Food storage guide

STORING FRESH FOOD

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

Leafy Vegetables Remove store wrappIng Trim or tear off bruised and discolored areas Wasi- In cool water, drain and store In crisper Cold, moist air helps keep leafy vegetables fresh and crisp

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 lot uash or hull Derries until they are ready to use Sort and keep berries ,I~’ their store coptaner in a crisper or store lr8a looselv closed paper bag or a refrigerator shelf

Meat Meat ISperishable and expensive you won’t want to waste an ounce of It through careless handling The folIowIng list and chart give you pack- aging hints and time tImIts Store meot In the meat

pan

Fresh, Prepackaged Meat. Store fresh meat tn the store wropplng Vacuum packaged meat can be frozen for as long as one month If the seal IS not

broken lf You want to keep It frozen longer. You should wrap it with special freezer wrapping moierlal

Fresh Meat, Not Prepackaged. Remove the market wrapping paper and re-wrap In aluminum foil

for storing it unfrozen

Cooked Meat. Wrap or cover cooked meat with plastic wrap or aluminum foil Store tmmediately.

Cured or Smoked Meat and Cold Cuts. Ham, bacon, sausage, cold cuts, etc , keep best In orlg- nal wrapplngs. Once opened, tightly re-wrap in plastlc 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 Wrap in plastic wrap The plastic wrap on poultry, as purchased, may be used for storage

STORAGECHARTFORFRESHAND CUREDMEAT*

We		Approximate		lime
		(days)	1 to		2
Variety	Meats	. . . . . . . . . . . . . . . . . .	1 to		2
Chicken	. . . . . .	. . . . . . . . . . . . . .	1 to2
Ground	Beet		1	to	2
Steaks	and Roasts		3	to	5
Cured	Meats .	. . . . . . . . . . . . . . . . . . . .	7	to10
Bacon	. . . . . . . .	. . . . . . . . . . . . . . . . . . . .	5to7
Cold Cuts . . . .		. . . . . . . . . . . . . . . . . . .	3	to	5

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

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

Eggs Store without washing in the original carton or use the egg nest in the door of your refrigerator

Milk	Wipe	milk	cartons			For best storage,				place
~IIK on icterlor		shelf
Beverages		Wipe bottles and cans Store								on Q
d oor 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		pockagtng				and	freeze
Cheese		Store	In	the		orlgtnal		wrapping		until
you are	ready to		use	It Once opened,					re-wrap
tightly In plastic wrap or aluminum foli
Condlments			Store		small		jars	and bottles		[cat-

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

leftovers Cover leftovers with plastlc wrap or aluminum foil to keep food from drying out and transferring food odors Plastic contolners with tight lids are fine. too