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 placed in the refrigerator in airtight and
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 hags or plastic container.
Fruit
Wash, let dry and store in refrigerator in
plastic hags or criir. Do not wash or hull berries until they are ready to use. Sort and keep berries in their original container in a crisper, or store in a bosely closed paper hag on a refrigerator shelf.
Eggs
Store without washing in egg bin provided, or in the original carton on an 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 tightfy in plastic wrap or aluminum foil.
Leftovers
Cover leftovers with plastic wrap or alumi- num foil. Plastic containers with tight lids can alsoheused.
Meat
Store most meat in original wrapping as long as it is airtight and
|
| APPROXIMATE TIME |
TYPE |
| (DAYS) |
Chicken | 1 to 2 | |
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 storing meat longer than the times given, follow the directions for freezing.
NOTE: Use fresh fish and shellfish the same day as purchased.
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