FOOD STOMGE SUGGESTIONS
Suggested storage times for meat and poultry*
Eating quality | DAYS IN MONTHS IN | Eating qualih | DAYS IN MONTHS IN |
drops after | REFRIGERATOR FREEZER | drops after | REFRIGERATOR FREEZER |
time shown | AT 35° to 40”F. AT OOF. | time shown | AT 35o to 40°F. AT O°F. |
(Otherthanfor meats&poultry) FREEZER
Most fruits and vegetables | months | |
Lean fish | months |
Fresh Meats
Roasts (Beef & Lamb) ,........3 to 5 | 6 to 12 | |
Roasts (Pork & Veal) | 3 to 5 | 4 to 8 |
Steaks (Beef) | 3 to 5 | 6 to 12 |
Chops (Lamb) | 3 to 5 | 6 to 9 |
Chops (Pork) | 3 to 5 | 3 to 4 |
Ground & Stew Meats | ,,,,,,,,,1 to 2 | 3 to 4 |
Variety Meats | l to 2 | 3 to 4 |
Sausage (Pork) | l to 2 | 1 to 2 |
Processed Meats
Bacon | 7 | 1 | |
Frankfurters | 7 | % | |
Ham | (Whole) | 7 | 1 to 2 |
Ham | (Half) | 3 to 5 | 1 to 2 |
Ham (Slices) | 3 | 1 to 2 | |
Luncheon Meats | 3 to 5 | Freezing | |
Sausage (Smoked) | 7 | not recom- | |
Sausage (Dry & | mended. | ||
Cooked Meats
Cooked Meats and |
|
Meat Dishes | 3 to 4 |
GraW & Meat Broth | 1 to 2 |
Fresh Poultry
Chicken & Turkey (Whole)...l to 2
Chicken (Pieces) | l to 2 | |
Turkey | (Pieces) | 1 to 2 |
Duck & Goose (Whole) | l 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
9
6
6
3
6
1
4 to 6
4
Fatty fish, rolls and breads, |
|
soups, stew, casseroles | |
Cakes, pies, sandwiches, |
|
leftovers (cooked), | l month max. |
ice cream (original carton) | |
|
|
*U.S. Depaflmerrt of Agriculture
Meats, fish and poultry purchased from the store vary in quality and age; consequently, safe storage time in your refrigerator will vary.
Fresh Food Storage Tips
To store unfrozen meats, fish and poultry:
●Always remove store wrappings.
●Rewrap in foil, plastic wrap or wax paper and refrigerate immediately.
To store vegetables, use the vegetable 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.
To store cheese, wrap well with wax paper or aluminum 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.
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.
Tips on Freezing Food
There are three essential requirements for efficient home freezing.
1.Initial quality. Freeze only top- quality 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 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.
●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.
Effervescent drinks should not be stored in freezer compartment.
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