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Food storage guide
STORING FRESH FOOD
There is a right way to package and store refrlg-
erated or frozen foods. To keep foods fresher, longer.
take the time to study these recommended steps.
Leafy Vegetables
Remove store wrapping and
trim or tear off bruised and discolored areas Wash In
cold water and dram. Place In plastic bag or plastic
container and store in crisper 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 refrigerator In
plastic bogs or crisper. Do not wash or hull berries
until they ore ready to use. Sort and keep berries in
their store container In a crisper, or store in a loosely
closed paper bag on Q refrigerator shelf
Meat- .Meat
IS
perishable and expensive. .you
won’t wont to waste an ounce of it through careless
handling. The followrng list and chart give you pack-
agrng hints and time Itmits. 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 wont to keep it frozen longer, you
should wrap it with special freezer wrapping mater~a
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 origr-
nal wrappings Once opened, tightly re-wrap in
plastic wrap or aluminum foil
Canned Ham.
Stcre 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 plastic
wrap on poultry, as purchased, may be used for
storage
STORAGE CHART FOR FRESH AND CURED MEAT*
rVPe
Approximate Ttme
Variety Meats
Ways1 , to 2
. . . . . . . . . . . . . . . . . . . .
Chlcken
. . . . . . . . . . . . . . . . . . . . . . . . . .
1 to2
GroundBeef. . . . . . . . . . . . . . . . . . . . . .
1 to2
Steaks and Roasts . . . . . . . . . . . . . . . .
3 to 5
Cured Meats . . . . . . . . . . . . . . . . . . . . .
7 to10
Bacon . . . . . . . . . . . . . . . . . . . . . . . . . . . .
St07
Cold Cuts
. . . . . . . . . . . . . . . . . . . . . . . .
3 to 5
*If meat is to be stored longer than the times given.
follow thedirections for freezing.
NOTE:
Fresh fish and shellfish should be used the
some day as purchased
Eggs
Store without washing in the original car-
ton or use the Utility Bin that come with your
refrigerator.
Milk
Wipe milk cartons. For best storage, place
milk on interior shelf
Beverages.
Wipe bottles and cans. Store on a
door shelf or inside the refrigerator
Butter..
.Keep opened butter in covered dash or in
the Butter Comportment When storing on extra sup-
ply, wrap In freezer packaging and freeze
Cheese
.Store in the orrginal wrapping until
you are ready to use it. Once opened, re-wrap
tightly in plastrc 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
llds are ftne, too.