Magic Chef 12842123, MSD2641KEB Vegetables, Meats, When freezing longer than two

Food Storage Tips

FOODS	REFRIGERATOR	FREEZER	STORAGE TIPS
VEGETABLES
Asparagus	1 to 2 days	8 to 10 months	Do not wash before refrigerating.
			Store in crisper.
Brussels sprouts, broccoli,	3 to 5 days	8 to 10 months	Wrap odorous foods.
cauliflower, green peas,			Leave peas in pods.
lima beans, onions, peppers
Cabbage, celery	1 to 2 weeks	Not recommended	Wrap odorous foods and refrigerate
			in crisper.
Carrots, parsnips, beets and	7 to 10 days	8 to 10 months	Remove tops. Wrap odorous foods
turnips			and refrigerate in the crisper.
Lettuce	7 to 10 days	Not recommended
POULTRY and FISH
Chicken and turkey, whole	1 to 2 days	12 months	Keep in original packaging for
			refrigeration. Place in the meat and
Chicken and turkey, pieces	1 to 2 days	9 months
			cheese drawer. When freezing longer
Fish	1 to 2 days	2 to 6 months
			than two weeks, overwrap with
			freezer wrap.
MEATS
Bacon	7 days	1 month
Beef or lamb, ground	1 to 2 days	3 to 4 months	Fresh meats can be kept in original
			packaging for refrigeration.
Beef or lamb, roast and steak	3 to 5 days	6 to 9 months	Place in the meat and cheese drawer.
			When freezing longer than two
			weeks, overwrap with freezer wrap.
Ham, fully cooked, whole	7 days	1 to 2 months
half	5 days	1 to 2 months
slices	3 days	1 to 2 months
Luncheon meat	3 to 5 days	1 to 2 months	Unopened, vacuum-packed luncheon
			meat may be kept up to two weeks
			in the meat and cheese drawer.
Pork, roast	3 to 5 days	4 to 6 months
Pork, chops	3 to 5 days	4 months
Sausage, ground	1 to 2 days	1 to 2 months
Sausage, smoked	7 days	1 to 2 months
Veal	3 to 5 days	4 to 6 months
Frankfurters	7 days	1 month	Processed meats should be tightly
			wrapped and stored in the meat and
			cheese drawer.

Sources: United States Department of Agriculture; Food Marketing Institute; Cooperative Extension Service, Iowa State University

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