FoodStorageSugestiom
.
suggestedstoragetimes
for
meatandpoultry*
REFRl~~RATOR FRE’:ZER
Eatingqualitydrops AT
aftertimeshown 350;;OOE
DAYS
FreshMeats
Roasts(Beef&Lamb)., ..... 3to5
Roasts(Pork&Veal). ....... 3to5
Steaks(Beef).............. 3t05
Chops(Lamb). .. .. .. .. .... 3t05
Chops(Pork). .. .. .. .. .... . 3t05
Ground&StewMeats..... .. 1to2
VarietyMeats... .. .. .. ... . . lto2
Sausage(Pork)............ lto2
ProcessedMeats
Bacon 7
Frankfurters............... 7
Ham(Whole).............. 7
Ham(Half)................ 3t05
Ham(Slices).............. 3
LuncheonMeats........... 3t05
Sausage(Smoked)......... 7
Sausage(Dry&Semi-Dry).... 14to21
CookedMeafs
CookedMeatsand
MeatDishes............. 3t04
Gravy&MeatBroth......... lto2
FreshPoidiry
Chicken&Turkey(Whole).... 1to2
Chicken(Pieces)........... lto2
lurkey(Pit?ces). .. .. .. . ... .. lto2
Duck&Goose(Whole)....... 1to2
Giblets................... lto2
Cooked~Old~~
Pieces(CoveredwithBroth).. . 1to2
Pieces(NotCovered)........ 3to4
CookedPoultryDishes....... 3to4
FriedChicken.............. 3t04
00F.
MONTHS
6to12
4t08
6to12
6t09
3t04
3t04
3t04
lto2
1
1/2
lto2
lto2
lto2
notrecom-
mended.
2t03
2t03
12
9
5
6
3
6
1
4t06
4
(Otherthanformeats&poultry]FREEZER
Mostfruitsandvegetables............8-12 months
Leanfish, ........................6-8months
Fattyfish,rollsandbreads,
SOUPS,stew,casseroles.......~...., 2-3monttts
Cakes,pies,sandwiches,
leftovers(cooked),
Icecream(originalcarton).. ... . . . .. .1monthmax.
Newtechniquesafeconstantlybeingdeveloped.
ConsulttheCollegeorCountyExtensionService
oryourlocalUtilityCompanyforthelatest
informationonfreezingandstoringfoods.
‘L(S.DepadmentofAgriculture
Meats, fish and poultry purchased
from the store vary in quality and
age; consequently, safe storage
time in your refrigerator will vary.
l-ostore unfrozen meats, fish and
pol!ttry:
oAlwaysremove store wrappings.
~Rewrap in foil, film or wax paper
and refrigcmte immediately.
TOstore cheese, wrap wellwith
waxpaper or aluminumfoil,or put
inaplasticbag.
~Carefullywrap toexpelair and
helppreventmold.
~Storepre-packagedcheesein its
ownwrappingifyouwish.
Tostorevegetables,usethe
vegetabledrawers—they’vebeen
designedto preservethe natural
moistureand freshnessofproduce.
~Coveringvegetableswithamoist
towelhelpsmaintaincrispness.
@Asafurther aid tofreshness,
pre-packagedvegetablescanbe
storedin their originalwrapping.
Note:Specialfreshfood
compartmentdrawersmake it
unnecessaryto wrapcertainfoods
whichthey‘vebeen designedto
preserve. Thesedrawersare
describedonpage 7
To storeice cream—Fine-quality
icecream, with highcream
content, will normally require
slightlylowertemperaturesthan
more “airy” already-packaged
brands with lowcream content.
eItwillbenecessarytoexperimentto
determine the freezer compartment
locationand temperature control
settingto keep yourice cream at
the right serving temperature.
~Therearofthefreezercompartment
is slightlycolder than the front.
Tipsfontfreezingfoods
Therearethreeessentialrequirements
for efficienthome freezing.
1. Initial quality.Freeze only top-
qualityfxxls. Freezingretainsquality
andflavor;it cannotimprovequality.
2. Speed. The quicker fruits and
vegetablesare frozen after picking,
the better the frozen product will
be. You’llsavetime, too, with less
culling and sorting to do.
3. Proper packaging. Use food
wraps designed especially for
freezing; they’re readily available
at most fnod stores.
‘I’ofreezemeat, fishand poultry,
wrapwellin freezer-weightfoil(or
otherheavy-dutywrappingmaterial)
formingitcarefullytothe shapeof
thecontents.This expelsair. Fold
andcrimp endsofthepackageto
provideagood, lastingseal.
Don’trefreezemeatthat has
completelythawed;meat, whether
rawor cooked, canbe frozen
successfullyonlyonce.
Limitfreezingoffresh (unfrozen)
meatsor seafoodsto 20 poundsat
atime.
For Convenience. *●
eStorelikethingstogether.This
savesboth time andelectricity
becauseyoucan find foodsfaster.
ePlace the oldestitems up front so
theycan be used up promptly.
eUse shelveson thedoor for most
oftenused saucesand condiments.
eUse the Meat Drawer for meats
youdo not freeze.
To save money ill H!-WX’gy
and food ‘costs
m
@Place most perishable items, such
as milk, cream or cottagecheese,
towardthe rear ofthe top shelf, as
they will staycoldest in this part
ofthe fresh food compartment.
@Covermoist foodswith tightlids,
plastic filmor foil.
~Leafvegetablesand fruitsplacedin
storagedrawerswilllastlongerwhen
storedin closedplasticcontainersor
wrappedin plasticfdm.
~Do notoverloadyour fresh foodor
freezercompartmentwith alotof
warmfood at once.
@Open the doorthe fewesttimes
possibleto saveelectricalenergy.
~When goingout oftownfor
severaldays,leaveas fewperishables
as possiblein the refrigerator.If yow-
P
refrigeratorhas an icernaker, set the ,~.i.,,