Foodstoragesuggestions
suggested storagetimes To store refrozen meats, Hshmd
IN IN
Ealing quality drops REFRIGERATOR FREEZER
after time shown AT
35” 1T400F.
FreshMeats DAYS
Roasts(Beef &Lamb), . . . . 3to 5
Roasts(Pork &Veal). . . . . 3105
Steaks(Beef) . . . . . . . . . . . 3t05
Chops (Lamb) . . . . . . . . . . . 3t05
Cbops (Pork) ........... 3t05
Ground &Stew Meats. 1to 2
Variety Meats........... lto2
Sausage(Pork) .......... lto2
ProcessedMeats
Bacon................7
Frankfurters . . . . . . . . . . . . 7
Ham(Whole) . . . . . . . . . . . 7
Ham(Half) ............. 3t05
Ham (Slices) . . . . . . . . . . . . 3
Luncheon Meats......... 3t05
Sausage(Smoked). . . . . 7
Sausage(Dry&Semi-Dry). .14’to 21
Cookti Meats
Cooked Meatsand
Meat Dishes. 3t04
Gravy &Meat Broth . . . . . . . lto2
FreshPoultry
Chicken &Turkey(Whole). 1to 2
Chicken (Pieces). .1to 2
Turkey(Pieces). .1to 2
Duck&Goose(Whole). . . 1to 2
Giblets.. .. . . . . . . . lto2
00F.
MONTHS
6to 12
4t08
6tO 12
6t09
3t04
3t04
3t04
lto2
1
Y2
lto2
lto2
lio2
Freezing
not recom-
mended.
2t03
2t03
12
9
6
;
CookedPoultry
pieces (Covered with Broth) 1to 2
Pieces (Not Covered). 3to 4
Cooked Poultry Dishes. 3t04
Fried Chicken ., 3to 4
6
1
4t06
(Ofherthanformeafs&poultry) FRE;ZER
&lost fruits and vegetables. .8-12 months
Lean fish. . . .6-8 months
Fattyfish, rolls and breads:
soups, stew, casseroles . . . . ...2-3 months
Cakes, pies, sandwiches,
leftovers (cooked),
Ice cream (original t;arton). .1month max.
hjewtechniquesareconstantlybeingdeveloped.
ConsulttheCollegeorCountyEx!ensionServiceor
yourlocalUtilityCompanyforthelatestinformation
onfreezingandstoringfoods.
+[1.7.[.[’~)[lt[ftll~tll offl,qt”ici[l[ltt”(~
Afeats, fish and pouitry purchased
[14C)nlthc s[ore vary in ~ua]it yand
;I!:c:Conse(]uen[!y,S:!fcStOI-:l~~time
L
in y[>urrefrigcra[or will vary.
*Always remove store wrappings.
~Rewrap in foil, filmor wax paper
and refrigerate immediately.
To storecheese, wrap wellwith wax
paper or aluminum foil,or put in a
plastic bag.
@Carefully wrap to expel air and
help prevent mold.
@Store pre-packaged cheese in its
own wrapping if you wish.
To storevegetables,use the
vegetable drawers—they’vebeen
designed to preserve the natural
moisture and freshnessof produce.
@Covering vegetables with amoist
towel helps maintain crispness.
~As afurther aid to freshness,
pre-packaged vegetables can be
stored in their original wrapping.
To storeice cream– Fine-quality
ice cream, with high cream
content, willnormally require
slightlylower temperatures than
more “airy*’already-packaged
brands with low cream content.
@It willbe necessary to experiment
to determine the freezer compart-
ment location and temperature con-
trol setting to keep your ice cream
at the right serving temperature.
@The rear of the freezer conlpart-
ment isslightlycolder than the front.
Tips on freezing foods
There are three essential require-
ments for efficient home freezing.
1. IE~itialquality, Freeze only
top-quality foods. Freezing retains
quality and flavor: itcannot improve
qLla~ity.
2. Speed. The quicker i’ruitsand
veg~tilbles are fr~>zenafter picking,
{11;better {he frozen produ:t will
[le. You’lls21iJe ?iine, tc>(>—less
culling and sc>r[ingivillbe needed.
3=Preper pi3&’
k[:$jfigouse {oo~
fvr:lps(icsiglled Cspe<;iallyfor
freezing.
.
(?
‘Fofreeze meat, Hshmd potitiy,
wrap wellin freezer-weightfoil(or
other heavy-dutywrappingmaterial)
formingitcarefully to the shape of
the contents. This expels air.Fold
and crimp ends of the package to
provide agood, lastingseal.
Don’t refreeze meat that has com-
pletely thawed; meat, whether raw
or cooked, can be frozen success-
fullyonly once.
Limit freezing of fresh (unfrozen)
meats or seafoods to number of
pounds at atime as follows:
CTF14. . . . . . . . . . . . ..12 pounds
CTF16..............14 pounds
For Convenience ees
@Store alllike things together.This
not onlysavestime, but electricity—
because you can find foods faster.
~Place the oldest items up front so
they can be used up promptly.
~Use shelves on the door for most
often used sauces and condiments.
~Use the meat drawer, if your
model has one, for meats you do
not freeze.
To save money in energy
and food Costs eee
~Place most perishable items such
as milk, cream or cottage cheese
toward the rear of the top fresh food
shelf where they willstay coldest.
~Cover moist foods with tight lids,
plastic film or foil.
~Leaf vegetables and fruits placed
in storage drawers will last longer
when stored in closed plastic corl-
tainers or wrapped in plastic film.
QDo not overloacl your fresh food
or freezer compartment with alot
of warm food at one time.
~Open the door the fewest times
possible to save electrical e~~ergy.
~When going away for several days,
leave as few perishables as possible
in the refrigerator, Set icemaker, if
your model has one, to tl]e “OFFq’
position and shut off wt~terto the
refriger:ltor.