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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°F.
Fresh Meats
Roasts(Beef&Lamb)....... 3 to5
Roasts(Pork &Veal) ........ 3 to5
Steaks(Beef) ........... 3 to5
Chops(Lamb) ........... 3 to5
Chops(Pork)............. 3 to5
Ground &StewMeats . , 1to2
Variety Meats .......... 1to 2
Sausage(Pork)........... 1to2
6to 12
4tab
6 to 12
6to 9
3t04
3to4
3to4
1to2
Processed Meats
Bacon ................... 7
Frankfurters ............... 7
Ham (Whole) ............ 7
Ham(Half) ............. 3 to5
Ham (Slices) ............... 3
Luncheon Meats ........ 3 to5
Sausage (Smoked) ......... 7
Sausage (Dry &Semi-Dry) , 14to21
I
Ito2
I to2
I to2
Freezing
not recom-
mended°
Cooked Meats
Cooked Meats and
Meat Dishes ............ 3to 4
Gravy &Meat Broth ....... 1to 2
Fresh Poultry
Chicken & Turkey (Whole) ,. 1 to 2
Chicken (Pieces) ........... 1 to 2
Turkey (Pieces) ............. !to 2
Duck 8,Goose (Whole) ...... 1 to 2
Giblets..................... I to2
2to3
2to3
12
9
6
6
3
Cooked Poultry
Pieces (Covered with Broth) 1to 26
Pieces (Not Covered) ........ 3 to 41
Cooked Poultry Dishes ..... 3 to 4 4 to
Fried Chicken .............. 3 to 4 4
(Other than for meats &poultry) FREEZER
Most fruits and vegetables ................. 8-12 months
Leanfish .................................. 6-8months
Fatty fish,rolls and breads.
soups,stew,casseroles ................. 2-3 months
Cakes,pies, sandwiches,
leftovers (cooked),
ice cream (originalcarton) ............... I 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 !ocal Utility Company for the latest information
on freezing and storing foods.
Tips on freezing foods
1. 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 freeze meat, fish end poultry, wrap well in
freezer-weight foil (or other heavy-duty wrapping
material) forming it careful!y 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 number of pounds at a time as follows:
Models Lbs. J Models Lbs.
61961, 61968, 71961, 71968 ..... 16 I61551, 61558, 71551, 71558. , 22
61271, 61278, 71271, 71278 ,19 60581, 60588, 70581, 70588 ,22
For convenience...
oStore 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 promptlyo
o Use door shelves or bins for most often used items,
Tosave money in energy and food costs. _.
oCover moist foods with tight lids, plastic film or foil.
o Leaf vegetables and fruits placed in drawers wilt
last longer when stored in closed plastic containers
or wrapped in plastic film.
o Do not overload your fresh food or freezer
compartment with a lot of warm food at once.
o Open the doors the fewest times possible to save
electrical energy.
o When going out of town for several days, leave
as few perishables as possible in the refrigerator°
tf your refrigerator has an icemaker, move the
icemaker feeler arm to the OFF (up) position and
shut off water to the refrigerator.
5
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