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Food storage guide
STORING FRESH FOOD
There is a right way to package and store refrig-
erated or frozen foods. To keep foods fresher, longer.
take the time to study these recommended steps.
Leafy Vegetables.. Remove store wrapping and
tram or tear off bruised and discolored areas. Wash In
cold water and drain, Place in plastic bag or plastic
container and store In crrsper Cold, moist air helps
keep leafy vegetables fresh and crisp
Vegetables with Skins (carrots, peppers).. Store
in crisper, plastic bags or plastic container
Fruits ..Wash, let dry and store in refrjgerator 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 refrjgerator shelf
Meat*
Meat
IS
perishable and expensive.. you
won’t want to waste an ounce of tt through careless
handling. The following ltst and chart give you pack-
aging hints and time limits. Store meat In the meat
pan.
Fresh, Prepackaged Meat. Store fresh meat in
the store wrapping Vacuum packaged meat can
be frozen for
as
long as one month If the seal IS not
broken If you want to keep it frozen longer, you
should wrap it with specjal freezer wrapping materlal
Fresh Meat, Not Prepackaged. Remove the
market wrapping paper and re-wrap in aluminum foil
for storing it unfrozen
Cooked Meat. Wrap or cover cooked meat with
plastic wrap or aluminum foil. Store immediately
Cured or Smoked Meat and Cold Cuts. Ham,
bacon, sausage, cold cuts, etc., keep best in origi-
nal wrappings Once opened, tightly re-wrap in
plastrc wrap or aluminum foil
Canned Ham. Store in refrigerator unless the la-
bel says it’s okay to store on the shelf. Do not freeze.
Fresh Poultry.. Wrap in plastic wrap. The plastrc
wrap on poultry, as purchased, may be used for
storage.
STORAGE CHART FOR FRESH AN0 CURED MEAT*
Wpe
Approxlmate Time
Ways1
Variety Meats . . . . . . . . . . . . . . . . . .
1 to 2
Chlcken . . . . . . . . . . . . . . . . . . . . . . . . .
1 to2
Ground Beef . . . . . . . . . . . . . . . . . .
1 to 2
Steaks and Roasts . . . . . . . . . . . . . . .
3 to 5
Cured Meats . . . . . . . . . . . . . . . . . . . . .
7 to10
Bacon . . . . . . . . . . . . . . . . . . . . . . . . . . . .
5to7
Cold Cuts
. . . . . . . . . . . . . . . . . . . . . 3 to 5
*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 day as purchased
Eggs .Store without washing in the original car-
ton or use the Utility Bin that came with your
refrigerator.
Milk Wipe mrlk cartons For best storage, place
milk on Interior shelf
Beverages Wipe bottles and cans Store on a
door shelf or InsIde the refrrgerator
Butter.. Keep opened butter In covered dash or in
the Butter Compartment When storing an extra sup-
ply, wrap In freezer packagrng and freeze
Cheese
Store In the original wrapping until
you are ready to use It. Once opened, re-wrap
tightly In plastic
wrap
or aluminum foil
Condlments Store small jars and bottles (cat-
sup, mustard, jelly, olives) on the door shelves where
they are in easy reach.
Leftovers Cover leftovers with plastic wrap or
aluminum foil to keep food from drying out and
transferring food odors Plastic containers with tight
IIds are fine, too