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.
Leftovers
Cover leftovers with plastic wrap or aluminum foil. Plastic containers with tight lids can also be used.
Meat
Most meat can be stored in original wrapping as long as it is air and moisture proof. Rewrap if necessary. See the following chart for storage times.
|
| APPROXIMATE TIME | |
NPE |
| (DAYS) | |
Chicken |
| 1 to2 | |
Ground | beef | 1 to2 | |
Steaks | and roasts | 3 to | 5 |
Cured | meats | 7to | 10 |
Bacon |
| 5to7 |
|
Cold cuts | 3 to 5 | ||
Variety | meats | 1 to2 | |
l lf meat is to be stored longer than the times given, follow the directions for freezing.
NOTE: Fresh fish and shellfish should be used the same day as purchased.
Storing frozen food
The freezer section is designed for storage of commercially frozen food and for freezing food at horns. For further information about preparing food for freezing, contact your local Cooperative Extension Service or check a freezer guide or cookbook
Packaging
The secret of successful freezing is in the packaging. The way you close and seal the package must not allow air or moisture in or out. Packaging done in any other way could cause food odor and taste transfer throughout the refrigerator and drying of frozen food.
Packaging recommended for use:
l Rigid plastic containers with
l
l
Follow package or container instructions for proper freezing methods.
Do not use:
l Bread wrappers
l
9 Waxed paper
l Waxedcoated freezer wrap l Thin,
The use of these wrappings could cause food odor, taste transfer and drying of frozen food.
Freezing
Do not expect your freezer to
18
