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Food Storage Suggestions
Suggested Storage Times
DAYS MONTHS
IN IN
Eating quality drops REFRIGERATOR FREEZER
after time shown AT AT
35° to40°F. 0°F,
Fresh Meats
Roasts(Beef&Lamb) ....... 3to5 61o12
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 (Porkt ............. 3 to 5 3 to 4
Ground & Stew Meats ............... 1 to2 3 to 4
Variety Meats ...................... 1 to 2 3 to 4
Sausage (Pork) ................ 1 to 2 1 to 2
Processed Meats
Bacon .................................. 7 1
Frankfurters ........... 7 t/2
Ham (Whole) ........................ 7 1to 2
Ham (Half) .......................... 3 to 5 t to 2
Ham (Slices) ................ 3 1 to 2
Luncheon Meats ............ 3 to 5 Freezing
Sausage (Smoked) ..................... 7 nat recom-
Sausage (Dry & Semi-Dry) ...... 14 to 2 l mended
Cooked Meats
Cooked Meats and
Meat Dishes ............. 3 to 4 2 to 3
Gravy & Meat Broth ....... I to 2 2 to 3
Fresh Poultry
Chicken & T_;rkey (Whole) ...... ! to 2 t 2
Chicken (Pieces) ........... 1to 2 9
Turkey (Pieces) ............................ 1 lo 2 6
Duck & Goose (Whale) ............ ! to 2 6
Giblets .................... 1 to 2 3
Cooked Poultry
Pieces (Covered with Broth) ..... ! to 2 6
Pieces {Not Covered) .......... 3 to 4 ]
Cooked Poultry Dishes ...... 3 to 4 .4 to 6
FHed Chicken ............................ 3 to 4 4
(Other than for meats & poultry} FREEZER
Most Fruitsand vegetables ......... 8-12 months
Lean fish .................................................. 6-8 months
Fa|b' fish, rolls and breads,
soups, stew, casseroles ............................2-3 months
Cakes, pies, sandwiches,
leftovers (cooked),
Ice cream (original carton) ................. 1 month max
Meats, fish and poultry purchased from the store vary in
quality and age; consequently, safe storage times in your
refrigerator will vary
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
Fresh Food Storage Tips
To store unfrozen meats, fish and poultry:
• Always remove store wrappings
• Rewrap in foil, film or wax paper and refrigerate
immediately.
To store cheese, wrap well with wax paper or aluminum
foil, or put in a plastic bag
• 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,
• 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.
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 vegetabfes are frozen
after picking, the better the frozen product will be. You'II
save time, too, with less culling and sorting to do.
3, Proper packaging, Use food wraps designed
especially for freezing; they're readily available at most
food stores
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 rear of the freezer compartment is slightly colder
than the front
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