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Food storage guide
STORING FRESH FOOD
There IS a right way to package
and store refrlg-
erated or frozen foods. To keep foods fresher, longer,
take the time to study these recommended
steps
Leafy Vegetables
Remove store wrapplng
ana
trim or tear off bruised and &colored
areas Wash IP
cold water and drain Place in plastic bag or plostlc
container
and store in crisper Cold, moist air helps
keep leafy vegetables
fresh and crisp
Vegetables
with Sk,ins
(carrots, peppers)
Store
In crisper. plostlc bogs or plastic coctolner
Fruits
Wash, let dry and store in refrigerator
?
plastic
bogs or crisper
Do not wosn or hull Derrles
until they ore ready to use Sort and keep berries
IP
their store container
In a cnsper. or store I? o loosely
closed poper
bag on a refrigerator
shelf
Meat*
Meat IS perishable
and expensive
you
won't wont to waste on ounce of it through careless
handling
The following
list and chart give you pock-
aging
hints and time limits Store meat in the meat
pan
Fresh, Prepackaged
Meat.
Store fresh meat IP
the store wrapping
Vacuum
packaged
meat can
be frozen for as long as one month if the seal IS not
broken
If you wont to keep
It frozen longer,
you
should wrap It with special freezer wropplng
moterIO
Fresh Meat, Not Prepackaged.
Remove
the
market wropplng
paper and re-wrap in olumlnum 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.
Horn,
bacon,
sausage,
cold cuts, etc
keep best in origl-
nal wrappings
Once
opened,
tightly
re-wrap
in
plastic wrap or aluminum
foil
Canned
Ham.
Store In refrlgerotor
unless the lo-
bel soys It's okay to store on the shelf Do not freeze
Fresh Poultry
Wrap in plastic
wrap
The plosilc
wrap
on poultry, as purchased,
may be used for
storage
STORAGECHART FORFRESHANOCUREOMEAT*
Ww
Approxlmate
lime
Ways1
Variety Meats
. . . . . . . . . . . . . . . . . . . . 1 to2
Chicken
. . . . . . . . . . . . . . . . . . . . . . . . . . 1 to2
Ground Beef . . . , . . . . . . . . . . . . . . . . . . 1 to 2
Steaks and Roasts . . . . . . . . . . . . . . . . 3 to 5
Cured Meats . . . . . . . . . . . . . . . . . . . . . 7 to 10
Bacon . . . . . . . . . . . . . . . . . . . . . . . . . . . . St07
Cold Cuts . . . . . . . . . . . . . . . . . . . . . . . . 3 to B
*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
some day as purchased
Eggs
Store wlthout washing
in the orIginal car-
ton or use the Utility
Bin that
came
with
your
refrigerator
Milk
Wipe mi'k cartons
For best storage.
place
mll;c on Interior snelf
Beverages
..Wlpe bottles and cons. Store in a door
bin or inside the refrigerator
Butter..
Keep opened
butter in o covered
dish or in
the Butter Comportment
When storing on extra sup-
ply, wrap In freezer packaging
and freeze.
Cheese.
Store in the original
wrapping
until you
are ready to use. Once opened,
re-wrap
tightly in
plastic wrap or aluminum
fotl.
Condiments
-Store small jars and bottles (catsup,
mustard, jelly, olives] in a door bin where they are In
easy reach
Leftovers..
Cover leftovers with plastic wrap or olu-
minum foil to keep food from drying out and tronsfer-
ring food odors Plosttc containers
with tight lids ore
fine, too
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