Loading ...
Loading ...
Loading ...
FOOD STORAGE SUGGESTIONS
Suggested Storage Times for Meat and Poultry*
Eatingquality DAYSIN
MONTHSIN Eatingquality
DAYSIN MONTHS IN
dropsafter REFRIGERATOR
FREEZER dropsafter
REFRIGERATOR FREEZER
time shown AT35” to40” F.
ATO“F.
time shown
AT35° to 40° F,
AT0° F.
(2° to4°
c.)
(-18° C.)
(2° to4°
c.)
(-18° C.)
Fresh Meats
Fresh Poultry
Roasts (Beef & Lamb) ...................... 3 to 5
6to12
Chicken & Turkey (Whole) ................ 1 to 2
12
Roasts (Pork & Veal) ........................ 3 to 5
4t08
Chicken (Pieces) ............................... 1 to 2
9
Steaks (Beef) .................................... 3 to 5
6to12 Turkey (Pieces) ................................. 1 to 2
6
Chops (Lamb) ................................... 3 to 5
6t09
Duck & Goose (Whole) ..................... 1 to 2
6
Chops (Pork) .................................... 3 to 5
3t04
Giblets ............................................... 1 to 2
3
Ground & Stew Meats ...................... 1 to 2
3t04
Variety Meats .................................... 1 to 2
3t04
Cooked Poultry
Sausage (Pork) ................................. 1 to 2
lto2
Pieces (Covered with Broth) ..............1 to 2
6
Processed Meats
Pieces (Not Covered) ........................ 3 to 4
1
Cooked Poultry Dishes ..................... 3 to 4 4t06
Bacon ................................................... 7
1
Fried Chicken
.................................... 3 to 4
4
Frankfuders .......................................... 7
1/2
Ham (Whole) ........................................ 7
lto2
(Other than for meats & poultry)
FREEZER
Ham (Half) ........................................ 3 to 5 lto2
Most fruits and vegetables ................................................8.l2 months
Ham (Sllces) ......................................... 3
lto2
Lean fish .............................................................................6.8 months
Luncheon Meats ............................... 3 to 5 Freezing
Fatty fish, rolls and breads,
soups, stew,casseroles .........2-3 months
Sausage (Smoked) ............................... 7 not recom-
Cakes, pies, sandwiches, leftovers (cooked),
Sausage (Dry & Semi-Dry) .............14 to 21 mended.
lCeCWTI (original caRon) ............................................l month max.
Cooked Meats
*
U.S. Department of Agriadture
Cooked Meats and Meat Dishes, ....... 3 to 4 2t03
Gravy & Meat Broth .......................... 1 to 2 2t03
Meats,
fish and poultry purchased from the store vary in quality and
age; consequently, safe storage time in your refrigerator will vary.
—
Fresh Food Storage Tips
To store vegetables:
QUse the vegetabledrawers.They have beendesignedto
preservethe naturalmoistureandfreshnessof produce.
. Covering vegetables with a moist towel helps
maintain crispness.
cAs a further aid to freshness, prepackaged vegetables
can be stored in their original wrapping.
Unfrozen meats, fish, and poultry:
● Always remove store wrappings.
. Rewrap in foil, plastic wrap or wax paper and
refrigerate immediately.
Cheese:
● Wrap well with wax paper or aluminum foil, or put
in a plastic bag.
● Carefully wrap to expel air and help prevent mold.
● Storeprepackagedcheesein itsownwrappingifyouwish.
Tips on Freezing Foods
There are three 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.
Tofreeze 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 slight]y 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 techniques are constantly being developed.
Consult the Couny Extension Sen’ice or your local
●
Utility Company for the latest information on
freezing and storing foods.
6
Loading ...
Loading ...
Loading ...