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, 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 Pouitry...Wrap in plastic wrap. The plastic wrap on poultry, as purchased, may be used for storage

There is a right 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 wrapping and trim or tear off bruised and discolored areas. Wash in cold water and drain Place in plastic bag 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 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 loosely closed paper bag on a refrigerator shelf

Meat’ Meat is perlshable and expensive...you won’t want to waste an ounce of It through careless handling. The following 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 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 It with special freezer wrapping material.

Fresh Meat, Not Prepackaged. Remove the market wrapping paperand re-wrap in aluminum foil for storing it unfrozen.

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

STORAGECHARTFORFRESHAN0CUREDMEAT*

rVPe		Approximate	Time
Variety	Meats . . .	Ways)	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 to5

*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 washtng in the original car- ton or use the Utility Bin that came with your refrigeratof

Miik...Wlpe milk cartons. For best storage, place milk on interior 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 packaging and freeze.

Cheese .Store in the original wrapplng until you are ready to use It. Once opened, re-wrap tightly in plastic wrap or aluminum foil.

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 foil to keep food from drying out and transferrlng food odors Plasftc containers with tight lids are fine, too.