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Food Storage Guide
There is
a
correct way to package and store
Butter or margarlns
refrigerated or frozen food. To keep food fresher,
longer, take the time to study these recom-
Keep opened butter in covered dish or closed
mended steps.
compartment. When storing an extra supply,
wrap in freezer packaging and freeze.
Storing fresh food
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
Remove store wrapping and trim or tear off
bruised and discolored areas. Wash in cold water
and drain. Place in plastic bag or plastic con-
tainer and store in crisper.
Vegetables wlth sklns (carrots, peppers)
Store in crisper, plastic bags or plastic container.
Frult
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.
Meat
Most meat can be stored in original wrapping as
long as it is air and moisture proof. Rewrap if
necessary. See the following chart for storage
times.
Storage chart for fresh and cured meat*
APPROXIMATE TlME
TYPE
(DAYS)
Chicken
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 to 2
Ground beef
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 to 2
Steaks and roasts . . . . . . . . . . . . . . . . . . . . . . . . . . . .
3 to 5
Cured meats . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
7 to 10
Bacon
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 to 7
Cold cuts
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 to 5
Variety meats
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 to 2
‘If meat is to be stored bnger 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 carton on
interior shelf.
Milk
Wipe milk cartons. For best storage, place milk
on interior shelf.
Cheese
Store in the original wrapping until you are ready
to use it. Once opened, rewrap tightly in plastic
wrap or aluminum foil.
Leftovers
Cover leftovers with plastic wrap or aluminum
foil. Plastic containers with tight lids can also be
used.
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
food for freezing, contact your local Cooperative
Extension Service or check a freezer guide or
cookbwk
Packaglng
The secret of successful freezing is in the
packaging. 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 and nonpermeable plastic wraps (made
from a Saran film) are recommended. Follow
package or container instructions for proper
freezing methods.
Do not use:
l
Bread wrappers
l
Non-polyethylene plastic containers
l
Containers without tight lids
l
Waxed paper
l
Waxedcoated freezer wrap
l
Thin, semi-permeable wrap
The use of these wrappings could cause food
odor, taste transfer and drying of frozen food.
Frsezlng
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 pounds of food per cubic
foot of freezer space.) Leave enough space for
air to circulate around packages. Be careful to
leave enough room at the front so the door can
close tightly.
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