FOOD STORAGE SUGGESTIONS
Suggested storage times for meat and poultry*
Eating quality
DAYS IN MONTHS IN
Eating quality
DAYS IN MONTHS IN
drops after
REFRIGERATOR FREEZER
drops after
REFRIGERATOR FREEZER
time shown
AT
35°
to
40’F.
AT O“’F.
time shown
AT 35’ to 40 F. AT O F.
Fresh Meats
Roasts (Beef & Lamb) .3 to 5
Roasts (Pork & Veal) .. ...3 to 5
Steaks (Beef )..
,.
3 to 5
Chops (Lamb)
3 to 5
Chops (Pork) 3 to 5
Ground & Stew Meats .1 to 2
Variety
Meats
1 to 2
Sausage (Pork)..
1 to 2
Processed Meats
Bacon 7
Frankfurters. ..7
Ham (Whole)
7
Ham (Half) 3 to 5
Ham
(Sllces)
3
Luncheon Meats
3 to 5
Sausage (Smoked)
,.,
7
Sausage (Dry & Semi-Dry) 14 to 21
6 to 12
4 to 8
6 to 12
6
tO
9
3 to 4
3 to 4
3 to 4
1 to 2
1
1/2
1
to
2
1
to 2
1
to 2
Freezing
not recoin
mended
Cooked Meats
Cooked Meats and
Meal Dishes 3 to 4
Gravy & Meat Broth
1
to
2
Fresh Poultry
Chicken & Turkey (Whole) 1 to
2
Chicken (Pieces)
1 to 2
Turkey (Pieces)
1 to 2
Duck & Goose (Whole)
1 to 2
Giblets
1 to
2
Cooked Poultry
Pieces (Covered with Broth)l to
2
Pieces
(Not Covered) 3
tc
4
Cooked Poultry
Dishes
3 to 4
Fried Chicken
3
to 4
2 to 3
2103
12
9
6
6
3
6
1
4
?0
6
A
(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
(orlglnal
carton) . . . . . . . . . . . 1 month max.
*US
Department of Agriculture
Meats.
fish and poultry purchased
f-mm
the store vary in quality and
age;
consequently, safe storage time
in your refrigerator will vary.
Unfrozen meats, fish
and poultry
Ice Cream
Fine-qLla]ity
ice
cream,
with
high
Cheese
Wrap well with wax paper or
s
Always remove store wrappings.
cream-
cont<nt,
wi11
normal l)
-
aluminum foil, or put in a plastic
. Rewrap in foil, film or wax paper
requil-e
s]
ightly
~ower
temperatures
bag.
than more
““airy”
iill-etici}-p:lch;igcci
and refrigerate immediately.
brands with low
cream
content.
●
(h-el’ully
wrap to expel air and
help
prevent mold.
Vegetables
.
U-se
the vegetable drawers—
they’ve been designed to preserve
the natural moisture and
freshness of produce.
.
C’overing
vegetables with a mo i $1
towel helps maintain crispness.
s
As
a
fu~~her
aid to freshness,
prepackaged vegetables
can
be
stored in their original wrapping.
●
It
w i 11 be necessary to e
xperi
mcnt
to determine the freezer
compartment location and
temperature control
~etting
10
keep
yOLU-
ice cream at
the
right
serving
temperature.
. The rear of the
free~er
compmtmenl
i~
\lightly
colder
than
the
front.
. 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 qualit~. Freeze only top-quality foods.
Freezing retains quality and flavor: it cannot
impro~re
quality.
2. Speed. The quicker fruits and vegetables are frozen
~fter
picking, the better the frozen product will be.
You’ll save time, too. with less culling and sorting to do.
To freeze meat, fish and poultry, wrap well in
freezel.-w
eight 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
suLxx\\f
Lilly only once.
3. Proper packaging.
Use
food wraps designed
especially for freezing.
7
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