
~~~~from the store v&y in_qualityand
%$&$%$age; conse~uently, safe storage
time in your refrigerator will vary.
~Always remove store wrappings.
~Rewrap in foil, film or wax paper
and refrigerate immediately.
f-“$.
Q:j~-’~~:j
Cheeseshould be wrapped well
with wax paper or aluminum foil, or
put in aplastic bag.
@Carefully wrap to expel air and
help prevent mold.
~Store pre-packaged cheese in its
own wrapping if you wish.
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Vegetable drawers have been
specially designed to preserve
natural moisture and freshness
of produce.
@Crispness can be maintained by
covering vegetables with amoist
Iowel.
@As afurther aid to freshness,
pre-packaged vegetables can be
stored in their originai wrapping.
Ice !Greaml
F-ine-quaiityice cream, with high
cream content, wiii normaiiy require
siightiy iower temperatures than
more “airy” aiready-packaged
brands with iow cream content.
@it wiii be necessary to experiment
to determine the iocation in the
freezer compartment and the tem-
perature controi setting to keep
your favorite ice cream at the right
serving temperature.
~Aiso, the rear and the fioor of the
freezer compartment are siightiy
colder than the front and off-the-
floor areas.
“rips tjn h“mxii%g kixk
There are three essential require-
ments for efficient homefreezing.
1. Initialquality.Freezeoniy
top-quality foods. Freezing retains
quality andfiavor; it cannot improve
quality.
2. Speed. The quicker fruits and
vegetables are frozen after picking,
the better the frozen product wi[i
be. Y’ou’iisavetime, too, because
lessculling and sorting will be
necessary.
3. Roper packaging.Usefood
wraps designed especially for
freezing; they’re readiiy avaiiable
in awide selection at your favorite
store.
-i-o%Weze meat, fish and
poultry
Wrap weil in freezer-weight foii (or
other heavy-dutywrapping materiai)
forming it carefuiiy to the shape of
the contents. This expeis air. Foid
and crimp ends of the packageto
provide agood, iasting seai.
Don’t refreeze meat that hascom-
pletely thawed; meat, whether raw
or cooked, can be frozen success-
fully cmiyonce.
Limit freezing of fresh (unfrozen)
meats or seafoods to number of
pounds at atime asfoiiows:
CTA12............... 8pounds
CTA14. . . . . . . . . . . . . . .12 pounds
5
Eating quality drops l?i%RIGERATfM
afkr time shown —35” l!40”E
DAYS
Fwsh ilfiwlk
Roasts(Beefand Lamb). 3to 5
Roasts(Pork and Veal) 3to 5
Steaks(Beef). 3{05
Chops (Lamb) . . . . . ..3t05o5
Chops (Pork) . . . . . . . . . . . 3t05
Ground and Stew Meats. .1to 2
Variety Meats . . . lto2
Sausage(Pork) .......... 1!02
ProcessedMeak
Bacon. . .............7
Frankfurters ............ 7
Ham(Whole) .. ......7
Ham(Half)...... ......3t05
Ham(Slices) . . . . . . . . . ...3
Luncheon Meats. ........ 3to 5
Sausage(Smoked). ..... 7
Sausage
(Dry and Semi-Dry). . . . 14to 21
CookedMeats
CookedMeats and
Meat Dishes.......... 3t04
Gravy and Meat Broth. ... 1to 2
FreshPoultry
Chicken and Turkey
(Whoie), ,.. .lto2 . . ..lto2
Chicken (Pieces). ........ 1to 2
Turkey (Pieces) . . . . . . . . . . lto2
Duck and Goose(Whole). 1to 2
Giblets ................lto2
CookedPoultry
Pieces
(Covered with Broth). . . . 1to 2
Pieces (Not Covered).. . . . 3to 4
Cooked Poultry Dishes. . . . . 3to 4
Fried Chicken ........... 3t04
(Otherthanformeats&pmdhy)
FRE!!ER
;:f,
MONTHS
6to 12
4t08
6to 12
6t09
3tG4
3t04
3t04
lto2
1
%
lto2
lto2
lto2
Freezing
not
recom-
mended.
2t03
2t03
12
9
6
6
3
6
1
4t06
4
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.
New techniques are constantly
being deveioped. Consuit the
Coiiege or County Extension
Service or your iocai Utiiity
Company for the iatest information
on freezing and storing foods.
*U.S. Department of Agriculture
———
Part No~46771(5P03