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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° to 40°F. O°F0
Fresh Meats
Roasts (Beef & Lamb) .............. 3 to 5 6 to t 2
Roasts (Pork & Veal) ........... 3 1o5 4 to 8
Steaks (Beef) .............................. 3 lo 5 6 to t 2
Chops (Lamb) ................. 3 to5 6 to 9
Chops (Pork) ..................... 3 to 5 3 to 4
Ground & Stew Meals ............... 1to 2 3 to 4
Variety Meats ............................. 1 to 2 3 to 4
Sausage (Pork) ............. 1 to 2 I to 2
Processed Meats
Bacon ........................................... 7 t
Frankfurters .................................. 7 1/2
Ham (Whole) .................................... 7 t to2
Ham (Half) ...................... 3 to5 1to 2
Ham (Siices) ..................... 3 I to 2
Luncheon Meats ...................... 3 to 5 Freezing
Sausage (Smoked) ........................ 7 nol recom-
Sausage (Dry & Semi-Dry} ....... 141o 21 mended
Cooked Meats
Cooked Meats and
Meat Dishes .............................. 3 to 4 2 to 3
Gravy & Meal Broth ........ 1to 2 2 to 3
Fresh Poultry
Chicken & Turkey (Whole) ....... t to 2 12
Chicken {Pieces) ................ t to 2 9
Turkey {Pieces) .................... I to 2 6
Duck & Goose (Whole) ................ 1to 2 6
Giblets ................................................ 1to 2 3
Cooked Poultry
Pieces (Covered wilh Broth) ..... 1to 2 6
Pieces (Not Covered) ...... 3 to4 '_
Cooked Pouhry Dishes .............. 3 to 4 4 to 6
Fried Chicken ..................... 3 to 4 4
(Other than for meats & poultry) FREEZER
Most fruits and vegetables .......................... 8-12 monihs
Lean fish ....................................................... 6°8 months
Fatty fish. ro_lsand breads,
soups, stew,casseroles ............................. 2-3 months
Cakes, pies, sandwiches,
leftovers (cooked),
tce cream (original carton) ................. 1month maxr
Meats, fish and poultry purchased from the store
vary in quality and age; consequently, safe storage
timesinyour 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 stare unfrozen meats, fish and poultry:
• Always remove store wrappings
• Rewrap in foil, film or wax paper and refrigerate
immediately.
To store cheese, wrap weii with wax paper or
aIuminum foil, or put in a plastlc bag
" Carefully wrap to expel air and help prevent mold
• Store pre-packaged cheese inits own wrapping if
you wish.
To store vegetables, use the vegetable drawers-
they've been designed to preserve the naturai
moisture and freshness of produce..
• Covering vegetables with a moist rowe! 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; itcannot 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, wilh 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 normaNy require slight(y
lower temperatures than more "airy" already-
packaged brands with low cream content
• It wlil be necessary to experiment to determine the
freezer compartment location and temperature
control setting to keep your ice cream at theright
serving temperature
• The rear of the freezer compartment is slightly
colder than the front
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