STORING FROZEN FOOD The freezer section is designed for storage of com-
mercially frozen foods and for freezing foods at
home.
Remember to package and seal carefully. The
only big secret to home freezing is airtight pack-
ages. Packages or containers should be sealed to
keep natural moisture in and air out. Heavy-duty
aluminum freezer foil, kraft paper with cellophane
coating, special freezer bags, jars and cartons are
all good. You can also get a special freezer-
package tape at most places that sell freezing and
canning supplies.
IMPORTANT: Do not expect your freezer to qulck-
freeze any large quantlty of food. leave enough
space for alr to circulate around packages. Be
careful to leave enough room at the front so the
door can close tightly.
STORAGE CHART FOR FROZEN FOOD
Storage times given in this chart are only a
guide. For best use of freezer space, keep fro-
zen foods for short times. Use, then replace as
needed.
Bread .......................... 2 months
Cooked Dishes ............... 2-3 months
Fish and Seafoods
Fresh ......................... 6months
Commercially Frozen ...... l-3 months
Fruits ........................... 6months
Ice Cream ....................... 1 month
Concentrated Juice .......... 4-6 months
Meats
Bacon ................ Less than 1 month
Pork roasts, chops .......... 3-4 months
Sausage .................... 1-2 months
Beef, veal, lamb roasts ....... 6 months
Ground meat ................ 1-2 months
Poultry ..................... 3-4 months
Vegetables .................... 6 months
Ice Cream Store in the freezer. Once the
package is opened, place a piece of aluminum
foil or waxed paper smoothly against the surface.
This will prevent ice crystals from forming.
Packaged Frozen Food Store on freezer door
shelf or in the freezer. If you plan to store it for a long
time, re-wrap it with aluminum foil or plastic wrap.
Frozen Me&* .The following hints will help
keep the quality in your frozen meats:
1. Freeze meat while fresh and in top condition.
2. Use only the recommended wrapping
materials.
3. Prepare the meat for freezing before wrap-
ping it. Trim off excess fat and remove bones
when practical. Meat should not be salted
because salt shortens freezer life.
4. Wrap tightly, pressing out as much air as
possible.
5. Label and date it.
6. Refreezing defrosted meat is not
recommended.
Frozen Soups, Juices .Store on freezer door
shelf or in the freezer.
*Courtesy of National Live Stock and Meat Board
*Courtesy of U.S.D.A.