Fwd Storage Suggestions
Suggested Storage Times*
~atingquality |
| dro~s | REFR1::RATOR | FRE!!ZER | ||||||||
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after time |
| 35° t?400F. |
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Fresh Meats |
| DAYS |
| MONTHS | ||||||||
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Roasts | (Beef | & Lamb) | 3t05 |
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| 6 to | 12 | |||||
Roasts | (Pork | & Veal) | 3t05 |
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| 4t08 |
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Steaks | (Beef) |
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| 3t05 |
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| 6 tO | 12 | |||
Chops | (Lamb) |
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| 3t05 |
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| 6t09 |
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Chops | (Pork). |
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| 3t05 |
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| 3t04 |
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Ground |
| & Stew | Meats | lto2 |
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| 3t04 |
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Variety | Meats. |
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| lto2 |
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| 3t04 |
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Sausage | (Pork). |
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| lto2 |
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| lto2 |
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Processed Meats |
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Bacon |
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| 7 |
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| 1 |
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Frankfurters |
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| 7 |
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| !’4 |
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Ham | (Whole) |
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| 7 |
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| lto2 |
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Ham | (Half) |
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| 3t05 |
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| lto2 |
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Ham | (Slices) |
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| 3 |
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| lto2 |
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Luncheon | Meats |
| 3t05 |
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| Freezing | ||||||
Sausage | (Smoked) |
| 7 |
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| not recom- | ||||||
Sausage(Dry |
| & | 14 to | 21 |
| mended, | ||||||
Cooked Meats |
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Cooked |
| Meats | and |
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Meat |
| Dishes, |
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| 3t04 |
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| 2t03 |
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Gravy | & | Meat | Broth |
| lto2 |
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| 2t03 |
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Fresh Poultry |
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Chicken |
| &Turkey (Whole) | lto2 |
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| 12 |
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Chicken |
| (Pieces) |
| 1t02 |
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| 9 |
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Turkey | (Pieces) |
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| lto2 |
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| 6 |
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Duck | & Goose |
| (Whole) | 1 to | 2 |
| 6 |
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Giblets |
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| lto2 |
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| 3 |
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Cooked Poultry |
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Pieces | (Covered | with Broth) | I to 2 |
| 6 |
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Pieces | (Not | Covered) |
| 3t04 |
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| 1 |
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Cooked | Poultry |
| Dishes | 3t04 |
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| 4t06 |
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Fried | Chicken |
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| 3t04 |
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| 4 |
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(Otherthanformeats & poultry) | FREEZER |
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Most | fruds | and | vegetables |
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| months |
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Lean | fish. |
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| months |
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Fatty | fish, rolls | and | breads, |
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soups, | stew, | casseroles |
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| months |
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Cakes. | pies, | sandwiches, |
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(cooked), |
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Ice | cream | (original | carton) |
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| 1 month max |
New techniquesare constantlybeing dweloped. Consult the College or County Extension Service or your local Utilii Company for the latestinformationon freezingand storingfoods.
●U.S. Depaflment of Agriculture
Meats, fish and poultry purchased from the store vary in quality and age; consequently, safe storage time in your refrigerator will vary.
To store unfrozen meats, fish and poultry:
●Always remove store wrappings.
●Rewrap in foil, film or wax paper and refrigerate immediately.
To store cheese, wrap well with
wax paper or aluminum foil, or put in a plastic bag.
●Carefidly wrap to expel air and help prevent mold.
●Store
To store vegetables, use the
vegetable
●Covering vegetables with a moist towel helps maintain crispness.
●As a fi.nther aid to freshness,
Note: Specialfieshfooa’ compamnent drawers (on models so equipped) make it unnecessary to wrap certain foods which they’ve been designed to preserve. These drawers are described on page 15.
To store ice
●It will be necessary to experiment to determine the freezer compartment location and temperature control setting to keep your ice cream at the right serving temperature.
●The mr of the freezer compartment is slightly colder than the front.
Tips on Freezing Foods
There are three essential requirements for efficient home freezing.
1. Initial quality. Freeze only
2.Speed. The quicker fruits and vegetables are frozen afier picking, the better the frozen product will be. You’llsave time, too, with less culling and sorting to do.
3.Proper packaging. Use food wraps designed especially for freezing.
To freeze meat, fish and poultry,
wrap well in
Don’t refreeze meat that has completely thawed; meat, whether raw or cooked, can be frozen successfully only once.
Limit freezing of fresh (unfrozen) meats or seafoods to 29 pounds at a time.
For Convenience...
●Store all like things together. This not only saves time, but electricity— because you can find foods faster.
. Place the oldest items up front so they can be used up promptly.
●Use the roomy
●Use the meat drawer for meats you do not freeze.
To Save Money in Energy
and Food Costs
●Place most perishable items such as milk. cream or cottage cheese in the coldest part of the refri,gerator— in a
●Cover moist foods with tight lids, plastic film or foil.
●Leaf vegetables and fruits placed in storage drawers will last longer stored in closed plastic containers or wrapped in plastic film.
●Do not overload your fresh food or freezer compartment with a lot of warm food at once.
●Open the doors the fewest times possible to save electrical energy.
c When going out of town for several days. leave as few perishables as possible in the refrigerator. Set the icemaker to the “OFF’” position and shut off water to the refrigerator.
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