FoodStomgeSUuestiom
suggestedstorage times
for
meatand pouMry*
Ill
Hd
REFfllGERATM FREEZER
Eatingqualitydrups AT
AT
aftertimeshown
35°to 400F.
DAYS
FreshMfxi[s
Roasts(Beef&Lamb). . .... . 3to5
Roasts(Pork&Veal) . . .. . . .. 3to5
Steaks(Beef).. .. .. .. .. . . .. 3t05
Chops(Lamb).. .. ......... 3t05
Chops(Pork).. . ...... .. . . . 3t05
Ground&StewMeats..... . . 1to2
VarietyMeats. .. ... . . . . .. . . lto2
Sausage(Pork).. . . . . ...... lto2
ProcessedMeak
Bacon. . ... . . ... . .. . . .. . . 7
Frankfurters.. . . ..... . . . .. . 7
Ham(Whole)... . ... . . . . .. . 7
Ham(Half)... ... . .. .. . .. . . 3t05
Ham(Slices). . .. ..... .. . . . 3
LuncheonMeats. .. ...... . . 3t05
Sausage(Smoked).. . . . .. . . 7
Sausage(Dry&Semi-Dry). ... 14to21
CookedMeats
CookedMeatsand
hleatilishe s.. .. . ...... . 3t04
Gravy&MeatBroth. . . .. .... lto2
FreshPOUIIU
Chicken&Turkey(Whole). ... 1to2
Chicken(Pieces).. . ... . .. .. lto2
Turkey(Pieces)... . ... . . . .. . lto2
Duck&Goose(Whole).. .. ... 1to2
Giblets. . .. . .... .. .... . . .. lto2
cooked !POw’y
Pieces(CoveredwithBroth).. . 1to 2
Pieces(NotCovered). ..... . . 3to4
CookedPoultryDishes. . .. ... 3to 4
FriedChicken....,......,., 3t04
o“E
MONTHS
6
tO 12
4t08
6to12
6t09
3t04
3t04
3t04
lto2
1
‘/2
lto2
lto2
lto2
Freezing
notrecom-
mended.
2t03
2t03
12
9
6
6
3
6
1
4t06
4
(~th~f?h~fl fO[~Q~~S& ~OUi~~) HWEZER
Mostfruitsandvegetables.. ... . .. . ...8-12 months
Leanfish .. . ... . ... . .... . ... . .. . ...6-8 months
Fattyfish,rollsand breads,
soups,stew,casseroles. .. ... . .. . .. .2-3months
Cakes,pies,sandwiches,
leftovers(cooked),
Icecream(originalcarton).. . .. . ... ..1monthmax.
Newtechniques
areconstantly beingdeveloped.
.
ConsulttheCollegeor CountyExtenstonService
oryourlocalUtilityCompanyforthelatest
informationonfreezingandstoringfoods.
“LJS.DepartmentofAgriculture
Meats, fish and poultry purchased
t’rom the Nore vary in quality and
2:c: consequently, safe storage
[im~inyour refrigerator willvary.
To
store unfrozenmeats, fish and
poultry:
@Alwaysremovestorewrappings.
@Rewrapin foil, film or waxpaper
andrefrigerateimmediately.
Tostorecheese, wrapwellwith
waxpaper or aluminumfoil, or put
in aplasticbag.
@Carefullywrap toexpelair and
helppreventmold.
@Storepre-packagedcheese in its
ownwrappingifyouwish.
To storevegetables,use the
vegetabledrawers—they’vebeen
designedto preservethe natural
moistureand freshnessof produce.
@Coveringvegetableswith a moist
towelhelpsmaintain crispness.
@Asa further aid to freshness,
pre-packagedvegetables can be
storedin their originalwrapping.
Tostore ice cream—Fine-quality
icecream, with highcream
content, will normally require
slightlylower temperaturesthan
more “airy” already-packaged
brands withlow cream content.
~Itwillbenecessarytoexperimentto
determine the freezer compartment
location andtemperature control
settingto keep yourice cream at
the right serving temperature.
@The rearofthe freezercompartment
is slightlycolder than the front.
Tips
on freezing foods
Therearethreeessentialrequirements
for efficienthome freezing.
L Initial qtdity. Freeze only
top-quality foods. Freezing retains
qualityand flavor;it cannotimprove
quality.
2. Speed. The quicker fruits and
vegetablesare frozen after picking,
the better the frozerrproduct will
be. You’llsavetime, too, with less
culling and sorting to do.
3. Ii%oper
Packagkgg. Use food
wraps designed especiaHyfor
freezing; they’re readily available
at most ;ood stores.
Tofreeze meat, fishand poultry,
wrap wellin freezer-weightfoil(or
other heavy-dutywrappiig material)
formingitcarefullyto the shapeof
thecontents.Thisexptds air. Fold
andcrimp endsofthe packageto
providea good, lastingseal.
Don’trefreeze meatthat has
completelythawed;meat, whether
rawor cooked, canbe frozen
successfullyonly once.
Limitfreezingof fresh (unfrozen)
meatsor seafoodsto numberof
poundsat a time asfollows:
C!TX18. . . . . . . . . . . .
..17 pounds
CIX20 . . . .0.......
..19 pounds
For m’m!niemx!.
e s
@Storelikethingstogether.This
savesboth time and electricity
becauseyou can findfoodsfaster.
~Place the oldestitemsup front so
they canbe usedup promptly.
~Use shelveson the door for most
oftenused sauces and condiments.
~Use the meat drawer, ifyour
modelhas one, formeats you-do
not freeze.
TOsave money inenergy
and food costs
~Place most perishable items
towardthe rear ofthe top shelf, as
they will staycoldest inthis part
ofthe fresh food compartment.
~Cover moist foodswith tight lids,
plastic film or foil.
@Leaf vegetablesand fruitsplacedin
storagedrawerswilllastlongerwhen
stored in closed plastic containers
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 fewesttimes
possible to saveelectrical energy.
QWhen going out of town for
severaldays,leaveas fewperishables
)
~~,,
aspossiblein therefrigerator. Ifyour :;: ~;
\
refrigerator has an.icemakr, set it
--—J
to the OFF position and shut off
water to the refrigerator.
c
:::)
-?.=
#
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