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 tirapplng and
trim or tear off bruised CI~X discolored areas Wash IV
cold water ar,d drain Place In plastic bag 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 bags or plastic contaner
Fruits
Wash. let dry and store In refrigerator ir8
plastic bags or crisper Do not wash or hull berries
until they are ready to use Sort and keep berries ir
their store corntolner In a crisper, or store lr a loosely
closed pope’ bag on a refrigerator shelf
Meat
Meat IS perishable and expensive you
won’t want to waste an ounce of !t through careless
handling The followlng list and chart give you pack-
aging hints and time limits Store meat in the meat
pan
Fresh, Prepackaged Meat.
Store fresh mea! ir
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 Nt with special freezer wrapping moterlal
Fresh Meat, Not Prepackaged.
Remove the
market wrapping paper and re-wrap in aluminum foil
for storing It unfrozen
Cured or Smoked Meat and Cold Cuts.
Ham,
bacon. sausage, cold cuts, etc , keep best In orlgl-
nal wrappings Once opened, tightly re-wrap In
plastic wrap or aluminum foil
Canned Ham.
Store In refrigerator unless the la-
bel says 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 AND CURED MEAT*
rVpe Approxlmate Time
Wavsl
Variety Meats . . . . . . . . . . . . . . . . . . . . 1 to 2
Chlcken . . . . . . . . . . . . . . . . . . . . . . . . . . 1 to2
GroundBeef.. . . . . . . . . . . . . . . . . . . . . 1 to2
Steaks and Roasts . . . . . . . . . . . . . . . . 3 to 5
CuredMsrrts . . . . . . . . . . . . . . . . . . . . . 7to10
Bacon . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5to7
Cold Cuts . . . . . . . . . . . . . . . . . . . . . . . . 3 to 5
‘If meat is to be stated longer than the times given,
follow the directions for freezing.
NOTE:
Fresh fish and shellfish should be used the
same day as purchased.
Eggs
Store wlthout washing In the origlnal car-
ton or use the Utility Bin that came with your
refrigerator
Milk
Wipe milk cartons For best storage. place
milk on interior shelf
Beverages
Wipe bottles and cans Store on a
door shelf or inside the refrigerator
Butter
Keep opened butter in covered dash or In
the Butter Compartment When storing an extra sup-
ply, wrap In freezer pockagIng and freeze
Cheese
Store In the original wrapplng until
you are ready to use it Once opened, re-wrap
tightly In plastic wrap or aluminum foil
Condiments
Store small jars and bottles (cat-
sup, mustard, jelly, olives) on the door shelves where
they are in easy reach
leftovers
Cover leftovers wlt’i plastic wrap or
Cooked Meat.
Wrap or cover cooked meat with
plastic wrap or alumlntim foil Store Immedia?ely alurrinum foil to keep focx2 from drying out and
transferring food ‘odors Plastic containers with tight
IIds are fine, too