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Food storage guide
STORING FRESH FOOD
There IS a right way to package and store
refrigerated or frozen foods. To keep foods fresher,
longer, take the trme to study these recommended
steps.
leafy Vegetables...Reinove
srore wrapping
and trim or tear off brursed and discolored areas.
Wash In Cold water and drain. Place in plastic bag
or plastic container and store In crisper. Cold, moist
arr helps keep leafy vegetables fresh and crrsp.
Vegetables with Skins
(carrots, peppers)...Store
rn crisper. plastic bags or plastic container.
Fruit...Wash,
let dry and store in refrigerator in
plastic bags or crisper. DG 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:..Meat iS perrshable and expensive ..you
won’t want to waste cn ounce of it through careless
handling. The follcwrng ‘1st and chart give you
packaging hints and time Irmits. Store meat in the
meat drawer.
Fresh, Prepackaged Meat.
Store fresh meat In
thestore 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 wltn special freezer wrapping
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 CGGked meat with
plastic wrap or aluminum !oil Store immediately.
Cured or Smoked Meat and Cold Cuts.
Ham,
bacon, sausage, cold cuts, etc., keep best in origi-
nal wrappings. Once opened, tightly re-wrap in
plastic wrap or aluminum foil.
Canned Ham.
Store in refrigerator unless the
label says it’s okay to store on the shelf. Do not
freeze.
Fresh
Poultry...Wrap in plastic wrap. The plastic
on poultry, as purchased, may be used for storage.
STORAGE CHART FOR FRESH AND CURED MEAT’
We
Approxlmate Tlme
I-W
Variety Meats . . . . . . . . . . . . . . . . . . . . . . .
lto2
Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . .
1 to 2
Ground Beef . . . . . . . . . . . . . . . . . . . . . . . .
1 to2
Steaks and Roasts . . . . . . . . . . . . . . . . . . 3 to 5
Cured Meats . . . . . . . . . . . . . . . . . . . . . . . . 7 to 10
Bacon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
5
to
7
Cold Cuts
. . . . . . . . . . . . . . . . . . . . . . . . . . .
3
to
5
‘If meat is to be stored
longer than the times glven,
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 car-
ton or use the egg containers in the Utility Compart-
ment In the door of your refrigerator.
Milk...Wipe milk cartons. For best storage, place
milk on interior 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 Butter Compartment. When storing an extra
supply, wrap in freezer packaging and freeze.
CheeSe...StGre in the Orlginal Wrapping Until
you are ready to use it. Once opened, re-wrap
tightly in plastic wrap or aluminum foil.
COndimentS...StGre
small jars and bottles
[catsup, mustard. jelly, olives) on the door shelves
where they are in easy reach.
Lefiovers...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.