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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 II? plastic bag or plustIc
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 tn
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 IP a looselv
closed paper bag on a refrigerator shelf
Meat. Meat IS perlshable and expensive you
won’t want to waste an ounce of It through careless
handling The following list and chart give you pack-
agtng hints and time llmlts. 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 wrapping moterlal
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 alumtnum foil Store lmmedlately
Cured or Smoked Meat and Cold Cuts.
Ham,
bacon, sausage, cold cuts, etc , keep best In origl-
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*
rVpe
Approxlmate
Time
(days)
Variety Meats . . . . . . . . . . . . . . . . .
I to 2
Chicken . . . . . . . . . . . . . . . .
I 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 stored longer 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 car-
ton or use the Utlllty Bin that came with your
refrigerator
Milk
Wipe milk cartons For best storage Dlace
mlk on interfor shelf
Beverages
Wipe bottles and cans Store or a
door shelf or lrrside the refrigerator
Butter
Keer, opened butter
IR csvered dish or In
the Butter Comportmen: When storing ar extra sup-
ply, wrap in freezer packaglng and freeze
Cheese
Store In the orIgInal wrapplng until
you are ready to use It Once opened, re-wrap
tightly in plastic wrap or aluminum foil
Condlments
S!ore small jars and bottles (cat-
sup, mustard, jelly, olives) on the door shelves where
they are In easy reach
Leftovers
Cover leftovers ‘h’lt? plostlc ‘wrap or
aiumlnurr f3 to keep food from drying out and
transferring food cx3ors Plastic containers with8 +tgh:
1112s are fine *03
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