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Suggested Storage Times
Eating quality drops
after time shown
DAYS MONTHS
IN IN
REFRIGERATOR FREEZER
AT AT
35 ° to 40°F. O°Fo
(2 ° to 4°C.) (-18°Co)
Fresh Meats
Roasts (Beet& Lamb) ....................... 3 to 5 6 to 12
Roasts (Pork& Veal) .............................3 to 5 4 to 8
Steaks (Beef) .........................................3 to 5 6 to 12
Chaps (Lamb) ................................... 3 to 5 6 to 9
Chops (Pork) ...............................................3 to 5 3 to 4
Ground & Stew Meats ..................... 1 to 2 3 to 4
Variety Meats ....................................... 1 to 2 3 to 4
Sausage (Pork) .........................................t to 2 1 to 2
Processed Meats
Bacon .................................................... 7 I
Frankfurters........................................7 I/2
Ham (Whole) ........................................ 7 I to2
Ham (Halt).............................................3 to5 I to2
Ham (Slices).........................................3 I to2
Luncheon Meats .................................. 3 to 5 Freezing
Sausage (Smoked) ................................... 7 not recom-
Sausage (Dry & Semi.Dry) .......... t 4 to 21 mended
Cooked Meats
Cooked Meats and
Meat Dishes .................._.................... 3 to 4 2 to 3
Gravy & Meat Broth .................. t to 2 2 to 3
Fresh Poultry
Chicken & Turkey (Whole) ............ I to 2 12
Chicken (Pieces) ................................ I to 2 9
Turkey (Pieces) ..............................t to 2 6
Duck & Goose (Whole) ................... 1 to 2 6
Giblets.....................................................I to2 3
Cooked Poultry
Pieces (Covered with Broth) ....... 1 to 2 6
Pieces (Not Covered) ..........................3 to 4 1
Cooked Poultry Dishes .........................3 to 4 4 to 6
Fried Chicken .....................................3 to 4 4
(Other than for meats & poultry) FREEZER
Most fruits and vegetables ......................................... 8-I 2 months
Leanfish........................................................................6-8months
Falty fish, rolls and breads,
soups,stew, casseroles ......................................... 2_3 months
Cakes, pies, sandwiches,
leftovers (cooked),
Ice cream (original carton) .......................................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_ For meat and pouttry information,
call the U.S Dept. of Agriculture at 800-535-4555,
New techniques are constantly being developedr
Consult the College or County Extension Service or
your local Utility Company for the latest information
on freezing and storing foods.
Tips on freezing foods
I. 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 less culling and sorting to do-
3. Use food wraps designed especially for
freezing.
To store ice cream-Fine-quality ice cream, with high
cream content, will normally require slightly lower
• temperatures than more "airy" afready-packaged
brands with low cream content.
• It will be necessary to 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 is slightly colder
than the front..
To freeze meat, fish and poultry, wrap well in
freezer-weight foil (or other heavy-duty wrapping
maierial) forming it carefully 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.
ForconvenJence...
- Store like things together This saves both time and
electricity because you can find foods faster.
* Place the oldest items up 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 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 doors the fewest times possible to save
electri_a_ energy.
- When going out of town for several days, leave
as few perishables as possible in the refrigeralor_ If
your refrigerator has an icemaker, move the icemaker
feeler arm to the STOP (up) position and shut off water
to the refrigerator.
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