Sears 61968, 71968, 71961, 7T278 Tips on freezing foods, To save money in energy and food costs

Suggested				Storage			Times
								DAYS		MONTHS
								IN			IN
Eating		quality			drops			REFRIGERATOR		FREEZER
after	time		shown					AT			AT
								35 ° to	40°F.	O°F.
Fresh		Meats
Roasts		(Beef		& Lamb)				3 to	5	6to 12
Roasts(Park& Veal).							. .	3 to 5		4 to8
Steaks		(Beef)			...........			3 to 5		6 to 12
Chops(Lamb)					...........			3 to 5		6to9
Chops	(Pork)			..............				3 to 5		3to4
Ground		& Stew			Meats			I to	2	3to4
Variety		Meats			.............			t to	2	3to4
Sausage		(Pork)						I to	2	1 to2
					............
Processed				Meats
Bacon								7			1
Frankfurters								7			½
Ham	(Whole)				..........			7		1 to2
Ham (Half)								3 to 5		1 to2
Ham (Slice_)				...........				3		1 to2
Luncheon			Meats		..........			3 to 5		Freezing
Sausage		(Smoked)						7		not	recom-
Sausage		(Dry		& Semi-Dry)				14to	21	mended.
Cooked			Meats
Cooked		Meats			and
Meat		Dishes			..........			3 to	4	2 to3
Gravy	8, Meat			Broth				1 to	2	2to3
Fresh		Poultry
Chicken & Turkey(Whole) ,								I to	2		12
Chicken		(Pieces)						1to	2		9
Turkey (Pieces)								1to	2		6
Duck& Goose (Whole)						,	,	1to2			6
Giblets		.................						1 to 2			3
Cooked			Poultry
Pieces		(Covered			with	Broth)		1 to	2		6
Pieces (Not Covered)								3 to	4		1
Cooked		Poultry			Dishes ....			3 to 4		4 to 6
Fried	Chicken			..............				3 to 4			4
(Other		than			for	meats		& poultry)		FRI_EZER
Most	fruits		and		vegetables		..............			8-12 months
Leanfish			..............................							6-8months
Fatty fish, rolls and breads,
soups,stew,casseroles							...............			2-3 months
Cakes,		pies,		sandwiches,
leftovers			(cooked),							1 month
Ice cream				(original		carton)		.........			max..

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

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.

Tips on freezing foods

1.Freeze only top-quality foods. Freezing retains quality and flavor; it cannot improve quality.

2.Freeze fruits and vegetables quickly after picking. The sooner you do, the better the frozen product will be, with less culling and sorting to do.

3.Use food wraps designed especially for freezing.

To freeze meat, fish and poultry, wrap welt 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'trefreeze 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 number of pounds at a time as follows:

Models		Lbs.
61961, 61968, 71961, 71968		...........................t6
61271, 61278, 71271, 71278		............................t9
60581, 60588,	70581, 70588	.............................. 22

For convenience., .

o Store like things together° This saves both time and electricity because you can find foods faster.

e Place the oldest items up front so they can be used up promptly.

o Use door bins for most often used items.

To save money in energy and food costs, _.

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

•Leaf vegetables and fruits placed in drawers will last longer when stored in closed plastic containers or wrapped in plastic filmo

o Do not overload your fresh food or freezer compartment with a lot of warm food at once°

•Open the doors 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. If your refrigerator has an icemaker, move the icemaker feeler arm to the OFF (up) position and shut off water to the refrigerator.

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