storagetimes
formeatm’djpouMry*
13Ftts NKMJHS
Eafingqualitydrops REFRIG#NURFREEEER
afkr.tiineshown
35”to40°F.
O°F.
Fresh
Roasis(Beef&Lamb).. .. .. . 3to 5
Roasts(Pork&Veal).... .. .. 3t05
Steaks(Beef)... .. .. . ~EJŠô Ú•L•Â•Ä•Í•.....3t05
Chops(Lamb).. .. .. .. .. .. . 3to 5
Chops(Pork).. .. .. .. .. .. .. 3t05
Ground&.StewMeats..~.~.. . 1to2
VarietyMeats. .. .. .. .. .. .. . 1to2
Sausage(Pork).. . .. ... . .. . lto2
Meals
Bacon... . .. .. .. .. . ... .. . 7
Frankfurters.. .. . .. .. .. .. . . 7
Ham(Whole).. .. .. .. .. .. . . 7
Ham(Half).. . .. .. . .. .. .. .. 3t05
Ham(Slices).. ... . .. .. .. .. 3
LuncheonMeats. . .. .. .. .. . 3t05
Sausage(Smoked). .. .. .. . . 7
Sausage(Dry&Semi-Dry)... . 14to21
Cook&Id Meats
CookedMeatsand
MeatDishes. .. .. .. .. .. . . 3t04
Gravy&MeatBroth. .. .. .. .. 1to2
Fresh
Chicken&Turkey(Whole). ... lto2
Chicken(Pieces).. . ... .. .. . 1to2
Turkey(Pieces)... . . .. .. . .. . lto2
Duck&Goose(Whole).. .. .. . lto2
Giblets... .. . .. .. . .. .. .. . . lto2
P(Mv
Pieces(CoveredwithBroth)... 1to2
Pieces(NotCovered). .. .. .. . 3t04
CookedPoultryDishes... . .. . 3t04
FriedChicken.. . .. .. . .. .. . . 3t04
6to12
4to8
6to12
6to9
3to4
3to4
3to4
1to2
1
y~
1to2
1to2
1to2
Freezing
notrecom-
mended.
2to3
2to3
12
9
6
6
3
6
1
4to6
4
(~fh~~~h~~fO~~~atSa~OUl~~)FREEZER
Mostfruitsandvegetables............8-12 months
Leanfish. . . . .. . .. . .. .. . .. . . .. ...6 -8months
Fattyfish,rollsandbreadfi
soups,stew,casseroles.. .. .. .. ... .2-3months
Cakes+pieSsandwiche$
leftovers(cooked~
Icecream(originaicarton).. .. . .. . .. .I monthmax
Newtechniquesareconstantlybeingd@&lOped.
ConsulttheCoflegeorCountyExtension
Service
oryourlocal Utility Cornpanyforthe latest
information on freezingandstoring
foods.
*lM.DepailmeriofAgriculture
Meats, fish and poultry purchased
from the store varyinquafity and
age; consequently, safe storage
time in your refrigeratorwill vary.
To store unfrozen meats, fish and.
poultry:
~~~waysrcmovestorc wrappings.
QRewmpinf oil, fihmorwaxpaper
wdrefrigeratc immediately.
Tostorecheese9 wrapweUwfih
waxpaper oraluminurnfOil, orput
inaplastic bag.
@Carefullywrap toexpel air and
helppreventmold.
@Storepre-packagedcheesein its
ownwrapping ifyouwish.
Tostore vegetables, usethe
vegetabledrawers-they’ve been
designedtopreservethenatural
moistureandfreshness ofproduce.
@Coveringvegetableswith amoist
towelhelpsmaintaincrispness.
~As a further aid to freshness,
pre-packagedvegetablescan be
storedin their originalwrapping,
Note:Specialfieshfoodcompamnt
drawers(onmodelssoequipped)
mukeitunnecessa~towrapcertain
foodswhichthey’vebeendesigned
topreserve.Thesedrawersare
describedonpages9and11.
Tostoreice
cream—Fine-quality
ice cream, with high cream
content, will normally require
slightIylowertemperatures than
more “airy” already-packaged
brands with low cream content.
~It
wfll be necessarytoexperimentto
determine the freezer compartment
location and temperature control
settingto keep your ice cream at
the right serving temperature.
~The
rearof the freezercompartment
is slightly colder than the front.
Tips‘onfreezingfoods
Therearethreeessentialrequirements
for efficient home freezing.
L Initial quality. Freeze only topqualityftis. Freezingretainsquality
and flavor; it cannot improvequality.
2. Speed. The quicker fruits and
vegetablesare frozen after picking,
the better the frozen product will
be. You’llsavetime, too, with less
culling and sorting to do.
Se~roper
Usefood
wraps designed especially for
freezing; they’re readily available
at most food stores.
mfrtwx! meat,fish and ~oldtry.
wrap well in freezer-weightfoil (&
otherheavy-dutywrappingmaterial
formingit carefullytotheshapeof
thecontents.Thisexpelsair. Fold
andcrimp endsofthe packageto
providea good, lastingseal.
Don’trefreeze meatthat has
completelythawed;meat, whether
rawor cooked, can be frozen
successfullyonlyonce.
Limit freezingof fresh (unfrozen)
—
meatsor seafoodstonumberof
poundsat a timeas follows:
TBX20,TBX21,T13X22.. .....19
TBX24,TBX25,TBXW25.. ...22
@Storelikethings together. This
saves both time and electricity
because youcan find foodsfaster.
@Place the oldestitemsup front so
—
they can be used up promptly.
~Use shelvesor bins on the door
for most oftenused saucesand
condiments.
@Use the meat drawer,on models
soequipped, fozternpora~ystorage
ofmeats youdo not freeze.
Tosave h energy
m-dfoodW’sts
~Place most perishable items, such
as milk, cream or cottagecheese,
towardthe rear ofthe top shelf, as
-.
they will staycoldest in this part
ofthe fresh food compartment.