Food storage guide
STORING FRESHFOOD
There
IS
a 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 arld &colored areas Wash in
cold water and drain Fiace in plastic bag or plastic
container and store in crisper. Cold, moist air helps
keep leafy vegetables fresh and crisp
Vegetables with Skins (carrots, peppers) .Store
In crisper, plastic bags or plastic container.
Fruits Wash, let dry and store in refrigerator in
plastic bags or crisper. Do not wash or hull berries
until they are ready to use. Sort and keep berries In
their store container in a crrsper, or store In a loosely
closed paper bag on a refrigerator shelf
Meat= Meat is perishable and expensrve...you
won’t want to waste an ounce of it through careless
handling. The following list and chart give you pack-
aging hunts 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 is not
broken If you want to keep it frozen longer, you
should wrap it wrth special freezer wrapping materrol.
Fresh Meat, Not Prepackaged. Remove the
market wrapping paper and re-wrap loosely In
waxed paper or aluminum foil for storrng it unfrozen.
Cooked Meat. Wrap or cover cooked meat with
waxed paper, plastic wrap or aluminum forl. Store
immediately.
Cured or Smoked Meat and Cold Cuts. Ham,
bacon, sausage, cold cuts, etc , keep best in orrgt-
nal wrappings. Once opened, tightly re-wrap in
plastic wrap or aluminum foil.
Canned Ham. State 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 plastlc
wrap The plastic wrap on poultry, as purchased may
be used for storage
STORAGECHARTFORFRESHAR0 CUREDMEAT*
Fvpe -ZZidenme
Variety Meats . . . . . . . . . . . . . . . . . . . . 1 to2
Chlcken . . . . . . . . . . . . . . . . . . . . . . . . . . 1 to2
Ground Beef . . . . . . . . . . . . . . . . . . :. . . 1 to 2
SteaksandRoastr . . . . . . . . . . . . . . . . 3 to5
CuredMeats . . . . . . . . . . . . . . . . . . . . . 7tolO
Bacon . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 to 7
Cold Cuts . . . . . . . . . . . . . . . . . . . . . . . . 3 to5
*If meat isto be stored longer than the times given,
follow the directlons for freezing.
NOTE: Fresh fish and shellfish should be used the
same day as purchased
Eggs .Store wrthout washing In the original car-
ton or use the Utility Bin that came with your
refrigerator
MilkkWlpe milk cartons. For best storage, place
mrlk on interior shelf
Beverages.. Wipe bottles and cans. Store on a
door shelf or inside the refrigerator.
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.
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
aluminum foil to keep focd from dryrng out and
transferring food odors, Plastic containers with tight
lids are fine, too.