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FOOD
STOMGE
SUGGESTIONS
—
Suggested storage times for meat and poultry*
Eating
quali~
DAYS
IN MONTHS IN
drops after
REFRIGERATOR FREEZER
tima
shown
AT 35° to
40°F.
AT O°F.
Fresh Meats
Roasts (Beef & Lamb) .......3 to 5
6 to 12
Roasts (Pork & Veal) .........3 to 5
4 to 8
Steaks (Beef) . . . . . . . . . . . . . . . . . . . . .
.
3 to 5
6 to 12
Chops (Lamb) . . . . . . . . . . . . . . . . . . . . 3 to 5
6 to 9
Chops (Pork)
....,,.,,,,.,
. . . . . . . .
.
3to
5
3 to 4
Ground & Stew Meats . . . . . . . . 1 to 2
3 to 4
Varie~
Meats . . . . . . . . . . . . 1 to 2
3 to 4
Sausage (Pork) ..................1 to 2
1 to 2
-.
Processed Meats
Bacon . . . . . . . . . . . . . . . . . . .
.
7
Frankfurters . . . . . . . . . . 7
Eating quality
DAYS IN MONTHS IN
drops after
REFRIGERATOR FREEZER
time shown
AT 35°
tO
40”F.
AT O°F.
Cooked Meats
Cooked Meats and
Meat Dishes ..................,3 to 4
2 to 3
Gra~
& Meat Broth ...,,,,.,,,1 to 2
2 to 3
Fresh Poultry
Chicken & Turkey (Whole)
1
to 2
12
Chicken (Pieces) ................1 to 2
Turkey
(Pieces) ..................1 to 2
;
Duckk’Goose’(Whole)
,,,,,,1 to 2
6
Giblets
. . . . . . . . 1 to 2
3
Cooked Poultry
Ham (Whole) 7
1
to
2
Pieces (Covered with
Broth)l
to 2
6
Ham (Half) . . . . . . . . . .
.
3 to 5
1 to 2
Pieces (Not Covered) .........3 to 4
1
Ham (Slices) ...,,,,,,...,............, 3
1 to 2
Cooked Poultry Dishes . . . . . . . 3 to 4
4 to 6
Luncheon Meats .......,,,,,,,,,3 to 5
Freezing
Fried Chicken 3 to 4
4
Sausage (Smoked) ...............,7
not
recom-
Sausage (Dry & Semi-Dry) 14 to 21
mended.
(Other than for meats& poultry)
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,
leftovers (cooked),
ice cream (original carton), . . . . . . . . . . 1 month max.
*U.S.
Depatiment
of Agriculture
Meats, fish and poultry purchased
from the store vary in quality and
age; consequently, safe storage time
in your refrigerator will vary.
Unfrozen
mea~,
fish
Cheese
Ice Cream
and poultry
Wra~
well with wax
DaDer
or
Fine-quality ice cream, with high
● Rewrap in
fofl,
fti
or wax paper
●
Carefully wrap to expel air and
and refrigerate immediately.
help prevent mold.
●
Store prepackaged cheese in its
Vegetables
own wrapping if you wish.
● Always remove store wrappings.
du~inum
foil, or
pu{
i;
a plastic bag.
cream-content, will normally
-
require slightly lower temperatures
than more “airy” already-packaged
brands with low cream content.
● Use the vegetible 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,
prepackaged vegetables can be
stored in their original wrapping.
New techniques are constantly
being developed. Consult the
Coun~
Extension Service or your local Utility
Company for the latest information on
freezing and storing foods.
● 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
3. Proper packaging. Use food wraps designed
home freezing.
especially for freezing.
1. Initial quality. Freeze only top-quality foods.
To freeze meat, fish and poultry, wrap well in
Freezing retains quality and flavor; it cannot
freezer-weight foil (or other heavy-duty wrapping
improve quality.
material), forming it carefully to the shape of the
2. Speed. The quicker fruits and vegetables are
contents. This expels air. Fold and crimp ends of the
—
frozen after picking, the better the frozen product
package to provide a good, lasting seal.
will be. You’ll save time, too, with less culling and
Don’t refreeze meat that has been completely thawed;
sorting to do.
meat, whether raw or cooked, can be frozen
successfully only once.
11