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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 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.
Fruit...Wash. let dry and store in refrigerator in
plastic bags or crisper. Do not wash or hull berries
Ail they are ready to use. Sort and keep berries iv
their store container in a crisper, or store in a
oosely closed paper bag on a refrigerator shelf
Meat*...Meat is perishable and expensive...you
Non? want to waste an ounce of it through careless
candling. The following list and chart give you
lackaging hints and time limits. Store meat in the
neat pan.
Fresh, prepackaged Meat. Store fresh meat 1r1
he store wrapping. Vacuum packaged meat can
De frozen for as long as one month if the seal is not
lroken. If you want to keep it frozen longer, you
should wrap it with special freezer wrapping
naterial.
Fresh Meat, Not Prepackaged. Remove the
narketwrapping paper and re-wrap in aluminum
oil for storing it unfrozen.
Cooked Meat. Wrap or cover cooked meat with
Aastic wrap or aluminum foil. 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 Pouitry...Wrap In plastic wrap. The plastic
on poultry, as purchased, may be used for storage.
STORAGE CHART
FOR FRESH AND CURED MEAT* 1
rVpe
Approximate
Time
Ways)
Varfety
Meats ....................... ‘1 to i
Chicken ............................
1 to 2
Ground Beef ........................ 1 to 2
Steaks and Roasts .................. 3 to 5
CuredMeats.. ...................... 7to 10
Bacon .............................. 5 to 7
Cold Cuts
........................... 3 to 5
‘If meat Is to be stored longer than the times glven,
follow the dlrectlons 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 Utility Bin that came with 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
supply, wrap in freezer packaging and freeze.
Cheese...Store in the original wrapping until
you are ready to use it. Once opened, re-wrap
tightly in plastic wrap or aluminum foil.
Condiments...Store small jars and bottles
(catsup, mustard, jelly, olives] on the door shelves
where they are in easy reach.
Leftovers...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.