Food storage guide

STORING FRESH FOOD

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

nal wrappings. Once opened, ttghtly 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, OS pur- chased, may be used for storage

There IS a rIghi way to package and store refrig- erated or frozen foods. To keep foods fresher, longer,

take the time to study these recommended steps

Leafy Vegetables Remove store wrapplng Trim

or tear off bruised and discolored areas Wash in cool water, drain and store In crisper Cold, moist air

helps keep leafy vegetables fresh and crtsp The crisper has scaling gaskets to help keep humid a;r In

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 crtsper Do not wash or hull berries until they are ready to use Sort and keep bernes In

their store corltolner In a crisper. or store In a loosely

closed paper bag on a refrigerator shelf


Med.	14eat	IS perishable			and		expensive.		.you
won’t want to waste			an ounce		of	it through		careless
handling	The following		list	and	chart		give	you	pack-
aging	hunts and	time	limits	Store		meat In		the	meat

pan

Fresh, Prepackaged Meat .Store fresh meat in

the store wrapping Vacuum packaged meat can 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 I* with special freezer wrapplng material

Fresh Meat, Not Prepackaged. Remove the

market wrapplng paper and re-wrap loosely in waxed paper OTaluminum foil for storing it unfrozen

Cooked Meat. Wrap or cover cooked meat with

waxed paper, plastic wrap or aluminum foil Store ~mmedlately

STORAGECHARTFORFRESHAN0 CUREDMEAT.

We		Approxlmate	Tlme
Variety	Meats	(days1	1 to	2
Variety	Meats		1 to	2
Chicken			1 to	2
Ground	Beet		1 to	2
Steaks	and Roasts		3 to 5
Cured	Meats	.	7 to	10
Bacon	. . . . . . . . . . . . . . . .	. . . . . . . . . . . .	5to7
ColdCuts		. . . . . . . . . . . .	3to5

‘If meat ISto be stored longer than the times given.

follow the dIrections for freezlng.

NOTE: Fresh ftsh and shellfish should be used the same day as purchased

Eggs Store without washing In the original car-

ton or use the UtllIty Bin that came with your refrigerator

Milk Wipe milk cartons For best storage, place milk on interior 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 Butter Compartment When storing an extra sup-

ply, wrap in freezer packaglng and freeze.

Cheese .Store in the onginal wrapplng until

you are ready to use It Once opened, re-wrap tightly In plastic wrap or aluminum foil.

Condlments Store small jars and bottles (cat- sup. mustard, jelly, olives) on the door shelves where they are in easy reach.

Leftovers Cover leftovers wtth plastic wrap or

aluminum foil to keep food from drying out and

transferrlng food odors. Plastic containers with tight IIds are fine, too