Filter
Top Products
Butter or margarine
Keep opened butter in covered dish or closed
cornpattment. When storing an extra supply,
wrap in freezer packaging and freeze.
Cheese
Store in the original wrapping until you are ready
to uss ft. 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.
Meet
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.
TYPE
APPROWMATE TIME
(DAYS)’
Chicken
1 to2
Ground beef
1 to2
Steaks and roasts
3to5
Cured meats
Bacon
710 10
5to7
Cold cuts
3 to 5
Varietv 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 al
home. For turther information about preparing
food for freezing, contact your local Cooperative
Extension Service or check a freezer guide or a
reliable 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 tight-fitting lids
l
Straight-sided cannin@freezing jars
. Heavy-duty aluminum foil
l
Plastic-coated paper
l
Non-permeable plastic wraps (made from a
Saran film)
Follow package or container instructions for
proper freezing methods.
Do not use:
l
Bread wrappers
l
Non-polyethylene plastic containers
l
Containers without tight lids
l
Waxed paper
l
Waxedcoated freezer wrap
l
Thin, semi-permeable wrap
The use of these wrappings could cause food
odor, taste transfer and drying of frozen food.
Freezing
Do not expect your freezer to quick-freeze any
large quantity of food. Put no more unfrozen food
into the freezer than will freeze within 24 hours.
(No more than 2 to 3 pounds of food per cubic
toot of freezer space.) Leave enough space for
air to circulate around packages. Be careful to
leave enough room at the front so the door can
close tightly.
15