.
Storage times will vary according to the quality
of the food, the type of packing or wrap used (air
and moisture proof) and the storage temperature
(which should be -17.8"C [O'F]).
16
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