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Storage Guide
There is a correct way to package and store
refrigerated or frozen food. To keep food fresher,
longer, take the time to study these recommended
steps.
Cheese
Store in the original wrapping until you are ready to
use it. Once opened, rewrap tightly in plastic wrap
or aluminum foil.
Storing fresh food
-
Leftovers
Cover leftovers with plastrc wrap or aluminum foil.
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Food placed In the refrigerator should be wrapped
or stored in air and moisture proof material. This
prevents food odor and taste transfer throughout
the refrigerator. For dated products, check code
date to ensure freshness.
Leafy vegetables
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Storing frozen food
The freezer section is designed for storage of
commercially frozen food and for freezing food at
home. For further information about preparing
Remove store wrapping and trim or tear off
bruised and discolored areas. Wash in cold water
and drain. Place in plastic bag or plastic container
and store in crisper.
Vegetables with skins (carrots, peppers)
Store in crisper, plastic bags or plastic container.
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Wash, let dry and store in refrigerator in plastic
bags or crisper. Do not wash or hull berries until
they are ready to use. Sort and keep berries in
their store container in a crisper, or store in a
loosely closed paper bag on a refrigerator shelf.
food for freezing, contact your local Cooperative
Extension Service or check a freezer guide or
cookbook.
Meat
Packaging
The secret of successful freezing is in the packag-
and nonpermeable plasticwraps (made from a
rng. The way you close and seal the package must
not allow air or moisture In or out. Packaging done
in any other way could cause food odor and taste
transfer throughout the refrigerator and drying of
frozen food.
Rigid polyethylene (plastic) containers with tight
fitting lids, straight-sided canning/freezing jars,
heavy-duty aluminum foil, plastic-coated paper
Most meat can be stored in orioinal wraooino as
Saran film) are recommended. Follow package or
long as it is air and moisture proof. Rewrap if nec-
container instructions for proper freezing methods.
essary. See the following chart for storage times.
Storage chart for fresh and cured meat*
TYPE
APPROXIMATE TIME
Do not use:
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Bread wrappers
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Non-polyethylene plastic containers
Chicken
Ground beef
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(DAYS)
1 to2
1 to2
nI- r
reaks ano roasts J IO 3
Lured meats 7to 10
Bacon 5 to 7
r-old cuts.
3 to 5
V ariety meats 1 to2
‘If meat is to be stored longer than the times given,
follow the directions for freezing.
NOTE: Fresh fish and shellfish should be used the
same dav as ourchased.
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Containers without tight lids
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Waxed paper
0 Waxed-coated freezer wrap
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Thin, semi-permeable wrap
The use of these wrappings could cause food
odor and taste transfer and drying of frozen food.
Freezing
Do not expect your freezer to quick-freeze any
large quantity of food. Put no more unfrozen food
into the freezer than will freeze within 24 hours.
(No more than 2 to 3 oounds of food oer cubic
Eggs
foot of freezer space.j Leave enough space for
Store without washing in the original carton on
air to circulate around packages. Be careful to
in ‘.
Itenor shelt.
leave enough room at the front so the door can
close tightli
- .
Milk
Wipe milk cartons. For best storage, place milk on
interior shelf.
Butter or margarine
Keep opened butter in covered dish or closed
compartment. When storing an extra supply, wrap
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