
Food Storage Suggestions
Fresh Food Storage Tips
To store unfrozen meats, fish and poultry=
•Always remove store wrappings.
•Rewrap in foil, film or wax paper and refrigerate
immediately
To store cheese, wrap well with wax paper or
aluminum foil, or put in a plastic bag.
• Carefully wrap to expel air and help prevent mol&
• Store pre-packaged cheese in its own wrapping
if you wish.
To store vegetables, use the vegetable drawers--
they've been designed to preserve the natural moisture
and freshness of producer
• Covering vegetables with a moist towel helps
maintain crispness.
• As a further aid to freshness, pte-packaged vegetables
can be stored in their original wrapping.
Tips on Freezing Foods
oFreeze only top-quality foods. Freezing retains
quality and flavor; it cannot improve quality.
° Freeze fruits and vegetables quicldy after piddng.
The sooner you do, the better the frozen product will
be, with less culling and sorting to do.
*Use food wraps designed especially for freezing.
To store ice cream--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 will be necessary to experiment to determine the
freezer compartment location and temperature
control setting to keep your ice cream at the right
serving temperature°
°The rear of the freezer compartment is slightly colder'
than the frontr
To freeze meat, fish and poultry, wrap well in
freezer-weight foil (or other heaw-duty wrapping
material) forming it carefully to the shape of the
contents. This expels air. Fold and crimp ends of
the package to provide a good, lasting seat.
Don't refreeze meat that has completely thawed;
meat, whether raw or cooked, can be frozen
successfully only once.
Suggested Storage Times
Eating quality drops
after time shown
DAYS MONTHS
IN IN
REFRIGERATOR FREEZER
AT AT
35 °to 40°R 0°R
(2°to 4°c.) (-I 8°c.)
Fresh Meats
Roasts (Beef & Lamb) ......................3 to S 6 to 12
Roasts (Pork & Vea!) ...........................3 to 5 4 to 8
Steaks (Beef) .......................................3 to S 6 to 12
Chops (Lamb) .....................................3 to 5 6 to 9
Chops (Pork) ..........................................3to S 3to 4
Ground & Stew Meats ................... I to 2 3 to 4
Variety Meats .........................................Ito 2 3to 4
Sausage (Pork) ........................................I to 2 !to 2
Processed Meats
Bacon ............................................................. 7I
Frankfurters .................................................7 112
Ham (Whole) ..................................... 7 Ito 2
Ham (Half) .................................................... 3to 5 I to 2
Ham (Slices) ......................................... 3 I to 2
Luncheon Meats .................................... 3 to S Freezing
Sausage (Smoked) ........................................7 not recom-
Sausage(Dry & Semi-Dry) .......... 14 to 21 mended
Cooked Meats
Cooked Meats and
Meat Dishes .................................. 3 to 4 2 to 3
Gravy &Heat Broth ..........................I to 2 2 to 3
Fresh Poultry
Chicken &Turkey (Whole) ................I to 2 12
Chicken (Pieces) ..........................................I to 2 9
Turkey (Pieces) ................................... ito 2 6
Duck & Goose (Whole) ................... ItO 2 6
Giblets ............................................................ ! to 2 3
Cooked Poultry
Pieces (Covered with Broth) ..... I to 2 6
Pieces (Not Covered) .................... 3 to 4 I
Cooked Poultry Dishes ........................3 to 4 4 to 6
Fried Chicken ............................................3 to 4 4
(Other than for meats & poultry) FREEZER
Most fruits and vegetables ..................................8-12 months
Lean fish ............................................................................ _months
Fatty fish, rolls and breads,
soups, stew, casseroles ...........................................2-3 months
Cakes, pies, sandwiches,
leftovers (cooked),
ice cream (original carton) .....................................I month max.
Meats, fish and poultry purchased from the store vaiy
in quality and age; consequently, safe storage times in
your refrigerator will vary. For meat and poultry
information, call the U.S. Dept. of Agrictdture at
800-535-4555.
New techniques are constantly being developed.
Consult the College or County Extension Service or
14 your local Utility Company for the latest information
on freezing and storing foods.