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Food storage guide
iTORlNG 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 wrapptng Trim
3r tear off bruised and drscolored areas Wash In
cool water, drain and store In crrsper Cold. morst air
nelps keep leafy vegetables fresh and crisp The
crisper has sealing gaskets to help keep humid air
In It also has a control to help adjust the amount of
numrdrty in the crisper
Vegetables with Skins
(carrots, peppers) Store
in crisper, plastrc bags or plastrc container
Cured or Smoked Meat and Cold Cuts.
Ham.
bacon, sausage, cold cuts, etc keep best In orlgl-
nal wrapprngs Once opened, trghtly re-wrap in
plasttc wrap or alumrnum foil
Canned Ham.
Store in refrrgerator 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, as pur-
chased, may be used for storage
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STORAGE CHART FOR FRESH AND CURED MEAT*
rVw
Approxlmate Time
(days)
Variety Meats . . . . . . . . . . . . . .
1 to 2
Chicken . . . . . .
1 to2
Ground Beef . . . . . . . . . .
1 to 2
Steaks and Roasts . . . . . . . .
3 to 5
Cured Meats . . . . . . . . . . .
7 to 10
Bacon . . . . . . . . . . . . . . . . . . . . . . . . . . . .
5to7
ColdCuts . . . . . . . . . . . . . . . . . . . . . . . .
3to5
*If meat is to be siored longer than the times given.
follow the directions for freezing.
NOTE:
Fresh fish and shellfish should be used the
Fruits
Wash, tet dry and store In refrigerator In
same day as
purchased
plastic bags or crisper Do not wash or hull berries
until thev are readv to use
Sort and
keep berries In
Eggs
Store without washrng in the origrnal car-
ton or use the Ut~I~ty Brn that came with your
refrigerator
Meat IS perishable and expensrve
Milk
Wrpe milk ccrtons For best storage. place
Meat’
you
mrlk on Interior shelf or bottom door shelf
won’t want to waste an ounce of It through careless
handling The followrng list and chart grve you pack-
Beverages
Wipe bottles and cans Store on a
aging hints and time limits. Store meat In the meat
door shelf or Inside the refrrgerator
Butter
..Keep opened butter In covered dsh or in
pan.
Fresh, Prepackaged Meat.
Store fresh meat In
the Utility Compartment. When storing an extra sup-
the store wrapping. Vacuum packaged meat can
ply, wrap In freezer packaging and freeze
be frozen for as long as one month If the seal IS not
Cheese
Store In the orlgrnal wrapping untrl
you are ready to use it Once opened, re-wrap
broken If YOU Want to keep It frozen longer. You tightly ,n plastic wrap or alumrnum foil
should wrap It with special freezer wropprng materrol
Fresh Meat, Not Prepackaged.
Remove the
Condlments
.Store small tars and bottles (cat-
sup, mustard, jelly, olives) on the door shelves where
marKet wrapprng paper and re-wrap loosely In they are in easy reach
waxed paper or aluminum forI for storing It unfrozen
Cooked Meat.
Wrap or cover cooked meat with
leftovers
Cover leftovers with plastrc wrap or
waxed paper, plastic wrap or aluminum foil Store
aluminum foil to keep food from drying out and
t
ransferrlng food odors Plastic containers with trght
rmmedrately.
lids are fine, too
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