FOOD STORAGE SUGGESTIONS
Suggested Storage Times for Meat and Poultry*
Eatingquality DAYSIN MONTHSIN
dropsafter REFRIGERMOR FREEZER
timeshown AT35° to 40°F. AT0° F.
(2°to 4°c.) (-lS° C.)
FreshMeats
Roasts (Beet & Lamb) 3 to 5
Roasts (Pork & Veal) 3 to 5
Steaks (Beef) 3 to 5
Chops(Lamb)................................... 3to5
Chops (Pork) 3 to 5
Ground & Stew Meats 1 to 2
VarietyMeats.................................... l t02
Sausage(Pork).................................1to2
ProcessedMeats
Bacon 7
Frankfurters.......................................... 7
Ham (Whole)........................................7
Ham (Half) .........3 to 5
Ham(Slices)......................................... 3
Luncheon Meats 3 to 5
Sausage(Smoked)...............................7
Sausage(Dry & Semi-Dry).............14to 21
6 to 12
4 to8
6 to 12
6to9
3to4
3to4
3to4
1 to2
1
lh
Ito 2
I to2
I to2
Freezing
not recom-
mended,
Eatingquality DAYSIN MONTHSIN
dropsafter REFRIGERATOR FREEZER
timeshown AT35° to 40° F. AT0°F.
(2" to 4° c.) (-18° C.)
FreshPoultry
Chicken & Turkey (Whole) ................1 to 2 12
Chicken(Pieces)...............................1 to 2 9
Turkey (Pieces) ..... 1 to 2 6
Duck& Goose (Whole).....................1to 2 6
Giblets 1to 2 3
CookedPoultry
Pieces(Coveredwith Broth) ..............1 to2 6
Pieces(NotCovered)........................ 3 to4 1
Cooked Poultry Dishes 3 to 4 4to6
Fried Chicken ....... 3 to 4 4
(01herthanfor meats&poultry) FREEZER
Most fruitsand vegetables................................................8-12 months
Leanfish .............................................................................6-8 months
Fattytish, rollsand breads,soups, stew,casseroles.........2-3 months
Cakes,pies,sandwiches,leltovers(cooked),
icecream (originalcarton) ............................................1monthmax.
CookedMeats
CookedMeatsand MeatDishes........ 3 to 4 2to3
Gravy & Meat Broth 1 to 2 2to3
* {LS.Department qfAgricldmre
Meats,fish and poultry purchased from the store vary in quality and
age; consequently, safe storage time in your refrigerator wilt vary.
Fresh Food Storage Tips
To store vegetables:
• Use the vegetable drawers. They have been designed to
preserve the natural moisture and freshness of produce.
• Covering vegetables with a moist towel helps
maintain crispness.
• As a further aid to freshness, prepackaged vegetables
can be stored in their original wrapping.
Unfrozen meats, fish, and poultry:
•Always remove store wrappings.
• Rewrap in foil, plastic wrap or wax paper and
refrigerate immediately.
Cheese:
•Wrap well with wax paper or aluminum foil, or put
in a plastic bag.
• Carefully wrap to expel air and help prevent mold.
•Store prepackagedcheese in its own wrappingif you wish.
Tips on Freezing Foods
There are three essential requirements for efficient
home freezing.
1. Initial quality. Freeze only top-quality foods,
Freezing retains quality and flavor; it cannot
improve quality.
2. Speed. The quicker fruits and vegetables are frozen
after picking, the better the frozen product will be.
You'll save time, too, with less culling and sorting
to do.
3. Proper packaging. Use food wraps designed
especially for freezing.
To freeze meat, fish and poultry, wrap well in freezer-
weight foil (or other heavy-duty wrapping material),
forming it carefully to the shape of the contents. This
expels air. Fold and crimp ends of the package to provide
a good, lasting seal. Don't refreeze meat that has been
completely thawed; meat, whether raw or cooked, can
be frozen successfully only once.
Fine-quality ice cream, with high cream content, will
normally require slightly lower temperatures than more
"airy" already-packaged brands with low cream content.
•It will be necessary to experiment to determine the
freezer compartment location and temperature
control setting to keep your ice cream at the right
serving temperature.
• The rear of the freezer compartment is slightly
colder than the front.
New techniques are constantly being developed.
Consult the County Extension Service or your local
Utility (bmpany jor the latest injormation on
j?eezing and storing joods.
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