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FOOD STORAGE SUGGESTIONS
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
Frankfurters.......................................... 7 ................................1/2
Ham (Whole)........................................ 7 ..............................1 to 2
Ham (Half) ........................................ 3 to 5 ..........................1 to 2
Ham (Slices)......................................... 3 ..............................1 to 2
Luncheon Meats ............................... 3 to 5 ........................Freezing
Sausage (Smoked)............................... 7 ..........................not recom-
Sausage (Dry & Semi-Dry) .............14 to 21........................mended.
Cooked Meats
Cooked Meats and Meat Dishes........ 3 to 4 ………………2 to 3
Gravy & Meat Broth .......................... 1 to 2 ………………2 to 3
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 with 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
Most 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) ............................................1 month max.
Meats, fish and poultry purchased from the store vary in quality and
age; consequently, safe storage time in your refrigerator will vary.
New techniques are constantly being developed. Consult the County
Extension Service or your local Utility Company for the latest
information on freezing and storing foods.
* U.S. Department of Agriculture
Eating quality DAYS IN MONTHS IN
drops after REFRIGERATOR FREEZER
time shown AT 35° to 40° F. AT 0° F.
(2° to 4° C.) (-18° C.)
Eating quality DAYS IN MONTHS IN
drops after REFRIGERATOR FREEZER
time shown AT 35° to 40° F. AT 0° F.
(2° to 4° C.) (-18° C.)
Fresh Food Storage Tips
Vegetables
• Use the vegetable drawer—it has been designed
to
preserve the natural moisture and freshness of produce.
• Covering vegetables with a moist towel helps
maintain crispness.
• As 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 aluminum foil, wax paper, or put in
a plastic bag.
• Carefully wrap to expel air and help prevent mold.
• Store prepackaged cheese in its own wrapping if you
wish.
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.
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 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 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.
• The rear of the freezer compartment is slightly
colder than the front.
Effervescent drinks should not be
stored in the
freezer compartment.
Shelves and Storage Drawer Food Storage Suggestions
Suggested Storage Times for Meat and Poultry*
5
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