FoodStoqe Suwestiom
Tofreezemeat, fishandpoultry,
S%estedStoqe thes
formeatandpoultry* To storeunfrozenmeak, fish and
poultry: wrapwellin freezer-weightfoil~ir
otherheavy-dutywrappingmaterial)
formingitcarefullytothe shapeof
thecontents.Thisexpelsair. Fold
andcrimp ends ofthepackageto
provideagood, lastingseal.
@Alwaysremovestorewrappings.
DAYS MONTHS sRewrapin foil, filmor waxpaper
and refrigerateimmediately.
Eatingqualitydrops FtEFRl~!RATORFR:ZER
aftertimeshown 35°!:D”F. O°F. To storecheese, wrap wellwith
waxpaper or aluminumfoil,or put
in aplasticbag.
FreshMeats
Roasts(Beef&Lamb) ....... 3to 5
Roasts(Pork&Veal) . . . .. . . . 3to5
Steaks(Beef),.,.,.,...,... 3t05
Chops(Lamb) ..,..,,..,.,. 3t05
Chops(Pork) .,., . . . . . .. . .. 3t05
Ground&Stew Meats ....... 1to 2
VarietyMeats........,,,,.. lto2
Sausage(Fork) ............ lto2
ProcessedMeals
Bacon ................... 7
Frankfurters............... 7
Ham(Whole) .............. 7
Ham(Half) ................ 3t05
Ham(Slices) .............. 3
LuncheonMeats ........... 3t05
Sausage(Smoked) ......... 7
Sausage(Dry&Semi-Dry) ....14to 21
cookedMeats
CookedMeatsand
MeatDishes............. 3t04
Gravy&MeatBroth. . .. . . . . . lto2
FreshPOUI!W
Chicken&Turkey(Whole)... . 1to2
Chicken(Pieces)........... lto2
Turkey(Pieces)............. lto2
Duck&Goose(Whole)....... 1to2
Giblets................... lto2
cooked Poult~
Pieces(CoveredwithBroth)... 1to2
Pieces(NotCovared).. . .. ... 3to4
CookedPoultryDishes....... 3to4
FriedChicken.............. 3t04
Don’trefreezemeatthat has
completelythawed;meat, whether
rawor cooked, canbe frozen
successfullyonlyonce.
6to12
4t08
6to12
6t09
3t04
3t04
3t04
lto2
1
I/*
lto2
lto2
lto2
Freezing
notrecoin.
mended.
2t03
2t03
12
9
;
3
6
1
4t06
4
~Carefullywrap to expelair and
help preventmold. Limitfreezingoffresh (unfrozen)
meatsor seafoodsto number of
poundsat atime as follows:
~F14 . . . . . . . . . . . . . . .12 pounds
~FP14 .............12 pounds
mF16, ., . . . . ...?... .14pounds
C1’FP16 . . . . . . . . . . . . .14pounds
@Storepre-packagedcheesein its
ownwrapping ifyouwish.
To storevegetables,usethe
vegetabledrawers—they’vebeen
designedto preserve the natural
moistureand freshnessofproduce.
~Coveringvegetableswith amoist
towelhelps maintaincrispness. Forconvenience.se
@As afurther aid to freshness,
pre-packaged vegetablescan be
stored in their originalwrapping.
~Storelikethingstogether.This
savesboth time andelectricity
becauseyoucan find foodsfaster.
@Place the oldestitemsup front so
theycan be used up promptly.
To storeice cream—Fine-quality
ice cream, with high cream
content, will normally require
slightlylowertemperatures than
more “airy” already-packaged
brands with low cream content.
@Use shelveson the door for most
ofienused saucesand condiments.
@Use the meat drawer,if your
model has one, fortemporary
storageofmeats youdo not freeze.~Itwillbenecessarytoexperimentto
determine the freezer compartment
location and temperature control
setting to keep your ice cream at
the right serving temperature.
Tosavemoneyinenergy
andfoodCosb
(olh~rthaflform~at$apotift~)FREEZER
Mostfruitsandvegetables............8-12 months
Leanfish,,., .....................6-8months
Fattyfish,rollsandbreads,
soups,stew,casseroles.............2-3months
Cakes,pies,sandwiches,
leftovers(cooked),
Icecream(originalcarton)...........1monthmax.
@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.
@The rearofthefreezercompartment
is slightlycolder than the front.
mpsonfreezingfoods
Therearethreeessentialrequirements
for efficient home freezing. @Covermoist foodswith tightlids,
plastic film or foil.
Newtechniquesareconstantlybeing
developed.
ConsulttheCollegeorCountyExtensionService
oryourlocalUtilityCompanyforthelatest
informationonfreezingandstoringfoods.
“US.DepzflmentofAgriculture
~~ieats, fish and poultry purchased
fronlthe store vary in quality and
age: consequcntlyssafe storage
timc in your refrigerator will vary.
@Leafvegetablesandfrui~ placed in
drawerswilllastlongerwhen stored
in closed plastic containers or
wrapped in plastic film.
1. Initial quality.Freeze only top-
qualityfoods.Freezhg retainsquality
and flavor;it cannotimprovequality.
2. Speed. The quicker fruits and
vegetables are frozen after pitting,
the better the frozen product will
be. You’llsavetime, too, with less
culling and sorting to do.
@Do not overloadyour fresh food
or freezer compartment with alot
of warm food at one time.
~Ope~lthe door the fewesttimes
possible to saveelectrical energy.
~Proper pacliaging. Use foodd.
wraps designed especially for
freezi~~g;tl~ey’rereadily available
at Illostfood stores.