Food storage guide
STORING FRESH FOOD
There IS a right way to package and store refrig-
erated or frozen foods To keep foods fresher, longer,
take the time to study these recommended steps.
Leafy Vegetables
Remove store wrapplng and
trim or tear off bruised and discolored areas Wash In
cold water and drain Place in plastic bag or plastlc
container and store In crisper Cold, moist air helps
keep leafy vegetables fresh and crisp
Vegetables with Skins
(carrots, peppers] Store
in crisper, plastic bags or plastic container
Fruits
.Wash. let dry and store in refrigerator in
plastic bogs or crisper. Do not wash or hull berries
until they are ready to use. Sort and keep berries in
thetr store container in a cnsper. or store in a loosely
closed paper bag on a refrigerator shelf
Meat. Meat IS perishable and expensive you
won’t want to waste an ounce of it through careless
handling The following list and chart give you pack-
aging hints and time limlts State meat in the meat
pan.
Fresh, Prepackaged Meat.
Store fresh meat In
the store wrapping. Vacuum packaged meat can
be frozen for as long as one month If the seal IS noi
broken. If you want to keep it frozen longer, you
should wrap It with special freezer wrapping material
Fresh Meat, Not Prepackaged.
Remove the
market wrapping paper and re-wrap in alumtnum foil
for storing it unfrozen.
Cooked Meat.
Wrap or cover cooked meat with
plastic wrap or aluminum foil. Store immediately
Cured or Smoked Meat and Cold Cuts.
Ham,
bacon, sausage, cold cuts, etc , keep best In origi-
nal wrappings Once opened, tightly re-wrap In
plcstlc wrap or aluminum foil.
Canned Ham.
Store In refrigerator unless the la-
bel says it’s okay to store on the shelf Do not freeze.
Fresh Poultry.
.Wrap in plastic wrap The plasiic
wrap on poultry, as purchased, may be used for
storage
STORAGE CHART FOR FRESH AND CURED MEAT*
W=
Approxlmate Time
Wavsl
Variety Meats . . . . . . . . . . . . . . . . . . . .
1 to 2
Chicken . . . . . . . . . . . . . . . . . . . . . . . . . .
1 to2
Ground Beef . . . . . . . . . . . . . . . . . . . . . .
1 to 2
Steaks and Roasts . . . . . . . . . . . . . . . .
3 to 5
Cured Meats . . . . . . . . . . . . . . . . . . . . .
7 to 10
Bacon . . . . . . . . . . . . . . . . . . . . . . . . . . . .
5to7
Cold Cuts
. . . . . . . . . . . . . . . . . . . . . . . . 3 to 5
*If meat is to be stored longer than the times given.
follow the directions for freezing.
NOTE: Fresh fish and sheilfish should be used the
same day as purchased
Eggs
.Store without washing In the original Car-
ton or use ihe Utlllty Bin that come with your
refrigerator
Milk
!ii;lpe milk cartons For best storage, place
rnlk ori interior shelf or bottom door shelf
Beverages
Wipe botrles and cans Store on a
door shelf or inside the refrigerator
Butter
.Keep opened butter In covered dish or in
the Utility Compartment. When siorlng on extra sup-
ply, wrap in freezer packaging and freeze
Cheese
.Store In the orIginal wrapping until
you are ready to use it. Once opened, re-wrap
ttghtly In plastic wrap or aluminum foil.
Condlments
.Store small jars and bottles (cat-
sup, mustard, jelly, olives) on the door shelves where
they are In easy reach
leftovers
Cover leftovers with plastic wrap or
alclmlnum toll to keep food from drying out and
transferring fcod odors Plastic containers with tight
lids are fine. too
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