Food Sto~e SuMestiom, For convenience

Food Sto~e SuMestiom

Suggested storage times for meat and poultry*

DAYS MONTHS

Eating quality drops REFRI:!RATDR FR::ZER

after lime shown

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Fresh Meats

Roasts	(Beef&	Lamb)	3to	5	6 to 12
Roasts (Pork & Veal) ,.. 3 to 5					4 to 8
Steaks	(Beef)		3t05		6 to 12
Chops	(Lamb)		3t05		6 to 9
Chops	(Pork)	1	to	2	3 to 4
Ground & Stew Meats 1 to 2					3 to 4
Variety	Meats.	1	to	2	3 to 4
Sausage	(Pork)	.,	1	to2	1 to 2

To store cheese, wmp well with wax paper or aluminum foil, or put in a plastic bag.

c Carefully wrap to expel air and help prevent mold.

●Store pre-packaged cheese in its own wrapping if you wish.

To store vegetables, use the vegetable drawers—they’ve been designed to preserve the natural moisture and freshness of produce.

c Covering vegetables with a moist towel helps maintain crispness.

To freeze meat, fish and poultry, wrap well in freezer-weight foil (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; meat, whether raw or cooked, can be frozen successfully only once.

Limit freezing of fresh (unfrozen) meats or seafoods to 29 pounds at a time.

Processed Meats

Bacon ... 7

Frankfurters. ., 7

Ham (Whole) 7 Ham (Half) . . . . . . . . . . . . . 3to 5

Ham (Slices) 3 Luncheon Meats 3 to 5 Sausage (Smoked) . . . . . . . . . 7 Sausage (Dry & Semi-Dry).. ..14 to 21

J/2

1 to 2

1 to 2 Freezing not recom- mended.

●As a further aid to freshness, pre-packaged vegetables can be stored in their original wrapping.

Note: ~e Sealed and Fresh drawer mkes it unnecessaq to wrap certain foods which it has been designed to preseme. fiis drawer is described

For convenience...

● Store all like things together. This

not only saves time, but electricity—

because you can find foods faster.

● Place the oldest items up front so

Cooked Meats

Cooked Meats and
Meat	Dishes	...	3t04	2 to 3
Gravy	&Meat	Broth	lto2	2 to 3

Fresh Poultry

Chicken &Turkey (Whole) 1 to2				12
Chicken	(Pieces)		lto2	9
Turkey	(Pieces)..	1	to2	6
Duck&	Goose (Whole),		lto2	6
Giblets	.		lto2	3

Cooked Poultry

Pieces (Covered with Broth), ., 1 to2				6
Pieces	(Not	Covered)	3t04	1
Cooked	Poultry	Dishes.	3t04	4 to 6
Fried Chicken . . . . . 3t04				4

(Otherthanformeats& poultry) FREEZER Most fruits and vegetables ............8-12 months

Lean fish 6-B months Fatty fish, rolls and breads,

soups, stew, casseroles. . ...........2-3 months

Cakes, pies, sandwiches, leftovers (cooked),

Ice cream (original carton). ...1 month max.

New techniques 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,

●U.S. Depaflment of Agriculture

Meats, fish and poultry purchased from the store vary in quality and age; consequently, safe storage time in your refrigerator will vary.

To store unfrozen meah, fish and poultry:

●Always remove store wrappings.

c Rewrap in foil, film or wax paper and refrigerate immediately.

on page 16.

To store 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 freezer compartment location and temperature control setting to keep your ice cream at the right serving temperature.

●The Ear of the freezer compartment is slightly colder than the front.

Tips on freezing foods

There are three essential requirements for efficient home freezing:

1. 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.

they can be used up promptly.

● Use shelves on the door for most

often used sauces and condiments.

● Use the meat drawer for meats

you do not freeze.

To save money in enemy and food cosh:

●Place most 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 compartment.

c Cover moist foods with tight lids, plastic film or foil.

Q Leaf vegetables and fruits placed in storage drawers will last longer when stored in closed plastic containem or wrapped in plastic fdm.

●Do not overload your fresh food or freezer compartment with a lot of warm 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 off water to the refrigerator.