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Food Storage Suggestions
Suggested storage .times
for meat and poultry*
IN
REFRIGERATOR
AT
3 5 O
to 4OoF.
DAYS
Roasts'(Beef & Lamb).
. .
3
to 5
Roasts (Pork & Veal).
. .
3
to
5
Steaks (Beef).
. . . . . .
3
to
5
Chops(Lamb)
. . . . . .
3
to
5
Chops (Pork).
. . . . . . . . .
3 to 5
Ground & Stew Meats.
. .
1 to
2
Variety Meats
. .
1 t o 2
Sautage (Pork).
. . . .
1
to
2
Processed Meats
Eating quality drops
alter time shown
Fresh Meats
Bacon.
.
.
7
Frankfurters.
.
7
Ham (Whole).
. . . . .
7
Ham (Hall).
. . . . . . . .
3 to 5
Ham (Slices).
. .
3
Luncheon Meats.
. .
3
to
5
Sausage(Smoked)
. . .
7
Sausage(Dry & Semi-Dry)
14
to
21
Cooked Meats and
Meat Dishes.
. . . .
3
to
4
Gravy & Meat Broth.
. .
1
to 2
Cooked Meats
Fresh Poultry
Chicken &Turkey(Whole).
.
1 to 2
Chicken (Pieces)
,
.
1
to
2
Turkey (Pieces)
. . . .
1
to
2
Duck & Goose (Whole)
1
to
2
Giblets.
. . . . . . . . . . . .
1
to
2
Cooked Poultry
Pieces (Covered with Broth)
1
to
2
Pleces (Not Covered)
3
to
4
Cooked Poultry Dishes.
. .
3
to 4
Fried Chicken.
. . . . . . . .
3
to
4
FREEZER
IN
AT
Oo F.
MONTHS
6 to 12
4
to
8
6 to
12
6 t 0 9
3 to 4
3
to
4
3
to
4
1
to
2
1
%
1 to 2
1
to
2
1
to
2
Freezing
not recom
mended.
2
to
3
2 to 3
12
9
6
6
3
6
1
4
to
6
4
(Otherthanformeats&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,
left-overs (cooked),
Ice cream (original carton).
. . . . .
. l
month max.
New techniques are constantly being developed.
Consult the College or County Extension Service
or
your local Utility Company for the latest information
on freezing and storing foods.
'L!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.
To
store unfrozen meats, fish and
Always remove store wrappings.
Rewrap in foil, film or wax paper
and refrigerate immediately.
poultry:
To store cheese, wrap well with wax
paper or aluminum foil, or put in a
plastic bag.
Carefully wrap to expel air and
help prevent mold.
Store pre-packaged cheese in its
own wrapping if you wish.
To
store vegetables, use the
vegetable drawers- they've been
designed to preserve the natural
moisture and freshness of produce.
Covering vegetables with a moist
towel helps maintain crispness.
As
a further aid
to
freshness,
pre-packaged vegetables can be
stored in their original wrapping.
Note: Special drawers (on models
so equipped) make it unnecessary
to wrap certain food.7 which they've
been designed to preserve. These
drawers are described on page Z
To
store ice cream-Fine-quality
ice cream, with high cream
content, will normally require
slightly lower temperatures than
more "airy" already-packaged
brands with low cream content.
It
will be necessary to experiment
to
determine the freezer compart-
ment location and temperature con-
trol setting to keep your ice cream
at the right serving temperature.
The rear of the freezer compart-
ment is slightly colder than the front.
Tips on freezing foods
There are three essential require-
ments for efficient home freezing.
1. Initial quality. Freeze only
top-quality foods. Freezing retains
quality and flavor; it cannot improve
quality.
2. Speed. The quicker fruits and
vegetables are frozen after picking,
the better the frozen product will
be. You'll save time, too-less
culling and sorting will be needed.
3.
Proper packaging. Use food
wraps designed especially for
freezing.
6
To
freeze meat, fish and
poultry,
wrap well in freezer-weight foil (or
other heavy-duty wrapping material)
forming it carefully
to
the shape o f
the contents. This expels air. Fold
and crimp ends of the package to
provide a good, lasting seal.
Don't refreeze meat that has com-
pletely thawed: meat. whether raw
or cooked, can be frozen success-
fully only once.
Limit freezing of fresh (unfrozen)
meats or seafoods to number of
pounds at a time as follows:
TBF14.
. . . . . . . . . . .
.12 pounds
TBF16.
. . . . . . . . . . . .
14 pounds
For convenience..
.
Store all like things together. This
not only saves time. but electricity-
because you can find foods faster.
Place the oldest items up front
so
they can be used up promptly.
Use shelves on the door for most
often used sauces and condiments.
Use the meat drawer, if your
model has one, for meats you do
not freeze.
To
save money in energy
and food costs..
.
Place most perishable items such
as milk, cream or cottage cheese
toward the rear o f the top fresh food
shelf where they will stay coldest.
Cover moist foods with tight lids,
plastic film or foil.
Leaf vegetables and fruits placed
in storage drawers will last longer
when stored in closed plastic con-
tainers or wrapped in plastic film.
Do not overload your fresh food
or freezer compartment with a lot
of
warm food at one time.
Open the door the fewest times
possible to save electrical energy.
When going away for several days,
leave as few perishables as possible
in&.refrigerator. Set icemaker, if
your model has one,
to
the "OFF'
position and shut off water to the
refrigerator.
?
I
n
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