To freezemeat, fish and poultry,
wrapwellin freezer-weightfoil(or
other
heavy-dutywrappingn~aterial)
fbrmingitcarefullyto the shapeof’
thecontents.This expelsair, Fold
andcrimpendsofthepackageto
providea good,lustingseal.
Don’ti-efrcezeincatthtithas
completelythawed;nwat, whether
rawor cooked,can bc
frozen
successfuly onlyonce.
Limitfrcmzingof fresh (unf”rozen)
meatsor seafoodsto numberof
poi,inckat a timeas f’ol.lows:
CSX22. . . . . . . . . . . . . .~
“~}pounds
C3X24. . . .. .. . . .. .
..26 pounds
SHgge$tfd
smagf!
TOstorecheese, wrapwellwithwax
paperor aluminumfoil, or plitin
a plasticbag.
Ml
IN
Eatingqualitycfmfn
REFRI:~RliTOR FREEZER
aftertimeshown
——---
35°
to4f1°F.
;:~.
Fresh Meats
DhYS
MQNTHS
E!ERK.
——
-—.
Wnm
6rMFa
–!
=.
IFsed
rEsi-.
f&&?&”-
~Carefullywrap Wexpelair and
helpprevent mold.
@Storepre-packagedcheese in k
ownwrappingif youwish.
6to 12
4
to 8
6 to 12
6 to 9
3 to 4
3 to 4
3 to 4
1to 2
1
);
1 to 2
1
to2
1
to 2
Freezing
not recom-
mended,
2 to 3
2 to 3
12
9
6
6
3
6
1
4
tO 6
4
Roasts(Beef & Lamb). . . . 3 to 5
Roasts(Pork & Veal). : 3to 5
Steaks(Beef). . . . . . . 3 to 5
Chops (Lamb). . . . . . 3 to 5
_-
To
store vegetables,use the
vegetabledrawers-they’ve been
designedto preservethe natural
moistureand freshnessofproduce,
E
Ef!wz. -
m.=i–
EwEY
Chops (F’ork), . . . . . 3 to 5
Ground & Stew Meats. 1 to 2
Variety Meats. ... . . . 1 io 2
Sausage(Pork). . . . . . . . 1 to 2
ProcessedP/leak
Bacon 7
Frankfurters. . . . . . 7
Ham(Whole). . . ~~ 1
Ham(Half). . . . . . . . . 3 to 5
Ham(Slices). . . . . . . . . . . . ~
Luncheon Meats. . . . . . . . . 3 to 5
Sausage(Smoked). ., . . . . 7
Sausage(Dry& Semi-Dry). 14to .21
codu3dMeats
Cooked Meats and
Meat Dishes. . . . . . . . . . 3 to 4
Gravy & Meat
Broth. 1to2
Fresh
Chicken & Turkey (Whole).
1 to 2
Chicken (Pieces). . . . . . . 1to 2
Turkey (Pieces). . . . . . . . . 1 to 2
Duck & Goose (Whole). ., 1 to 2
Giblets. ... . . . . . . . . . . . 1 to 2
Cooi=wd
Pieces (Covered with Broth) 1to.2
Pieces (Not Covered). . . 3 to 4
Cooked Poultry Dishes. . . . . 3
tO4
Fried Chicken. . . . . . . 3to 4
miw
-u
ma%
—..
@Coveringvegetableswith a moist
towelheipsmaintaincrispness.
~Asa fLirtheraidto freshness,
pre-packagecfvegetablescan be
storedintheir originalwrapping,
For “e
@
Storeall likethingstogether,rrh is
notonlysavestime,butelectricity—
becauseyoLican find foodsfaster.
@Place the oldest itemsup front so
theycanbe usedup promptly.
$ Useshelvesonthedoor for most
oftenusedsalices and condii~cnts.
@Use the meatdrawer ibr meats
youdo not freeze.
lb store iceowm--Fine-cplality ice
cream,withhighcreamcontent.will
normally require slightlylower
temperaturesthan more “airy”
already-packagedbrands with
lowcrea~ricontent.
‘libWxweD’Mm3yinenergy
imdhod CQ@’s:
o Mace most perishable itcms, such
as milk, cream or cottage cheese,
towardthe -rearofthe top shelf;
theywill staycoldest in this part of
the fresh foodcompartment.
QCovermoistfoodswith tight lids,
plasticfilm or foil.
@Leaf vegetablesand fruits
placed in storagedrawers will last
longerwhen storedin closedplastic
containersor wrappedinplasticfikn.
~Do not overloadyour
fresh food
or freezer compartment with a M
ofwarm food at once.
@Open the door the fewest times
possible to saveelectrical energy.
@When going out of t~wn for
oItwillbenecessalytoexperiment.to
determine the freezer compartment
location and temperaturecontrol
settingto keep youricecream at
the right serving temperature.
(~ihertha~fO~~~atS~ ~Q~~~~Y) FREEZER
Most fruits and vegetables. . . . .....8-12 months
Lean fish. . . . . . . . . . . . . . . . . . . . . .6-8 months
Fatty fish, rolls and breads,
soups, stew, casseroles. . . .2-3
months
Cakes, pies, sandwiches,
Ieft-overs (cooked),
Ice cream (original carton). .. ....1 month max.
@The rearofthefreezercompartment
is slightlycokier than the front.
Tips011 fDE%xhi-!gfbdk
There are three essential
requirements for efficient home
freezing:
1. Initial qwdity. Freeze only
top-quality foods. Freezing retains
quality and flavor; it cannot
improvequality.
Newtechniquesareconstantlybeingdeveloped.
Consultthe Collegeor CountyExtension
ServiceoryourIocaiUtility Companyforthe
latestinformationonfreezingandstoringfoods.
*lJX. DepaflmentofAgricul
fure
Meats, fish and poultry purchased
from the store vary in quality and
age; consequently, safe storage
time in your refrigerator will vary.
~~ ~~~~~~~~frQz@nmeats, f%h and
pmdtl-y:
o
Always remove store wrappings.
G~ew~”apin foil, fi]m or
Waxpaper
and refrigerate immediately.
2. Speed. The quicker fruits and
vegetablesare frozen after picking,
the better thtifrozen product will
be.
‘!OU’11 save time, too, with less
culling and sorting to do.
--—...—.
o
Pal-t NO. 4N’734P03