14
Food Storage Guide

Storing fresh food

Wrap or store food in the refrigerator in airtight and
moisture-proof material unless otherwise noted. This
prevents food odor and taste transfer throughout the
refrigerator. For dated products, check code date to
ensure freshness.

Storing frozen food

NOTE: For further information about preparing food for
freezing or food storage times, check a freezer guide or
reliable cookbook.
Packaging
Successful freezing depends on the cor rect packaging.
When you close and seal the package you must not allow
air or moisture in or out. If you do, you could have food
odor and taste transfer throughout the refrigerator, and
also dry out frozen food.
Packaging recommendations:
■Rigid plastic containers with tight-fitting lids
■Straight-sided canning/freezing jars
■Heavy-duty aluminum foil
■Plastic-coated paper
■Non-permeable plastic wraps (made from saran
film)
■Specified freezer self-sealing plastic bags
Follow package or container instructions for proper
freezing methods.
Butter or margarine
Keep opened butter in covered dish or closed
compartment. When storing an extra supply, wrap in
freezer packaging and freeze.
Cheese
Store in the original wrapping until you are ready to use
it. Once opened, rewrap tightly in plastic wrap or
aluminum foil.
Milk
Wipe milk cartons. For best storage, place milk on
interior shelf.
Eggs
Store in original carton on interior shelf.
Fruit
Wash, let dry, and st or e in r ef rigerator in pl asti c bags or
crisper. Do not wash or hull berries until they are ready
to use. Sort and keep berries in original container in a
crisper, or store in a loosely closed paper bag on a
refrigerator shelf.
Leafy vegetables
Remove store wrapping and trim or tear off bruised and
discolored areas. Wash in cold water and dr ain. Place in
plastic bag or plastic container and store in crisper.
Vegetables with skins (carrots, peppers)
Place in plastic bags or plastic container and store in
crisper.
Fish
Use fresh fish and shellfish the same day as purchased.
Meat
Store most meat in original wrapping as long as it is
airtight and moisture-proof. Rewrap if necessary. See
the following chart for storage times. When storing meat
longer than the times given, freeze the meat.
Chicken................................................... ........ 1-2 days
Ground beef.................................................. .. 1-2 days
Variety meats (liver, heart, etc.)....................... 1-2 days
Cold cuts......................................................... 3-5 days
Steaks/roasts.......................................... ...... .. 3-5 days
Cured meats ................................................. 7-10 days
Leftovers
Cover leftovers with plastic wrap or aluminum foil.
Plastic containers with tight lids can also be used.