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FOOD STORAGE GUIDE
Wrap
or
store
food
in
the refrigerator in
airtight
and
moisture-proof material
unless
otherwise noted.
This
prevents
food
odor
and
taste transfer throughout the
refrigerator. For
dated
products, check
date
code
to
ensure freshness.
Items
Butter
or
margarine
Cheese
Milk
Eggs
Fruit
Leafy
vegetables
Vegetables
with skins
(carrots,
peppers)
Fish
Leftovers
How
to
..,..
Keep opened butter in a covered
dish
or
closed compartment.
When
storing an extra supply,
wrap
in freezer packaging
and
freeze.
..,.Store in the original wrapping
until you
are
ready
to
use
it.
Once
opened, rewrap
tightly
in plastic
wrap
or
aluminum
foil.
..,..
Wipe
milk
cartons. For best
storage, place milk
on
interior
shelf, not on
door
shelf.
..,..
Store in original carton on interior
shelf, not on
door
shelf.
..,..
Do
not wash
or
hull the
fruit
until
it
is
ready
to
be
used. Sort
and keep fruit in its original
container, in a crisper,
or
store in a
completely closed
paper
bag
on a
refrigerator shelf.
..,..
Remove store
wrapping
and
trim
or
tear
off
bruised
and
discolored
areas. Wash in
cold
water
and
drain. Place in plastic
bag
or
plastic container and store in
crisper.
..,..
Place in plastic bags
or
plastic
container
and
store
in
crisper.
..,..
Store fresh fish
and
shellfish in
the freezer section
if
they are not
being consumed the same
day
of
purchase.
It
is recommended
to
consume fresh fish
and
shellfish the
same
day
purchased.
..,..
Cover
leftovers
with
wrap
or
aluminum
foil,
or
store
in
plastic
containers
with
tight
lids.
23
USING
YOUR
REFRIGERATOR
STORING FROZEN FOOD
NOTE: Check a freezer guide
or
a reliable cookbook
for
further information
about
preparing
food
for
freezing
or
food
storage times.
Freezing
Your freezer will not quick-freeze a large
quantity
of
food.
Do
not
put
more unfrozen
food
into the freezer
than will freeze within 24 hours (no more than 2
to
3
lbs.
of
food
per cubic
foot
of
freezer space). Leave
enough space in the freezer
for
air
to
circulate around
packages.
Be
careful
to
leave enough room
at
the
front
so
the
door
can close tightly.
Storage times
will
vary
according
to
the
quality
and
type
of
food,
the
type
of
packaging
or
wrap
used
(how
airtight
and
moisture-proof) and the storage
temperature. Ice crystals inside a sealed package are
normal.
This
simply means
that
moisture in the
food
and
air
inside the package have condensed, creating
ice crystals.
NOTE:
Allow
hot foods
to
cool
at
room temperature
for
30
minutes, then package and freeze. Cooling hot
foods before freezing saves energy •
Packaging
Successful freezing depends on correct packaging .
When
you close
and
seal the package,
it
must not
allow
air
or
moisture in
or
out.
If
it
does, you could
have
food
odor
and taste transfer throughout the
refrigerator
and
could also
dry
out
frozen food.
Packaging recommendations:
• Rigid plastic containers with
tight-fitting
lids
• Straight-sided
canning/freezing
jars
• Heavy-duty aluminum
foil
• Plastic-coated
paper
• Non-permeable plastic wraps
• Specified freezer-grade self-sealing plastic bags
Follow package
or
container instructions
for
proper
freezing methods.
Do
not
use
• Bread wrappers
• Non-polyethylene plastic containers
• Containers without
tight
lids
•
Wax
paper
or
wax-coated
freezer
wrap
• Thin, semi-permeable
wrap
A CAUTION: Do not keep beverage cans
or
plastic
food
containers in the freezer compartment. They
may
break
or
burst
if
they freeze .
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