Food storage guide
STORING FRESHFOOD
There is a right way to package and store refrrg-
erated or frozen foods. To keep foods fresher, longer,
take the time to study these recommended steps
Leafy Vegetables...Remove store wrapping Trim
or tear off bruised and drscolored areas. Wash in
cool water, drain and store in crisper. Cold, morst air
helps keep leafy vegetables fresh and crisp. The
crispers have sealing gaskets to help keep humid arr
in. They also have a control to help adjust the amount
of humidity In the cnspers.
Vegetables with Skins (carrots, peppers]. Store
In crisper, plastic bags or plastic container
Fruits Wash, let dry and store In refrigerator In
plastrc bags or crisper Do not wash or hull berries
until they are ready to use Sort and keep berrres In
their store contarner in a crisper, or store in a loosely
closed paper bag on a refrigerator shelf
Meat. Meat ISperishable and expensive you
won’t want to waste an ounce of It through careless
handlrng. The followtng list and chart give 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 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 orrgi-
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
.Loosely wrap in waxed paper or
plastrc wrap The plastic wrap on poultry, as pur-
chased, may be used for storage
STORAGECHARTFORFRESHAN0CUREDMEAT*
FvPe Approximate Time
Wvsl
Varlety Meats . . . . . . . . . . . . . . . . . . . . 1 to2
Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . 1 to2
GroundBeef.. . . . . . . . . . . . . . . . . . . . . 1 to2
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 directions for freezing.
NOTE: Fresh fish and shellfish should be used the
same day as purchased
Eggs Store without washing in the origlnal car-
ton or use the Utlllty Bin that came with your
refrigerator
Milk Wipe milk cartons For best storage, place
milk 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 origrnal 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 fol to keep food from drying out and
transferring food odors. PlustIc containers with tight
lids are fine. too.