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storage
timew
m
IN
Eatingqualitydrops
REFRUW?AT'OR FREEZER
after timestrewn
350 IIT40"F.
Fresh M eats
DMS
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
~t%lk
Bacon. . . . . . . . . . . . . . . . 7
Frankfurters. . . . . . . . . . . . 7
Ham(Whole). . . . . . . . . . . 7
Ham(Half) . . . . . . . . . . . . . 3 to 5
Ham(Slices). . . . . . . . . . . . 3
Luncheon Meats. . . . . . . . . 3to 5
Sausage(Smoked). . . . . . . . 7
Sausage(Dry& Semi-Dry). . . 14to 21
~00~~~
Meats
CookedMeatsand
Meat Dishes. . . . . . . . . . 3to
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 to2
Giblets. . . . . . . . . . . . . . . . 1 to 2
Cooked
~OUlt~
Pieces(Coveredwith Broth) lto2
Pieces(Not Covered) . . . . . . 3 to 4
CookedPoultry Dishes. . . . . 3 to 4
Fried Chicken. . . . . . . . . . . 3 to 4
:$.
MONTHS
6 to 12
4 to 8
6 to 12
6 to 9
3 to 4
3 to 4
3 to 4
1 to 2
1
x
1 to 2
1 to 2
1 to 2
Freezing
not recom-
mended.
2 to 3
2 to 3
12
9
:
3
6
1
4 to 6
4
(~herthanformeats&
pow!ty)
FREEZER
Most fruits and vegetables. . . . .....8-12
months
Leanfish. . . . . . . . . . . . . . . . . . . . ..6-8
months
Fatty fish, rolls and breads,
soups, stew, casseroles. ., .. ....2-3
months
Cakes,pies, sandwiches,
Ieft-overs (cooked),
Ice cream (original carton). .. ....1
month max.
Newt e chniquesareconstantlybeingdeveloped.
Consult t heCollege or CountyExtension
Serviceoryour local IJtility Companyfor the
Iatestinformationonfreezingandstoringfoods.
*LL$.
Depaflmento~AgriMture
Meats,fish andpoultrypurchased
fromthe storevaryin qualityand
age;consequently, s afestorage
timein yourrefrigeratorwillvary.
TOstore Unfrozenmeats, fish and
@ Alwaysremovestorewrappings.
@ Rewrapin foil, filmor waxpaper
and refrigerateirnrnediately.
TOstore cheese,wrapwellwith
waxpaperor aluminumfoil,or put
in a plasticbag.
~Carefullywrapto expelair and
helppreventmold.
@ Storepre-packaged cheesein its
ownwrappingif youwish.
Tostore vegetables,use the
vegetable drawers—they've been
designedto preservethe natural
moistureandfreshnessof produce.
@ Coveringvegetables w itha moist
towelhelpsmaintaincrispness.
@ Asa fifier aidto fres~ess,
pre-packaged vegetables c anbe
storedin their originalwrapping.
Note:Special fieshfoodcompartment
drawers makeitunnecessaryto wrap
manyfoods they've beendesigned
topreserve.l%esedrawersare
describedonpageIO.
TOstoreice cream-Fine-quality
ice cream, withhighcream
content,will normallyrequire
slightlylowertemperatures than
more "airy" already-packaged
brandswithlowcreamcontent.
*It
will
be
necessary toexperiment to
determinethe freezercompartment
locationandtemperaturecontrol
settingto keepyouricecreamat
the rightservingtemperature.
~Therearoftheiieezercompartment
is slightlycolderthanthe front.
Tipson freezingfowki
Thereare threeessential
requirementsfor efficienthome
freezing:
L Initiallquality. Freezeonly
top-qualityfoods.Freezingretains
qualityand flavor;it cannot
improvequality.
2. Speed. The quickerfruitsand
vegetablesare frozenafterpicking,
the betterthe frozenproductwill
be. You'll s avetime,too, withless
cullingand sortingto do.
3. Proper packaging. Use food
wrapsdesignedespeciallyfor
freezing.
8
TOfreezemeat,fish and podtry,
wrapwellin freezer-weight f oil(or
otherheavy-duty w rapping material)
formingit carefidlyto the shapeof
the contents.Thisexpelsair. Fold
and crimpendsof thepackageto
providea good,lastingseal.
Don'trefreezemeatthathas
completelythawed;meat, whether
rawor cooked,can be frozen
successfully onlyonce.
Limitfreezingoffresh (unfrozen)
meatsor seafoodsto 20 poundsat
a time.
RN?
convenience.o
@
Storealllikethingstogether.This
savesbothtimeand electricity,
becauseyoucanfind foodsfaster.
~Placethe oldestitemsup front so
theycan be usedup promptly.
~Use shelveson the door for most
oftenused saucesandcondiments.
~Use the meatdrawerfor meats
youdo not freeze.
~0
s+e moneyin energy
andfoodcd's:
o
Placemostperishableitemssuch
as milk, creamor cottagecheese
towardthe rear of the top shelf;
theywill staycoldestin thispart of
the fresh foodcompartment.
@ Covermoistfoodswithtightlids,
plasticfdm or foil.
@ Leaf vegetables and fruitsplaced
in storagedrawerswilllast longer
whenstoredin closedplastic
containem or wrappedinplasticfilm.
~Do not overloadyourfreshfood
or freezercompartmentwith a lot
of warmfoodat once.
@ Openthe doorthe fewesttimes
possibleto saveelectricalenergy.
@ Whengoingoutof townfor
several d ays,leaveasfewperishables
as possiblein the refrigerator..Set
the icemakerto the OFF position
andshutoffwaterto therefrigerator.
!ss
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