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.
Storingfreshfood
Food placed in the refrigerator should be wrapped or stored in air 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 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 their store container in a crisper, or store in a loosely closed paper bag on a refrigerator shelf.
Meat
Most meat can be stored in original wrapping as long as it is air and moisture proof. Rewrap if nec- essary. See the following chart for storage times.
Storage chart for fresh and cured meat* |
| |||
TYPE |
|
| APPROXIMATE | TIME |
|
|
| (DAYS) |
|
Chicken . | . | 1 to2 |
| |
Ground | beef |
| 1 to 2 |
|
Steaks | and roasts | 3 to 5 |
| |
Cured | meats |
| 7to 10 |
|
Bacon | 5 to 7 |
| ||
Cold cuts. |
| 3 to 5 |
| |
Variety | meats | . | 1 to2 |
|
‘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 on interior shelf.
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.
Storingfrozenfood
The freezer section is designed for storage of commercially frozen food and for freezing food at home. For further information about preparing food for freezing, contact your local Cooperative Extension Service or check a freezer guide or cookbook.
Packaging
The secret of successful freezing is in the packag- ing. 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.
Rigid polyethylene (plastic) containers with tight fitting lids,
Do not use:
l Bread wrappers
l
l Waxed paper
l
The use of these wrappings could cause food odor and taste transfer and drying of frozen food.
Freezing
Do not expect your freezer to
Storage times will vary according to the quality of the food, the type of packaging or wrap used (air and moisture proof), and the storage temperature which should be 0°F (- 17.8%). For further information about food storage times, contact your local Cooperative Extension Service or check a freezer guide or cookbook.
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