
Eatirrgquaii!ydrops REFRM:RATOIIFREEZER
aftertimeshown 35° to&l°F.
.— (f!:F,
DAYS
Fresh Meats
Roasts(Beef and Lamb).... 3t05
Roasts(Pork and Veal). . . . . 3t05
Steaks(Beef) ........... 3t05
Chops (Lamb) . . .. . . . . . ..3to5
chops (Pork) ., . . . . . . . ..3tO5
Ground and StewMeats. 1to 2
Variety Meats. . . . . . . . . . lto2
Sausage(Pork) .......... lto2
ProcessedMeats
Bacon................7
Frankfurters ............ 7
Ham(Whole) . . . . . . . . ...7
Ham(Half) .............3to5
Ham(Slices) . . . . . . . . . ...3
Luncheon Meats......... 3t05
Sausage(Smoked) 7
Sausage
(Dry and Semi-Dry). 14to 21
CookedMeats
Cooked Meatsand
Meat Dishes. . . . . . . . . . 3t04
Gravyand Meat Broth. 1to 2
FreshPoultry
Chicken and Turkey
(Whole) .............lto2
Chicken(Pieces). . . . . . . 1to 2
Turkey(Pieces) . . . . . . . . . . lto2
Duck and Goose (Whole). 1to 2
Giblets ................lto2
CookedPotdtry
Pieces
(Covered with Broth). 1to 2
Pieces(Not Covered). . . . 3to 4
Cooked Poultry Dishes. 3to 4
Fried Chickerr........... 3t04
MONTHS
6tO1.2
4t08
6to 12
6t09
3t04
3t04
3t04
1to 2
1
x
lto2
lto2
lto2
Freezing
not
recom-
mended.
2t03
2t03
12
9
6
6
3
6
1
4t06
4
(Otherthan for meals&poultry) mEzIx
Most fruits and vegetables. . . . . . ...8-12 months
Lean fish . . . . . . . . . . . . . . . . . . . . ..6-8 months
Fatty fish, rolls and breads,
soIJps, stew, casseroles. . .. 2-3 months
Cakes, pies, sandwiches,
Ieft-overs (cooked),
Ice cream (original carton). ......1 month max
New techniques are constantly being
developed. Consult the College or
County Extension Service or your
local Utility Company for the latest
information on freezing and storing
foods.
*li..$.&pislIncII[ o,fAgricultl(t-e
Meats,fish and poultry purchased
from the store vary in quality and
age: consequently, safe storage time
in your refrigerator will vary.
‘I” S@re Udmzen meats,fish m-d
poultry:
*Alwaysremove store wrappings.
@Rewrap in foil, filmor wax paper
and refrigerate irnmecliately.
TOstore cheese, 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 ifyou wish.
T’ store vegetables, use the
vegetable drawers—they’vebeen
designed to preserve the natural
moisture and freshnessof produce.
~Crispness can be maintained by
covering vegetables with amoist
towel.
@As afurther aid to freshness,
pre-packaged vegetables can be
stored in their original wrapping.
lb store ice swam-Fine-quality
ice cream, with high cream
content, will normally require
slightly lower 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 compart-
ment isslightlycolder than the front.
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There are three essential require-
ments for efficient home freezing.
1. Initial quality. Freeze only
top-quality foods. Freezing retains
quality and flavor; itcannot improve
quality.
2, Speed. The quicker fruits and
vegetables are frozen after picking,
the better the frozen product will
be. You’llsave time. too, because
less culling and sorting will be
Necessary.
6
3. Proper pidaging. (.Jsefood
wraps designed especially for
freezing.
‘lb h%ezemeat, fish WMllpoumy,
wrap wellin [reezer-weightfoil (or
other heavy-dutywrappingmaterial)
forming itcarefully to the shape of
the contents. This expels air. Fold
and crimp ends of the package to
provide agood, lustingseal.
Don’trefreeze meat that has comp-
letely thawed; meat, whether raw
or cooked, can be frozen success-
fullyonly once.
Limitfreezing of fresh (unfrozen)
meats or seafoods to 14pounds at
atime.
~Store all~ikethingstogether. 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, ifyour
model has one, for meats you do
not freeze.
~Place most perishable items such
as milk, cream or cottage cheese
toward the rear of the top shelf as
they will stay coldest in this part
of the fresh food compartment.
*Cover moist foods with tight lids,
plastic film or foil.
~Leaf vegetables and fruits -@aced
in storage drawers will last longer
when stored in closed plastic con-
tainers or wrapped in plastic film.
~Do not overload your fresh food
or freezer compartment with alot
of warm food at once.
~Open the door the fewest times
possible to save electrical energy. $:+;’
,4.->,:++‘
~>.
=When going out of town for sev- >
~$j,
era] days, leave as fevvperishables t,,:2-~
as possible in the refrigerator. -