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FoodStorageSuggestions
Eafingquaii!y drops
REFRl#RfiTOR FR~ZER
af!cr time shown
35Q to
~(rOF,
DAYS
Roasts(Beef & Lamb) 3 to 5
Roasts(Pork & Veal). . . 3 to 5
Steaks(Beef), ., .,,,..., 3t05
Chops (Lamb) ..,... 3t05
Chops (Pork) ., . . . . . . . . . 3t05
Ground & Stew Meats. 1 to 2
Variety Meats....,,,,,., lto2
Sausage(Pork) . . . . . . . . . . 1!02
Processed Meats
Bacon . . . . . . . . . . . . . ...7
Frankfurters . . . . . . . . . . . . 7
Ham(Whole) . .,, .,,...,7
Ham (Half)...,..,,..,,. 3t05
Ham(Slices) . . . . . . . . . . . . 3
Luncheon Meats. . . . . . . . . 3 to 5
Sausage(Smohed). . . . . . . 7
Sausage(Dry & Semi-Dry). . 14to 21
CookedMeats
Cooked Meats and
Meat Dishes . . . . . . . . . . 3t04
Gravy & Meat Broth .,...,, lto2
Fresh Poultry
Chicken & Turkey (Whole).. 1 to 2
Chicken (Pieces). . . . . . . . . 1 to 2
Turkey(Pieces) . . . . . . . . . . lto2
Duck & Goose (Whole). 1 to 2
Giblets . . . . . . . . . . . . . . . . lto2
~ooked Poultry
Pieces
(Covered with Broth) 1 to 2
Pieces(Not Covered). . . . . . 3 to 4
CookedPoultryDishes.. . . 3to4
Fried Chicken.,......,.. 3t04
fJOF,
MONTHS
f)to
12
4t08
6to12
6tr)9
3t04
3t04
3t04
lto2
1
%
lto2
lto2
lto2
Freezing
not recom-
mended.
2t03
2t03
12
9
;
3
6
1
4t06
4
(~t~e~~~a~fO~~eafS ~~OU~t~Y) FREEZER
Most fruits and vegetables. . . . . . ...8-12 months
Lean fish . . . . . . . . . . . . . . . . . . . ...6-8 months
Fatty fish, rolls and breads,
soups, stew, casseroles. . , . . ...2-3 months
Cakes, pies, sandwiches,
Ieft-overs (cooked),
Ice cream (original carton). . ..1 moii;h max.
Newtechniquesareconstantlybeingdeveloped.
ConsulttheCollegeorCountyExtensionServiceor
yourlocalUtility Companyfor the latestinformation
onfreezingandstoringfoods.
*1[S.
DepartIIIeIIt of’Agricli[[llre
Aieats.fishand poultrypurchased
from the store varyin qualityand
age;consequently,safe
storage time
in your refrigerator wilivary.
@Alwaysremove store wrappings.
QRewrap in foil, film or waxpaper
and refrigerate immediately.
Tostoreicecream–Fine-quaiity
ice cream, withhighcream
content,willnorma!lyrequire
sIightlylowertemperaturesthan
more “airy”ah-eady-packaged
brandswithlowcream content.
~It willbe necessaryto experiment
to determinethe freezercompart-
mentlocationandtemperaturecon-
trol settingto keep yourice cream
at the rightservingtemperature.
~The rear ofthe freezercompart-
mentisslightlycolderthanthefront.
Tips on freezing foods
There are three essentialrequire-
mentsfor efficienthomefreezing.
1. Initial quality.Freeze only
top-quaIit~foods.Freezingretains
qualityandflavor;itcannotimprove
quality.
2. Speed. The quickerfruitsand
vegetablesare frozenafter picking,
the better the frozen product will
be. You’11save time, too–less
cullingand sortingwillbe needed.
~. Roper pncka@ng.Usefood
wraps designedespeciallyfor
freezing.
6
For Convenience. *•
@Storeail~ik.ethingstogether.“rhis
notonlysavestime,butelectricity—
becauseyoucan findfoodsf~ister.
~Place the oldestiternsup front so
theycan be usedup promptly.
e Use shelveson thedoor for most
often usedsaucesand condiments.
Tosave moneyinenergy
andfood costs*a o
@Placemostperishableitemssuch
asmilk,cream or cottagecheese
towardtherear ofthetopfreshfood
shelfwheretheywillstaycoldest.
* Covermoistfoodswithtightlids,
plasticfilmor foil.
@Leafvegetablesandfruitsplaced
in storagedrawerswilllast longer
whenstored in closedplasticcon-
tainersor wrapped in plasticfihn.
~Do not overloadyour fresh food
or freezer compartmentwith a lot
of warm food at one time.
~Open the door the fewesttimes
possibleto save electricalenergy.
* When goingawayforseveraldays,
leaveas fewperishablesas possible
in the refrigerator.Set icemaker,if
your model has one, to the “OFF”
positionand shutoffwater to the
refrigerator.
--
*-