Food Storage Suggestions
Suggested storage times
for meat and poultry*
DAYS MONTHS
IR IM
Eatingqualitydrops REFRIGERATORFREEZER
afterlimeshown AT AT
35°tO40°F. O°E
Fresh Meats
Roasts (_ef& Lamb) 3to 5
Roasts(Pork & Veal) ,.. 3 to 5
Steaks (Beef) 3t05
Chops (Lamb) 3t05
Chops (Pork) 1 to 2
Ground & Stew Meats 1 to 2
Variety Meats. 1 to 2
Sausage (Pork) 1 to2
Processed Meats
Bacon 7
Frankfurters. 7
Ham (Wholei' 7
Ham(Half)............. 3to5
Ham (Slices) 3
Luncheon Meats 3 to 5
Sausage(Smoked)......... 7
Sausage(Dry& Semi-Dry)...14to 21
Cooked Meats
CookedMeatsand
Meat Dishes 3t04
Gravy &Meat Broth Ito2
Fresh Poultry
Chicken &Turkey(Whole) 1 to2
Chicken (Pieces) Ito2
Turkey (Pieces).. 1 to2
Duck& Goose (Whole), Ito2
Giblets Ito2
To store cheese, wrap well with wax
paper or aluminum foil, or put in
a plastic bag.
* Carefully wrap to expel air and
help prevent mold.
• Store pre-packaged cheese in its
own wrapping if you wish.
6to12
4to8 To store vegetables, use the
61012 vegetable drawers they've been
6to9 designed to preserve the natural
3Io4
3to4 moisture and freshness of produce•
3t04 • Covering vegetables with a moist
1t02 towel helps maintain crispness.
I •As a further aid to t];eshness,
_ pre-packaged vegetables can be
_to2 stored in their original wrapping.
lt02
1to2 Note: The Sealed and Fresh drawer
Fmezin9 makes it unnecessary to wrap certain
notrecom- foods which it has been designed to
mended, presen,e, This drawer is described
on page 16.
2Io3
21o3
12
9
6
6
3
Cooked Poultry
Pieces(CoveredwithBroth),.,1to2 6
Pieces (Not Covered) 3t04 I
Cooked Poultry Dishes. 3t04 4to6
Fried Chicken ..... 3t04 4
(Otherthanformeats& poultry) FREEZER
Most fruitsand vegetables............8-12 months
Lean fish 6-B months
Fattyfish,rollsandbleads,
soups, stew,casseroles.............2-3months
Cakes,pies,sandwiches,
lellovera(conked),
Ice cream (original carton)....1 month max.
Newtechniquesareconstantlybeingdeveloped,
ConsulttheCollegeorCountyExtensionService
oryourlocalUtilityCompanyforthelatest
informationonfreezingandstoringfoods,
• U.S.Depa_me,_tofAgriculture
Meats, fish and poulto _ purchased
fronr the store vary in quality and
age; consequently, safe storage
time in your retidgerator will valT.
To store unfrozen meats, fish and
poultry:
• Always remove store wrappings.
• Rewrap in _bil, film or wax paper
and refrigerate immediately.
To store ice cr_lm--Fine-quality ice
cream, with high cream content, will
normally require slightly lower
temperatures than nrore "airy"
alrea@-packaged brands with
low cream content.
• It will be necessary to experiment to
determine the Ii'eezer colnpartment
location and temperature control
setting to keep your ice cream at
the right serving temperature.
• The rear of the freezer comparunent
is slightly colder than the front.
Tips on freezing foods
There are tl:a'ee essential
requirements for efficient home
freezing:
l. 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 £bil (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
completely thawed; naeat, whether
raw or cooked, can be frozen
successfully only once•
Limit freezing of fresh (unfrozen)
meats or seafoods to 29 pounds at
a time•
For convenience...
• Store all like things together. This
not only saves time, but electricity--
because you can find foods taster.
• Place the oldest items up front so
they can be used up promptly.
• Use shelves on the door tbr most
often used sauces and condiments.
• Use the meat drawer tbr meats
you do not ti'eeze.
To save money in energy
and food costs:
• Place nrost perishable items, such
as milk, cream or cottage cheese,
toward the rear of the top shelf;
they will stay coldest in this part of
the fresh food conrpartnlent.
• Cover moist foods with tight lids,
plastic film or foih
• Leaf vegetables and ti'uits
placed in storage drawers will last
longer when stored in closed plastic
containers or wrapped in plastic film.
• Do not overload your fresh food
or freezer compartment with a lot
of wamr food at once.
. Open the door the fewest times
possible to save electrical energy.
• When going out of town for
several days, leave as few perishables
as possible in the refrigerator. Set the
icemaker to the OFF position and
shut oft"water to the refrigerator.
14
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