Filter
Top Products
Food storage guide
STORING FRESH FOOD
ihere 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 ortear 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
:n 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
until they are ready to use. Sort and keep berries IF
their store container in a crisper, or store In a
ioosely closed paper bag on a refrigerator shelf
Meat!..Meat is perishable and expensive. you
won’twantto wasteanounceof itthrough careless
handling. The following list and chart give you
packaging hints and time limits. Store meat in the
meat drawer.
Fresh, Prepackaged Meat.
Store fresn meat IrT
the 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 YOL
should wrap it with special freezer wrapping
material.
Fresh Meat, Not Prepackaged.
Remave the
market wrapping paperand re-wrap in aluminums
foil for storing it unfrozen.
Cooked Meat.
Wrap or cover cooked meal with
plastic wrap or aluminum foil Store immediately
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
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*
rVw
Approximate Time
Ways)
Variety Meats . . . . . . . . . . . . . . . . . . . . . . . lto2
Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 to 2
Ground Beef . . . . . . . . . . . . . . . . . . . . . . . . 1 to 2
Steaks and Roask . . . . . . . . . . . . . . . . . . 3 to 5
Cured Meats . . . . . . . . . . . . . . . . . . . . . . . . 7 to 10
Bacon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5fo7
Cold Cuts
. . . . . . . . . . . . . . . . . . . . . . . . . . .
3 to 5
‘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 Utiltty Bin that came with your
refngerator
Milk...Wipe
milk cartons For best storage, place
-filk on interior shelf
Bevemges...Wlpe bottles and cans Store on a
door shelf or inside the refrigerator.
Butter...Keep opened butter In covered dish or
n the Butter Compartment When storing an extra
supply, wrap in freezer packaging and freeze
Cheese...Store tn the original wrapping until
YOU are ready to use it Once opened. re-wrap
:Ightly In plastic wrap or aluminum foil
Condiments...Store
small Jars and bottles
icatsup, mustard, jelly, olives] on the door shelves
adhere they are in easy reach
Lefiovers...Cover leftovers with plastic ‘wrap or
3uminum foil to keep food from drying out and
transferring food odors. Plastic containers with tight
IIds are fine, too.