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Suggested
storage
times
formeatandpoultry*
0AY3
MONTHS
lMln~
quality
drops
REH+MTOR FI+ER
aNOr time shown
35"to40"F.
f)oF,
FreshMeats
Roasts (Beef & Lamb) . i.....
3 to 5
Roasts (Pork&Veal) . . . . . . . . 3 to 5
Steaks (Beef),.,,,.,.,,,.,,
3t05
Chops (Lamb).,...,,
. . . . . 3t05
Chops(Pork). . . . . ..t . . . . . 3t05
Ground &StewMeats . . . . . . . 1to 2
Variety Meats. . . . . . . . . . . . . lto2
Sausage (Pork) . . . . . . . . . . . lto2
Processed Meats
Bacon, ,,.,..
,...,,
,..,..
7
Frankfurters, , . . . . . . . . . . . . .
7
Ham(Whole) . . . . . . . . . . . . . .
7
Ham(Half).,.,,..,.....,,,
3t05
Ham(Slices). . . . . . . . . . . . . .
3
Luncheon M eats . . . . . . . . . . . 3t05
Sausage (Smoked). . . . . . . . .
7
Sausage (Dry&Semi-Dry). . . . 14to 21
CookedMeats
Cooked Meatsand
MeatDishes. . . . . . . . . . . . . 3t04
Gravy&Meat Broth . . . . . . . . . lto2
Fresh Poultry
Chicken &Turkey(Whole). . . . 1to 2
Chicken (Pieces). . . . . . . . . . . lto2
Turkey (Pieces) . . . . . . . . . . . . . lto2
Duck& Goose (Whole) . ,. ~... 1to 2
Giblets. . . . . . . . . . . . . . . . . . . lto2
Cooked
~OtJit~
Pieces(Covered w ith Broth). . . 1to 2
Pieces(NotCovered) . . . . . . . . 3 to 4
Cooked PoultryDishes. . . . . . . 3 to 4
FriedChicken . . . . . . . . . . . . . . 3t04
6 to 12
4t08
:;:
3t04
3t04
3t04
lto2
1
1/2
lto2
lto2
lto2
Freezing
notrecom-
mended,
2t03
2t03
12
9
6 .
:
6
1
4t06
4
(Othrthanformals ii potlh'jl)
FREEZER
Mostfruits andvegetables. . . . . . . . . ...8-12 months
Leanfish . . . . . . . . . . . . . . . . . . . . . . . . ..6-8 months
Fattyfish, rollsandbreads,
soups,stew,casseroles. . . . . . . . . . . . .2-3 months
Cakes, p ies,sandwiches,
leftovers(cooked),
Icecream(original c arton). . . . . . . . . . .1 monthmax.
New techniques are constantly
beingdeveloped.
Consultthe Collegeor CountyExtensionService
or yourlocalUtility Company for the latest
informationon freezingandstoringfoods.
*M. DepatimentofAgriculture
Meats, fish and poultrypurchased
from the storevary in qualityand
age;consequently, s afestorage
time in yourrefrigeratorwiJ1 vary.
%'0
s tore mf'mwm rnmt~, fishimd
poultry:
Always removestorewrappit~gs,
@ Rewrapin foil,filmor waxpaper
andrefrigerate immediately,
Tostorec!mem,wrapWCII with
waxpaperor aluminum foil,or put
in a plasticbag,
Carefullywraptoexpelair and
helppreventmold,
o Storepre-packaged cheesein its
ownwrappingif youwish.
Tostorevegetables, u sethe
vegetable drawers—they've been
designedto preservethe natural
moistureand freshnessofproduce,
@ Covering vegetables w itha moist
towelhelpsmaintaincrispness.
@ Asa furtheraidto freshness,
pre-packaged vegetables c anbe
storedin their originalwrapping.
Tostore ice cream–Fine-quality
icecream, withhighcream
content,will normallyrequire
slightlylowertemperatures than
more "airy" already-packaged
brandswithlowcreamcontent.
@It w illbenecessary toexperiment to
determinethe freezercompartment
locationand temperaturecontrol
settingto keepyourice creamat
the rightservingtemperature.
@ Therearofthefreezer compartment
is slightlycolderthanthe front.
Tipson !&wZing f oods
Therearethreeessential r equirements
for efficienthomefreezing.
1. Initial quality. Freezeonlytop-
qua.lity f ds. Freezing retainsquality
andflavor;it cannotimprove quality.
2. Speed. The quickerfruitsand
vegetablesare frozenafier picking,
the betterthe frozenproductwill
be. You'll s avetime, too, with less
cullingand sortingto do.
'Ib
fiwm
meat,
fish andpoultry,
wrapwellin frtxwxwweight foil(or
otherhetwy"duty wrapping
mnterhki)
formingit carefullytotheshapeof
thecontents, ' I'his e xpds air, Fkdd
andcrimpendsof thepack~ge to
providea good,lastingscalt
Don'trefreezemeatthatIMS
completely thawed;meat,whether
rawor cooked,can be frown
successfully onlyonce,
Limitfreezingof fresh(unfrozxm)
meatsor seafoodsto 8 poundsat a
time.
Forumvenkmce...
o
Storelikethingstogether. T his
savesbothtimeandelectricity
becauseyoucanfind foodsfaster.
@ Placethe oldestitemsup frontso
theycan be usedup promptly.
@ Use shelveson thedoor for most
oftenused saucesand condiments.
'10 st3v~~0~~~ ~~
energy
and foodcosts
@
Placemostperishableitems,such
as milk, creamor cottagecheese,
towardthe rear of the topshelf, as
theywill staycoldestin thispart
of the freshfoodcompartment.
@ Covermoistfoodswithtightlids,
plasticfilmor foil.
@ Leafvegetables a ndfmitsplacedin
drawerswilllastlongerwhenstored
in closedplasticcontainersor
wrappedin plasticfilm.
@ Do not overloadyourfreshfood
or freezercompartmentwith a lot
of warmfoodat one time.
@ Open the door the fewesttimes
possibleto saveelectricalenergy.
~Whengoingout of townfor
severaldays,leaveas fewperishables
as possiblein the refrigerator.
__
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