Food storage guide

STORING FRESH FOOD

There IS a right way to package and store refrlg- erated or frozen foods To keep foods fresher, longer. take the time to study these recommended steps

Leafy Vegetables. .Remove store wrapping Trim OT tear off bruised and discolored areas Wash In cool water. drain and store In crisper Cold, moist air helps keep leafy vegetables fresh and crisp. The crisper has sealing gaskets to help keep humid air In. It also has a control to help adjust the amount of humidliy in the crisper

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 crisper 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 IOOselv closed paper bag on a refrigerator shelf

Meat. Meat IS perishable and expensive you won’t want to waste an ounce of It through careless handling The followtng list and chart give you pack- aging hints and time limits Store meat in the meat

pan

Fresh, Prepackaged Meat. Store fresh meat in the store wrapping Vacuum packaged meat con 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 wrapplng material

Fresh Meat, Not Prepackaged. Remove the market wrapping paper and re-wrap loosely In waxed paper or aluminum foil for storing It unfrozen Cooked Meat. Wrap or cover cooked meat with waxed paper, plastic wrap or aluminum to11 Store

Immediately

Cured or Smoked Meat and Cold Cuts. Ham, bacon, sausage, cold cuts, etc keep best in origi-

nal wrappings 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 Loosely wrap in waxed paper or plastic wrap The plastic wrap on poultry as pur- chased, may be used for storage

STORAGECHARTFORFRESHAN0 CUREDMEAT7

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Varlety Meats . . . . . . . . . . , . . . . . . . 1 to 2 Chicken . . . . . . . . . . . . . . . . . . . . . . . . . 1 to2 Ground Beet . . . . . . . . . . . . . . . . . . 1 to 2 Steaks and Roasts . . . . . . . . . . . . . 3 to 5 Cured Meats . . . . . . . . . . . . . . . . . . . . . 7 to10 Bacon . . . . . . . . . . . . . . . . . . . . . . . . . . . . St07 Cold Cuts . . . . . , . . . . . . . . . , . . . , . . . . 3 to5

*If meat is to be stored longer than the times given. follow the directions for freezing.

NOTE: Fresh fish and shellflsh should be used the same day as purchased

Ews	Store	without washing			in the	original	car-
ton or	use the	Utlllty	Bin	that	came	with	your
refrigerator.
Milk	Wipe milk cartons			For best storage,			PloCe
milk on lnterlor shelf or bottom door shelf
Beverages		Wipe	bottles	and	cans	Store	on a

door shelf or inside the refrigerator

Butter.. .Keep opened butter In covered dish or in


the	Utlllty	Compartment.		When		stoclng		an	extra	Sup-
ply,	wrap	In freezer	packaging			and	freeze
Cheese		Store	In	the	orIginal		wrapping			until
you	are	ready to use		It	Once opened,				re-wrap
tightly in plastic wrap or aluminum loll
Condiments			Store small			jars	and	bottles		(cat-

sup, mustard, jelly, olives] on the door shelves where they are In easy reach

leftovers Cover leftovers with plastic wrap or aluminum fotl to keep food from drying out and transferrlng food odors Plastic containers with tight lids are fine. too