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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
trim or tear off bruised
and discolored
areas
Wash In
cold
water
and drain
Place
II? plastic
bag
or plustIc
container
and
store
in crisper
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 refrigerator
tn
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 IP a looselv
closed
paper
bag
on a refrigerator
shelf
Meat.
Meat
IS perlshable
and
expensive
you
won't
want
to waste
an ounce
of It through
careless
handling
The following
list and chart
give you pack-
agtng
hints and
time
llmlts. 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 special
freezer
wrapping
moterlal
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 alumtnum
foil Store lmmedlately
Cured
or Smoked
Meat and Cold
Cuts.
Ham,
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 refrigerator
unless the la-
bel says It's okay
to store on the shelf
Do not freeze
Fresh Poultry
Wrap
in plastic
wrap
The plastic
wrap
on poultry,
as purchased,
may
be used
for
storage.
STORAGE CHART FOR FRESH AND CURED MEAT*
rVpe
Approxlmate
Time
(days)
Variety
Meats
. . . . . . . . . . . . .
. . . . I to 2
Chicken
. . . . . . . . . . . . . . . .
I to2
Ground
Beef . . . . . . . . . .
. . . . . . . 1 to 2
Steaks and Roasts
. . . . . . . . . . .
3 to 5
Cured
Meats
. . . . . . . . . . . . . . . . . 7 to 10
Bacon
. . . . . . . . . . . . . . . . . . . . . . . . . . . . 5to7
ColdCuts
. . . . . . . . . . . . . . . . . . . . . . . . 3to5
*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
Utlllty
Bin
that
came
with
your
refrigerator
Milk
Wipe
milk cartons
For best storage
Dlace
mlk
on interfor
shelf
Beverages
Wipe
bottles
and
cans
Store
or
a
door
shelf or lrrside the refrigerator
Butter
Keer,
opened
butter
IR csvered
dish or In
the Butter Comportmen:
When
storing
ar extra
sup-
ply, wrap
in freezer
packaglng
and
freeze
Cheese
Store
In the
orIgInal
wrapplng
until
you
are
ready
to use It Once
opened,
re-wrap
tightly
in plastic
wrap
or aluminum
foil
Condlments
S!ore small
jars and
bottles
(cat-
sup, mustard,
jelly, olives)
on the door
shelves
where
they are In easy reach
Leftovers
Cover
leftovers
'h'lt? plostlc
'wrap
or
aiumlnurr
f3
to keep
food
from
drying
out
and
transferring
food
cx3ors
Plastic
containers
with8 +tgh:
1112s are fine
*03
0
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