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Food Storage
Su~estions
Su~ested
storage times
for
meat and poultry*
Eating quality drops
after
time
shown
Fresh Meats
Roasts (Beef & Lamb)
Roasts (Pork & Veal)
Steaks (Beef)
Chops (Lamb)
Chops (Pork)
Ground & Stew Meats
Variety Meats
Sausage (Pork)
Processed Meats
Bacon
Frankfurters.
Ham (Whole)
Ham
(Half)
Ham (Slices)
Luncheon Meats
Sausage (Smoked)
Sausage (Dry & Semi-Dry)
Cooked Meats
Cooked Meats and
Meat Dishes
Gravy & Meat Broth
Fresh Poultry
Chicken & Turkey (Whole)
Chicken (Pieces)
Turkey (Pieces)
Duck & Goose (Whole)
Giblets
Cooked Poultry
Pieces (Covered with Brett
Pieces (Not Covered)
Cooked Poultry Dishes
Fried Chicken
REFRI;!RATOR
35°
t:T400F.
DAYS
3
I(1
5
3
[0
5
3
to 5
3
to 5
1 ti; 2
1 to 2
1 to 2
1 to 2
7
7
7
3
1[)
5
3
3
tc
5
14
t:
21
3 to 4
1 to
2
1 to 2
1 to 2
i
tO
2
1 to 2
1 to 2
1 to 2
3 to 4
3 to 4
3 to 4
IN
FREEZER
AT
O°F.
MONTHS
5
to
12
4 to
8
6
[0
12
6
to
9
:
t:)
A
3104
3
!(!
4
1102
1
1,/2
I
102
1 to 2
1
[02
Freez\ng
OOi
(CCO~)-
mended
?
IO
3
2
tn
3
II
:)
6
6
3
~
I
410
C
4
(Otherthan
formeats
&poultry)
FREEZER
Most fruits and vegetables
3.12
r(lullth:;
Lean fish
68
rnonlhq
Fatty fish, rolls and breads,
soups, stew, casseroles
23
mofllil!:
Cakes, pies, sandwiches,
leftovers (cooked),
Ice cream (original cart{]
r!)
1
montlj
max.
New
techniques are constantly being developed
Consult the College or County Extension Service
or your local Utility
Comp?ny
foi
the
latest
information on freezing and storing foods.
‘U.S.
Depa/7metri
of Agriculture
Meats,
fish
and poultry
purcbasc~i
from the store
~:lry
in quuiitj’ and
age;
~~)ns~q
ucn(ly.
S:lli’
S((ll’il~L’
time
in your
rcfrigcr:tlor
W
ill
Viir:
To
store unfrozen
meats,
fish
and
poultry:
Q
Always
renlo~e
store
w
r:ippi
J
::,[s.
● Rewrap i n
foi
1.
ii
l~rl
or
wu
x
p:tpc
r
and
refrigerate
imnled
iatcl:~.
Ii)
store
cheese, wrap well with wax
paper
or aluminum foil, or put in
a
pl:istic
bag.
●
C;arefLIlly
wrap to expel air
and
bclp
pl”evcnt
mold.
● Store pre-packaged
cheese
in its
own
wrapping
if
you wish.
To
store
vegetables, use the
vcgctablc
ttrawcrs—they
’vc
been
designed to preserve
the
natural
n)oist
urc
and
freshness of produce.
● Covcri
ng
vegetables with
a
moist
towel
helps
maintain crispness.
o
As a furtbcr
aid
to freshness,
pre
-pac’kag(:d
vegetables
can
be
slorcd
in their original wrapping.
IV(~t(J.’
771(’
.$’(’(ll(~il
&
Fr(’.vh
(ir(li~~(’r
t)l(lk(~,v
il
litltl~’(
‘<’.$,$~lrj
l{)
wlrur]
~“e~uirl
,~i),)~l.~
}tllitll
it
}IIJ.$
I;t[tl
~1[~.jigrlt~d
l{]
l~t-t’,j(’r~t’.
771i.\
{ir~l~vt)r
i.s
(1(’.~(rih(~d
(Jtl
l)(lc~(’
15,
To
store ice
ereanl—Fine-quality ice
L’rcum.
with high cream content, will
norm; al
Iy
require slightly lower
tcnlpcrut(lr~:s
than more “tiiry”
;Ilrt’iidy-p:ick
ageci brands with
low
crciml
content.
~
tt
Wi
I I
be
necessary to experiment to
delerminc
the
freezer compartment
location”
and
temperature control
sctt
ing
to keep your
icc
cream
at
[tic
right
s(:rv
ing
temperature.
●
Tbc
rear
of
the freezer compartment
is slightl} cotder
than
the front.
Tips
on
freezing
foods
“~hcrl?
arc
three
csscnt
ial
r(’qulr~’i)lc>n(s
Ii)r
cfl’icient
home
I’[t’cziny:
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 26 pounds at
a time.
For convenience...
●
Store
all like things together. This
not only saves time, but
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 for meats
you do not freeze.
To save money in
ene~y
and food
costi:
● Place most perishable items, such
as milk, cream or cottage cheese,
toward the rear of the top shelf;
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 storage drawers will last
longer when stored in closed plastic
containers or wrapped in plastic film.
s
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
scvcra]
days, leave
as
few
perishables
as
possible in the refrigerator. Set the
icem:iker
to the OFF position and
shut off water to the refrigerator.
1.3
—