Food storage guide STORING FRESH FOOD
There is a right way to package and store refrlg-
erated or frozen foods. To keep foods fresher, longer,
take 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 bog or plastic
container and store In crisper. Cold, moist air helps
keep leafy vegetables fresh and crisp
Vegetables with Skins (carrots. peppers]. .Store
In crisper, plastic bogs or plastic container.
Fruits .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 want to waste on ounce of it through care-
less handling. The following list and chart give you
packaging hints and time limits.
Fresh, Prepackaged Meat. Store fresh meat in
the store wrapplng Vacuum packaged meat can
be frozen for as long as one month if the seal IS not
broken. If you wont to keep It frozen longer, you
should wrap It with special freezer wrapping material
Fresh Meat, Not Prepackaged. Remove the
market wrapping paper and re-wrap in aluminum foil
for storing it unfrozen.
Cooked Meat. Wrap or cover cooked meat with
plastic wrap or aluminum foil. Store immediately.
Cured or Smoked Meat and Cold Cuts. Ham,
bacon. sousage. cold cuts, etc , keep best in orlgi-
nal wrappings. Once opened, tightly re-wrap In
plastic wrap or aluminum foil.
Canned Ham. Store in refrigerator unless the la-
bel soys it’s okay to store on the shelf. Do not freeze.
Fresh Poultry.. Wrap in plastic wrap. The plastic
wrap on poultry, as purchased, may be used for
storage.
STORAGE CHART FOR FRESH AN0 CURED MEAT*
TYPO
Apprwmatonmo
Variety Meats wm’ 1to2 . . . . . . . . . . . . . . . . . . . .
Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . 1 to2
GroundBeef . . . . . . . . . . . . . . . . . . . . . . 1 to2
SteabgndRaasts ,........... . . . . 3 to5
cured RAqats . . . . . . . . . . . . . . . . . . . . . 7 to10
Bacon ..,,........ r-* . . . . *.*I...I*.. 5to7
Cold Cuta . . . . . . . . ‘.*>~~,; .-. . .’ . - .‘r’“‘,+ - 3 to5
. .
*If n-pat i,s t.6 be stpp$ ~~‘thq t&a thws cM3nd
follop thWryzfians,fp&@w,,~ ;; <.. i
.11.1...‘.. L\
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 of your
refrtgerator.
Milk ..Wlpe milk cartons. For best storage. place
milk on interior shelf
Beverages. .Wlpe bottles and cans. Store on a
door shelf or inside the refrigerator.
Butter. Keep opened butter in covered dish or in
the Butter Compartment When storing on extra sup-
ply, wrap in freezer packaglng and freeze.
Cheese .Store in the original wrapping until
you ore ready to use it. Once opened, re-wrap
tightly in plastic wrap or aluminum foil.
Condlments Store small jars and bottles [cat-
sup, mustard, jelly, olives) on the door shelves where
they ore in easy reach.
leftovers Cover leftovers with plastic wrap or
aluminum foil to keep food from drying out and
transferring food odors Plastic containers with tight
lids ore fine, too.
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