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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 dlscolored 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
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 perishable and expensive...you
won’t want to waste an ounce of it through careless
handling. The following list and chart give you
packaging hints and time limits. Store meat in the
meat drawer.
Fresh, Prepackaged Meat. Store fresh meat in
the store wrapplng. 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
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 with
plastic wrap or aluminum foil. Store lmmedtately
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’
TVpe
Approximate Time
(days)
Variety Meats . . . . . . . . . . . . . . . . . . . . . . . 1 to 2
Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 to 2
Ground Beef . . . . . . . . . . . . . . . . . . . . . . . . I to 2
Steaks and Roasts . . . . . . . . . . . . . . . . . . 3 to 5
Cured Meats . . . . . . . . . . . . . . . . . . . . . . . . 7 to 10
Bacon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5to7
ColdCuts . . . . . . . . . . . . . . . . . . . . . . . . . . . 3to 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 origlnal 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...Wipe bottles and cans Store on a
door shelf or inside the refrigerator
Butter...Keep opened butter in covered dish or
In the Utility 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
ttghtly 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
alurrlnum foil to keep food from drying out and
transferring food odors Plastic containers with tight
lids are fine, too