&xJgeshxi SWage times
-ix
meat 3mdpou[try*
!N IN
...
Eahg quality drops
REFRIGERATOR FRE#ER
aftertime sfmwn
..—
35” :T40%
Fresh
Meats
IMYS
Rcasts (Beef and Lamb). 3 to ~
Rwsts (Pork and Veal). . . 3 to 5
S!;aks (Beef) . . . . . . . . . . . 3t05
Ck~ps(Lamb) . . . . . . . . . . . 3t05
C!wps (Pork)........,.. 3t05
Groundand Stew Meats. 1 to 2
V~:ietyMeats, . . . . . . . . . . lto2
S?~sage(Pork) . . . . . . . . . . lto2
ProcessedMeats
&con . . . . . . . . . . . . ...7
Frankfurters .. . . . . . . . . . . 7
Ham(Whole) . . . . . . . . ...7
Hzm(Half) . . . . . . . . . . . ..3to5
H?m(Slices) . . . . . . . . . . . . 3
Luncheon Meats. . . . . . . . . 3t05
.Qusage (Smoked). 7
Sz~sage
:Dryand Semi-Dry) ., 14to 21
CookedMeats
CookedMeats and
‘;{eatDishes . . . . 3t04
GT~vyand Meat Broth. 1 to
2
~~esh
~oul~~y
Ch:~ken and Turkey
l/Jhole), . . . . . . . . . ..lto2
Ch:ken (Pieces). .“ 1 to 2
Tu-~iey{Pieces). 1 to 2
Du;\ and Goose (Whole). 1 to 2
Gi2iets. . . . . . . . . . . ..lto2to2
(PE
MONTHS
6 to 12
4t08
6 to 12
6t09
3t04
3t04
3t04
lto2
1
x
lto2
lto2
lto2
Freezing
not
recom-
mended.
2t03
ztos
12
9
6
6
3
CookedPoultry
P]e:es
Govered with Broth) 1 to 2
Pi;:a (Not Covered). 3 to 4
Co;ked PoultryDishes 3 to 4
Fr’:d Chicken.,,,,. ,,, 3t04
6
1
4t06
4
(CMherfhanformeats& poultry) FREEZER
MCS:
fruits and vegetables. . . . . ...8-12 months
LQ.17fish
6-8 months
Fa::; fish, rolls and breads;
SJLIpS,stew,casseroles,
2-3 months
Cz~ss,pies, sandwiches,
tit-overs (cooked),
‘-s cream (original carton)....
1month max.
New techniques are constantly
being developed. Consult the
College or County Extension
&2wice or
your local Utility
Cmpany for the latest information
oi7 freezing and storing foods.
“1 S. Deparlinent of AcJricil/ture
‘l-a mm Unfmzfm meats, M--l and
~wuitry-Meats, fish and poultry
plirchased from the store vary in
quality and age; consequently,
sate storage time in your refrigerator wi~lva~y.
a AIways remove store wrappings.
~ Rewrapin foil, film or wax paper
and refrigerate immediately.
Tostore cheese,wrapwell with wax
paper or aluminum foil, or put in a
plastic bag.
* Carefully wrapto expel air and
help prevent mold.
@Store pre-packagedcheese in its
own wrapping if you wish.
Tos%orevegetables–Vegetable
drawers have been specially designed to preserve natural moisture
and freshness of produce.
~ Crispnesscan be maintained by
covering vegetables with a moist
towel.
@As a further aid to freshness,
pre-packaged vegetables can be
stored intheir original wrapping.
Tostoreicecream– Fine-quality
ice cream, with high cream
content, will normaliy require
slightly lower temperatures than
more ‘{airy” aiready-packaged
brands with low cream content.
* It will be necessary to experiment
to determine the location in the
freezer compartment andthe temperature control setting to keep
your favorite ice cream at the right
serving temperature.
@Also, the rear of the freezer
compartment is slightly colder than
the front.
‘rips cm fr&X?XZin’gfoods
There are three essential require-
ments 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 t17efrozen product will
be,
You’ll save time, too, because
less culling and sorting will be
necessary.
3. Proper packaging. Use food
wraps designed especially for
freezing; they’re readily available
in a wide selection at your favorite
store.
6
TCJfreeze meat,fishandpoultry,
wrap well in freezer-weight foil (or
other heavy-dutywrappingmaterial)
forming it carefully to the shapeof
the contents. This expels air.Fold
andcrimp ends of the packageto
provide a good, lasting seal.
Don’t refreeze meat that has completely thawed; meat, whether raw
or cooked, can be frozen successfully only once.
Limit freezing of fresh (unfrozen)
meatsor seafoodsto 21 pounds at
atime.
organize your food storage
for convenience.
s Store all like things together. This
not only savestime, butelectricity—
becauseyou can find foods faster.
@Place the oldest items up front so
they can be used up promptly.
* Usethe handyshelvesonthe door
for mostfrequently usedsaucesand
condiments.
@Usethe meat drawer for temporary
storage of meatsyou do not freeze.
Tosave money inEmergy
andkxxl CxsLs.
@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.
@Cover moist foods with tight lids,
plastic film or foil.
ISLeafvegetables and fruits placed
in storage drawers will last longer
when stored in closed plastic con-
tainers or wrapped in plastic film.
~ Do not overload your fresh food
or freezer compartment with a lot
of warm food at once.
* Open the door the fewest times
possible to save electrical energy.
~ When going out of town for
several days, leave asfew perish-
ables as possible inthe refrigerator.
Move the icemaker manual switch
to “OFF” and shutoff water to the
refrigerator.