IN
ird
@Always remove store wrappings.
* Rewrap in foil, film or wax paper
and refrigerate immediately.
,,. .,.
Eatingqualitydrops
REFRIGERflTORFREEZER
To she cheese,
wrapwell with wax
affcrtimeshown
——
35”
:T40”E
[Jr.
Daoeror aluminum foil, or Dut in a
FreshMeats
Roasts(BeefandLamb). 3 to 5
?oasts(PorkandVeal), 3 to 5
Steaks(Beef) 3 to 5
2i_tops(Lam b)...,. ,,. . 3t05
lhops (Pork). 3i05
Cround and Stew Meats: : 1 to 2
lto2
Variety Meats.
Sausage(Pork). 1 to 2
I%ocesseitMeats
bacon . . . . . . . . . . . . . . .7
.Srankfurters. . . . . . . . . . . . 7
%rm(Whole).. . .,, .7
Ham (Half) . . . . . . . . . . . .3t05
Ham(Slices).,.. ,. ..,.3
!-uncheon Meats......,.. 3t05
S~usage(Smoked). 7
Rusage
(Dry and Semi-Dry) 14 to 21
CookedMeats
Cooked Meats and
Meat Dishes ., 3 to 4
Lravy and Meat Broth, ~~ 1 to 2
FreshPoMrY
(Xicken and Turkey
(Whole). . .lto2
Chicken (Pieces) 1 to 2
7~rkey (Pieces) . ...”... lto2
Duck and Goose (Whole). 1 to 2
~;~lets,.,.. lt02
Cookwt~OIJltr~
?eces
(Covered with Broth). 1 to 2
Psces (Not Covered), ., ., 3 to 4
C:oked Poultry Dishes, ., 3 to 4
Fred Chicken
3t04
MONTHS
6 to 12
4t08
6 to 12
6t09
3t04
3t04
3t04
lfo2
1
%
lto2
lto2
lto2
Freezing
not
mended.
2t03
2t03
12
9
:
3
6
1
4t06
4
(Ofhwthanformeats&?Jpoultry) FREEZER
!I’ost fruits and vegetables, . ..8-12 months
L?jn fish ,., . . . . .6-8 months
F::ty fish, rolls and breads,
SOUPS, stew, casseroles.
2-3 months
C:fies, pies, sandwiches,
:eft-overs (cooked),
:ce cream (original carton). . ..1 month max.
——
hJewtechniques are constantly
being developed. Consult the
College or County Extension
Service or your local Utility
Company for the latest information
on freezing and storing foods.
‘[ S.
Departme/?t of Agriculture
TO
store unfrozenmeats,fishand
pcmhry-—IVleats,fish and poultry
purchased from the store vary in
LjLialityand age; consequently,
safe storage time in your refrig-
erator wi!l vary.
pkktic bag.
@Carefully wrap to expel air and
help prevent mold.
@Store pre-packagedcheese in its
own wrapping if you wish.
Tostore vegetakdes--Vegetable
drawers have been specially de-
signed to preserve natural moisture
and freshness of produce,
~ Crispnesscan be maintained by
covering vegetables with a moist
towel.
@As a further aid to freshness,
pre-packaged vegetables can be
stored in their original wrapping.
Tostoreicecream– 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 necessaryto experiment
to determine the location in the
freezer compartment and the tem-
perature control setting to keep
your favorite ice cream at the right
than
There are three essential require-
ments for efficient home freezing.
1. Initial qua!ity.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’!l save time, too, because
less culling and sorting will be
necessary.
3. i%oper packaging. Use food
wraps designed especially for
freezing; they’re readi!y available
in a wide selection at your favorite
store.
6
lb freezemat, fishandpoultry,
wrap well in freezer-weight foil (or
other heavy-dutywrapping material)
forming it carefully to the shape of
the contents, This expels air. Fold
and crimp ends of the packageto
provide a good, lasting seal.
i30n’t refreeze meat that hascom-
pletely thawed; meat, whether raw
or cooked, can be frozen success-
fully only once.
Limit freezing of fresh (unfrozen)
meats or seafoodsto number of
pounds at a time asfollows:
CTF17. . . . . . . . . . . . . .
.16 pounds
CTM8 . . . . . . . . . . . . . .
.17 pounds
CTF20,CT~20.. . . . ...19 pounds
organize your faclf~ Wova!je
for
ufDi2wt5!%i@ne&$m
*
Store all like things together. This
not only savestime, but electricity—
becauseyou can find foods faster.
~ Place the oldest items up front so
they can be used up promptly.
~ Usethe handyshelves on the door
for mostfrequently usedsaucesand
condiments.
@Usethe meat drawer,ifyour mode!
hasone, for meatsyou do not freeze.
q-
~!fJ+~~~ff~fi~~jyj~]y~~’~pjf;<:,y{-~,,:
ar%d%243G!Cc%tsa
~ place most perishable items such
as milk, cream or cottage cheese
toward the rear of the top shelf as
they will stay coldest in this part
of the fresh food compartment.
@Cover moist foods with tight lids,
plastic film or foil.
@Leaf vegetables and fruits placed
in storage drawers will last longer
when stored in closed plastic con-
tainers or wrapped in plastic film.
e DOnot overload your fresh food
or freezer compartment with a lot
of warm food at once,
s Open the door the fewest times
possible to save electrical energy.
QWhen going out of town for sev-
eral days, leave as few perishables
as possible in the refrigerator. if
your refrigerator has an icemaker,
move the icemaker manual switch
to “OFF” and shut off water to
the refrigerator,
I
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