Swested Somge thes
or
meatandpotdtry*
Mvs
MONTHS
REFf?le~MTUR FREi~ER
.. .
0%.
FreshMeats
Roasts(Beef&Lamb) . ... ... 3 to5
Roasts(Pork&Veal) . ... ... . 3to5
Steaks(Beef). .. . ... . .. .. . . 3t05
Chops(Lamb) ... ... . .. ... . 3t05
Chops(Pork) ... . .. . .. ... . . 3t05
Ground&Stew Meats . . ... .. lto2
VarietyMeats. . ... ... ... ... lto2
Sausage(Pork) . ... . ... .. . . lto2
ProcessedMeats
Bacon . ... ... . ... .. . ... .. 7
Frankfurters... .... ... ... .. 7
Ham(Whole) . .. . . .. ... . .. . 7
Ham(Half) ... ... . ... ....-. 3:5
Ham(Slices) ... . ... . .. ... .
LuncheonMeats . . ... ... ... 3~5
Sausage(Smoked) . .. . ... ..
Sausage(Dry &Semi-Dry) . ... 14to 21
~00~~~
Meals
CookedMeatsand
MeatDishes ... . ... ... . .. 3t04
Gravy&Meat Broth . . .. . ... . lto2
FreshPOU[t?y
Chicken&Turkey(Whole) . . .. 1to 2
Chicken(Piecej : . ... . ... . lto2
Turkey(Pieces)... ... . ... ... lto2
Duck& Goose (Whole). . .. . .. 1 to 2
Giblets.. .... . ... . .. . ... . . lto2
cooked Pouli~
Pieces(Coveredwith Broth)... 1to2
Pieces(NotCovered). ... . ... 3 to 4
CookedPoultryDishes... ... . 3 to 4
FriedChicken. . .. . . ....t... 3t04
6to12
4t08
6to12
6t09
3t04
3t04
3t04
lto2
1
I/*
lto2
lto2
lto2
Frea”ng
notrecom-
mended.
2t03
2t03
12
9
6
:
6
1
4t06
4
(Olh~rthaflf0rm6fl!s&pOti!t~)FREEZER
Mostfruits and vegetables .... ... . . ...8-12 months
Leanfish . ... . . ... . ... . ... ... . . . ...6-~ months
Fattyfish, rollsandbreads,
soups,stew,casseroles. . .. . . ... . . ..2-3 months
Cakes,[lies,sandwiches,
leftovers
(cooked),
Icecream(originalcarton)... . ...... .1monthmax.
Newtechniquesareconstantlybeingdeveloped.
ConsulttheCollegeorCountyExtensionService
oryourlocalUtilityCompanyfor thelatest
information on freezingand storing foods.
+[1.$.
DepdtimenfofAgriculture
Rleats, fish and poultry purchased
from the store vary in quality arid
;~ge;conseql]ent]y,safe storage
t~lleinyour refrigerator will vary.
“-~~,Tostore ilglfr{lzenEneats$fisiland
~:~)il~~itry:
,#
~ ~~,41waysremove store wrappi~lgs.
.j
-‘F
‘ QRewr:ipin f{?i[,film
or waxpaper
:~ndrefrigerate immedi:]tely.
Tostorechine, wrap wellwith
waxpaper or durninum foil, or put
in a plasticbag.
@Carefullywrapto expelair and
helppreventmold.
@Storepre-packagedcheese in its
ownwrappingifyouwish.
Tostorevegetables,use the
vegetabledrawers—they’vebeen
designedtopreservethe natural
moistureand freshness ofproduce.
@Coveringvegetableswith a moist
towelhelps maintaincrispness.
@& a further aid to freshness,
pre-packagedvegetablescan be
storedintheir originalwrapping.
Note:Specialfieshfood compartment
drawers (onmodels so equipped)
mak itunmeessarytowrapce~in
foods whichthey’vebeen designed
topreserve. ~ese drawers are
describedonpage Z
To store ice cr@m—Fine-quality
ice cream, with high cream
content, will normally require
slightlylowertemperatures than
more “airy” already-packaged
brands with low cream content.
@Itw~ benecessarytoexpefient to
determine the freezer compartment
location and temperature control
settingto keep your ice cream at
the right serving temperature.
~me ~ of&efreezercompartment
is slightlycolder than the front.
mps on freezing foods
Therearethreeessentialrequirements
for efficient home freezing.
1. Initial quality. Freeze only topqutity fds. Freezingretainsquality
and flavor;it cannot improvequality.
2. Speed. The quicker fruits and
vegetablesare frozen after picking,
the better the frozen product will
lge.You’llsave time, too, with less
culling and sorting to de.
3’ Proper paekagillg. use food
wraps designed especially for
freezing; they’re readily available
at
mOSf food stores.
5
Tofreezemeat, fishand poult~,
wrap wellin freezer-weightfoil (or
other heavy-dutywrappingmaterial)
formingit carefu~ytothe shapeof
thecontents.This expelsair.Fold
andcrimp ends ofthepackageto
provide a good, lastingseal.
Don’trefreezemeatthat has
completelythawed; meat, whether
rawor cooked, canbe frozen
successfullyonly once.
Limitfreezingoffresh(unfrozen)
meatsor seafoodsto 12poundsat
a time.
Forconvenience.● o
~Storelike thingstogether.This
savesboth time andelectricity
becauseyoucan findfoodsfaster.
~Placethe oldest itemsup front so
theycan be used up promptly.
~Use shelvesonthe door for most
oftenused sauces and condiments.
Tosavemoneyinenergy
andfoodc@s@
@Covermoist foodswith tightlids,
plastic film or foil.
@Leafvegetablesandtiits placedin
drawersWNlast longerwhen stored
in closed plastic containers or
wrapped in plastic film.
@Do not overload your fresh food
or freezer compartment with a lot
ofwarm food at once.
@Open the door the fewesttimes
possibleto save electrical energy.
@When going outoftown for
severaldays,leaveasfewperishables
as possible in the refrigerator. If
your refrigerator has an icemaker,
movethe icemaker feeler arm to
the OFF (up) position and shut off
water to the refrigerator.