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FOOD STORAGE SUGGESTIONS
Suggested
storage
times
for meat
and poultry*
Eating quality
DAYS IN MONTHS IN
Eating quality
drops after
REFRIGERATOR FREEZER
drops after
time shown
AT 35 _'to40_EAT O"'F.
time shown
DAYSIN MONTHSIN
REFRIGERATOR
FREEZER
AT35' to 40 F. AT 0 F.
Fresh Meats
Roasts (Beef & Lamb) .3 to 5
6to12
Roasts (Pork & Veal) ..... 3 to 5
4 to 8
Steaks
(Beef
)....
3 to 5
6to 12
Chops (Lamb)
3 to 5
6 to 9
Chops
(Pork)
3
to
5
3 to 4
Ground & Stew Meats .1 to 2
3to4
Variety
Meats
1 to 2
3 to 4
Sausage (Pork)..
1 to 2
1 to 2
Processed Meats
Bacon
7
1
Frankfurters.
..7
1,2
Ham (Whole)
7
t to 2
Ham
(Half)
3 to 5
1 to 2
Ham
(Slices)
3
1to 2
Luncheon Meats
3 to 5
Freezing
Sausage
(Smoked)
_. 7
not recoin
Sausage(Dry & Semi-Dry)14 to 21
mended
Cooked Meats
CookedMeats and
Meat
Dishes
3
to
4
2 to 3
Gravy& Meat Broth
i to 2
2103
Fresh Poultry
Chicken & Turkey (Whole)1 to 2
12
Chicken
(Pieces)
1 to 2
9
Turkey
(Pieces)
1 to 2
6
Duck& Goose (Whole)
1 to 2
6
Giblets
1 to 2
3
Cooked Poultry
Pieces (Coveredwith Broth)ire 2
6
Pieces (Not Covered) 3 to 4
1
Cooked Poultry Dishes
3to4
4906
FriedChicken
3 to 4
(Otherthan for meats& poultry) FREEZER
Most
fruits
and
vegetables 8-12
months
Lean
fish.........
6-8
months
Fatty fish rolls and breads,
soups, stew, casseroles .....
2-3 months
Cakes,pies. sandwiches,
leftovers (cooked),
_ce cream (original c arton) . ..........
1 month max.
"U.S Department of Agriculture
Meats, fish and poultry purchased
from the store vary in quality and
age; consequently,
safe storage time
in your refrigerator will vary.
Unfrozen
meats, fish
and poultry
• Always
remove
store wrappings.
• Rewrap
in foil, film or wax paper
and refrigerate
immediately.
Vegetables
•Use the vegetable
drawers--
they've
been designed
to preserve
the natural
moisture
and
freshness
of produce.
•Covering vegetables with a me i St
towel helps nmintain crispness.
*As a ftulher aid to freshness,
prepackaged
vegetables
can be
stored in their original wrapping•
Ice Cream
Fine-quality
ice cream, with high
creatn conlenl, will normal
ly
require sl ighll} Im_er temperatures
than more "'airy" already-packaged
brands with low cream content•
•hw i tt be necessary to e xperiment
to determine
the treezer
compartment
location and
temperature
control
_etting to keep
your ice cream at the right serving
temperature.
• The rear of the fleezer
compartment
is slighll 3 colder
than
the front.
Cheese
Wrap well with wax paper or
aluminum
foil, or put in a plastic
bag.
oCarel'ully wrap to expel air and
help prevent mold.
• Store prepackaged
cheese in its
own wrapping
if you wish.
,\"el_ rdt ]miqlte_
dre
CO#INUtlf[l.v
h_'ittg dei'doped.
Consult
the ( oun O'
l_rc,lff_,t
Ses'l,icc or your local Utility
Comp(un
fi.
rhe latest it{ibrmation
on
!?u<in_
arid srori#ig fi;odv.
Tips on freezing
foods
There are three essential requirements
for efficient
home freezing.
1. Initial quality. Freeze only top-quality
foods.
Freezing retains quality and flavor: it calmot improve
quality.
2. Speed. The quicker thlits and vegetables
are frozen
fter picking, the better the fiozen product will be.
You'll save time, too. with less culling and sorting to do.
3. Proper packaging.
LTsefood wraps designed
especially for fieezing.
To freeze meat, fish and poultry,
wrap well in
lreezer
_. eight foil (or other heavy-duty
wrapping
nmterial ), forming it carefldly to the shape of the
contents.
This expels air. Fold and crimp ends of the
package
to provide a good. lasting seal.
Donq reffeeze meat that has been completely
thawed;
meat• whether raw or cooked, can be frozen
succes Lilly only once.
7
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