Foodstoragesuggestions
slaggestedstoragethm?s
for meat andpouky*
MIN
Eatingquatitydrops REFRIGERATORFREEZER
after time shown 35” t!T409E (J!&m
FreshMeats DAYS
Roasts(BeefandLamb).. . . 3to 5
Roasts(PorkandVeal). . . . . 3to 5
Steaks(Beef)........... 3t05
Chops(Lamb).. . . . . . . . . . 3t05
Chops(Pork). . . . . . . . . . . 3t05
GroundandStewMeats. ... 1to 2
VarietyMeats........... lto2
Sausage(Pork). . . . . . . . . . lto2
ProcessedMeats
Bacon................7
Frankfurters.. . . . . . . . . . . 7
Ham(Whole). . . . . . . . ...7
Ham(Half).............3to5
Ham(Slices). . . .. . . . . . . . 3
LuncheonMeats......... 3t05
Sausage(Smoked). . . . . . . 7
Sausage
(DryandSemi-Dry). . . . . 14to 21
CookedMeats
CookedMeatsand
MeatDishes. . . . . . . . . . 3t04
Gravyand MeatBroth. . . . . 1to 2
FreshPoultry
Chickenand Turkey
(Whole).............lto2
Chicken(Pieces).. . . . . . . . 1to 2
Turkey(Pieces). . . . . . . . . . lto2
Duckand Goose(Whole). . . 1to 2
Giblets. . . . . . . . . . . . . . . . lto2
CookedPoultry
Pieces
(Coveredwith Broth). . . . 1to2
Pieces(Not Covered). . . . . . 3to 4
CookedPoultryDishes..... 3to 4
FriedChicken. . . . . . . . . . . 3t04
MONTHS
6to 12
4t08
6to 12
6t09
3t04
3t04
3t04
lto2
1
x
lto2
lto2
lto2
Freezing
not
recom-
mended.
2t03
2t03
12
9
:
3
6
1
4t06
4
(Otherthanformeats&poultry) FREEZER
Mostfruits andvegetables. . . . . . ...8-12 months
Leanfish . . .. .. . . . . . . . . . . . . . . ..6-8 months
Fattyfish, rolls andbreads,
soups, stew,casseroles, . , . . . ...2-3 months
Cakes,pies, sandwiches,
Ieft-overs (cooked),
Icecream(originalcarton). ......1 month max.
Newtechniquesare constantlybeing
developed.Consultthe Collegeor
CountyExtensionServiceor your
local UtilityCompanyfor the latest
informationon freezingandstoring
foods.
+[!S, Department o}”Agriculture
Meats,fishanclpoultrypurchased
from the store vary in qualityand
age:consequent y,safestoragetime
in your refrigerator willvary.
‘lbstoreunfrozenmeats,fiih and
poultry:
●Alwaysremovestorewrappings.
eRewrapin foil,filmor waxpaper
and refrigerateimmediately,
TOstoreclreeseqwrapwellwithwax
paper or aluminumfoil,or put ina
plasticbag.
~Carefullywrapto expelair and
helppreventmold.
oStorepre-packagedcheesein its
ownwrappingifyouwish.
Tostorevegetables,usethe
vegetabledrawers—they’vebeen
designedto preservethe natural
moistureandfreshnessofproduce.
~Crispnesscan be maintainedby
coveringvegetableswithamoist
towel.
~As afurther aid to freshness,
pre-packagedvegetablescan be
stored in their originalwrapping.
Tostoreicecream–Fine-quality
icecream, withhighcream
content,willnormallyrequire
slightlylowertemperaturesthan
more “airy”already-packaged
brandswithlowcream content.
~It willbenecessaryto experiment
to determinethe freezercompart-
mentlocationandtemperaturecon-
trol settingto keep yourice cream
at the rightservingtemperature.
~The rear ofthe freezercompart-
mentisslightlycolderthanthefront.
Tips on freezing foods
There are three essentialrequire-
ments for efficienthomefreezing.
LIrritia!quaiity.Freeze only
top-qualityfoods.Freezingretains
qualityandflavor;itcannotimprove
quality.
2. Speed.The quickerfruits and
vegetablesare frozen after picking,
the better the frozen product will
be. You’llsave time, too, because
lesscullingand sortingwillbe
necessary.
6
3. Properpackaging.Usefood @
wrapsdesignedespeciallyfor
freezing.
lb freeze meat,fish andpoultry,
wrapwellinfreezer-weightfoil(or
otherheavy-dutywrappingmaterial)
formingitcarefullyto theshapeof
thecontents.Thisexpelsair,Fold
and crimpendsof the packageto
provideagood,lastingseal.
Don’trefreezemeat that hascom-
pletelythawed;meat, whetherraw
or cooked,can be frozensuccess-
fullyonlyonce.
Limitfreezingof fresh (unfrozen)
meatsor seafoodsto 8poundsat
atime.
organizeyour hod storage
b’ Convenience.
~Storealllikethingstogether.This
notonlysavestime,butelectricity—
becauseyoucanfindfoodsfaster.
oPlacethe oldestitemsup fronts
theycan be usedup promptly.
~Useshelveson the door for mcst
oftenused saucesand condiments.
To save lyn’ley inenergy
and food costs.
~Placemost perishableitemssuch
asmilk,cream or cottagecheese
toward the rear of the top shelfas
they willstaycoldestin this part
of the fresh food compartment.
~Covermoistfoodswith tight lids,
plasticfilmor foiL
~Leafvegetablesand fruitsplaced
in storagedrawerswililast longer
whenstored in closed plasticcon-
tainers or wrappedin plasticfilm.
oDo not overloadyour fresh food
or freezer compartment with alot
of warmfood at once.
~Open the door the fewesttimes
possibleto saveelectrical energy.
~When goingout of town for sev-
eral days, leaveas few perishable
aspossibleinthe refrigerator.