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Sto~e
SuMestiom
Suggested storage times
for meat and poultry*
DAYS
MONTHS
Eating quality drops REFRI:!RATDR
FR::ZER
after lime shown
35°
t:~OOF.
o!~.
Fresh Meats
Roasts
(Beef&
Lamb) 3to 5
Roasts (Pork & Veal) ,.. 3 to 5
Steaks (Beef) 3t05
Chops (Lamb) 3t05
Chops (Pork) 1 to 2
Ground & Stew Meats 1 to 2
Variety Meats. 1 to 2
Sausage (Pork) ., 1 to2
Processed Meats
Bacon ... 7
Frankfurters. ., 7
Ham (Whole) 7
Ham (Half) . . . . . . . . . . . . . 3to 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 ... 3t04
Gravy &Meat Broth lto2
Fresh Poultry
Chicken &Turkey (Whole) 1 to2
Chicken (Pieces) lto2
Turkey (Pieces).. 1 to2
Duck& Goose (Whole), lto2
Giblets . lto2
Cooked Poultry
Pieces (Covered with Broth), ., 1 to2
Pieces (Not Covered) 3t04
Cooked Poultry Dishes. 3t04
Fried Chicken . . . . . 3t04
6 to 12
4 to 8
6 to 12
6 to 9
3 to 4
3 to 4
3 to 4
1 to 2
1
J/2
1
to 2
1 to 2
1 to 2
Freezing
not recom-
mended.
2 to 3
2 to 3
12
9
6
6
3
6
1
4 to 6
4
(Otherthanformeats&
poultry) FREEZER
Most fruits and vegetables ............8-12 months
Lean fish 6-B months
Fatty fish, rolls and breads,
soups, stew, casseroles. . ...........2-3 months
Cakes, pies, sandwiches,
leftovers (cooked),
Ice cream (original carton). ...1 month max.
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.
Depaflment
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
meah,
fish and
poultry:
●
Always remove store wrappings.
c
Rewrap in foil, film or wax paper
and refrigerate immediately.
To store cheese,
wmp
well with wax
paper or aluminum foil, or put in
a plastic bag.
c
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.
c
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:
~e
Sealed and Fresh drawer
mkes
it unnecessaq to wrap certain
foods which it has been designed to
preseme.
fiis
drawer is described
on page 16.
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
Ear
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.
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 29 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
enemy
and food cosh:
● 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.
c
Cover moist foods with tight lids,
plastic film or foil.
Q
Leaf vegetables and fruits
placed in storage drawers will last
longer when stored in closed plastic
containem
or wrapped in plastic
fdm.
●
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
as possible in the refrigerator. Set the
icemaker to the OFF position and
shut off water to the refrigerator.
14