fJnfrQ’&&3#lM@~@, ~i$j~, Pouitry
Meats, fish and poultrypurchased
fromthe store vary in quality and age;
consequently, safe storage time in
your refrigerator will vary,
e
Always remove store wrappings.
~ Rewrap in aluminum foil, film or
wax paper and refrigerate
immediately.
cheese
Cheese should be well wrapped with
wax paper, aluminum foil or put in a
plastic bag.
@Carefully wrap to expel air
and
prevent
mold.
~ Store pre-packaged cheese in its
own wrapping if you wish.
vegetables
Vegetable drawers have been spe-
cially designed to preserve natural
moisture and freshness of produce,
@Crispness can be maintained by
covering vegetables with a moist
towel.
@As a further aid to freshness,
it is suggested that pre-packaged
vegetables be stored in their
original wrapping.
ice cream
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 location in the
freezer and the control dial setting
to keep your favorite ice cream at
the right serving temperature.
G,41s0,the rear of the freezer is
slightly colder than the front.
IN
IN
Eatingquality(trops
MFIW:RATORW;.ER
aftertimeshown
35~tofHl”F.
tl”f.
—.
DAYS MONTHS
FRESHMEATS
Roasts (Beef and Lamb). 3 to 5
Roasts (Pork and Veal) 3 to 5
Steaks (Beef) 3 to 5
Chops (Lamb). 3 to 5
Chops (Pork) . . . . . . . . . . 3t05
Ground and stew Meats . . . 1 to 2
VarietyMeats‘..... lto2
Sausage(Pork). 1to2
PROCESSEDMlxl’s
Bacon....... .......7
Frankfurters. 7
Ham(Whole)............7
Ham(Half).. 5
Ham(Slices) . 3
LuncheonMeats 3to5
Sausage
(Smoked). ~ 7
Sausage (Dry and Semi-Dry)
14to21
COOKED
MEAT-S
CookedMeats and Meat
Dishes. . . . . . . . . . . . ..3t04
Gravy and Meal Broth. . . . 1 to 2
FRESH POULTRY
Chicken and Turkey (Whole)
lto2
Chicken (Pieces). . . . . . . . . 1 to 2
Turkey (Pieces) . . . . . . . . . . . lto2
Duck and Goose (Whole). 1 to 2
Giblets ... . . . . . . . . . . . . ..lto2
COOKED POULTRY
Pieces (Covered with Broth)
ItO’?
Pieces(NotCovered). 1 to 2
CookedPoultryDishes. 1to 2
FriedChicken. . . . . . . . . . . . lto2
(3!0 ]2
4t08
6 to 12
6t09
3t04
2t03
3t04
‘2t03
1
X
lto2
lto2
lto2
Freezing
not recom-
mended.
2t03
2t03
12
9
6
6
3
Newtechniquesareconstantlybeing cfevel-
oped. Consult the State College or County
Extension
Serviceor your local Utility Com-
pany for the latest information on freezing
and storing foods.
Most fruits and vegetables.
Lean fish
Fatty fish, rolls and breads,
soups, stew, casseroles
Cakes, pies, sandwiches,
Ieft-overs (cooked),
Ice cream (original carton)
Tips (xi-i Freezing
There are three essential require-
mer~tsfor efficient home freezing.
t. Initial quality.Only top-quality foods
should be frozen. Freezing retains
quality and flavor; it cannot improve ~
quality.
2. Speed. The quicker fruits and vege-
tables are frozen after picking, the
better the frozen product will be. You’ll
save time, too, because less cul!ing
and sorting
will be necessary.
3. Properpackaging. lJse food wraps
designed especially for freezing;
they’re readily available in a wide
selection at your favorite store.
7-$2Freeze Meat,FM-3, Poultry
&#&.
L --- ,.+’ -
.:-+:% %5. ._
]&.. ;
+3 =?=:,~.
Wrap well in freezer-weight foil (or ,::
other heavy-duty wrapping material),
forming it carefully to the shape of the “:%2: ~-
o
.,.-~.,,-
contents. This ex~els air. Fold and ‘%+%
crimp ends of the Lackage to provide
a good, lasting seal. i30n’t refreeze
meat that has completely thawed;
meat, whether raw or cooked, can be
frozen successfully only once.
Limit freezing of fresh [unfrozen)
meats or seafoods to 14 pounds at a
time.
‘; U.S.Department of Agriculture
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