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Food storage guide
STORING FRESH FOOD
There is a right way to package
and store refrig-
erated or frozen foods. To keep foods fresher, longer.
take the time to study these recommended
steps.
Leafy Vegetables..
Remove store wrapping
and
tram or tear off bruised and discolored
areas. Wash In
cold water and drain, Place in plastic bag or plastic
container
and store In crrsper Cold, moist air helps
keep leafy vegetables
fresh and crisp
Vegetables
with Skins (carrots, peppers)..
Store
in crisper, plastic bags or plastic container
Fruits
..Wash, let dry and store in refrjgerator
in
plastic
bags or crisper
Do not wash or hull berries
until they are ready to use Sort and keep berries In
their store container
in a crisper, or store In a loosely
closed paper
bag on a refrjgerator
shelf
Meat*
Meat
IS
perishable
and expensive..
you
won't want to waste an ounce of tt through careless
handling.
The following
ltst and chart give you pack-
aging
hints and time limits. Store meat In the meat
pan.
Fresh, Prepackaged
Meat.
Store fresh meat in
the store wrapping
Vacuum
packaged
meat can
be frozen for
as
long as one month If the seal IS not
broken
If you want to keep
it frozen longer,
you
should wrap it with specjal freezer wrapping
materlal
Fresh Meat,
Not Prepackaged.
Remove
the
market wrapping
paper and re-wrap in aluminum foil
for storing it unfrozen
Cooked
Meat. Wrap or cover cooked
meat with
plastic wrap or aluminum
foil. Store immediately
Cured
or Smoked
Meat and Cold
Cuts. Ham,
bacon,
sausage,
cold cuts, etc., keep best in origi-
nal wrappings
Once
opened,
tightly
re-wrap
in
plastrc wrap or aluminum
foil
Canned
Ham. Store in refrigerator
unless the la-
bel says it's okay to store on the shelf. Do not freeze.
Fresh Poultry..
Wrap in plastic
wrap. The plastrc
wrap
on poultry, as purchased,
may be used for
storage.
STORAGE CHART FOR FRESH AN0 CURED MEAT*
Wpe
Approxlmate
Time
Ways1
Variety
Meats
. . . . . . . . . . . . . . . . . . 1 to 2
Chlcken
. . . . . . . . . . . . . . . . . . . . . . . . . 1 to2
Ground
Beef .
. . . . . . . . . . . . . . . . . 1 to 2
Steaks and Roasts
. . . . . . . . . . . . . . . 3 to 5
Cured
Meats
. . . . . . . . . . . . . . . . . . . . . 7 to10
Bacon
. . . . . . . . . . . . . . . . . . . . . . . . . . . . 5to7
Cold Cuts
. . . . . . . . . . . . . . . . . . . . .
3 to 5
*If meat is to be stored longer than the times given,
follow the directions
for freezing.
NOTE: Fresh fish and shellfish should be used the
same day as purchased
Eggs
.Store without washing
in the original
car-
ton or use the Utility
Bin that
came
with
your
refrigerator.
Milk
Wipe mrlk cartons
For best storage,
place
milk on Interior shelf
Beverages
Wipe bottles
and cans
Store on a
door shelf or InsIde the refrrgerator
Butter..
Keep opened
butter In covered
dash or in
the Butter Compartment
When storing an extra sup-
ply, wrap In freezer packagrng
and freeze
Cheese
Store In the original
wrapping
until
you are ready
to use It. Once
opened,
re-wrap
tightly In plastic
wrap
or aluminum
foil
Condlments
Store small jars and bottles (cat-
sup, mustard, jelly, olives) on the door shelves where
they are in easy reach.
Leftovers
Cover leftovers
with plastic
wrap
or
aluminum
foil to keep
food from drying
out and
transferring
food odors Plastic containers
with tight
IIds are fine, too
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