Suggested storage times for meat and poultry*
Eating
quali@
DAYS
IN MONTHS
IN Eating quality
DAYS IN MONTHS IN
drops after
REFRIGERATOR FREEZER
drops after
(Other than
for meats& poultry)
FREEZER
REFRIGERATOR FREEZER
timeshown AT35°t0400E ATOOE timeshown AT35°t0400F ATOOE
Most fruits and vegetables
.......,,,,....
8-12 months
Leanfish...............,.,..........,,,,...........6-8months
Fresh Meats
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
Varie~
Meats . . . . . . . . . . . . . .
.
1 to
2
Sausage (Pork) .................,1 to 2
Processed Meats
Bacon . . . . . . . . . . . . . . . . . . . . .
.
7
Frankfurters ............,,,,,,..., . . . .
.
7
Ham (Whole) . . . . . . . . . . . . . . . . . 7
Ham (Half) . . . . . . . . . . . . .
.
3 to 5
Ham (Slices) .,.,,,,,,..,......,..,.,.. 3
Luncheon Meats ................3 to 5
Sausage (Smoked) ..,,.,,,,,,.....7
Sausage (Dry & Semi-Dry)
14to
21
6 to 12
4 to 8
6to
12
6 to 9
3 to 4
3 to 4
3 to 4
1 to 2
1
‘/2
1 to 2
1 to 2
1
to 2
Freezing
not recom-
mended.
Cooked Meats
Cooked Meats and
Meat Dishes ..................,3 to 4 2 to 3
Grav
& Meat Broth ...,,,,,,..1 to 2 2 to 3
Fresh Poultry
Chicken & Turkey (Whole) 1 to 2
12
Chicken (Pieces) ...............,1 to 2
Turkey (Pieces) ..................1 to 2
:
Duck & Goose (Whole), . . . . . 1 to 2
6
Giblets . . . . . . . . . . . . . . . . . 1 to 2 3
Cooked Poultry
Pieces (Covered with Broth)l to 2 6
Pieces (Not Covered) .........3 to 4
1
Cooked Poultry
Dishes.....,.
3 to 4 4 to 6
Fried Chicken . . . . . . . . . . . .
.
3to4 4
FaW fish, rolls and breads,
soups, stew, casseroles . . . . . . . . 2-3 months
Cakes, pies, sandwiches,
leftovers (cooked),
icecream(originalcarton),, . . . . . . . .
.
1monthmax.
*U.S.
Depatiment
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
mea~,
fish
Cheese Ice Cream
and poultry
Wrap well with wax paper or
Fine-quality ice cream, with high
●
Always remove store wrappings.
d
urninum
foil, or put in a plastic bag.
cream content, will
norrndly
—
●
Rewrap in
foif,
fflm
or wax paper
●
Carefully wrap to expel air and
and refrigerate immediately.
help prevent mold.
●
Store prepackaged cheese in its
Vegetables
own wrapping if you wish.
● Use the vegetible
drawe~
they’ve been designed to preserve
the natural moisture and
freshness of produce.
●
Covering vegetables with a moist
towel helps maintain crispness.
●
As a
firther
aid to freshness,
prepackaged vegetables can be
stored in their original wrapping.
Tips on freezing foods
New techniques are constantly
being developed. Consult the County
Extension Service or your local Utility
Company for the latest information on
freezing and storing foods.
require slightly lower temperatures
than more “airy” already-packaged
brands with low cream content.
● It will be necessary to experiment
to determine the freezer
compartment location and
temperature control setting to keep
your ice cream at the right serving
temperature.
● The rear of the freezer
compartment is slightly colder
than the front.
There are three essential requirements 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, with less culling and
sorting to do.
3. Proper packaging. Use food wraps designed
especially for freezing.
To freeze meat, fish and poultry, wrap well in
freezer-weight foil (or other heavy-duty wrapping
material), forming it carefully to the shape of the
contents. This expels air. Fold and crimp ends of the
package to provide a good, lasting seal.
Don’t refreeze meat that has been completely thawed;
meat, whether raw or cooked, can be frozen
successfully only once.
