Food storage guide
STORING FRESHFOOD
There is a right way to package and state refrig-
erated or frozen foods. To keep foods fresher, longer,
take the time to study these recommended steps.
Leafy Vegetables.
Remove store wrapping. Tram
or tear off brursed and drscolored areas Wash In
cool water, drain and store In crisper. Cold, moist air
helps keep leafy vegetables fresh and crrsp. The
crisper has sealing gaskets to help keep humid atr
in.
Vegetables
wlth Skins [carrots, peppers] Store
In crisper, plasttc bags or plastic contarner.
Fruits
...Wash. let dry and store In refrigerator In
plastic bags or crtsper. Do not wash or hull berries
until they are ready to use. Sort and keep berries In
their store container In a crisper, or store In a loosely
closed paper bag on a refrigerator shelf.
Meat* .Meat is perishable and expensive...you
won’t want to waste an ounce of it through careless
handling. The following list and chart give you pack-
aging hints and time limits. Store meat in the meat
pan.
Fresh, Prepackaged MeatLStore
fresh meat in
the store wrapping. Vacuum packaged meat can
be frozen for as long as one month if the seal is not
broken. If ybu want to keep it frozen longer, you
should wrap it with special freezer wrapping material.
Fresh Meat, Not Prepackaged. Remove the
market wrapping paper and re-wrap loosely in
waxed paper or aluminum foil for storing it unfrozen.
Cooked Meat. Wrap or cover cooked meat with
waxed paper, plastic wrap or aluminum foil. Store
immediately.
Cured or Smoked Meat and Cold Cuts. Ham,
bacon, sausage, cold cuts, etc.. keep best in origi-
nal wrappings. Once opened, tightly re-wrap in
plastic wrap or aluminum foil.
Canned Ham. Store in refrigerator unless the la-
bel says it’s okay to store on the shelf. Do not freeze.
Fresh
Poultry...Wrap in waxed paper or plastic
wrap. The plastic wrap on poultry, as purchased may
be used for storage.
STORAGECHARTFORFRESHAND CUREDMEAT*
We
Approxlmate Time
(davN
Variety Meats . . 1 to 2
Chicken . . . . 1 to2
Ground Beef . . . , . I to 2
Steaks and Roasts . . . 3 to 5
Cured Meats . . . . . 7 to 10
Bacon . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5to7
Cold Cuts . . . . . . . 3 to 5
*If meat ISto be stored longer than the times given,
follow the directrons for freezing.
NOTE: fresh fish and shellfish should be used the
same day as purchased
Eggs .Store without washing in the original car-
ton or use the Utility Bin that came with your
refrigerator.
Milk
..Wtpe milk cartons. For best storage, place
milk on interior shelf or bottom door shelf.
Beverages...
Wipe bottles and cans. Store on a
docx shelf or inside the refrrgerator.
Butter...Keep
opened butter in covered dish or in
the Butter Compartment. When storing an extra sup-
ply, wrap in freezer packaging and freeze.
Cheese
.Store in the original wrapping until
you are ready to use it. Once opened, re-wrap
tightly in plastic wrap or aluminum foil.
Condlments
.Store small jars and bottles (cat-
sup, mustard, jelly, olives] on the door shelves where
they are in easy reach.
Leftovers...Cover
leftovers with plastic wrap or
aluminum foil to keep food from drying out and
transferring food odors. Plastic contarners with tight
lrds are fine, too.
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