—
FOOD STOWGE SUGGESmONS

Suggested storage times for meat and

podtry*

Eating
quali~
DAYS
IN
MONTHS IN
drousafter
REFRIGERATOR FREEZER
time
shown
AT 35° to 40° F. AT 0° F.
(2°to
4“
c.)
(-18” C.)
Fresh Meats
Roasts (Beef & Lamb) . . . . . . . . . . . . . . . . . . . . . . 3 to 5
Roasts (Pork & Veal) . . . . . . . . . . . . . . . . . . . . . . . . 3 to 5
Steaks (Beef) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 to 5
Chops (Lamb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3to 5
Chops
(Pork) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 to 5
Ground & Stew Meats . . . . . . . . . . . . . . . . . . . . . . 1 to 2
Variety Meats . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 to 2
Sausage (Pork) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 to 2
Processed Meats
Bacon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
.
7
FmnMutiem...... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
.
7
Ham (Whole) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Ham (Half) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 to 5
Ham (Slices) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
.
3
Luncheon Meats . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 to 5
Sausage (Smoked) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Sausage (Dry &Semi-Dry) .............14 to 21
Cooked Meats
Cooked Meats and Meat Dishes . . . . . . . . 3 to 4
Gray
& Meat Broth . . . . . . . . . . . . . . . . . . . . . . . . . . 1 to 2
6to 12
4 to
8
6 to 12
6to 9
3 to 4
3 to 4
3 to 4
1 to 2
1
~12
1
to
2
1
to2
1 to 2
Freezing
not
recom-
2to
3
2 to 3
Eating
qualiv
DAYS IN MONTHS IN
dmosafter
REFRIGERATOR
FREEZER
lime shown
AT 35° to 40” F. AT 0° F.
(2°t04”
c.)
(-18” C.)
Fresh
Pouity
Chicken &Turkey (Whole) ................1 to 2
12
Chicken (Pieces) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 to 2
9
Turkey (Pieces) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 to 2
6
Duck & Goose (Whole) . . . . . . . . . . . . . . . . . . . . . 1 to 2
6
Giblets
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
to 2
3
Cooked
Poult~
Pieces (Covered with Broth) ..............1 to 2 6
Pieces (Not Covered) . . . . . . . . . . . . . . . . . . . . . . . . 3 to 4
1
Cooked Poultry Dishes . . . . . . . . . . . . . . . . . . . . . 3to 4
4to
6
Fried Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 to 4
4
(~herthan
for meats&
pouft~)
FREEZER
Most fruits and
vegetibles................................................8.l
2 months
Lean fish.............................................................................6.8 months
Faw fish, rolls and breads, soups, stew, casseroles .........2-3 months
Cakes, pies, sandwiches, leftovers (cooked),
ice cream (original carton) ............................................1 month
mu.
*
U.S.
Depa~nt
ofAgn”culmre
Meats,
fish and poultry purchased
from the store vary in
qurdity
and
age;
consequendy,
stie
storage time in your refrigerator will vary.

Fresh Food Storage Tips

To store vegetables:
●
Use the vegetable drawers.
~ey
have been designed to
preserve
tie
natural moisture and freshness of produce.
●
Covering vegetables with a moist towel helps
maintain crispness.
●
As a further aid to freshness, prepackaged vegetables
can be stored in their original wrapping.
Unfrozen
mea@, fish, and
potitry:
●
Nways
remove store wrappings.
●
Rewrap in foil, plastic wrap or wax paper and
refrigerate immediately.
Cheese:
●
Wrap well with wax paper or
akuninum
foil, or put
in a plastic bag.
●
Carefully wrap to expel air and help prevent mold.
●
Store prepackaged cheese in its own
wrapping if
you wish.

Tips on

Freeting

Foods

There are three essential requirements for efficient
home freezing.
1.
~tird
qutity.
Freeze
Ody
top-qutity
foods. Freezing
retains quality
and
flavor; it cannot improve quality.
2.
Speed.
The
quicker fruits and vegetables are frozen
after picking, the better the frozen product will be.
You’ll save time, too, with less ctiling and sorting
to do.
3.
Proper packaging.
Use food wraps designed
especially for freezing.
To freeze
mea~
fwh
and
potitry,
wrap well in
freezer-
weight foil (or other heavy-duty wrapping material),
forming it carefully to the shape of the contents.
~is
expels air. Fold and crimp ends of the package to provide
a good, lasting seal. Don’t refreeze meat that has been
completely thawed; meat, whether raw or cooked, can
be frozen successfully only once.
Fine-quality ice cream,
with
high cream content, will
norrntiy require
stightiy
lower temperatures thm more
“airy”
tieady-packaged
brands with low cream content.
●
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.
●
me
rear of the freezer compartment is slightly
colder than the front.
New
techniques are constantly being developed.
Consult the County Extension Service or your local
UtiliQ
Company for the latest
infomtion
on
freezing and storing foods.

Air Discharge Outlet

These outlets are located in both the Fresh Food and
Freezer compartments. Since cold air flows from
them, avoid blocking them with large items.
5