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FOOD
STOMGE
SUGGESTIONS
Suggested storage times for meat and poultry*
Eating
quali~
DAYS IN
MONTHS IN
drops after
Eating
quali~
DAYS
IN
MONTHS IN
REFRIGERATOR
FREEZER
drops after
time
shown
REFRIGERATOR
FREEZER
AT 35° to
40°F.
AT O“F.
time shown
(2° to
4“C.)
AT 35° to
40”F.
(-18°c,)
AT O“F.
(2°
to4°c.)
(-18°C.)
Fresh Meats
Fresh Poultry
Roasts (Beef & Lamb) 3 to 5 6 to 12
Chicken
&
Turkey
(Whole) . . . . . . . . . . . . . . . . 1 to 2..............................12
Roasts (Pork & Veal) 3 to 5 ..,........................4 to 8
Chicken (Pieces) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 to 2 ,..............................9
Steaks (Beef) . 3 to 5 6 to 12 Turkey (Pieces) 1 to 2 ...............................6
Chops (Lamb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 to 5 ...........................6to 9
Duck & Goose (Whole) . . . . . . . . . . . . . . . . . . . . . 1 to 2...............................6
Choos
(Pork) 3 to 5
..........................,3
to 4
Giblets . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
.
1 to 2
....................,..........3
Ground &
Stew
Meats . 1 to 2
......,........,...........3
to
4+
Variety Meats 1 to 2 ...........................3 to 4
Sausage (Pork) 1 to 2 ...........................1 to 2
Processed Meats
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
Frankfutiers...
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
.
7..................................l/z
Ham (Whole)
....................,......,,,......,,,.
7..,,,,.......,,................1
to 2
Ham (Half) 3 to 5 ...........................1 to 2
Ham (Slices) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
.
3...............................1 to 2
Luncheon Meats 3 to 5.......... Freezing not recommended.
Sausage (Smoked) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.............. Freezing not recommended.
Sausage (Dry & Semi-Dry) .............14 to 21 ........ Freezing not recommended.
Cooked Meats
Cooked Meats and Meat Dishes . . . . . . . . 3 to 4 ...........................2 to 3
(Other than for meats& poult~)
FREEZER
Most fruits and 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 (original carton) ......1 month max.
Meats, fish and poultry purchased from the store vary in quality and age;
consequently, safe storage time in your refrigerator will vary.
Gravy & Meat Broth . . . . . . . . . . . . . . . . . . . . . . . . . . 1 to 2 ...........................2 to 3
*U.S. Department
of
Agriculture
Fresh Food Storage Tips
To store vegetables:
● As a further aid to freshness,
Cbeese:
● Use the vegetable drawers — they have
prepackaged vegetables can be
● Wrap well with wax paper or aluminum
been designed to preserve the natural
stored in their original wrapping.
foil,
or
put in a plastic bag.
moisture and freshness of produce. Unfrozen meats,
fish,
and poultry:
●
Carefully wrap to
expel air and help
● Covering vegetables with a moist towel ● Always remove store wrappings.
helps maintain crispness.
prevent mold.
● Rewrap in foil, plastic wrap or wax paper
● Store prepackaged cheese in its own
and refrigerate immediately.
wrapping if you wish.
Tips on Freezing Foods
There are
3
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’ll save time, too, with less
culling and sorting to do.
3. Proper packaging. 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 seal. Don’t refreeze meat that has been
completely thawed; meat, whether raw or cooked, can be frozen
successfully only once.
Fine-quality ice cream, with high cream content, will normally
require slightly lower temperatures than more “airy” already-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.
New
technique.r are
c~n.stantly
being
developed.
Con.rult
the County
Exten.~ion
Service or your
local
Utility Company for the latest
information
on,tkeezirrg
und
.\toring
ji)od.~.
8
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