Food storage guide
STORING FRESHFOOD
There IS a right way to package and store refrrg-
eroted or frozen foods To keep foods fresher, longer,
take the time to study these recommended steps
Leafy Vegetables
Remove store droppIng Trim
or tear off bruised and discolored areas Wash In
cooi water, drain and store In crisper Cord moist air
helps keep leafy vegetables fresr and crisp The
crispers hove sealing gaskets to nelp keep humId olr
in They also hove a control to help adlust the amount
of humidity in the crispers
Vegetables with Skins
(carrots peppers) Store
n crisper, plastic bags or plosttc container
Fruits
Wash, let dry ond store
or
refrigerator in
plastic bogs or crisper Do not WCIS~Ior hull berries
untlr they are reads to ‘use Sort and keep berries
I-
their store container
in
a cr’sper or sore in o IOOseiV
closea paper bag on a refrlgerotor shelf
Meat
Meat
IS
perrshable and expensive you
won’t want to waste an ounce of It through careless
hondlrng The following
list
and chart give you pack-
aging hints and time limits Store meal ir the meat
pan
Fresh, Prepackaged Meat.
Store fresh meet in
the store wrapping Vacuum packaged meat con
be frozen for OS long OS one morth sf the sea’ 1snot
broken If you wont to keep it frozeri longer vou
should wrap it with special freezer;Nropprng moteriol
Fresh Meat, Not Prepackaged.
Remove tne
market wrapping paper and re-wrap looselv n
waxed paper or aluminum foil for storing it unfrozen
Cooked Meat.
Wrap or cover cooked meat with
waxed paper, plastrc wrap or aluminum
foil
Store
immediately
Cured or Smoked Meat and Cold Cuts.
Ham,
bacon. sausage. cold cuts. etc keep best in origi-
nal wrapplngs Once opened, tightly re-wrap in
plastic wrap or aluminum foii
Canned Ham.
Store In refrigerator unless the la-
bel says its okay to store on the shelf Do not freeze
Fresh Poultry
Looseiy wrap n waxed pope: or
plastic &rap The plastic *‘rap on, poultry as pur-
c hosed, may be used for storage
STORAGECHARTFORFRESHANDCUREDMEAT*
rVPe Approxlmate Time
Wwl
Variety Meats . . . . . . . . . . . . . . . . . . . . it02
Chicken . . . . . 1 to2
Ground Beef . . . . . . . . . . . . . . . 1 to 2
Steaks and Roasts . . . . . . . . . . . . 3 to 5
Cured Meats . . . . . . . . . . . . . . . . . . . . 7 to10
Bacon . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5to7
ColdCuts . . . . . . . . . . . . . . . . . . . . . . . . 3to5
*If meat is to be stored longer than the times given,
follow the directlons for freezing.
NOPE:
Fresh fish and shellfish should be used the
same day as purchased
Eggs
Store without washing in the orrginai car-
ton or use the Utlllty Bin that came with your
refrrgerator
Milk
Wipe ml/k cartons For best storage place
milk or- InterNor shelf
Beverages
\r\/,pe bottles and cans Store on, a
aoor shelf or nIside the refrigerator
Butter
Keep opened bu’ter ,r covered dish or
or
‘he Butter Compartment When storrng an extra sup-
p y wrcp r freezer poclaglng and freeze
Cheese
Store in the orrginal wrapping until
you are ready to use it Once opened re-wrap
trghtly in plastic wrap or aluminum foil
Condlments
Store small jars and bottles (cat-
sup, mustard, jelly olrves) on the door shelves where
they are in easy reach
Leftovers
Cover leftovers with plastic wrap or
aluminum fo to keep focx2 from drying out and
tronsferrlng fboa odors Plastic cortalners v*i’lth) trght
‘ids ore fine too
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