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 wrapping and
trim or tear off bruised and discolored areas Wash tn
cold water and drain Place in plastic bag or plastrc
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 bags or crrsper Do not wash or hull berries
until they are ready to use Sort and keep berries in
their store container in a crisper. or store In a loosely
1 ctosed paper bag on a refrigerator shelf
Meat- Meat
IS
pertshable 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 trme limrts Store 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 not
broken. If you want to keep it frozen longer, you
should wrap it with special freezer wrapprna material
Fresh Meat, Not Prepackaged. Remove the
market wrapping paper and re-wrap in aluminum 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 wrapprngs. Once opened, tightly re-wrap in
plastic 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 plastic
wrap on poultry,
as
purchased, may be used for
storage.
STORAGECHARTFORFRESHANDCUREDMEAT*
We
Approxlmate llme
(days)
Varlety Meats
. . . . . . . . . . . . . . . . . . . .
it02
Chicken . . . . . . . . . . . . . . . . . . . . . . . . . .
1 to2
Ground Beef . . . . . . . . . . . . . . . . . . . . . .
1 to 2
Steaks and Roasts . . . . . . . . . . . . . . . .
3 to 5
Cured Meats . . . . . . . . . . . . . . . . . . . . .
7 to10
Bacon . . . . . . . . . . . . . . . . . . . . . . . . . . . .
St07
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 shellfish should be used the
same day as purchased.
Eggs .Store without washing In the origlnal car-
ion or use the Utility Bin that came with your
refrigerator
Milk Wipe milk cartons For best storage, place
milk on interior shelf
Beverages ..Wipe bottles and cans Store on a
door shelf or Inside the refrigerator.
Butter Keep opened butter In covered dash or In
the Utilrty Compartment When storing an extra sup-
ply, wrap in freezer packagrng and freeze.
Cheese .Store In the origrnal wrapping until
you are ready to use it Once opened, re-wrap
tightly 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 plastrc wrap or
aluminum foil to keep food from drying out and
transferrrng food odors Plastic containers with trght
lids
are fine, too
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