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FOOD STORAGE SUGGESTIONS
Suggested storage times for meat and poultry*
Eating quality
DAYS IN
MONTHS
IN Eating quality
DAYS IN
MONTHS IN
drops after
REFRIGERATOR FREEZER
drops after
REFRIGERATOR FREEZER
time shown AT 35° to 40°F.
AT O“F.
time shown
(2°
to
4°c,)
AT 35° to 40°F.
AT O“F.
(-18°C,)
(2° to
4“C.)
(-lll”c.)
Fresh Meats
Roasts (Beef & Lamb). 3 to 5.......... ,,..............6 to 12
Roasts (Pork
&
Veal).
3 to 5 . . . . . . . . . . . . . . . . . . ...4 to 8
Steaks (Beef) .3 to 5.
..6
to 12
Chops (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). . . . . 1 to 2 . . . . . . . . . . . . ...... ....1 to 2
Processed Meats
Bacon 7 . . . . . . . . . .. ....1
Fresh Poultry
Chicken
& Turkey (Whole). ..... ........1 to 2.. ...........................12
Chicken (Pieces) . . . . ..,, ............ .....1 to
2.... ....... . .. .. .......9
Turkey (Pieces) ,,.,. ..., 1 to 2, .6
Duck & Goose (Whole) . . . . . . . . . . . . . . . . . . . . . 1 to 2. . . . . . . . . . . . . . . . . . . . . .
...6
Giblets.. . . .1 to 2 . . . . .3
Cooked Poultry
Pieces
(Covered
w[th
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
Ham (Half) ‘ 3 to 5.. ..... ...... ........1 to 2
Most fruits and vegetables.. .... .8-12 months
Ham
(Sllces).
,.. 3,,.. . . . .... . ........1 to 2
Lean fish. . ...... .....6-8 months
Luncheon Meats.
3 to 5.......
.Freezmg
not recommended.
Fatty fish, rolls and breads, soups, stew, casseroles ... .....2-3 months
Sausage (Smoked). 7.. .. Freezing not recommended.
Cakes,
pies.
sandwiches, leftovers (cooked),
Sausage (Dry & Semi-Dry) 14 to 21
.Freezlng
not recommended.
Ice
cream
(orlglnal
carton)
,.
.,
.. ...1 month max
Cooked Meats
Cooked Meats and Meat Dishes.. .. ..3 to 4. .... ....... . ........2 to 3
Meats. fish
and
poultry purchased
from
the store vary in
yualit>
and
age:
consequently, safe storage time in
~our
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
z
further aid to freshness,
Cheese:
●
Llse
the vegetable drawers—they have
prepackaged
vegetable$
can be
● Wrap well
w
ith
wax paper
or
aluminulm
been designed to preserve the natural
stored in their original wrapping.
foil. or put in a plastic
bag.
moisture and freshnefs
of
produce.
Unfrozen meats, fish, and poultry:
● Carefully wrap to expel air and help
● Co\
crl
ng
vegetables with a
moist
towel ●
Alwzys
remove store wrappings.
prevent mold.
help\ maintain cri\pne\\.
● Rewrap in
foi
1. plastic wrap or
wax
paper
● Store prepackaged cheese i n its own
and
refrigerate immediately.
wrapping
if
yOLI
wi~h.
Tips on Freezing Foods
There are
3
es\ential requirements for efficient home freezing.
1. Initial quality. Freeze only top-quality food\. Freezing retain\
quality
and
fla\or: it
cannot
improve quality.
2. Speed. The quicker fruits
and
\egetables are
fro~en
after picking,
the better the
frozen
product will be. You’
11
wi~e
time,
too,
with
le$$
culling
and
\orting
10
do.
3.
Proper packaging. [J\e
focxl
wrap\
de$igned
especially
t’LN-
freezing.
To freeze meat,
fish
and poultry, wrap
well
in
freezel--weight
toil
(or
other heavy-duty wrapping material ). forming it carefully to the
~hape
of
the
contentj. Thi\ expel\ air.
Fold
and crimp
ends
of
the
package to
pro\ide
a
good,
lasting wal.
Don’t
refreeze meat that has been
completely
thaw
ed;
meat. whether raw or cooked, can be frozen
succe\sfull}I
only
once.
Fine-quality ice cream, with high cream content, will normally
require
\lightly
lower
temperature~
than more “’airy” already
-packtiged
brandf
with low cream content,
● It w i I I
be
necessary
m
experiment to determine the freezer
compartment location
and
temperature control \etting
to
keep
your
ice cream at the
right
ser\ i
ng
temperature.
● The rear of
[he
f’reezer
compartment i
\
SI
ightl
y colder than
the
front.
~[~>~,
t~(}l}liql~~,~
(iI-~
(ofl\f(illt[}
heifl<s
d(>i’(’lop~d.
Cotl.~ilit
tllc’
coi{~lt>”
Ex[cnsiofi
.knic’e
ot-
ivitr
loc(il Utilit> ComplitlJ
for
the
lfite.~[
itlfi)rm~itio?l
OH
fr(~e:in,g
(id
.~tori)l,q
fimis.
8
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