Suggested Storage Times
Eating quality drops
after time shown
DAYS MONTHS
IN IN
REFRIGERATOR FREEZER
AT AT
35 ° to 40°F. 0°F.
Fresh Meats
Roasls(Beef & Lamb) ...................
Roasts(Pork & Veal) ...........................
Steaks(Beef) ...........................
Chops (Lamb) ............................
Chops (Pork) .......................
Ground & Stew Meats .................
Variety Meals ..........................
Sausage (Pork} ............................
Processed Meats
Bacon ..........................................
Frankfurters ...........................
Ham (Whole) ..................................
Ham (Half) .................................
Ham (Slices) ....................................
Luncheon Meats ...........................
Sausage (Smoked) ...................
Sausage (Dry & Semi-Dry) ..........
Cooked Meats
Cooked Meats and
Meat Dishes ...............................
Gravy & Meat Broth .....................
Fresh Poultry
Chicken & Turkey (Whole) ...........
Chicken (Pieces) .................................
Turkey (Pieces) ........................
Duck & Goose (Whole) ...............
Giblets .................................
Cooked Poultry
Pieces (Covered wilh Brolh} ...........
Pieces (Not Covered) .....................
Cooked Poultry Dishes .................
Fried Chicken .................................
(Other than for meats & poultry)
3to5 6to 12
3to5 4to8
3to5 6to 12
3 to 5 6 to 9
3to5 3to4
1to2 3to4
] to2 3to4
"fto2 I to2
7 1
7 ]/2
7 ] to2
3to5 ] to2
3 I to2
3 to 5 Freezing
7 not recom-
14 to 21 mended
3to4 2to3
! to2 2to3
I to2 12
1to2 9
1to2 6
1to2 6
1to2 3
1to2 6
3 to4 1
31o4 4to6
3 to4 4
FREEZER
Most fruiJsand vegetables ................................ 8-12 months
Lean fish .................................................................... 6-8 months
Fatty fish, rolls and breads,
soups,stew, casseroles .............................. 2-3 months
Cakes, pies, sandwiches,
leftovers (cooked),
Ice cream (originalcarton) ............................. t month max,
Meats, fish and poultry purchased from the store vary in
quality and age; consequently, safe storage times in your
refrigerator will vary,
New techniques are constantly being developed°
Consult the College or Coun_'y Extension Service or
your local Utility Company for the latest information
on freezing and storing foods°
Tips on freezing foods
1. Freeze only top-quality foods. Freezing retains
quality and flavor; it cannot improve quality,
2. Freeze fruits and vegetables quickly after
picking. The sooner you do, the better the frozen
product will be, with lessculling and sorting to do,
3. Use food wraps designed especially for
freezing.
To freeze meat, fish and poultry, wrap well in
freezer-weight foil (or other heavy-duty wrapping
material) Forming itcarefully to the shape of the
contents, This expels air, Fold and crimp ends of
the package to provide a good, lasting seal,
Don't refreeze meat that has completely thawed;
meat, whether raw or cooked, can be frozen
successfully only once,
Forconvenience...
• Store like things together, This saves both time and
electricity because you can find foods faster
• Place the oldest itemsup front so they can be used
up promptly,
" Use door shelves or bins for most often used items,
To save money in energy and food costs.,,
• Cover moist foods with tight lids, plastic film or foil,
° Leaf vegetables and fruits placed in drawers will last
longer when stored inclosed 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 doors the fewest times possible to save
electrical energy
• When going out of town for several days, leave
as bw perishables as possible in the refrigerator
If your refrigerator has an icemaker, move the
icemaker feeler arm to the STOP (up) position and
shut off water to the refrigerator,,
5