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FoodStorage Suggestions
Suggested Storage Times
DAYS MONTHS
tN tN
Eating quality drops REFRIGERATOR FREEZER
after time shown AT AT
35 ° to 40°F. O°F.
Fresh Meats
Roasts (Beef & Lamb) .......... 3 to 5
Roasts (Pork & Veal) .............. 3 to 5
Steaks (Beef) ...................... 3 to 5
Chops (Lamb) ................ 3 to 5
Chops (Park) ................. 3 to 5
Ground & Stew Meats ......... 1 to 2
Variety Meats .............. 1 to2
Sausage (Pork) ............ 1 to2
Processed Meats
Bacon ........................ 7
Frankfurters .................. 7
Ham (Whole) .................. 7
Ham (Half) ........................ 3 to 5
Ham (Slices) .................... 3
Luncheon Meats .......... 3 to 5
Sausage (Smoked) ............... 7
Sausage (Dry & Semi-Dry) ........ 14 to 2 t
Cooked Meats
Cooked Meals and
Meat Dishes ............ 3 to 4
Gravy & Meat Broth ............. 1to 2
Fresh Poultry
Chicken & Turkey (Whole) ....... 1to 2
Chicken (Pieces) .................. I to 2
Turkey (Pieces) ............... ] to 2
Duck & Goose (Whote) ......... I to 2
Giblets ......................... 1to 2
Cooked Poultry
Pieces (Covered with Broth) . 1to 2
Pieces (No! Covered) ............ 3 to 4
Coaked Poultry Dishes........... 3 to 4
Fried Chicken ................... 3 ta 4
(Other than for' meats & poultry}
Most Fruitsand vegetables ..................
Lean fish .........................................
Fatty fish, rolls and breads,
soups, stew, casseroles ......................
Cakes, pies, sandwiches,
leftovers (cooked),
Ice cream (original carton) .............
6to 12
4to 8
6to 12
6to9
3 to4
3 to4
3to4
1to2
]
1/2
1to2
1to2
] to2
Freezing
not recom-
mended
2to3
2 to3
12
9
6
6
3
6
I
4to6
4
FREEZER
8-12 months
6-8 months
2_3months
1 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 County Extension Service or
your local Utility Company for the latest information
on freezing and storing foods.
Fresh Food Storage Tips
To store unfrozen meats, fish and poultry:
* Always remove store wrappings.
• Rewrap in foil, film or wax paper and refrigerate
immediately,
To store cheese, wrap well with wax paper or
aluminum foil, or put in a plastic bag.
* Carefully wrap to expel air and help prevent mold
- Pre-packaged cheese can be stored in itsown
wrapping.
To store vegetables, use the vegetable drawers-
they've been designed to preserve the natural
moisture and freshness of produce.
" Covering vegetables with a moist towel helps
maintain crispness
- As a further aid to freshness, pre-packaged
vegetabfes can be stored in their original wrapping
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 flozen
product will be, with iess culling 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 it carefully to the shape of the
contents This expels air. Fold and crimp ends of
the package to provide a good, lasting seai
Don't refreeze meat that has completely thawed;
meat, whether raw or cooked, can be frozen
successfully only once,
Limit freezing of fresh (unfrozen} meats or seafoods to t2
pounds at a time..
To store ice cream-Fine-quality ice cream, with
high cream content, will normally require slightly
lower temperatures than more "airy" already-
packaged brands with low cream contenL
• Experiment to determine the freezer' compartment
location and temperature control setting to keep
your ice cream at the right serving temperature_
• The rear of the freezer compartment isslightly colder
than the fronL
For convenience .....
* Store like things together, This saves both time and
electricity because you can find foods faster',
4
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