Food storage guide, Storing Fresh Food

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 and trim or tear off bruised and discolored areas. Wash In cold water and drain. Place In plastic bog or plastic container and store In crisper. Cold, moist air helps keep leafy vegetables fresh and crisp

Vegetables with Skins (carrots. peppers]. .Store In crisper, plastic bogs 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 loosely closed paper bag on a refrigerator shelf.

Meat- Meat is perishable and expensive you won’t want to waste on ounce of it through care- less handling. The following list and chart give you

packaging	hints and	time limits.
Fresh,	Prepackaged	Meat. Store	fresh meat in
the store	wrapplng	Vacuum packaged	meat can

be frozen for as long as one month if the seal IS not broken. If you wont to keep It frozen longer, you should wrap It with special freezer wrapping material

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 immediately.

Cured or Smoked Meat and Cold Cuts. Ham, bacon. sousage. cold cuts, etc , keep best in orlgi- nal wrappings. Once opened, tightly re-wrap In plastic wrap or aluminum foil.

Canned Ham. Store in refrigerator unless the la- bel soys 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.

STORAGECHARTFORFRESHAN0 CUREDMEAT*

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Variety	Meats	. . . . . . . . . . . .	.wm’	1to2
Chicken . . . .		. . . . . . . . . . . . . .	. . . . . . . .	1 to2
GroundBeef		. . . . . . . . . . . . . .	. . . . . . . .	1 to2
SteabgndRaasts		,	. . . .	3 to5
cured	RAqats	. . . . . . . . . . . . .	. . . . . . . .	7 to10
Bacon	..,,	r-* . . . . .I...	I*..	5to7
Cold	Cuta . .	. . . . . . ‘.*>~~,;.-. .	.’ . -.‘r’“‘,+- 3.. to5
*If n-pat i,st.6 be		stpp$ ~~‘thq	t&a thws cM3nd
follop	thWryzfians,fp&@w,,~		;; <..	i
		.11.1...‘..	L\

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 refrtgerator.

Milk ..Wlpe milk cartons. For best storage. place milk on interior shelf

Beverages. .Wlpe 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 on extra sup-
ply, wrap	in freezer packaglng			and	freeze.
Cheese		.Store in	the	original	wrapping		until
you ore	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 ore in easy reach.

leftovers Cover leftovers with plastic wrap or aluminum foil to keep food from drying out and transferring food odors Plastic containers with tight lids ore fine, too.

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