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Food storage guide
STORING FRESH FOOD
There IS a right 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 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 helps
keep leafy vegetables fresh and crisp
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 crisper. Do not wash or hull berries
until they are ready to use. Sort and keep berries ir
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 care-
less handltng The following list and chart give you
packaging hints and time llmlts.
Fresh, Prepackaged Meat.
Store fresh meat ir
ihe store wrapping. Vacuum packaged meat car
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 wrapplng 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 tilth
plastic wrap or aluminum foil Store immedtately
Cured or Smoked Meat and Cold Cuts.
Ham,
bacon, sausage, cold cuts, etc.. keep best in oq-
nal wrappings. 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 In plastic wrap The plastic
wrap on poultry, as purchased, may be used
for
storage
STORAGE CHART FOR FRESH AND CURED MEAT’
TvPe
Approxlmate Time
(days1
Variety Meats . . . . . . . . . . 1 to 2
Chicken . . . . . . . . . . . . . 1 to 2
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 stored longer than Ihe times given.
follow the directions for freezing.
NOTE:
Fresh fish and shellfish should be used the
same dav as purchased.
I
Eggs
Store without washing in the original
carton or use the egg nest in the door of your
refrigerator.
Milk
Wipe milk cartons For best storage. place
milk on interior 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 packaging and freeze
Cheese
Store in the original wrapplng until
you are ready to use it Once opened. re-wrap
tightly In plasttc 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 focx2 from drying out apd
transferrlng food odors Plastic containers with tight
lids are fine. too