Food Storage Guide, Storing fresh food | Whirlpool 2184591 guide

Food Storage Guide

There is a correct way to package and store refngerated 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.

Leafy vegetables

Remove store wrapping and 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.

Eggs

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.

Butter or margarine

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

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 aluminum 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	... 7-10 days

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

Storing frozen food

The freezer section is designed for storage of commer- cially frozen food and for freezing food at home.

NOTE: For further information about preparing food for freezing or food storage times, contact your local Cooperative Extension Service or check a freezer guide or reliable cookbook.

Packaging

The secret of successful freezing is in the packaging. The way you close and seal the package must not allow air or moisture in or out. Packaging done in any other way could cause food odor and taste transfer throughout the refrigerator and drying of frozen food.

Packaging recommended for use:

l Rigid plastic containers with tight-fitting lids l Straight-sided canning/freezing jars

l Heavy-duty aluminum foil l Plastic-coated paper

l Non-permeable plastic wraps (made from Saran film)

Follow package or container instructions for proper freezing methods.

Do not use:

l Bread wrappers

l Non-polyethylene plastic containers l Containers without tight lids

l Wax paper

l Wax-coated freezer wrap

l Thin, semi-permeable wrap

The use of these wrappings could cause food odor, taste transfer, and drying of frozen food.

Freezing

Do not expect your freezer to quick-freeze any large quantity of food. Put no more unfrozen food into the freezer than will freeze within 24 hours (no more than 2-3 Ibs. of food per cubic foot [32-48 g per liter] of freezer space). Leave enough space for air to circulate around packages. Be careful to leave enough room at the front so the door can close tightly.

Storage times will vary according to the quality of the food, the type of packaging, or wrap used (airtight and moisture-proof) and the storage temperature, which should be 0°F (-17.8%).