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Food storage guide
STORING FRESH FOOD
There is a right way to package and store refrrg-
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 drain Place in plastic bag or plastic
container and store In crisper Cold, moist air heips
keep leafy vegetables fresh and crisp
Vegetables with Skins
(carrots, peppers] .Store
in crisper, plastrc bags or plastic contarner
Fruits
Wash, let dry and store in refrrgerotor in
plastrc bags or crisper Do not wash or hull berries
until they are ready to use Sort and keep berries tn
their store container In a crisper, or store In a loosely
closed paper bag on a refrigerator shelf
Meat. Meat 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 hints and time Ifmtts. 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 special freezer wrapprng material
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 orlgr-
nal wrapprngs. Once opened, tightly 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
Wrap tn plastic wrap The plastic
wrap on poultry, as purchased, may be used for
storage
STORAGE CHART FOR FRESH AND CURED MEAT*
Vi-
Approximate lime
Wavsl
Variety Meats . . . . . . . . . . . . . . . . . . . .
1 to 2
Chicken . . . . . . . . . . . . . . . . . . . . . . . .
1 to2
Ground Beef . . . . . . . . . . . . . . . . . . . . . .
1 to 2
Steaks and Roasts . . . . . . . . . . . . . . . .
3 to 5
Cured Meats . . . . . . . . . . . . . . . . . . . . .
7 to10
Bacon . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Sto7
Cold Cuts . . . . . . . . . . . . . . . . . . . . . . . .
3 to 5
*If meat is to be stored longer than the times given,
follow the directions foe 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 Utrlity Bin that came with your
refrigerator
Milk
Wipe milk cartons For best storage, place
milk on interior shelf or bottom door shelf
Beverages
Wrpe bottles and cans Store on a
door shelf or Inside the refrigerator
Butter
Keep opened butter In covered dish or In
the Utility Compartment When storing an extra sup-
ply, wrap in freezer packaging and freeze
Cheese
Store In the original wrapping until
you are ready to use It. Once opened, re-wrap
tightly In plastfc 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
lids are fine, too