Table of Contents
Advertisement
Food Stomge Suggestion
Suggested storage times*
Eating quality drops
after time shown
35° :T400F.
DAYS
Fresh Meats
Roasts (Beef & Lamb). 3 to 5
Roasts (Pork & Veal). 3 to 5
3 to 5
Steaks
(Beef)
Chops
(Lamb).
3
to
5
Chops
(Pork).
3
to
5
Ground & Stew Meats. 1 to 2
Variety
Meats.
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 (Dry&Semi-Dry).
14 to 21
Cooked Meats
Cooked Meats and
Meat
Dishes.
3
to
4
Gravy & Meat Broth. 1 to 2
Fresh Poultry
Chicken & Turkey (Whole). 1 to 2
Chicken
(Pieces).
1
to
2
Turkey
(Pieces).
1
to
2
Duck & Goose (Whole). 1 to 2
Giblets.
1
to
2
Cooked Poultry
pieces (Covered with Broth) 1 to 2
Cooked Poultry Dishes. 3 to 4
Fried
Chicken.
3
to
4
Most fruits and vegetables .. ...8-12 months
Lean
fish.
..
..6-8
Fatty fish, rolls and breads,
soups,
stew,
casseroles.
..
Cakes, pies, sandwiches,
Ice cream (original carton). ...1 month max.
Consult the College or County Extension
Service or your local Utility Company for the
latest information on freezing and storing foods.
*U.S. Depatiment of Agriculture
Meats, fish and poultry purchased
from the store vary in quality and
age; consequently, safe storage
time in your refrigerator will vary.
To store unfrozen mea~, fish and
poultry:
Always remove store wrappings.
Rewrap in foil, film or wax paper
and refrigerate immediately.
To store cheese, wrap well with wax
paper or aluminum foil, or put in
a plastic bag.
Carefully wrap to expel air and
help prevent mold.
MONTHS
Store pre-packaged cheese in its
6 to 12
own wrapping if you wish.
4 to 8
6 to 12
To store vegetables,
6 to 9
vegetable drawers—they've been
3 to 4
3 to 4
designed to preserve the natural
3 to 4
moisture and freshness of produce.
1 to 2
Covering vegetables with a moist
towel helps maintain crispness.
1
As a further aid to freshness,
1 to 2
pre-packaged vegetables can be
1 to 2
stored in their original wrapping.
1 to 2
Freezing
Note: me Sealed& Fresh
not recom-
mended.
foods which it has been designed to
on page 11.
2 to 3
2 to 3
To ~re ice c~—Finequdity ice
cream, with high cream content, wi~
12
normally require slightly lower
9
6
temperatures than more "airy"
already-packaged brands with
low cream content.
It will be necessary to experiment to
6
determine the freezer compartment
1
4 to 6
location and temperature control
4
setting to keep your ice cream at
the right serving temperature.
FREEZER
The rear of the &zer compartment
months
is slightly colder than the front.
.2-3
months
Tips on freezing foods
There are three essential
requirements 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 the frozen product will
be. You'll save time, too, with less
culling and sorting to do.
3. Roper pachging. Use food
wraps designed especially for
freezing.
To freeze meat, fish and poultry,
wrap well in freezer-weight foil (or
other heavy-duty wrapping 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
the
use
completely thawed; meat, whether
raw or cooked, can be frozen
successfully only once.
Limit freezing of fresh (unfrozen)
meats or seafoods to number of
pounds at a time as follows:
For convenience...
Store all like things together. This
not only saves time, but electricity—
because you can find foods faster.
. Place the oldest items up front so
they can be used up promptly.
Use shelves on the door for most
often used sauces and condiments.
Use the meat drawer for meats
you do not freeze.
To save money in energy
and food cosfi:
Place most perishable items, such
as milk, cream or cottage cheese,
toward the rear of the top shelf;
they will stay coldest in this part of
the fresh food compartment.
Cover moist foods with tight lids,
plastic film or foil.
Leaf vegetables and fruits
placed in storage drawers will last
longer when stored in closed plastic
containers or wrapped in plastic ti.
or freezer compartment with a lot
of warm food at once.
Open the door the fewest times
possible to save electrical energy.
several days, leave as few perishables
as possible in the refrigerator. Set the
shut off water to the refrigerator.
9
pounds
Hide quick links:
Advertisement
Table of Contents
