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FOOD STORAGE GUIDE
Wrap
or store food in the refrigerator
in airtight
and
moisture-proof
material
unless otherwise
noted. This
prevents food odor and taste transfer
throughout
the
refrigerator.
For dated products, check date code to
ensure freshness.
Items
How to
Butter or
margarine
Keep opened butter in a covered
dish or closed
compartment.
When storing an extra supply,
wrap in freezer packaging
and
freeze.
Cheese
Milk
Store in the original
wrapping
until you are ready to use it. Once
opened,
rewrap tightly
in plastic
wrap or aluminum foil.
I_ Wipe
milk cartons. For best
storage, place milk on interior
shelf, not on door shelf.
Eggs
I_ Store in original carton on interior
shelf, not on door shelf.
Fruit
I_ Do not wash or hull the fruit
until it is ready to be used. Sort
and keep fruit in its original
container,
in a crisper, or store in a
completely
closed paper bag on a
refrigerator shelf.
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.
Vegetables
with skins
(carrots,
peppers)
Place in plastic bags or plastic
container
and store in crisper.
Fish
Store fresh fish and shellfish in
the freezer section if they are not
being consumed the same day of
purchase. It is recommended
to
consume fresh fish and shellfish the
same day purchased.
Leftovers
I_ Cover leftovers with plastic wrap,
aluminum
foil, or plastic containers
with tight lids.
STORING FROZEN FOOD
NOTE: Check a freezer guide or a reliable cookbook
for further information
about preparing
food for
freezing or for food storage times.
Freezing
Your freezer will not quick-freeze
a large quantity
of
food. Do not put more unfrozen food into the freezer
than will freeze within 24 hours (no more than 2 to 3
Ibs. of food per cubic foot of freezer space). Leave
enough space in the freezer for air to circulate
around
packages.
Be careful to leave enough room at the
front so the door can close tightly.
Storage times will vary according
to the quality
and
type of food, the type of packaging
or wrap
used
(how airtight
and moisture-proof)
and the storage
temperature.
Ice crystals inside a sealed package
are
normal. This simply means that moisture in the food
and air inside the package
have condensed,
creating
ice crystals.
NOTE: Allow hot foods to cool at room temperature
for 30 minutes, then package and freeze. Cooling hot
foods before freezing saves energy.
Packaging
Successful freezing
depends on correct
packaging.
When you close and seal the package,
it must not
allow air or moisture in or out. If it does, you could
have food odor and taste transfer throughout
the
refrigerator
and could also dry out frozen food.
Packaging recommendations:
•
Rigid plastic containers
with tight-fitting
lids
•
Straight-sided
canning/freezing
jars
•
Heavy-duty
aluminum
foil
•
Plastic-coated
paper
•
Non-permeable
plastic wraps
•
Specified
freezer-grade
self-sealing
plastic bags
Follow package
or container
instructions
for proper
freezing
methods.
Do not use
•
Bread wrappers
•
Non-polyethylene
plastic containers
•
Containers without
tight lids
•
Wax paper or wax-coated
freezer wrap
•
Thin, semi-permeable
wrap
CAUTION:
Do not keep beverage cans or plastic
food containers in the freezer compartment.
They may
break or burst if they freeze.
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