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Food Storage Suggestions
Suggested Storage Times
Eating quality drops
after time shown
DAYS MONTHS
IN IN
REFRIGERATOR FREEZER
AT AT
35 ° to 40°i=. O°F.
Fresh Meats
Roasts (Beef & Lamb) ...... 3 to 5
Roasts (Pork & Veal) ....... 3 to S
Steaks (Beef) ........... 3to 5
Chops (Lamb) ............. 3to 5
Chops (Pork) ............ 3to 5
Ground &Stew Meats ..... 1to 2
Variety Meats .............. 1to 2
Sausage (Pork) ........... I to 2
Processed Meats
Bacon .................... 7
Frankfurters ........... 7
Ham (Whote) ........... 7
Ham (Half) .............. 3 to S
Ham (Slices) ............. 3
Luncheon Meats ........ 3 to 5
Sausage (Smoked) ....... 7
Sausage (Dry & Semi-Dry) 14to 2t
Cooked Meats
Cooked Meats and
Meat Dishes .......... 3 to 4
Gravy & Meat Broth ........ 1to 2
Fresh Poultry
Chicken 8,Turkey (Whole), , 1 to 2
Chicken (Pieces) .......... 1 to 2
Turkey (Pieces) ........... I to 2
Duck 8,Goose (Whole) .... 1 to 2
Giblets ................... t to 2
6to 12
4tab
6to 12
6to9
3 to4
3to4
3 to4
1 to2
1
1/2
I to2
1to2
1to2
Freezing
not recom-
mended.,
2to3
2to3
12
9
6
6
3
Cooked Poultry
Pieces (Covered with Broth) 1to 2 6
Pieces (Not Covered) ........ 3 to 4 1
Cooked Poultry Dishes 3to 4 4 to 6
Fried Chicken ............ 3 to 4 4
(Other than for meats & poultry) FREEZER
Most fruits and vegetables ................. 8-!2 months
Lean fish ............................... 6-8 months
Fatty fish, roils 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.
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,
Tips on freezing foods
There are three essential requirements for efficient
home freezing.
1. Initial quality. Freeze only top-quality foods_
Freezing retains quality and flavor; it cannot improve
quality.
2. Speed. The quicker fruits and vegetables are
frozen after picking, the better the frozen product
will be, You']t save time, too, ,with less culling and
sorting to don
3. Proper packaging. Use food wraps designed
especially for freezing; they're readily available at
most food stores.
To freeze meat, fish and poultry, wrap we!l 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 seal_
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 29 pounds at a time.
For Convenience...
=Store like things together. This saves both time and
electricity because you can find foods faster.
o Place the oldest items up front so they can be used
up promptly.
• Use bins on the door for most often used sauces
and condiments,
e Use the meat drawer for meats you do not freeze.
To Save Money inEnergy and Food Costs
e 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 one time.
o Open the door the fewest times possible to save
electrical energy,
When going out of town for several days, leave
as few perishables as possible in the refrigerator,
Move the icemaker feeler arm to the OFF (up)
position and shut off water to the refrigerator.
5
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