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gFood
Storage
Tips
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Fresh
Food
Storage
• Tlw fresh Ibod cmnpartuwnt
of a rel'rigcrator shouk]
Ix" kept lwhveen :_I°F and 4(1°I`"with an optimum tem-
perature of 37°F. To cheek the tempcralnre,
place an
appliance
lh(,rlnollleter
ill
a _hlss
of water
_[nd
pla(.'e
ill
the eelder of the refrigt'rator. Check al_er 24 hours. If
the temperature
is alxwe 40°F adjust the controls _Ls
explained on page 5.
• Avoid overcrowding
thc rcfi'iger_',tor shelves. This
reduees the cireulati(m
of air aromld the fo(xl and
results in mlevt,n eta)ling.
Fruit and Vegetables
• Store in the crisper drawers to help preserve the fi'uit
aml \'cgetable qmdity fur hm_er time periods. (Refer to
page I0).
• S(_rt fruits
and vegetables before storage and use
hruised or sol_ items l_rst, l)iseard those showing signs
_)I'd('c_w.
• Always wrap odorous Ibods such as onions aTidcabl)age
st) the odor does not transfer
to other fix)ds.
• While
veget_d)les
need a certain
amount
of moisture
to
relliail|
fresh, ttx)
IHIIC]I
tlioistllre call shorten storage
times (cspt,eially
lettuc_Q, l)rain
vegetables well l)efi)re
storing,,
Meat
and Cheese
• Kaw meat and poultL'y should I)e wrapped
securclv, so
leakage and contamination
of other fi×)ds or surl]tees
dues
II()t
(K'ellr.
• Oee;L_itmally mold will develop on the surLice of hard
cheeses (Swiss, ('ht'ddar,
Parmesan).
Cut offat l(,_Lst a n
inch
al'ollnd
and
l)eh)w
ill('
IIIO]dy
area.
Kccp
your
knife or instrument
out of the mold itself The remain-
ing cheese will be sail" and flavorfid to eat. Do NOT try
to save individual
cheese slices, soft cheese, cottage
ehe(.se,
ere_un,
SOllr
cl"ealll
()r
yogmrt
%vhen mold
@wars.
Dairy
Food
• Most dairy fix)t.ls such _Lsmilk, yog, a irt, sour cream and
cottage cht'ese Juwe fl'eslnlleSs dates on their cartons ft)r
appropriate
hmgth of stonlge. Store these fot)(ls in the
original carton and refrigerate
immediately
after pur-
ehlLsilig
alld
each
ilse.
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Frozen
Food
Storage
• The freezer c_)inpartm('nt of a ret¥igerator shou]d Ix-
kept at approximately
()°F or lower. To check the tem-
perature, place an appliance thermometer
I)etween the
fi'ozen packages and check after 24 hours. If tile tem-
perature
is alxwe 0°F, adjust the c(introl _Ls d escrilx_d on
pag,e 5.
• A fza,(,zer operates
more efficiently
when it is at le_Lst
b.vo-thirds fitll.
Packaging
Foods for Freezing
• To minimize dehydratiun
and quality deterionttiun
use
aluminum
foil, freezer wrap. freezer
1)ag.s or airtight
cxmtainers. Force
its
inueh
air out of the packages as
possible and 1×"sure thcy are tightly sealed. Trapped air
can cause the food to dry. out, change eolor and devel-
op _ul offflavor
(li'eezer burn).
•Over, vrap fresh meats aud poultry with suitable freezer
wrap prior to freezing.
• Do not refreeze
meat that has completely
thawed.
Loading the Freezer
• Avoid adding t()() much warm tix)d to file freezer at one
time. This overloads tile freezer, slows the rate of fi'eez-
ing and can raise the temperature
of frozen fi)ods.
• l,eave space between the packages so cold ;tir can cir-
culate Freely, allowing ftxxl to freeze as quickly as pos-
sible.
• Avoid storing hard-to-freeze
fo(xls such as ict" cream
an(1 ()range juice on the fi'eezer door shelves. These
f(x)([s are best stored in the freezer interior where the
tempe_tture
varies less with door
openings.
Refer
to the Food
Storage
Chart
on page
20 for
approximate
storage
times.
/
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