FOODSTORAGESUGGESTIONS
Suggestedstoragetimesformeatandpouhy*
Eatingquality DAYSIN MONTHS IN Eatingquality DAYSIN MONTHS IN
dropsafkr REFRIGERATOR FREEZER dropsaftf!r REFRIGERATOR FREEZER
timeshown AT35°t0400F. ATO°F. timeshown AT35°t0400F. ATO”F
FreshMeats CookedMeats
Roasts(Beef& Lamb).......3to5 6to12 CookedMeatSand
Roasts(Pork &Veal)...........3to5 4t08 Meat Dishes.....................3to4 2t03
Steaks(Beef),.,,....,....,....!.,,.3to 5 6 to 12 Gravy&Meat Broth.............l to 22to 3
Chops(’Lamb),........,.,.,!......,3to 5 6 to 9
Chops (Pork) .,.....................3to 53to 4
Ground &Stew Meats.........1to 2 3 to 4
Variety Meats,..,,,,,,,,,,......,,..l to 2 3 to 4
Sausage(Pork).,,.................l to 2 1to 2
ProcessedMeats
FreshPoultry
Chicken&Turkey(Whole)...l to 2
Chicken(Pieces)......,...........l to2
Turkey (Pieces)....................l to 2
Duck &Goose(Whole)........l to 2
Giblets ........,............,......,....1to 2
Bacon.,.............,......................7 1
Frankfurters.............................7 ‘/2 CookedPoultry
Ham(Whole)...........................7 1to 2Pieces(Coveredwith Broth)l to 26
Ham(Half) ...........................3to 51to 2Pieces (Not Covered)...........3to 41
Ham(Slices) .........................3 1to 2Cooked Poultry Dishes........3to 44to 6
Luncheon Meats....,,.,,.......,.3to 5Freezing Fried Chicken.,...,......,..........3to 44
Sausage(Smoked)..................7 not recom-
Sausage(Dry &Semi-Dry).14to 21 mended.
(Otherthanformeats& poult9) FREEZER
Most fruits andvegetables,,,,.,......,..,..8-12months
Leanfish ...,...,.,,,.,...0.,....,,,....0..............6-8months
Fattyfish, rolls and breads,
soups, stew,casseroles,...!..!....3....,,2-3moliths
Cakes,pies,sandwiches,
leftovers (cooked),
icecream (oriainal carton).,,,..,.,.,.,l monthmax,
*US. DepartmentofAgriculture
Meats,fish andpoultrypurchased
fromthestorevaryinqualityand
age;consequently,safestoragetime
inyourrefrigeratorwillvary.
—
Unfrozenmeats,fish
andpmdtry
oAlways removestore wrappings.
8Rewrap in foil, film or
wax paper and refrigerate
immediately.
Vegetabks
oUse the vegetable drawers—
they’ve been designed to
preserve the natural moisture
and freshness of produce.
oCovering vegetables with amoist
towel helps maintain crispness.
oAs afurther aid to freshness,
prepackagedvegetables can be
stored in their originalw~”app@.
Cheese
Wrap well with wax paper
or aluminum foil, or put in a
plastic bag.
oCarefully wrap to expel air and
help prevent mold.
oStore prepackaged cheesein its
own wrapping if yoLlwish.
New techniques are cotntmtly
being developed. Consult the County
Extension Service or ~7011r
local uti/itJl
COmpm?’.fiN-the latest il~formationon
j)eezi}lg ond storingfoods.
he Cream
Fine-quality ice cream, with high
cream content,will normally
require slightlylower temperatures
than more “airy” already-packaged
brands with low cream content.
●It will be necessary to
experimentto determinethe
freezer compartment location and
temperature control setting to keep
your ice cream at the right serving
temperature.
●The rear of the freezer
compartment is slightlycolder than
the front.
Tipson freezingfoods
There are three essential requirements for efficient
home freczillg.
1.Initialquality.Freezeonlytop--qualityfoods.Freezing
rc[ains qudli[y and flavor; it cannot improve quality.
2. Speed. TIN quicker !.ruitsand vegetables arc
froxcn :~i’tcrpicking. the better the frozen product
~~liII~V~+yell’IIs:lv~tinle, tot~,Wi[hlesscullingancl
SOIIingto 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 agood, lasting seal.
Don’t refreeze meat that has been completely thawed;
meat, whether raw or cooked, can be frozen
successfully only once.
6