FOOD STOMGE SUGGESTIONS
—
Suggested storage times for meat and poultry*
Eating quali~ | DAYS IN MONTHS IN | Eating quality | DAYS IN MONTHS IN | |
drops after | REFRIGERATOR | FREEZER | drops after | REFRIGERATOR FREEZER |
tima shown | AT 35° to 40°F. | AT O°F. | time shown | AT 35° tO 40”F. AT O°F. |
(Other than for meats& poultry) FREEZER
Most fruits and vegetables,,,,,,.,,,,....
Lean fish............,,.,,,.......,,,,,,,,.......,,,
Fresh Meats
Roasts (Beef & Lamb) | .......3 to 5 | ||
Roasts (Pork & Veal) | ......... | 3 to 5 | |
Steaks (Beef) . . . | . . . . . . . . . . . . | . . . . . . . 3 to 5 | |
Chops (Lamb) | . . | . . . . . . 3 to 5 | |
Chops (Pork) .... | ,,.,,,,., . . . . . . . . . 3to 5 | ||
Ground & Stew Meats . . . . | . . . . 1 to 2 | ||
Varie~ Meats | . . . . . . . | . . | . . . 1 to 2 |
.................. | 1 to 2 | ||
Sausage (Pork) |
| ||
Processed Meats |
| ||
Bacon | . . . . . . . | . . | . . . . . 7 |
Frankfurters | . . . . . . | . . . . 7 | |
Ham | (Whole) |
| 7 |
Ham (Half) . | . . . . . . . . | . . 3 to 5 | |
Ham (Slices) | ...,,,,,,...,............, 3 | ||
Luncheon Meats | ,,,,,,,,,3 to 5 | ||
Sausage (Smoked) | ,7 | ||
Sausage (Dry &
6 to 12
4 to 8
6 to 12
6 to 9
3 to 4
3 to 4
3 to 4
1 to 2
1 to 2
1 to 2
1 to 2 Freezing not recom- mended.
Cooked Meats
Cooked Meats and |
|
Meat Dishes | ,3 to 4 |
Gra~ & Meat Broth ... | ,,,,.,,,1 to 2 |
Fresh Poultry
Chicken & Turkey (Whole) 1 to 2
Chicken (Pieces) | 1 to 2 |
Turkey (Pieces) | 1 to 2 |
Duckk’Goose’(Whole) | ,,,,,,1 to 2 |
Giblets | 1 to 2 |
Cooked Poultry
Pieces (Covered with Broth)l to 2
Pieces (Not Covered) | 3 to 4 |
Cooked Poultry Dishes | . 3 to 4 |
Fried Chicken 3 | to 4 |
2 to 3
2 to 3
12
;
6
3
6
1
4 to 6
4
Fatty fish, rolls and breads,
soups, stew, casseroles
leftovers (cooked),
ice cream (original carton), . . . . . . . . . . 1 month max.
*U.S. Depatiment of Agriculture
Meats, fish and poultry purchased from the store vary in quality and age; consequently, safe storage time in your refrigerator will vary.
Unfrozen mea~, fish and poultry
●Always remove store wrappings.
●Rewrap in fofl, fti or wax paper and refrigerate immediately.
Vegetables
●Use the vegetible drawers— they’ve been designed to preserve the 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.
Cheese
Wra~ well with wax DaDer or du~inum foil, or pu{ i; a plastic bag.
●Carefully wrap to expel air and help prevent mold.
●Store prepackaged cheese in its own wrapping if you wish.
New techniques are constantly being developed. Consult the Coun~ Extension Service or your local Utility Company for the latest information on freezing and storing foods.
Ice Cream
●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 rear 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 after picking, the better the frozen product will be. You’ll save 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 been completely thawed; meat, whether raw or cooked, can be frozen successfully only once.
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