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Food Storage Suggestions
Suggested storage times
for meat and poultry*
DAYS
IN
Eating quality drops
REFRIGERATOR FREEZER
after fime shown
AT
35'1040' F.
Fresh Meats
Roasts (Beef & Lamb) 3 to 5
Roasts
(Pork
&
Veal)
3
to
5
Steaks
(Beef)
3
to
5
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
3
Luncheon
Meats
3
to
5
Sausage
(Smoked).
7
Sausage (Dry & Semi-Dry), f4 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 fo 2
Cooked Poultry
Pieces (Covered with Broth) 1 to 2
Pieces
(Not
Covered)
3
to
4
Cooked Poultry Dishes.........,... 3 to 4
Fried
Chicken
3
to
4
(Other than for meats& poultry)
Most
fruits
and
vegetables
Lean
fish
6-8
Fatty fish, rolls and hreads
soups,
stew.
casseroles
2-3
Cakes, ptes, sandwiches,
leftovers (cooked),
cream
carton)
t
New techniques are constantly being developed.
Consult the College or County Extension
or
for the latest
your local Utility Company
information on freezing and storing foods.
'U.S. Depaflfnent
of Agr;co/tore
poultry
from
store
vary
in
quality
time
in
your
10
poultry:
Always
MONTHS
IN
AT
To store cheese, wrap well with
wax paper or tiluminum foil, or put
i n a plastic hag.
6
12
a
4
6 to 12
help prevent mold.
6 to 9
3 to 4
3 to 4
3 to 4
1 to 2
To store vegetables, use the
vegetable drawers-they. ve been
1
1/2
1 to 2
Covering vegetables w i[h a nl(~i st
1 to 2
Freezing
not recom-
As a further aid to freshness, pre-
mended.
in their original wrapping.
2 to 3
-
(/t
( /\t'f't-.s ttt([k(' it [{]ltl(~((',i,~((t> to it'f-(11)
2 to 3
12
9
6
To store ice cream—Fille-cjl][llity
6
3
content,
6
1
4 to 6
with
4
11 bc necessary to experi mcnt
It wi
FREEZER
8-12
months
months
temperature control" se[ling tc) keep
month
max.
rear ot" the I'l.eczel-
Service
Tips on freezing foods
purchased
and
1. Initial quality. Freeze (~nty top-
improve
2. Speed. The quicker Iruits and
wish.
will
ready-packaged
low
cream
content,
than
essential
retains
quality.
3. Proper packaging. Use food"
wraps designed especially for
freezing.
wrap well in freezer-weight foil ((~r
material ) forming it carefully to
the shape of the contents. This
raw or c~)oked, can be frozen
Limit freezing ot" t'resh (unfrozen)
meats or seat.()()ds to 29 pounds at
a time.
For convenience...
saves both
time and electricity
they
cart
promptly.
Use
sauces
and
To save money in energy
and food costs
moist t'()()ds w
plastic t'ilm or toil.
in dr:iwers will last longer when
When going out 01" town I.c)r
several days, Ie:lve as I'cw
perishables as possible in [be
refrigerator-. Move the ice maker
condiments.
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