To freezemeat, fishand poultry,
wrapwellin freezer-weightfoil(or
otherheavy-dutywrappingn~aterial)
fbrmingitcarefullyto the shapeof’
thecontents.Thisexpelsair, Fold
andcrimp endsofthepackageto
provideagood,lustingseal.
Don’ti-efrcezeincatthtithas
completelythawed;nwat, whether
rawor cooked,can bc frozen
successfulyonlyonce.
Limitfrcmzingoffresh (unf”rozen)
meatsor seafoodsto numberof
poi,inckat atimeas f’ol.lows:
CSX22..............~
“~}pounds
C3X24. . . . . . . . . . . . ..26 pounds
SHgge$tfdsmagf! TOstorecheese, wrapwellwithwax
paperor aluminumfoil, orplitin
aplasticbag.
Ml IN
Eatingqualitycfmfn REFRI:~RliTOR FREEZER
aftertimeshown
——--- 35° to4f1°F. ;:~.
Fresh Meats DhYS MQNTHS
E!ERK.
——
-—.
Wnm
6rMFa –!
=.
IFsed
rEsi-.
f&&?&”-
~CarefullywrapWexpelair and
helppreventmold.
@Storepre-packagedcheesein k
ownwrappingif youwish.
6to 12
4to 8
6to 12
6to 9
3to 4
3to 4
3to 4
1to 2
1
);
1to 2
1to2
1to 2
Freezing
not recom-
mended,
2to 3
2to 3
12
9
6
6
3
6
1
4tO 6
4
Roasts(Beef &Lamb). . . . 3to 5
Roasts(Pork &Veal). :3to 5
Steaks(Beef). . . . . . . 3to 5
Chops (Lamb). . . . . . 3to 5_-
To store vegetables,usethe
vegetabledrawers-they’ve been
designedto preservethe natural
moistureand freshnessofproduce, E
Ef!wz. -
m.=i–
EwEY
Chops (F’ork), .... . 3to 5
Ground &Stew Meats. 1to 2
Variety Meats. ... . . . 1io 2
Sausage(Pork). . . . . . . . 1to 2
ProcessedP/leak
Bacon 7
Frankfurters. . . . . . 7
Ham(Whole). . . ~~ 1
Ham(Half). . . . . . . . . 3to 5
Ham(Slices). . . . . . . . . . . . ~
Luncheon Meats. ........ 3to 5
Sausage(Smoked). ., . . . . 7
Sausage(Dry& Semi-Dry). 14to .21
codu3dMeats
Cooked Meatsand
Meat Dishes. ......... 3to 4
Gravy &Meat Broth. 1to2
Fresh
Chicken &Turkey (Whole). 1to 2
Chicken (Pieces). . . . . . . 1to 2
Turkey (Pieces). . . . . . . . . 1to 2
Duck &Goose (Whole). ., 1to 2
Giblets. ... . . . . . . . . . . . 1to 2
Cooi=wd
Pieces (Covered with Broth) 1to.2
Pieces (Not Covered). . . 3to 4
Cooked Poultry Dishes. . . . . 3tO4
Fried Chicken. . . . . . . 3to 4
miw
-u
ma%
—..
@Coveringvegetableswithamoist
towelheips maintaincrispness.
~AsafLirtheraid to freshness,
pre-packagecfvegetablescan be
storedintheir originalwrapping, For “e
@Storealllikethingstogether,rrhis
notonlysavestime,butelectricity—
becauseyoLican find foodsfaster.
@Place the oldestitemsup frontso
theycan be useduppromptly.
$Useshelveson the door for most
oftenused salicesand condii~cnts.
@Use the meatdrawer ibr meats
youdo not freeze.
lb store iceowm--Fine-cplality ice
cream,withhighcreamcontent.will
normally require slightlylower
temperaturesthan more “airy”
already-packagedbrands with
lowcrea~ricontent. ‘libWxweD’Mm3yinenergy
imdhod CQ@’s:
oMace mostperishable itcms, such
as milk, cream or cottagecheese,
towardthe -rearofthe top shelf;
theywill staycoldest in this part of
the fresh foodcompartment.
QCovermoistfoodswith tight lids,
plasticfilm or foil.
@Leaf vegetablesand fruits
placed in storagedrawers will last
longerwhen storedin closedplastic
containersor wrappedin plasticfikn.
~Do not overloadyour fresh food
or freezer compartment with aM
ofwarm foodat once.
@Open the door the fewest times
possible to saveelectrical energy.
@When goingoutof t~wn for
oItwillbenecessalytoexperiment.to
determine the freezer compartment
location and temperaturecontrol
settingto keep your ice cream at
the right serving temperature.
(~ihertha~fO~~~atS~ ~Q~~~~Y) 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,
Ieft-overs (cooked),
Ice cream (original carton). .. ....1 month max.
@Therearofthefreezercompartment
is slightlycokier than the front.
Tips011 fDE%xhi-!gfbdk
There are three essential
requirements for efficienthome
freezing:
1. Initial qwdity. Freeze only
top-quality foods. Freezing retains
quality and flavor; it cannot
improvequality.
Newtechniquesareconstantlybeingdeveloped.
Consultthe Collegeor CountyExtension
Serviceor yourIocaiUtility Companyfor the
latestinformationonfreezingandstoringfoods.
*lJX. DepaflmentofAgricul
fure
Meats, fish and poultry purchased
from the store vary in quality and
age; consequently, safe storage
time in your refrigerator will vary.
~~ ~~~~~~~~frQz@nmeats, f%h and
pmdtl-y:
oAlways remove store wrappings.
G~ew~”apin foil, fi]m or Waxpaper
and refrigerate immediately.
2. Speed. The quicker fruits and
vegetablesare frozen after picking,
the better thtifrozen product will
be. ‘!OU’11 save time, too, with less
culling and sorting to do.
--—...—. o
Pal-t NO. 4N’734P03