Filter
Top Products
FoodStomgeSUuestiom
suggestedstorage times
for
meatand pouMry*
Ill
Hd
REFfllGERATM FREEZER
Eatingqualitydrups AT
AT
aftertimeshown
35°to400F.
DAYS
FreshMfxi[s
Roasts(Beef&Lamb)... .... 3to5
Roasts(Pork&Veal).. ...... 3to5
Steaks(Beef).... .. ...... .. 3t05
Chops(Lamb). .. .. ........ 3t05
Chops(Pork).. . ..... ..... . 3t05
Ground&StewMeats..... .. 1to2
VarietyMeats. ... .. ....... . lto2
Sausage(Pork). ..... ... ... lto2
ProcessedMeak
Bacon.. ..... .. .. ....... . 7
Frankfurters.... .. ...... ... 7
Ham(Whole).. .. .. ..... ... 7
Ham(Half)... .. .. ..... .... 3t05
Ham(Slices).. .. .... ..... . 3
LuncheonMeats.. .. ..... .. 3t05
Sausage(Smoked).. ... .... 7
Sausage(Dry&Semi-Dry)... . 14to21
CookedMeats
CookedMeatsand
hleatilishe s. . ... ..... .. 3t04
Gravy&MeatBroth... ... ... lto2
FreshPOUIIU
Chicken&Turkey(Whole). . .. 1to2
Chicken(Pieces). .. ... ... .. lto2
Turkey(Pieces).. .. .. .... ... lto2
Duck&Goose(Whole).... .. . 1to2
Giblets.. ... ... . ... ... ... . lto2
cooked !POw’y
Pieces(CoveredwithBroth)... 1to 2
Pieces(NotCovered). ... .. .. 3to4
CookedPoultryDishes.. ... .. 3to4
FriedChicken....,......,., 3t04
o“E
MONTHS
6
tO 12
4t08
6to12
6t09
3t04
3t04
3t04
lto2
1
‘/2
lto2
lto2
lto2
Freezing
notrecom-
mended.
2t03
2t03
12
9
6
6
3
6
1
4t06
4
(~th~f?h~fl fO[~Q~~S& ~OUi~~) HWEZER
Mostfruitsandvegetables. .. .. .. . ....8-12 months
Leanfish .. .. .. .. .. .. ... .. .. .. . . ...6-8 months
Fattyfish,rollsandbreads,
soups,stew,casseroles.. .. .. .. . ... .2-3months
Cakes,pies,sandwiches,
leftovers(cooked),
Icecream(originalcarton).. . .. . ... ..1monthmax.
Newtechniques
areconstantly beingdeveloped.
.
ConsulttheCollegeorCountyExtenstonService
oryourlocalUtilityCompanyforthelatest
informationonfreezingandstoringfoods.
“LJS.DepartmentofAgriculture
Meats, fish and poultry purchased
t’rom the Nore vary in quality and
2:c: consequently, safe storage
[im~in your refrigerator will vary.
To
store unfrozenmeats, fish and
poultry:
@Alwaysremovestorewrappings.
@Rewrapin foil, filmor waxpaper
and refrigerateimmediately.
To storecheese, wrap wellwith
waxpaper or aluminumfoil, or put
in a plasticbag.
@Carefullywrap to expelair and
help preventmold.
@Storepre-packagedcheese in its
ownwrappingif youwish.
To storevegetables,use the
vegetabledrawers—they’vebeen
designedto preservethe natural
moistureand freshnessof produce.
@Coveringvegetableswith a moist
towelhelps maintaincrispness.
@As a further aid to freshness,
pre-packagedvegetablescan be
stored in their originalwrapping.
To storeice cream—Fine-quality
ice cream, with highcream
content, will normally require
slightlylowertemperaturesthan
more “airy” already-packaged
brands withlow cream content.
~Itwillbenecessarytoexperimentto
determine the freezer compartment
location and temperature control
setting to keep your ice cream at
the right serving temperature.
@The rearofthe freezercompartment
is slightly colder than the front.
Tips
on freezing foods
Therearethreeessentialrequirements
for efficient home freezing.
L Initial qtdity. Freeze only
top-quality foods. Freezing retains
qualityand flavor;it cannotimprove
quality.
2. Speed. The quicker fruits and
vegetables are frozen after picking,
the better the frozerrproduct will
be. You’llsavetime, too, with less
culling and sorting to do.
3. Ii%oper
Packagkgg. Use food
wraps designed especiaHyfor
freezing; they’re readily available
at most ;ood stores.
To freeze meat, fish and poultry,
wrap well in freezer-weightfoil(or
otherheavy-dutywrappiig material)
formingit carefullyto the shapeof
the contents.Thisexptdsair. Fold
and crimp endsofthe packageto
providea good, lastingseal.
Don’trefreeze meatthat has
completelythawed;meat, whether
raw or cooked, can be frozen
successfullyonly once.
Limit freezingof fresh (unfrozen)
meatsor seafoodsto number of
poundsat a time as follows:
C!TX18. . . . . . . . . . . .
..17 pounds
CIX20 . . . .0.......
..19 pounds
For m’m!niemx!.
e s
@Storelike thingstogether.This
savesboth time andelectricity
because you can find foodsfaster.
~Place the oldestitemsup front so
they can be used up promptly.
~ Use shelveson the door for most
often used sauces and condiments.
~ Use the meat drawer,if your
model has one, for meats you-do
not freeze.
TOsave money inenergy
and food costs
~ Place most perishable items
towardthe rear of the top shelf, as
they will staycoldest in this part
of the fresh food compartment.
~ Cover moist foodswith tight lids,
plastic film or foil.
@Leaf vegetablesand fruitsplacedin
storagedrawerswilllastlongerwhen
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 saveelectrical energy.
QWhen going out of town for
severaldays, leaveas fewperishables
)
~~,,
as possiblein therefrigerator. Ifyour :;: ~;
\
refrigerator has an.icemakr, set it
--—J
to the OFF position and shut off
water to the refrigerator.
c
:::)
-?.=
#
6