Storing frozen food

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

Most meat can be stored in original wrapping as long as it is air and moisture proof. Rewrap if necessary. See the following chart for storage times.

1	Steaks	and roasts	3to5
	Cured	meats	710 10
	Bacon		5to7
1	Cold cuts		3to5
	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.

The freezer section is designed for storage of commercially frozen food and for freezing food at home.

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

Rigid polyethylene (plastic) containers with tight fitting lids, straight-sided canningfreezing jars, heavy-duty aluminum foil, plasticcoated paper and nonpermeable plastic wraps (made from a Saran film) are recommended. 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 Waxed paper

l Waxedcoated 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 to 3 pounds of food per cubic foot 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 (air and moisture proof) and the storage tempera- ture (which should be 0°F [-17.8’Cl).