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VEGETABLES |
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Asparagus |
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| 1 to | 2 | days | 8 to | 10 | months | Do not wash | before | refrigerating. | |||
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| Store | in crisper. |
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Brussels | sprouts, | broccoli, | 3 | to | 5 | days | 8 to | 10 | months | Wrap | odorous | foods. | ||
cauliflower, | green | peas, |
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| Leave peas in pods. |
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lima beans, | onions, peppers |
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Cabbage, | celery |
| 1 to | 2 | weeks | Not | recommended | Wrap | odorous | foods | and refrigerate | |||
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| in crisper. |
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Carrots, | parsnips, | beets and | 7 | to | 10 days | 8 to | 10 | months | Remove tops. Wrap | odorous foods | ||||
turnips |
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| and | refrigerate | in the crisper. | |
Lettuce |
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| 7 | to | 10 days | Not | recommended |
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POULTRY | and FISH |
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Chicken | and | Turkey, | whole | 1 to 2 | days | 12 months | |
Chicken | and | Turkey, | pieces | 1 to | 2 | days | 9 months |
Fish |
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| 1 to | 2 | days | 2 to 6 months |
M EATS
Keep in original packaging for refrigeration. Place in the meat and cheese drawer. When freezing longer than two weeks, overwrap with freezer wrap.
Bacon |
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| 7 | days | 1 month |
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Beef | or lamb, ground |
| 1 to 2 days | 3 to 4 | months | Fresh meats can be kept in original | ||||
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| packaging | for refrigeration. |
Beef or lamb, roast and steak | 3 | to 5 days | 6 to 9 | months | Place in the meat and cheese drawer. | |||||
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| When freezing longer than two | |
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| weeks, overwrap with freezer wrap. | |
Ham, | fully | cooked, | whole | 7 | days | 1 to | 2 | months |
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| half | 5 | days | 1 to | 2 | months |
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| slices | 3 | days | 1 to | 2 | months |
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Luncheon | meat |
| 3 | to 5 days | 1 to | 2 | months | Unopened, | ||
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| meat may be kept up to two weeks | |
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| in the meat and cheese drawer. | |
Pork, | roast |
| 3 | to 5 days | 4 to | 6 | months |
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Pork, chops |
| 3 | to 5 days | /4 months |
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Sausage, | ground |
| 1 to 2 days | 1 to | 2 | months |
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Sausage, | smoked |
| 7 | days | 1 to | 2 | months |
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Veal |
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| 3 | to 5 days | 4 to | 6 | months |
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Frankfurters |
| 7 | days | 1 month | Processed | meats should be tightly | ||||
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| wrapped and stored in the meat and | |
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| cheese drawer. | |
Sources: | United States | Department of Agriculture; Food Marketing Institute; | Cooperative | Extension Service, Iowa | ||||||
State University |
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