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Food storage guide
STORING FRESH FOOD
There
IS a right way
to package
and
store refrrg-
eroted
or frozen
foods
To keep
foods
fresher,
longer,
take the time to study these
recommended
steps
Leafy Vegetables
Remove
store droppIng
Trim
or tear
off bruised
and
discolored
areas
Wash
In
cooi
water,
drain
and store In crisper
Cord
moist air
helps
keep
leafy
vegetables
fresr
and
crisp
The
crispers
hove
sealing
gaskets
to nelp keep
humId
olr
in They also hove a control
to help adlust
the amount
of humidity
in the crispers
Vegetables
with Skins
(carrots
peppers)
Store
n crisper,
plastic
bags
or plosttc
container
Fruits
Wash,
let dry ond
store
or
refrigerator
in
plastic
bogs
or crisper
Do not WCIS~I or hull berries
untlr they are reads
to 'use Sort and
keep
berries
I-
their store container
in
a cr'sper
or sore
in o IOOseiV
closea
paper
bag
on a refrlgerotor
shelf
Meat
Meat
IS
perrshable
and expensive
you
won't
want
to waste
an ounce
of It through
careless
hondlrng
The following
list
and chart
give you pack-
aging
hints and
time
limits
Store meal
ir the meat
pan
Fresh, Prepackaged
Meat.
Store fresh
meet
in
the store
wrapping
Vacuum
packaged
meat
con
be frozen
for OS long
OS one morth
sf the sea' 1s not
broken
If you
wont
to keep
it frozeri
longer
vou
should
wrap
it with special
freezer;Nropprng
moteriol
Fresh
Meat,
Not Prepackaged.
Remove
tne
market
wrapping
paper
and
re-wrap
looselv
n
waxed
paper
or aluminum
foil for storing
it unfrozen
Cooked
Meat.
Wrap
or cover
cooked
meat
with
waxed
paper,
plastrc
wrap
or aluminum
foil
Store
immediately
Cured
or Smoked
Meat and Cold
Cuts.
Ham,
bacon.
sausage.
cold
cuts. etc
keep
best in origi-
nal
wrapplngs
Once
opened,
tightly
re-wrap
in
plastic
wrap
or aluminum
foii
Canned
Ham.
Store In refrigerator
unless the la-
bel says its okay
to store on the shelf
Do not freeze
Fresh Poultry
Looseiy
wrap
n waxed
pope:
or
plastic
&rap
The plastic
*'rap
on, poultry
as pur-
c hosed,
may be used for storage
STORAGE CHART FOR FRESH AND CURED MEAT*
rVPe
Approxlmate
Time
Wwl
Variety
Meats
. . . . . . . . . . . . . . . . . . . . it02
Chicken
.
.
. .
. 1 to2
Ground
Beef . . . . . . . . . . . . . .
.
1 to 2
Steaks and Roasts
. . . . .
. . . . . . . 3 to 5
Cured
Meats
. . . . . . . . . . . . . . . . . . . . 7 to10
Bacon
. . . . . . . . . . . . . . . . . . . . . . . . . . . . 5to7
ColdCuts
. . . . . . . . . . . . . . . . . . . . . . . . 3to5
*If meat is to be stored longer than the times given,
follow the directlons
for freezing.
NOPE:
Fresh fish and
shellfish
should
be used the
same
day as purchased
Eggs
Store without
washing
in the orrginai
car-
ton
or use
the
Utlllty
Bin that
came
with
your
refrrgerator
Milk
Wipe
ml/k cartons
For best storage
place
milk or- InterNor shelf
Beverages
\r\/,pe bottles
and
cans
Store
on, a
aoor
shelf or nIside the refrigerator
Butter
Keep
opened
bu'ter
,r covered
dish or
or
'he Butter Compartment
When
storrng
an extra
sup-
p y wrcp
r freezer
poclaglng
and freeze
Cheese
Store
in the
orrginal
wrapping
until
you
are
ready
to use it Once
opened
re-wrap
trghtly
in plastic
wrap
or aluminum
foil
Condlments
Store small
jars and
bottles
(cat-
sup, mustard,
jelly
olrves)
on the door
shelves
where
they are in easy reach
Leftovers
Cover
leftovers
with
plastic
wrap
or
aluminum
fo
to keep
focx2 from
drying
out and
tronsferrlng
fboa
odors
Plastic
cortalners
v*i'lth) trght
'ids ore fine
too
3
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