FoodStorageSugestiom
.
suggestedstoragetimes
for
meatandpoultry*
REFRl~~RATOR FRE’:ZER
Eatingqualitydrops
AT
aftertimeshown
350
;;OOE
DAYS
FreshMeats
Roasts(Beef&Lamb) ., . .... 3to5
Roasts(Pork &Veal)...... . . 3to5
Steaks(Beef).... . . .. . ..... 3t05
Chops(Lamb). .. . . ........ 3t05
Chops(Pork)............ . . 3t05
Ground&StewMeats... .. . . 1 to2
VarietyMeats.. . . . . . . . . ... . lto2
Sausage(Pork). . . .. . . . . .. . lto2
ProcessedMeats
Bacon
7
Frankfurters. . . ........ . . . . 7
Ham(Whole).. . . ... . . . . . . . 7
Ham(Half). . . . . . . .. . . .. . . . 3t05
Ham(Slices)..... . . .. ..... 3
LuncheonMeats........... 3t05
Sausage(Smoked). . . . . . . . . 7
Sausage(Dry&Semi-Dry). .. . 14to21
CookedMeafs
CookedMeatsand
MeatDishes. . ..... ...... 3t04
Gravy&MeatBroth... ...... lto2
FreshPoidiry
Chicken&Turkey(Whole). ... 1to 2
Chicken(Pieces)........... lto2
lurkey(Pit?ces). . . .. . . .... .. lto2
Duck&Goose(Whole)....... 1to2
Giblets......... . . .. . . . . . . lto2
Cooked~Old~~
Pieces(CoveredwithBroth)... 1to2
Pieces(NotCovered)........ 3to4
CookedPoultry Dishes. . . . . . . 3to4
FriedChicken.. . . ........ .. 3t04
00F.
MONTHS
6to12
4t08
6to 12
6t09
3t04
3t04
3t04
lto2
1
1/2
lto2
lto2
lto2
not
recom-
mended.
2t03
2t03
12
9
5
6
3
6
1
4t06
4
(Otherthanformeats&poultry]FREEZER
Mostfruitsandvegetables.... . . . . . ...8-12 months
Leanfish, . .... . . . . . . . ........ . . ..6-8months
Fattyfish,rollsandbreads,
SOUPS,stew,casseroles.. . .. . . ~...., 2-3
monttts
Cakes,pies,sandwiches,
leftovers(cooked),
Icecream(originalcarton).. . . . ... . . .1monthmax.
Newtechniquesafeconstantlybeingdeveloped.
ConsulttheCollegeorCountyExtensionService
oryourlocalUtilityCompanyforthelatest
informationonfreezingandstoringfoods.
‘L(S.DepadmentofAgriculture
Meats, fish and poultry purchased
from the store vary in quality and
age; consequently, safe storage
time in your refrigerator will vary.
l-ostore unfrozen meats, fish and
pol!ttry:
oAlways remove store wrappings.
~Rewrap in foil, film or wax paper
and refrigcmte immediately.
TOstore cheese, wrap wellwith
waxpaper or aluminumfoil, or put
ina plasticbag.
~Carefullywrap to expelair and
helppreventmold.
~Storepre-packagedcheesein its
ownwrappingif youwish.
Tostorevegetables,usethe
vegetabledrawers—they’vebeen
designedto preservethe natural
moistureand freshnessofproduce.
~Coveringvegetableswith a moist
towelhelps maintaincrispness.
@Asa further aidto freshness,
pre-packagedvegetablescan be
storedintheir originalwrapping.
Note:Specialfreshfood
compartmentdrawersmake it
unnecessaryto wrapcertainfoods
whichthey‘vebeendesignedto
preserve. Thesedrawers are
describedonpage 7
To store ice cream—Fine-quality
icecream, withhighcream
content, will normally require
slightlylower temperaturesthan
more “airy” already-packaged
brands with lowcream content.
eItwillbenecessarytoexperimentto
determine the freezer compartment
locationand temperaturecontrol
settingto keep your ice cream at
the right serving temperature.
~Therear ofthefreezercompartment
is slightly colder than the front.
Tipsfontfreezingfoods
Therearethreeessentialrequirements
for efficient home freezing.
1. Initial quality.Freeze only top-
qualityfxxls. Freezing retains quality
andflavor;itcannotimprovequality.
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.
3. Proper packaging. Use food
wraps designed especially for
freezing; they’re readily available
at most fnod stores.
‘I’ofreezemeat,fish and poultry,
wrapwellin freezer-weightfoil(or
otherheavy-dutywrappingmaterial)
formingitcarefullyto the shapeof
thecontents.This expelsair. Fold
andcrimp endsofthepackageto
provide a good, lastingseal.
Don’trefreezemeat that has
completelythawed;meat, whether
rawor cooked, canbe frozen
successfullyonlyonce.
Limitfreezingoffresh (unfrozen)
meatsor seafoods to 20 pounds at
a time.
For Convenience. *
●
e Storelike thingstogether. This
savesboth time and electricity
becauseyoucan find foods faster.
e Place theoldestitems up front so
theycan be usedup promptly.
e Use shelveson the door for most
oftenused saucesand condiments.
e Use the Meat Drawer for meats
youdo not freeze.
To save money ill H!-WX’gy
and food
‘costs
m
@Place most perishable items, such
as milk, cream or cottagecheese,
towardthe rear of the top shelf, as
they will stay coldest in this part
ofthe fresh food compartment.
@Cover moistfoods with tightlids,
plastic film or foil.
~Leaf vegetablesandfruitsplacedin
storagedrawerswilllastlongerwhen
storedin closedplasticcontainersor
wrappedin plasticfdm.
~Do not overloadyour fresh foodor
freezercompartmentwith a lotof
warmfood at once.
@Open the door the fewesttimes
possible to saveelectrical energy.
~When goingout oftownfor
severaldays,leaveas fewperishables
as possiblein the refrigerator.If yow-
P
refrigeratorhas an icernaker, set the ,~.i.,,