Food storage guide
STORING FRESHFOOD
There ISa right way to package and store refrig-
erated or frozen foods. To keep foods fresher, longer.
take the time to study these recommended steps.
leafy vegetables.,
Remove store wrapping and
trim or tear off bruised and discolored areas. Wash in
cold water and drain Place in plastic bag or plastic
container. Cold, moist air helps keep leafy vegeta-
bles fresh and crisp.
Vegetables with Skins
(carrots, peppers)...Store
in plastic bags or plastic container.
Fruits...Wash,
let dry and store in refrigerator in
plastic bags. Do not wash or hull berries until they are
ready to use. Sort and keep berries in their store con-
turner or in a loosely closed paper bag on a re-
frigerator shelf.
Meat” Meat is perishable and expensive.. .you
won’t want to waste an ounce of it through careless
handling. The followrng list and chart grve you pack-
aging hints and time limits. Store meat in the meat
pan.
Fresh, Prepackaged Meat.
Store fresh meat in
the store wrapping. Vacuum packaged meat can
be frozen for as long as one month if the seal ISnot
broken. If you want to keep it frozen longer, you
should wrap it with special freezer wrapping materral
Fresh Meat, Not Prepackaged.
Remove the
market wrapping paper and re-wrap in aluminum foil
for storing it unfrozen.
Cooked Meat,
Wrap or cover cooked meat with
plastic wrap or aluminum foil. Store immediately
Cured or Smoked Meat and Cold Cuts.
Ham,
bacon. sausage, cold cuts, etc.. keep best In origr-
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 Pouitry...Wrap
in plastic wrap. The plastic
wrap on poultry, as purchased, may be used for
storage.
STORAGECHARTFORFRESHANDCUREDMEAT*
TVPe Approximate lime
(dwsl
Variety Meats . . . . . . . . . . . . . . . . . . . . 1 to2
Chtcken . . . . . . . . . . . . . . . . . . . . . . . . . . 1 to2
Ground Beef . . . . . . . . . . . . . . . . . . . . . . 1 to 2
Steaks and Roasts . . . . . . . . . . . . . . . . 3 to 5
Cured Meats . . . . . . . . . . . . . . . . . . . . . 7 to10
Bacon . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5to7
Cold Cuts . . . .. . . .. . . .. . . .. . . .. . . . 3 to 5
*If meat is to be stored longer than the times given.
follow the directions for freezing.
NOTE:
Fresh fish and shellfish should be used the
same day as purchased
Eggs...Store without washing in the original carton.
Milk
Wrpe mrlk cartons. For best storage, place
mrlk on interior shelf or bottom door shelf.
Beverages.
Wipe bottles and cans. Store on a
door shelf or inside the refrtgerator.
Butter...Keep
opened butter in covered dish on
refrigerator shelf. When storing an extra supply, 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.
Condiments
.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
alumrnum for to keep food from drying out and
transferring food odors. Plasttc containers with tight
lids are fine, too
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