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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 in plastic bag or plastic
container
and store in crisper. Cold, moist air helps
keep leafy vegetables
fresh and crisp.
Vegetables
with
Sklns
[carrots, peppers],
Store
in crisper, plastic bags or plastic container.
Fruits
. ..Wash. let dry and store in refrigerator
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 refrigerator
shelf.
Meat*
Meat is perishable
and expensive
you won’t want to waste an ounce of it through care-
less handling.
The following
list and chart give you
packaging
hints and time limits.
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
material
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
plastic wrap or aluminum
foil.
Canned
Ham.
State 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 CtlAFtl FOR FRESH AND CURED MEAT’
WP@
Apptm~y~,xte Time
Variety Meats
. . . . . . . . . . . . . . . . . . . . 1 to 2
Chlcken
. . . . . . . . . . . . . . . . . . . . . . . . . . 1 to2
Groundbeef
. . . . . . . . . . . , . . . . . . . . . . 1 to2
Steaks and Roasts . . . . . . . . . . . . . . . . 3 to 5
Cured Meats . . . . . . . . . . . . . . . . . . . . . 7 to10
Bacon . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5to7
Cold Cuts . . . . . . . . . . . . . . . . . . . . . . . . 3 to5
*If meat Is to be stc&
longer than the times given.
follow the directlons
for freezIng.
NOTE: Fresh fish and shellfish should be used the
same day
as
purchased.
Eggs
.Store without washing
in the original
car-
ton.
MllkkWipe
milk cartons.
For best storage,
place
milk on interior shelf.
Beverages...Wipe
bottles
and cans. Store on a
door shelf or inside the refrigerator.
ButterrKeep
opened
butter in covered
dish or in
the Butter Compartment.
When stcring an extra sup-
ply, wrap in freezer packaging
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 plastrc
wrap
or
aluminum
foil to keep
food
from drying
out and
transferring
food odors. Plastic containers
with tight
lids are fine, too.
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