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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
FreshMeats
Roasts(Beef& Lamb) ..........
Roasts(Pork& Veal) ............
Steaks(Beef) .................
Chops(Lamb).................
Chops(Park) ...............
Ground & StewMeats ............
VarietyMeats .................
Sausage(Pork)................
Processed Meats
Bacon ........................
Frankfurters.....................
Ham(Whole) ................
Ham(Half) ..............
Ham(Slices) .............
Luncheon Meats ...............
Sausage(Smoked) ............
Sausage(Dry& Semi-Dry)......
Cooked Meats
Cooked Meatsand
Meat Dishes ................... 3 to 4
Gravy & Meat Broth ........... t to 2
Fresh Poultry
Chicken& Turkey(Whole} .... 1to 2
Chicken(Pieces).................... 1to 2
Turkey (Pieces) ................... 1to 2
Duck& Goose (Whole) ...... 1to 2
Giblets....................... 1to 2
Cooked Poultry
Pieces(Coveredwith Broth) ..... 1to2
Pieces(Not Covered) ........ 3 to 4
Cooked PoultryDishes......... 3 to 4
Fried Chicken ................. 3 to4
(Other than for meats & poultry)
Mostfruitsand vegetables .................
Lean fish ...............................
Fatty fish,rollsand breads,
SOUPS, stew, casseroles ....................
Cakes, pies, sandwiches,
leftovers(cooked),
Icecream (original carton) ..................
3to5 6to 12
3 to 5 4 to 8
3 to5 6to 12
3 to5 6to9
3 to 5 3 to 4
11o2 3to4
! to2 3to4
1to2 1to2
7 1
7 1/2
7 1to2
3to5 1to2
3 1to2
3 to 5 Freezing
7 not recom-
14 to 21 mended
2to3
2 to3
t2
9
6
6
3
6
1
4to6
4
FREEZER
8-12 months
6-8 months
2-3 months
1month 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
1. Freeze only topquality 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 lhan 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 isslightly colder
than the front,
To freeze meat, fish and poultry, wrap well in
freezer-weight foil (or other heavy-duty wrapping
material) forming itcarefully to the shape of the
contents This expels air Fold and crimp ends of
thepackage to provide a good, lasting seal
Don't refreeze meat thathas completely thawed;
meat, whether raw or cooked, can be frozen
successfully only once
Forconvenience ....
" Store like thingstogether 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
electrical energy
"When going out of town for several days, leave
as few perishables as possible in the refrigerator. 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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