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Food storage guide
STORING FRESH FOOD
There IS a rIghi 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 wrapplng Trim
or tear off bruised and discolored areas Wash in
cool
water, drain and store In crisper Cold, moist air
helps keep leafy vegetables fresh and crtsp The
crisper has scaling gaskets to help keep humid a;r
In
Vegetables with Skins
(carrots, peppers) Store
in crisper, plastic bags or plastic container
Fruits
Wash, let dry and store In refrigerator In
plastic bags or crtsper Do not wash or hull berries
until they are ready to use Sort and keep bernes In
their store corltolner In a crisper. or store In a loosely
closed paper bag on a refrigerator shelf
Med. 14eat IS perishable and expensive. .you
won’t want to waste an ounce of it through careless
handling The following list and chart give you pack-
aging hunts 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 I* with special freezer wrapplng material
Fresh Meat, Not Prepackaged.
Remove the
market wrapplng paper and re-wrap loosely in
waxed paper OT aluminum foil for storing it unfrozen
Cooked Meat.
Wrap or cover cooked meat with
waxed paper, plastic wrap or aluminum foil Store
~mmedlately
Cured or Smoked Meat and Cold Cuts.
Ham,
bacon, sausage, cold cuts, etc., keep best in origl-
nal wrappings. Once opened, ttghtly re-wrap in
plastic 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
.Loosely wrap In waxed paper or
plastic wrap. The plastic wrap on poultry, OS pur-
chased, may be used for storage
STORAGE CHART FOR FRESH AN0 CURED MEAT.
We
Approxlmate Tlme
(days1
Variety Meats
1 to 2
Chicken
1 to 2
Ground Beet
1 to 2
Steaks and Roasts
3 to 5
Cured Meats .
7 to 10
Bacon . . . . . . . . . . . . . . . . . . . . . . . . . . . .
5to7
ColdCuts . . . . . . . . . . . . . . . . . . . . . . . . 3to5
‘If meat IS to be stored longer than the times given.
follow the dIrections for freezlng.
NOTE:
Fresh ftsh and shellfish should be used the
same day as purchased
Eggs
Store without washing In the original car-
ton or use the UtllIty Bin that came with your
refrigerator
Milk
Wipe milk cartons For best storage, place
milk on interior shelf or bottom door shelf
Beverages
Wipe bottles and cans Store on a
door shelf or inside the refrigerator
Butter.
.Keep opened butter in covered dish or in
the Butter Compartment When storing an extra sup-
ply, wrap in freezer packaglng and freeze.
Cheese
.Store in the onginal wrapplng 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 wtth plastic wrap or
aluminum foil to keep food from drying out and
transferrlng food odors. Plastic containers with tight
IIds are fine, too