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Storage Suggestions
Suggested storage times
for meat and poultry*
IN
REfRlGERAmR
Eatinp
quality
dmps
AT
after
time
shown
3!io
to
40T.
DAYS
Fresh
Meats
Roasts
(Beef
&
Lamb)
.......
3
to
5
Roasts (Pork
&
Veal)
........
3
to
5
Steaks (Beef)
..............
3
to
5
Chops (Lamb)
.............
3
to
5
Chops (Pork)
..............
3
10
5
Ground &Stew Meats
.......
1
to
2
Variety Meats.
.............
1
to
2
Sausage (Pork)
............
1
to
2
Processed
Meats
Bacon
...................
7
Frankfurters.
..............
7
Ham (Whole)
..............
7
Ham (Half)
................
3
to
5
Ham (Slices)
..............
3
Luncheon
Meats
...........
3
to
5
Sausage (Smoked)
.........
7
Sausage (Dry
&
Semi-Dry)
....
14
to
21
Cooked
Meats
Cooked Meats and
Meat
Dishes
.............
3
to
4
Gravy
&
Meat Broth
.........
1
to
2
Fresh Poultry
Chicken &Turkey (Whole)
.... 1
to
2
Chicken (Pieces)
...........
1
to
2
Turkey (Pieces).
............
1 to 2
Duck
&
Goose
(Whole).
......
1
to
2
Giblets
...................
1
to
2
Cooked Poultry
Pieces (Covered with Broth).
..
1
to
2
Pieces
(Not
Covered)
........
3
to
4
Cooked Poultry Dishes.
......
3
to 4
Fried Chicken
..............
3
to
4
f
REEZER
IN
AT
0%
MONTHS
6
to
12
6
to
12
6to9
3
to
4
3
to
4
3to4
1 to2
4
to
8
1
ch
1 to2
1
to2
1 to2
Freezing
not
recom-
mended.
2
to
3
2
to
3
12
9
6
6
3
6
1
4
to
6
4
(Other than
for
meats
&
poultry)
FREm
Most
fruits and vegetables
...........
.8-12
months
soups,
stew,
casseroles
............
.2-3
months
Lean fish
.........................
.6-8
months
Fatty
fish,
rolls
and breads,
Cakes, pies, sandwiches,
leftovers
(cooked),
Ice cream (original carton).
..........
1
month mu.
New
techniques are constantly being developed.
Consult the College or County Extension Service
or
your local Utility Company for the latest
information on freezing and storing foods.
'U.S.
Oepartment
of
Agriculture
Meats, fish and poultry purchased
from the store vary in quality and
age; consequently, safe storage
time in your refrigerator will vary.
To
store
unfrozen meats, fish
and
Always remove store wrappings.
Rewrap in foil, film or
wax
paper
and refrigerate immediately.
poultry:
To
store cheese, wrap well with
wax paper or aluminum foil, or put
in a plastic bag.
Carefully wrap to expel air and
help prevent mold.
Store pre-packaged cheese in its
own wrapping if you wish.
To store vegetables, use the
vegetable drawers-they've been
designed to preserve the natural
moisture and freshness of produce.
Covering vegetables with a moist
towel helps maintain crispness.
As
a further aid to freshness,
pre-packaged vegetables can be
stored
in
their original wrapping.
Note: Special freshw compartment
drawers (on models
so
equipped)
make
it
unnecessary to wmp cemin
foods which they've been designed
to preserve. These drawers are
described
on
pages
8
and
9.
To
store
ice
cream-Fine-quality
ice cream,
with
high cream
content, will normally require
slightly lower temperatures than
more "airy" already-packaged
brands with low cream content.
It will be necessary
to
experiment to
determine the freezer compartment
location and temperature control
setting to keep your ice cream at
the right serving temperature.
The
rear
of the freezer compartment
is slightly colder than the front.
Tips
on freezing foods
There
are
three
essential requirements
for efficient home freezing.
1.
Initial quality. Freeze only top-
quality
foods.
Freezing retains
quality
and flavor; it cannot improve
quality.
2.
Speed. The quicker fruits and
vegetables are frozen after picking,
the better the frozen product will
be. You'll save time,
too,
with less
culling and sorting to do.
3.
Proper
packaging. Use food
wraps designed especially for
freezing; they're readily available
at most food stores.
6
To freeze meat,
fish
and poultry,
wrap well in freezer-weight foil (or
other heavy-duty wrapping material)
forming it carefully to the shape of
the contents. This expels air. Fold
and crimp ends of the package to
provide a good, lasting seal.
Don't refreeze meat that has
completely thawed; meat, whether
raw or cooked, can be frozen
successfully only once.
Limit freezing of fresh (unfrozen)
meats or seafoods to number of
pounds at a time as follows:
TBX18
.............
.17
pounds
TBX20
.............
.19
pounds
For convenience.
..
Store like things together. This
saves both time and electricity
because you can find foods faster.
Place the oldest items up front
so
they can be used up promptly.
Use shelves on the door for most
often used sauces and condiments.
Use the meat drawer, on models
so
equipped, for temporary storage
of meats you do not freeze.
To
save money in energy
and food costs
Place most perishable items, such
as milk, cream or cottage cheese,
toward the rear of the top shelf, as
they will stay coldest in this part
of the fresh food compartment.
Cover moist foods with tight lids,
plastic film or foil.
Leaf
vegetables and fruits placed
in
drawers will last longer when
stored
in closed plastic containers or
wrapped in plastic film.
Do
not overload your fresh food
or freezer compartment with a lot
of warm food at once.
Open the door the fewest times
possible to save electrical energy.
When going out of town for
several days, leave as few perishables
.
%-?pssible in the refrigerator. If
your refrigerator has an icemaker,
move the icemaker feeler arm to
the OFF (up) position and shut off
water to the refrigerator.