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Food storage guide
STORING FRESH FOOD
There IS a right way to package and store refrlg-
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 drscolored areas Wash In
cola water and dram. Place rn plastrc bag or plastrc
container and store In crisper Cold, moist arr helps
keep leafy vegetables fresh and crisp
Vegetables with Skins
(carrots, peppers] Store
In crrsper, plastic bags or plastrc 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 berrres in
their store container In a crisper, or store In a loosely
closed paper bag on a refrigerator shelf
IC
Meat. Meat IS perishable and expensive you
won’t want to tiaste an ounce of it through careless
handling The followrng lrst and chart give you pack-
aging hints and time lrmrts. Store meat in the meat
pan
Fresh, Prepackaged Meat.
Store fresh meat in
the store wrapprng. Vacuum packaged meat can
be frozen for as long as one month If the seal IS not
broken If vol. want to keep It frozen longer, you
should wrap It with specral freezer wrapprng materral
Fresh Meat, Not Prepackaged.
Remove the
market wrapping paper and re-wrap In alumrnum forI
for storrng It unfrozen
Cooked Meat.
Wrap or cover cooked meat with
plastic wrap or aluminum foil Store immediately
Cured or Smoked Meat and Cold Cuts.
Ham,
bacon, sausage, cold cuts, etc., keep best in origr-
nal wrappings Once opened, tightly re-wrap in
plastrc wrap or aluminum foil.
Canned Ham.
Store in refrrgerator 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*
VP.
Ap0roxtmato Time
(davsl
VarletyMsats . . . . . . . . . . . . . . . . . . . . it02
Chlcken . , . . . . . . . . . . . . . . . . . . . . . . . . 1 to2
GroundBest . . . . . . . . . . . . . . . . . . . . . . 1 to2
Steaks and Roasts . . . . . . . . . . . . . . . . 3 to 5
Cured Meats . . . . . . . . . . . . . . . . . . . . . 7 to10
Bacon . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 to7
Cold Cuts . . . . . . . . . . . . . . . . . . . . . . . . 3 to5
*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 tn the original carton
or use the egg containers in the Utility Compartment in
the door of your refrigerator:
Milk
Wipe milk cartons For best storage, place
milk on interror shelf or bottom door 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 Utrlrty Compartment When storing an extra sup
ply, 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.
Condlments
Store small furs and bottles (cat-
sup. mustard, Jelly, olrves) on the door shelves where
they are In easy reach.
leftovers
Cover leftovers with plastrc wrap or
aluminum foil to keep food from drying out and
transferring food odors Plastic containers with trght
lrds are fine, too