Advertisement
!4
times
for
meat
a nd
@ Alwaysremovestorewrappings.
@ Rewrapin foil, filmor waxpaper
andrefrigerateimmediately.- -
H!
IN
Eating quality drops REFRI:;RATOR
FREEZER
after time shown
350 to400F. ;:F.
Fresh
~eak
DAYS
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
h!eats
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 Meals
Cooked
Meats and
Meat Dishes. . . . . . . . . . 3 to 4
Gravy& Meat Broth . . . . . . . 1 to 2
Fresh Potdtry
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 IPotthy
Pieces (Covered with Broth)
lto2
Pieces (Not Covered). . . . . . 3 to 4
Cooked Poultry 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
z
1 to 2
1 to 2
1 to 2
Freezing
notrecom-
ri]ended.
2 to 3
2 to 3
12
9
;
3
6
1
4to 6
4
(~~~e~t~a~fO~~eatS&
~OUlt~y) F REEZER
Most fruits and vegetables. . . . .....8-12
months
Lean fish. . . . . . . . . . . . . . . . . . . . . .6-8 months
Fatty fish,
rollsandbreads,
soups, stew, casseroles. . . . . . . .. 2-3 months
Cakes, pies, sandwiches,
Ieft-overs (cooked),
Ice cream (original carton). .. ....1
month max
Newteclmiques areconstantly b eing developed.
Consult t heCollege or CountyExtension
Service oryourlocal U tility Company forthe
Iatestinformation
onfreezing a ndstoring f oods.
*U.S. DepatimentofAgricultwe
'TO
Bwt'mme
Umhzm
mews,
fish
and pm@y-Meats, fish and
poultrypurchasedfrom the store
varyinqualityandage;consequently,
safestoragetimein yourrefrigerator
willvary.
Tostore cheese, wrapwellwith
waxpaperor aluminumfoil, or put
in a plasticbag.
@ Carefullywrapto expelair and
helppreventmold.
~Storepre-packaged cheesein its
ownwrappingif youwish.
Tostorevegetables,use the
vegetabledrawers—they've been
designedto preservethe natural
moistureand freshnessof produce.
@ Coveringvegetables witha moist
towelhelpsmaintaincrispness.
~Asa furtheraid to freshness,
pre-packagedvegetables can be
storedin their originalwrapping.
Tostore ice cream-Fine-quality
ice cream, withhighcream
content,will normallyrequire
slightlylowertemperaturesthan
more "airy" already-packaged
brandswithlowcreamcontent.
e It
WW
benecessary toexperiment to
determinethe freezercompartment
locationand temperaturecontrol
settingto keepyouricecreamat
the rightservingtemperature.
~Ther-ear o fthefreezer compartment
is slightlycolderthanthe front.
'ripson fixwzixlg f oods
Therearethreeessential r equirements
for efficienthomefreezing.
1. Initial quality. Freezeonly
top-qualityfoods.Freezingretains
qualityandflavor;it cannotimprove
quality.
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;they'rereadilyavailable
at mostfoodstores.
10
TOfreeze
meat,
fish
and poultry,
wrapwellin freezer-weight f oil(or
otherheavy-duty w rapping material)
formingit carefullyto the shapeof
the contents.Thisexpelsair. Fold
andcrimpendsofthe packageto
providea good,lastingseal.
Don'trefreezemeatthathas
completelythawed;meat, whether
rawor cooked,canbe frozen
successfully onlyonce.
Limitfreezingof fresh (unfrozen)
meatsor seafoodsto 26 poundsat
a time.
organize
your
food
storage
for
mmmience.
~ Storelikethingstogether.This
savesbothtimeandelectricity
becauseyoucanfindfoodsfaster.
@ Placethe oldestitemsup front so
theycanbe usedup promptly.
Use shelvesonthe door for most
oftenused saucesand condiments.
~Use the meatdrawerfor meats
youdo not freeze.
Tosavemoneyin energy
and foodcosts
~Placemostperishableitemssuch
as milk, creamor cottagecheese
towardthe rear of the top shelf, as
theywillstaycoldestin thispart
ofthe freshfoodcompartment.
@ Covermoistfoodswith tightlids,
plasticfdm or foil.
@
Leafvegetabkx andfruitsplacedin
storage drawem willlastlongerwhen
storedin closedplasticcontainers
or wrappedin plasticfilm.
@ Do notoverloadyourfreshfood
or freezercompartmentwitha lot
of warmfoodat once.
@ Openthe doorthe fewesttimes
possibleto saveelectricalenergy.
@
Whengoingoutof townfor
several d ays,leaveasfewperishables
as possiblein therefrigerator.Set
the icemakerto the OFF position
andshutoffwatertotherefrigerator.
Advertisement
