Food Storage Guide, Storing fresh food

Food Storage Guide

There is a correct way to package and store refrigerated or frozen food. To keep food fresher, longer, take the time to study these recommended steps.

Storing fresh food

Wrap or store food in the refrigerator in airtight and moisture-proof material. This prevents food odor and taste transfer throughout the refrigerator. For dated products, check code date to ensure freshness.

Butter or margarine

Keep opened butter in covered dish or closed compartment. When storing an extra supply, wrap in freezer packaging and freeze.

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.

Vegetables with skins

(carrots, peppers)

Store in crisper, plastic bags, or plastic container.

Fruit

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 original container in a crisper, or store in a loosely closed paper bag on a refrigerator shelf.

E99s

Store, without washing, in original carton on interior shelf. On some models, an egg storage container is provided for your convenience.

Milk

Wipe milk cartons. For best storage, place milk on interior shelf.

Cheese

Store in the original wrapping until you are ready to use it. Once opened, rewrap tightly in plastic wrap or aluminum foil.

Leftovers

Cover leftovers with plastic wrap or alumi- num foil. Plastic containers with tight lids can also be used.

Meat

Store most meat in original wrapping as long as it is airtight and moisture-proof. Rewrap if necessary. See the following for storage times. When storing meat longer than the times given, freeze the meat.

Chicken .......................................... l-2 days Bacon ............................................. 5-7 days Ground beef ................................... l-2 days Cold cuts ........................................ 3-5 days Steaks/roasts .................................. 3-5 days Variety meats ................................. l-2 days Cured meats ................................. 7-l 0 days

NOTE: Use fresh fish and shellfish the same day as purchased.