Tokwe meat,fishandpoultry,
wrapwell in freezer-weight foil (or
~Always remove store wrappings.
* Rewrap infoil, film or wax paper
other heavy-dutywrappingmaterial)
forming it carefully to the shape of
the contents. This expelsair. Fold
and crimp endsof the packageto
provide a good, lastingseal.
IN IN
and refrigerate immediately
.. . ...
Zating
quali[ydrops
REFRIGERATOR FREE:ER
aftertimeshown
—
350 4T400~.
FreshMoats
DAYS
‘lb storechaxx?,wrapwell with wax
paperor aluminum foil, or put in a
plastic bag.
~oFa
MONTHS
6
tO 12
4
to 8
6
to 12
6
to9
3
to 4
3
to 4
3
to 4
1 to 2
1
Y2
1 to
2
1
to 2
1 to 2
Freezing
not
recom-
mended.
2to3
2
to 3
12
9
:
3
6
1
4 to 6
4
Don’t refreeze meatthat hascom-
pletely thawed; meat,whether raw
or cooked, can befrozen successfully only once<
@Carefully wrapto expel air and
help prevent mold.
Roasts(Beefarrd lamb). . . . 3 io 5
Roasts(PorkandVeal).. . . 3 to 5
Steaks(Beef). , . . . . . . . . . 3 to 5
Chops (Lamb). . . . .. . . . . . 3 to 5
Chops (Pork). . . . . . . . . . . 3 to 5
Ground and Stew Meats. . . . 1 to 2
varietyMeats. . . . . . 1to 2
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
(Dryand Semi-Dry). . . . . 14to 21
cookedMeats
Cooked Meatsand
Meat Dishes. . . . . . . . . . 3 to 4
Gravy and MeatBroth. . . . . 1to 2
Fresh
Paltry
Chicken and Turkey
(Whole).. . . . . . . . . . . . 1to 2
tYricken(Pieces)... . . . . . . I to 2
Turkey (Pieces). . . . . . . . . . 1
to .2
Duck and Goose (Whole). . 1 to 2
Giblets. .. . . . . . . . . . . . . . 1 to 2
cooked
Poultry
Pieces
(Covered with Broth). ., . 1 to 2
Pieces (Not Covered). . . . . . 3 to 4
Cooked Poultry Dishes . . . . . 3 to 4
Fried Chicken. . . . . . . . . . . 3 to 4
@Store pre-packagedcheese in its
own wra~ping if you wish.
Limit freezing of fresh (unfrozen)
meatsor seafoodsto number of
poundsat a time asfollows:
CSF22., ?, , ,! ,, . . .
..21 pounds
CSF24. . . . . . . ., . i .
, .26 pounds
Tostorwvegetables--Vegetable
drawers have been specially designed to preserve natural moisture
and freshnessof produce.
* Crispn@sscan be maintained by
covering vegetables with a moist
towel.
@As a further aid to freshness,
pre-packaged vegetables can be
stored in their original wrapping.
QStore all like things together. This
not only savestime, but electricity—
becauseyou can find foods faster.
Tostoreicecrearn-~ine-qual ity
ice cream, with high cream
content, will normally require
slightly lower temperatures than
more “airy” already-packaged
brands with low cream content.
LSPlace the oldest items up front so
they can be used up promptly.
* Usethe handyshelvescmthe door
for mostfrequently usedsaucesand
condiments.
@Usethe meat drawer for meats
you do not freeze.
@It
will be necessaryto experiment
to determine the location in the
freezer compartment and the temperature control setting to keep
your favorite ice cream at the right
serving temperature.
ToSwfe inEmH’gy’
and kM3dtxmk.
~ Place most perishable items such
as milk, cream or cottage cheese
toward the rear of the top shelf as
they will stay coldest in this part
of the fresh food compartment.
@Also, the rear of the freezer
compartment is slightly colder than
the front.
(OtherthaflfOrmeats&pOultry)
FREEZER
Most fruits and vegetables. . . . .....8-12 months
Lean fish. . . . . . . . . . . . . . . . . . . . . .6-8 monthk
Fatty fish, rolls and breads,
SOUPS, stew, casseroles, . .......2-3 months
Cakes,pies, sandwiches,
Ieft-overs (cooked),
Ice cream (original carton). .. ....1 month max.
* Cover moist foods with tight lids,
plastic film or foil.
There are three essential requirements for efficient home freezing.
* Leaf vegetables and fruits placed
in storage drawers will last longer
when stored in closed plastic containers or wrapped in plastic film.
1. initial Tweezeonly
top-quality foods. Freezing retains
quality and flavor; it cannot improve
quality.
New techniques are constantly
being deveioped. Consult the
College or County Extension
Service or your local Uti~ity
Company for the latest information
cmfreezing and storing foo&.
*LIS.
Departmentof Agriculture
%2’store meats, ‘fM1 and
p-mdtry-fvlezds, fish and poultry
purchased frormthe stare vary in
quaiity and age; consequently,
safe storage time in your refrigerator will vary.
@Do not overload your fresh food
or freezer compartment with a lot
of warm food at once.
2. Speed. The quicker fruits and
vegetables are frozen after picking,
the better the frozen product will
be. You’ll save time, too, because
less culling and sotiing will be
necessary.
@Operl the door the fewest times
possible to save electrical energy
~ When going out of town for
several days, leave asfew perishables as possible in the refrigerator
Move the icernaker manual switch
to “OIW” and shutoff water to the
refrigerator.
~. F%QPW US@food
wraps designed especially for
freezing; th6y’re readily available
in a wide selection at your favorite
store.
6