—
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.) | ||
Fresh Meats |
|
|
|
Roasts (Beef & Lamb) | . . . . . . . 3 to 5 | 6to 12 | |
Roasts (Pork & Veal) | . . . . . . . 3 to 5 | 4 to 8 | |
Steaks (Beef) | . . . . . . . . . 3 to 5 | 6 to 12 | |
Chops (Lamb) | . . . . . . . . . 3to 5 | 6to 9 | |
Chops (Pork) | . . . . . . . . . 3 to 5 | 3 to 4 | |
Ground & Stew Meats | . . . . . . 1 to 2 | 3 to 4 | |
Variety Meats | . . . . . . . . . 1 to 2 | 3 to 4 | |
Sausage (Pork) | . . . . . . . . 1 to 2 | 1 to 2 | |
Processed Meats |
|
|
|
Bacon | . . . . . . . . . . .. 7 |
| 1 |
FmnMutiem | . . . . . . . . .. 7 |
| ~12 |
Ham (Whole) | . . . . . . . . . 7 | 1 | to 2 |
Ham (Half) | . . . . . . . . . 3 to 5 | 1 | to2 |
Ham (Slices) | . . . . . . . . . 3 | 1 to 2 | |
Luncheon Meats | . . . . . . . . 3 to 5 | Freezing | |
Sausage (Smoked) | . . . . . . . . . 7 | not recom- | |
Sausage (Dry | 14 to 21 |
|
|
Cooked Meats |
| 2to 3 | |
Cooked Meats and Meat Dishes . . . . | . . . . 3 to 4 | ||
Gray & Meat Broth | . . . . . . . 1 to 2 | 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.) | |
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 | ||
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
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
●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.
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