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Food Storage Suggestions
Fresh Food Storage Tips
To store unfrozen meats, fish and poultry"
€ Always remove store wrappings.
o Rewrap in f0il, film or wax paper and refrigerate
immediately.
To store cheese, wrap well with wax paper or
aluminum f0il, or put in a plastic bag_
o Carefully wrap to expel air and help prevent mold.
• Store pre-packaged cheese in its own wrapping
if you wish.
To store vegetables, use the vegetable drawers--
they've been designed to preserve the natural moisture
and freshness of produce
o Covering vegetables with a moist towel helps
maintain crispness.
o As a further aid to freshness, pre-packaged vegetables
can be stored in their original wrapping.
Tips on Freezing Foods
o Freeze only top-quality foods. Freezing retains
quality and flavor; it cannot improve quality°
o Freeze fruits and vegetables quicldy after picking.
The sooner you do, the better the frozen product will
be, with less dulling and sorting to do.
• Use food wraps designed especially for freezing.
To store ice cream--Fine-quallcy ice cream, with high
cream content, will normally requ!re 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.
o The reai of the freezer compartment is slightly colder
than the front_
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 iefreeze meat that has completely thawed;
meat, whether raw or cooked, can be fiozen
successfully only once.
14
Suggested Storage Times
Eating qualit_t drops
after time shown
DAYS MONTHS
IN IN
REFRIGERATOR FREEZER
AT AT
35 _ to 40°i=. 0°F.
(2° to 4°C.) (- 18°C.)
Fresh Heats
Roasts (Beef & Lamb) ...........................3 to 5
Roasts (Pork & Veal) ..............................3 to S
Steaks (Beef) ..............................................3 m S
Chops (Lamb) ..........................................3 to S
Chops (Pork) ............................................3 to 5
Ground & Stew Heats .......................I to 2
Variety Meats ...........................................I to 2
Sausage (Pork) ........................................I to 2
Processed Heats
Bacon ......... ......................................................... 7
Frankfurters ................................................7
Ham (VVhole) .........................................7
Ham (Half) ........................................................3 to S
Ham (Slices) ...................................................3
Luncheon Meats ......................................3 to 5
Sausage (Smoked) ......................................7
Sausage (Dry & Semi-Dry) ............14 to 21
Cooked Heats
Cooked Meats and
Meat Dishes ...............................................3 to 4
Gravy & Meat Broth ................................I to 2
Fresh Poultry
Chicken & Turkey (Whole) ............. I to 2
Chicken (Pieces) ........................................I to 2
Turkey (Pieces) ........................................I to 2
Duck & Goose (Whole) ....................I to 2
Giblets .............................................................I to 2
6to 12
4to8
6to 12
6to 9
3 to4
3 to4
3 to4
I to2
1
1t2
I to2
1 to2
I to2
Freezing
not recom-
mended.
2to3
2to 3
12
9
6
6
3
Cooked Poultry
Pieces (Covered with Broth) ...... I 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
Host 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) ...............................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, For meat and poultry
information, call the U,S. Dept. of Agriculture at
800-535-4555.
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.
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