~athrgquality drops | | | | |
after time shown | 350 1040°F. | (l°F. |
—. |
Fresh Meats | | DIM | MONTHS |
| 3t05 | 6 tO | 12 |
Roas[s (Beef and Lamb). | |
Roasts (Pork and Veal) | | 3t05 | 4t08 | |
Steaks (Beef) | | 3t05 | 6 to | 12 |
Chops (Lamb) | | 3t05 | 6t09 | |
Chops (Fork) | . | 3t05 | 3t04 | |
Ground and Stew Meats. | | lto2 | 2t03 | |
Variety Meats | . | lto2 | 3t04 | |
Sausage (Pork) | | lto2 | 2t03 | |
~ Always remove store wrappings.
s Rewrap in foil, film or wax paper and refrigerate immediately.
Tostore cheese, wrap weil with wax paper or aiuminum foil, or put in a plastic bag.
~Carefully wrap to expel air and prevent mo!d.
@Store pre-packaged cheese in its own wrapping if you wish.
To storevegetables-Vegetable drawers have been specially de-
%2freezemeat,fishand poultry, wrap well in freezer-weight foil (or other heavy-dutywrapping material) forming it carefully to the shape of the contents, This expels air. FoM and crimp ends of the package to provide a good, lasting seal.
Don’t refreeze meat that has com- pletely thawed; meat, whether raw or cooked, can be frozen success- fully only once.
I-imit freezing of fresh (unfrozen) meats or seafoods to number of pounds at a time as follows:
ProcessedMeats
Bacon..,.,...,,,..
Frankfurters. . . . . . . . .
Ham(Whole). . . . . . . .
i-lam (Half) . . . . . . . . . .
Ham (Slices) . . . . . . . . .
Luncheon Meats. . . . .
Sausage (Smoked).
Sausage
(Dry and Semi-Dry).
. . | 7 | 1 |
. . | 7 | x’ |
| 7 | lto2 |
| | lto2 |
| : | lto2 |
,. | 3t05 | Freezing |
. . | 7 | not |
| | recom- |
. . | 14 to 21 | mended. |
signed to preserve natural moisture and freshness of produce.
@Crispness can be maintained by covering vegetables with a moist towel.
@As a further aid to freshness, pre-packaged vegetables can be stored in their original wrapping.
CTF17’. . . . . . . . . . . . . . .16 pounds CTF19. . . . . . . . . . . . . . .18 pounds
organize yot.!r faod storage
for GQE3ve#li@nce.
~Store all like things together. This |
not only savestime, but eiectricity— |
because you can find foods faster. |
CookedMeats
Cooked Meats and | 3t04 | 2t03 |
Meat Dishes. |
Gravy and Meat Broth. | lto2 | 2t03 |
Fresh poultry
Chicken and Turkey | | |
(Whole) | lto2 | 12 |
Chicken (Pieces). | lto2 | : |
Turkey (Pieces) | lto2 |
Duck and Goose (Whole). | lto2 | ; |
Giblets . . . . . . . . . . . . . . ,. | Ito2 |
ChokedPoultry | | |
Pieces | | | |
(Covered with Broth). . . | lto2 | 6 |
Pieces (Not Covered). . . . | lto2 | : |
Cooked Poultry | Dishes. . | Ito2 |
Fried Chicken. | . . . . . . ,. | lto2 | 4 |
(Other than for meats and poultry)
~ost fruits and vegetables. .‘. . . . ...8-12 months Lean fish . . . . . . . . . . . . . . . . . ..6- 8months Fatty fish, rolls and breads,
soups, stew, casseroles. . . . . . ...2-3 months Cakes, pies, sandwiches,
Ieft-overs (cooked),
Ice cream (original carton). . . . ...1 month max.
New techniques are constantly being developed. Consult the College or County Extension Service or your local Utility Company for the latest information on freezing and storing foods.
4U.S. Department of Agriculture
1“0 store LNlhx231 meats, fish and \Kwl@y- IV?eats,fish and pouitry purchased from the store vary in quality and age; consequently, safe storage time in your refrig- erator will vary.
Tostoreice cream–Fine-quality ice cream, with high cream content, will normally require slightly lower temperatures than more “airy”already-packaged brands with low cream content.
@It will be necessary to experiment to determine the location in the freezer compartment and the tem- perature control setting to keep your favorite ice cream at the right serving temperature.
~Also, the rear of the freezer compartment is slightly colder than the front.
“[jf~~Q)n;ya@ziiMJ ftn-gds
There are three essential require- ments for efficient home freezing.
1. initialqualityFreeze. only top-quality foods. Freezing retains quality and flavor; it cannot improve quality.
2.Speed. The quicker fruits and vegetables are frozen after pick- ing, the better the frozen product will be. You’ll save time, too, because less culling and sorting wil I be necessary.
3.Proper packaging. Use food wraps designed especially for freezing; they’re readily available in a wide selection at your favor- ite store.
~ Place the oldest items up front so |
they can be used up promptly. |
~ Use the handy shelves on the door |
for most frequently used saucesand |
condiments. |
@Usethe meat drawer, if your model hasone, for meatsyou do not freeze.
TI Sflve money in W’w2rgy and food %’XXNs.
=Place most perishable items such as milk, cream or cottage cheese toward the rear of the top shelf as they will stay coldest in this part of the fresh food compartment.
@Cover moist foods with tight lids, plastic film or foil.
~l._eafvegetables and fruits placed in storage drawers will last longer when stored in closed plastic con- tainers or wrapped in plastic fiim,
=Do not overload your fresh food or freezer compartment with a lot of warm food at once.
QOpen the door the fewest times possible to save electrical energy.
QW17engoing out of ‘townfor sev- | |
eral days, leave as few perishables | ::.?’-\ |
as possible in the refrigerator”. [f |
your refrigerator has an icemaker, (‘~~.] |
move the icemaker manual switch | |
to “OFF”and shut off water to | ffl”-;) |
the refrigerator. | <.-.,,/ |
