Food Storage Suggestions, Suggested Storage Times

Food Storage Suggestions

Suggested Storage Times

						DAYS			MONTHS
						IN			IN
Eating	quality			drops	REFRIGERATOR				FREEZER
after time			shown			AT			AT
					35°	to 40°F.			O°F0
Fresh	Meats
Roasts (Beef & Lamb)						3 to 5			6 to t 2
Roasts (Pork & Veal)						3 1o 5			4 to 8
Steaks (Beef)						3 lo 5			6 to t 2
Chops (Lamb)						3 to 5			6 to 9
Chops (Pork)						3 to 5			3 to 4
Ground		& Stew Meals				1 to 2			3 to 4
Variety Meats				.............................		1 to 2			3 to 4
Sausage (Pork)				.............		1 to 2			I to 2
Processed			Meats
Bacon	...........................................					7			t
Frankfurters						7			1/2
Ham (Whole)				....................................		7			t to 2
Ham (Half)						3 to 5			1 to 2
Ham (Siices)						3			I to 2
Luncheon Meats						3 to 5			Freezing
Sausage (Smoked)						7			nol recom-
Sausage (Dry & Semi-Dry}					141o		21		mended
Cooked		Meats
Cooked		Meats		and
Meat	Dishes			..............................		3 to	4		2 to 3
Gravy	& Meal			Broth		1 to	2		2 to 3
Fresh Poultry
Chicken		& Turkey (Whole)				t to	2		12
Chicken		{Pieces)				t to	2		9
Turkey {Pieces)						I to	2		6
Duck & Goose				(Whole)		1 to	2		6
Giblets		................................................				1 to	2		3
Cooked			Poultry
Pieces (Covered wilh Broth)					.....	1 to	2		6
Pieces (Not Covered)						3 to	4		'_
Cooked		Pouhry Dishes				3 to	4		4 to 6
Fried Chicken				.....................		3 to	4		4
(Other		than for meats &			poultry)			FREEZER
Most fruits and vegetables									8-12 monihs
Lean fish			.......................................................					6°8 months
Fatty fish. ro_lsand breads,
soups, stew, casseroles									2-3 months
Cakes, pies, sandwiches,
leftovers (cooked),
tce cream (original carton)					.................				1 month maxr

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.

Fresh Food Storage Tips

To stare unfrozen meats, fish and poultry:

•Always remove store wrappings

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

To store cheese, wrap weii with wax paper or aIuminum foil, or put in a plastlc bag

" 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'vebeen designed to preserve the naturai moisture and freshness of produce..

•Covering vegetables with a moist rowe! helps maintain crispness

"As a further aid to freshness, pre_packaged vegetables can be stored in their original wrapping.

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'llsave time, too, wilh less culling and sorting to do

3.Proper packaging. Use food wraps designed

especially for freezing; they're readily available at most food stores.

To store ice cream-Fine-quality ice cream, with high cream content, will normaNy require slight(y lower temperatures than more "airy" already- packaged brands with low cream content

•It wlil 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 rear of the freezer compartment is slightly colder than the front

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