FOOD
STOMGE
SUGGESTIONS
Suggested Storage
Tbes
for Meat and
Potit~*
Eating quality DAYS
IN
MONTHS IN
Eating quality DAYS IN
drops atter
MONTHS IN
REFRIGERATOR
FRE=ER
drops atter REFRIGERATOR
FREUER
time shown AT 35° to 40° F.
AT O“ F.
time
ahown
AT35” to 40° F.
(20t040
c.)
(-18” c.)
AT O“ F.
(2” to4”
c.)
(-18° C.)
Fresh Meats
Fresh
Poult~
Roasts(Beef&
bmb)
... .. .. .. .. .. .. .. .. .. .3 to5
6to 12
Chicken &Turkey (Whole) . . . . . . . . . . . . . . . . 1 to 2
12
Roasts (Pork & Veal) . . . . . . . . . . . . . . . . . . . . . . . . 3 to 5
4 to 8
Chicken (Pieces) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 to 2
9
Steaks (Bee9 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 to 5
6 to 12
Turkey (Pieces) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 to 2
6
Chops (bib) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 to 5
6to 9
Duck & Goose (Whole) . . . . . . . . . . . . . . . . . . . . . 1 to 2
6
Chops (Pork) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3to 5
3 to 4
Gibber......... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
.
1 to 2
3
Ground & Stew Meats . . . . . . . . . . . . . . . . . . . . . . 1 to 2
3 to 4
Variety Meats . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 to 2
3 to 4
Cooked
Poultv
Sausage (Pork) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 to 2
1 to 2
Pieces (Covered wth
Broth) ..............1 to 2
6
Processed Meats
Pieces (Not Covered)
. . . . . . . . . . . . . . . . . . . . . . . . 3to 4 1
Cooked Poultry Dishes . . . . . . . . . . . . . . . . . . . . . 3 to 4
4 to 6
Bacon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
.
7
1
Fried Chicken
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3to 4
4
Fmntiuflers....
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
.
7
~12
Ham (Whole) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
1 to 2
(~herthan
for meats
&
poult~)
FREHER
Ham
(Ham
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3to 5
1 to 2 Most fruits and
months
Ham (Slices) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
.
3
1 to 2
Lean
fish.............................................................................6.8
months
Luncheon Meats . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
to 5
Freezing Fatty fish, rolls and breads, soups, stew, casseroles .........2-3 months
Sausage (Smoked) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
not recom-
Cakes, pies, sandwiches, leftovers (cooked),
Sausage (Dry & Semi-Dry) .............14 to 21
mended.
ice cream (original
sarton)
............................................1 month
m~.
Cooked Meats *
U.S.
Departmnt
ofAgn’cultire
Cooked Meats and Meat Dishes . . . . . . . . 3 to 4
2to 3
Graw & Meat Broth . . . . . . . . . . . . . . . . . . . . . . . . . . 1 to 2
2 to 3
Meats, fish and poultry purchased from the store vary in quality and
age; consequently, safe storage time in your refrigerator will vary.
Fresh Food Storage Tips
To store vegetables:
●
Use the vegetable drawers.
~ey
have
&n
designed to
preserve the
naturrd
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,
f~h,
and podtry:
●
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
mere
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.
8
2.
Speed.
me
quicker fruits and vegetables
me
frozen
after picking, the better the frozen product will be.
You’ll save time, too, with less culling and sorting
to do.
3.
Roper
packaging.
Use food wraps designed
especially for freezing.
To
freen
meat
fish and potitry,
wrap well in
kzer-
weight foil (or other heavy-duty wrapping material),
forming it carefully to the shape of the contents.
~is
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.
Fine-quality ice cream,
with high cream content, will
norrndly
require
shghtiy
lower temperatures than more
“~”
tieady-packagd
brands with low
cr-
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.
●
me
rear of the freezer compartment is slightly
colder than the front.
New techniques are constantly being developed.
Consult the Coun~ Etiension Service or your local
Utility Company for the latest
infowtion
on
freezing and storing foods.
