FOOD STORAGE SUGGESTIONS
Eating quality
DAYS IN
droos after
REFRIGERATOR
tim’e
shown
AT 35° to
400F.
(2” to 4°
c.)
Fresh Meats
Roasts (Beef & Lamb) 3 to 5
Roasts (Pork & Veal) 3 to 5
Steaks (Beef) 3 to 5
Chops (Lam b)... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 to 5
Chops (Pork) 3 to 5
Ground & Stew Meats 1 to 2
Variety 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)
,........,...14
to 21
Cooked Meats
Cooked Meats and Meat Dishes . . . . . . . . 3 to 4
Gravy & Meat Broth . . . . . . . . . . 1 to 2
MONTHS IN
FREEZER
AT OOF.
(-18° C.)
6 to 12
4 to 8
6 to 12
6 to 9
3 to 4
3 to 4
3 to 4
1 to 2
1
1/2
1 to 2
1 to 2
1 to 2
{
Freezing
not recom-
mended,
❑
/’
Eating quality
IJAYS
IN
MONTHS IN
drops after
REFRIGERATOR FREEZER
time shown
AT 35° to
40”F.
AT OOF.
(2” to 4°
c.)
(-18° C.)
Fresh Poultry
Chicken & Turkey (Whole) 1 to 2
12
Chicken (Pieces) 1 to 2
9
Turkey (Pieces) 1 to 2
6
Duck & Goose (Whole),.... ... ...........1 to 2
6
Giblets . . . . . . . . . .... ..1 to 2
3
Cooked Poultry
Pieces (Covered with Broth). ...........1 to 2
6
Pieces
(Not Covered)
..,,,.,,.,,,,,,..,....
.3 to 4
1
Cooked Poultry Dishes ..... .....3 to 4 4 to 6
Fried Chicken
,..,,.,,,,,
. . . . .
.
3 to 4
4
(Other than for meats & 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, leftovers (cooked),
Ice
cream (original carton) ,.,........................................1 month max.
Meats.
fish
and poultry purchased from the store vary in quality and
2
to
3
age:
~onquently,
safe
storage
(i me
in
yOLU refrigerator will vary.
2
to
3
Fresh Food Storage Tips
To store unfrozen meats, fish and
poultry:
● Use the vegetable drawers— they
have 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,
prepackaged
vegetables can be
stored in their original wrapping.
Unfrozen meats, fish, and poultry
. Always remove store Wrappings.
. Rewrap in foil, plastic wrap or
wax paper and refrigerate
immediately.
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 prepackaged cheese in its
own wrapping if you wish.
Tips on Freezing Foods
There are three essential requirements for efficient Fine-quality ice cream, with high cream content, will
home freezing. normally require slightly lower temperatures than more
1. Initial quality.
Freeze only top-quality foods. Freezing
“airy” already-packaged brands with low cream content.
retains quality and flavor; it cannot improve quality.
● It will be necessary to experiment to determine the
2. Speed. The quicker fruits and vegetables are frozen freezer compartment location and temperature
after picking, the better the frozen product will be. control setting to keep your ice cream at the right
You’ll save time, too, with less culling and sorting serving temperature.
to do.
c
The rear of the freezer compartment is slightly
3. Proper packaging. Use food wraps designed
colder than the front.
especially for freezing.
Effervescent drinks should not be stored in the
To freeze meat, fish and poultry,
wrap well in
freezer-
freezer compartment.
weight foil (or other heavy-duty wrapping material),
forming it carefully to the shape of the contents. This
NeM
techniques
arc
(otlstmltl>
being
de~elopcd.
Consult
the
expels air. Fold and crimp ends of the package to provide
Coutlt>
E.rtetlsim Senlice or
;Sour
10CLZ1
Utiiit>s
Cmnpan)ftir
a good, lasting seal. Don’t refreeze meat that has been
the
latest
iq?)rmation
on
fi-eem<q
md
storing
foods.
completely thawed; meat, whether raw or cooked, can
be frozen successfully only once.
5