FOOD STORAGE SUGGESTIONS
Suggested Storage Times for Meat and Poultry*
Eatingquality DAYSIN MONTHS IN Eatingquality DAYSIN MONTHS IN
dropsafter REFRIGERATOR FREEZER dropsafter REFRIGERATOR FREEZER
time shown AT35” to 40” F. ATO“F. time shown AT35° to 40° F, AT0° F.
(2° to4° c.) (-18° C.) (2° to 4° c.) (-18° C.)
Fresh Meats Fresh Poultry
Roasts (Beef &Lamb) ...................... 3to 56to12 Chicken &Turkey (Whole) ................ 1to 212
Roasts (Pork &Veal) ........................ 3to 54t08 Chicken (Pieces) ............................... 1to 29
Steaks (Beef) .................................... 3to 56to12 Turkey (Pieces) ................................. 1to 26
Chops (Lamb) ................................... 3to 56t09 Duck &Goose (Whole) ..................... 1to 26
Chops (Pork) .................................... 3to 53t04 Giblets ............................................... 1to 23
Ground &Stew Meats ...................... 1to 23t04
Variety Meats .................................... 1to 23t04 Cooked Poultry
Sausage (Pork) ................................. 1to 2lto2 Pieces (Covered with Broth) ..............1 to 26
Processed Meats Pieces (Not Covered) ........................ 3to 41
Cooked Poultry Dishes ..................... 3to 44t06
Bacon ................................................... 71Fried Chicken .................................... 3to 44
Frankfuders .......................................... 71/2
Ham (Whole) ........................................ 7lto2 (Other than for meats &poultry) FREEZER
Ham (Half) ........................................ 3to 5lto2 Most fruits and vegetables ................................................8.l2 months
Ham (Sllces) ......................................... 3lto2 Lean fish .............................................................................6.8 months
Luncheon Meats ............................... 3to 5Freezing Fatty fish, rolls and breads, soups, stew,casseroles .........2-3 months
Sausage (Smoked) ............................... 7not recom- Cakes, pies, sandwiches, leftovers (cooked),
Sausage (Dry &Semi-Dry) .............14 to 21 mended. lCeCWTI (original caRon) ............................................l month max.
Cooked Meats *U.S. Department of Agriadture
Cooked Meats and Meat Dishes, ....... 3to 42t03
Gravy &Meat Broth .......................... 1to 22t03 Meats, fish and poultry purchased from the store vary in quality and
age; consequently, safe storage time in your refrigerator will vary.
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Fresh Food Storage Tips
To store vegetables:
QUse the vegetabledrawers.They havebeendesignedto
preservethe naturalmoistureandfreshnessof produce.
.Covering vegetables with amoist towel helps
maintain crispness.
cAs afurther 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 aplastic bag.
●Carefully wrap to expel air and help prevent mold.
●Storeprepackagedcheesein its ownwrappingif youwish.
Tips on Freezing Foods
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.
Tofreeze 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.
Fine-quality ice cream, with high cream content, will
normally require slight]ylower 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.
New techniques are constantly being developed.
Consult the Couny Extension Sen’ice or your local ●
Utility Company for the latest information on
freezing and storing foods.
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