Meats, fish and poultry purchased
from the store vary in quality and age;
consequently, safe storage time in
your refrigerator will vary
@Always remove store wrappings.
QRewrap in aluminum foil, film or
wax paper and refrigerate
immediately.
~$-~$$g<~$:
Cheese should be well wrapped with
wax paper, aluminum foil or put in a
plastic bag.
@Carefully wrap to expel air and
prevent mold.
~Store pre-packaged cheese in its
own wrapping if you wish.
“..f,w.gfair:...F-.j.’3s ‘
Bl<”%%.-k,.F+$i.#@
Vegetable drawers have been spe-
cially designed to preserve natural
moisture and freshness of produce.
~Crispness can be maintained by
covering vegetables with amoist
towel.
~As afurther aid to freshness,
it is suggested that pre-packaged
vegetables be stored in their
original wrapping.
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Fine-quality ice cream, with high
cream content, will normaily require
slightly lower temperatures than more
“airy” already-packaged brands with
low cream content.
~It will be necessary to experiment
to determine the location in the
freezer and the control dial setting
to keep your favorite ice cream at
the right servingtemperature.
~Also, the rearof the freezer is
slightly colder than the front.
Most fruits and vegetables. ........8-12 month
Leanfish, ,,, ... . . . . . . . . . . . ..6-8months
Eathgqualitydrops REFN$IATORFR;#ER
aftertirn~strowrr 35°to 400F. (l°F.
tIAYS MONTHS Fattyfish, rolls and breads,
soups, stew,casseroles. , . ~, .......2-3 months
Cal\es,pies, sandwiches,
Ieft-overs (cooked),
Icecream (original carton). . . . . ...1 month max.
FMSHEluwi
Roasts(Beef and Lamb). 3to 5
Roasts(Pork and Veal). . . . . 3to 5
Steaks(Beef) . . . . . . . . . . . . 3t05
Chops (Lamb) . . . ... . . . . . . 3t05
Chops (Pork) . . . . . . . . . . . . 3t05
Ground and Slew Meats..... 1to 2
Variety h!eats............ lto2
Sausage(Pork) . . . . . . . . . . . lto2
FR(’KE%}.D F;IEA”[5
Bacon .................7
Frankfurters . . . . . . . . . . . . . 7
Ham(Whole) ............7
Ham(Half) .............. 5
Ham(Slices) . . . . . . . . . ...3
Luncheon Meats. . . . . . . . . . 3t05
Sausage(Smoked). . . . . . . . 7
Sausage(Dry and Semi-Dry) 14 to 21
~g~~~fj $$~;~y$
Cooked Meatsand Meat
Dishes ...............3to4
Gravy and Meat Broth. ..... ito 2
FRE$}{pfj~cr~y
Chicken and Turkey (Whole) Ito2
Chicken (Pieces). . . . . . . . . . 1to 2
Turkey (Pieces) . . . . . . . . . . . lto2
Duck and Goose(Whole). 1to 2
Giblets . . . . . . . . . . . . . . . . . lto2
tXcHYl POULTRY
Pieces (Covered with Broth) lto2
Pieces (Not Covered). . . . . . 1to 2
Cooked Poultry Dishes. . . . . 1to 2
Fried Chicken............ lto2
6to 12
4t08
6to 12
6t09
3t04
2t03
3t04
2t03
“yips Qf} R’WX?WJ %3’fM:h
There are three essential require-
ments for efficient home freezing,
t. Initial quality. Ch_rlytop-quality foods
should be frozen. Freezing retains
quality and flavor; it cannot improve
quality.
.
k
lto2
lto2
lto2
Freezing
not recom-
mended.
2. Speed. The quicker fruits and vege-
tables are frozen after picking, the
better the frozen product will be. You’ll
save time, too, because less culling
and sorting will be necessary.
3. Proper packaging. Use food wraps
designed especially for freezing; --
they’re readily available in awide
selection at your favorite store.
2t03
2t03
12
9
6
6
3other heavy-duty wrapping material),
forming it carefully to the shape of th
contents. This expels air. Fold and
crimp ends of the package to provide
agood, lasting seal. Don’t refreeze
meat that has completely thawed;
meat, whether raw or cooked, can be
frozen successfully only once.
New techniques are constantly being devel-
oped. Consult the State College or County
Extension Service or your local Utility Com-
pany for the latest information on freezing Limit freezing of fresh (unfrozen]
meatsor Seafomk to 21 pounds at a
time.
and storing foods.
%U.S. Department of Agriculture
Covermoist foods with tight Iida,plasticfilm Orfbii.
Leafvegetablesandfruits placed in storagedrawers
wiil lastlongerwh’enstored in closed plastic containers
or wrappedin plasticfilm.
Donotoverloadyourfreshfood or freezer compartment
wiih alot ofwarmfood atonce.
Open the door the fewest times possible to saw
electrical energy.
F’m Gonwenience
*Store all like things together.Thisnot only savestime,
but electricity–because you canfind foodsfaster.
oPlacethe oldest items up front sothey can be usedup
promptly. -’
@(Amthe shelves on the door for mostfrequently used
saucesand condiments.
@L@ ‘/hemeat drawer for meatsyou do not freeze.
6