Food storage guide
STORING FRESH FOOD
Cured or Smoked Meat and Cold Cuts. Ham, bacon, sausage, cold cuts, etc., keep best in origi- nal wrappings. Once opened, tightly
Canned Ham. Store in refrigerator unless the label says it’s okay to store on the shelf. Do not freeze.
Fresh Poultry...Wrap in plastic wrap. The plaStiC on poultry, as purchased, may be used for storage.
There is a right way to package and store refrigerated or frozen foods. To keep foods fresher, longer, ta ke the time to study these recommended steps.
leafy Vegetables...Remove store wrapping
and trim or tear off bruised and discolored areas. Wash in cold water and drain. Place in plastic bag
or plastic containerand store in crisper. Cold, moist air helps keep leafy vegetables fresh and crisp.
Vegetables with Skins (carrots, peppers)...Store in crisper, plastic bags or plastic container.
Fruit...Wash, let dry and store in refrigerator in plastic bags or crisper. Do not wash or hull berries until they are ready to use. Sort and keep berries in
their store container in a crisper, or store in a loosely closed paper bag on a refrigerator shelf.
Meat* ...Meat is perishable and expensive...you won’t wantto waste an ounce of it through careless handling. The following list and chart give you
packaging hints and time limits.
Fresh, Prepackaged Meat. Store fresh meat in the store wrapping. Vacuum packaged meat can be frozen for as long as one month if the seal is not broken. If you want to keep it frozen longer, you
should | wrap |
| it with | special | freezer | wrapping | |
material. |
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Fresh | Meat, | Not | Prepackaged. | Remove | the | ||
market | wrapping | paper and | in aluminum | ||||
foil for storing | it unfrozen. |
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Cooked Meat. Wrap or cover cooked meat with plastic wrap or aluminum foil. Store immediately.
STORAGECHART FDR FRESHAND CURED MEAT*
WLpe | Approximate | Time | |
(days) | |||
| |||
Varlefy Meals | . . . . . . . . . . . . . | : ;f | |
Chlcken | . . . . . . . . . . . . . |
| |
GroundBeef | . . . . . . . . . . . . . | lto2 | |
SfeaksandRoasfs | . . . . . . . . . . . . . | 3to5 | |
CuredMeats | . . . . . . . . . . . . . | ‘5to;O | |
Bacon | . . . . . . . . . . . . . |
| |
cold cut, | 3to5 | ||
‘If meat Is to be stored longer than the tlmes glven, follow the dlrectlons for freezlna.
NOTE: Fresh fish and shellfish should be used the same day as purchased.
Eggs...Store without washing in the original carton or use the egg nest in the door.
Milk...Wipe milk cartons. For best storage, place milk on top interior shelf.
Beverages...Wipe bottles and cans. Store on lower door shelves beneath the egg nest or interior shelves.
Butter...Store daily needs on serving dish in butter compartment. When storing an extra supply, wrap
in
Cheese...Store in original wrapping until you are
ready to use. Once the package is opened, rewrap tightly in plastic wrap or aluminum foil. Store on interior refrigerator shelves.
Condiments...Store catsup, mustard, jelly, olives, pickles, etc. on door shelves. NOTE: Store bottled and canned items on the door shelves beneath the egg nest.
Leftovers...Always cover the container with plas- tic wrap or aluminum foil to keep food from drying. Store on refrigerator shelves.
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