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Fwd Storage Suggestions
Suggested Storage Times*
To store cheese, wrap well with
wax
paper or aluminum foil, or put
~ating
quality dro~s
REFR1::RATOR FRE!!ZER
in a plastic bag.
nr
mw
after time sh-own -
35° t?400F.
Fresh Meats
DAYS
Roasts (Beef & Lamb)
3t05
Roasts (Pork & Veal)
3t05
Steaks (Beef)
3t05
Chops (Lamb)
3t05
Chops (Pork).
3t05
Ground & Stew Meats
lto2
Variety Meats.
lto2
Sausage (Pork).
lto2
Processed Meats
Bacon
7
Frankfurters
7
Ham (Whole)
7
Ham (Half)
3t05
Ham (Slices)
3
Luncheon
Meats
3t05
Sausage (Smoked)
7
Sausage(Dry
& Semi-Dry)
14 to 21
Cooked Meats
Cooked Meats and
Meat Dishes,
3t04
Gravy & Meat Broth
lto2
Fresh Poultry
Chicken &Turkey (Whole)
lto2
Chicken (Pieces)
1t02
Turkey (Pieces)
lto2
Duck & Goose (Whole)
1 to 2
Giblets
lto2
Cooked Poultry
Pieces (Covered with Broth)
I to 2
Pieces (Not Covered)
3t04
Cooked Poultry Dishes
3t04
Fried Chicken
3t04
(Otherthanformeats & poultry)
(&.
MONTHS
6 to 12
4t08
6
tO
12
6t09
3t04
3t04
3t04
lto2
1
!'4
lto2
lto2
lto2
Freezing
not recom-
mended,
2t03
2t03
12
9
6
6
3
6
1
4t06
4
FREEZER
Most fruds and vegetables
8-12 months
Lean fish.
6-8 months
Fatty fish, rolls and breads,
soups, stew, casseroles
2-3 months
Cakes. pies, sandwiches,
Ieft-overs (cooked),
Ice cream (original
carton)
1 month max
New techniquesare constantly
being dweloped.
Consult the College or County Extension
Service or your local Utilii Company for the
latest informationon freezingand storing foods.
U.S. Depaflment 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 meats, fish and
poultry:
Always remove store wrappings.
Rewrap in foil, film or wax paper
and refrigerate immediately.
Carefidly wrap to expel air and
help prevent mold.
Store pre-packaged cheese in its
own wrapping if you wish.
To store vegetables, use the
vegetable drawers—they've been
designed to preserve the natural
moisture and freshness of produce.
Covering vegetables with a moist
towel helps maintain crispness.
As a fi.nther aid to freshness,
pre-packaged vegetables can be
stored in their original wrapping.
Note: Specialfieshfooa' compamnent
drawers (on models so equipped)
make it unnecessary to wrap certain
foods which they'vebeen designed
to preserve. These drawers are
described on page 15.
To store ice
cream—Fine-quality
ice cream, with high cream
content, will normally require
slightly lower temperatures than
more "airy," already-packaged
brands with low cream content.
It will be necessary to experiment to
determine the freezer compartment
location and temperature control
setting to keep your ice cream at
the right serving temperature.
The mr of the freezer compartment
is slightly colder than the front.
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 afier picking,
the better the frozen product will
be. You'llsave time, too, with less
culling and sorting to do.
3. Proper packaging.
Use food
wraps designed especially for
freezing.
14
r
I
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
completely thawed; meat, whether
raw or cooked, can be frozen
successfully only once.
Limit freezing of fresh (unfrozen)
meats or seafoods to 29 pounds at
a time.
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 the roomy Ports-Bins on
the door for most frequently used
foods and beverages.
Use the meat drawer for meats
you do not freeze.
To Save Money in Energy
and Food Costs
Place most perishable items such
as milk. cream or cottage cheese in
the coldest part of the refri,gerator—
in a Ports-Bin on the door in line
with one of the air ducts through
which cold air from the freezer
enters 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
stored in closed plastic containers
or wrapped in plastic film.
Do not overload your fresh food
or freezer compartment
with a lot
of warm food at once.
Open the doors the fewest times
possible to save electrical energy.
c When going out of town for
several days. leave as few perishables
as possible in the refrigerator. Set
the icemaker to the "OFF'" position
and shut off water to the refrigerator.
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