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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 wrapplng ana
trim or tear off bruised and &colored areas Wash IP
cold water and drain Place in plastic bag or plostlc
container and store in crisper Cold, moist air helps
keep leafy vegetables fresh and crisp
Vegetables with Sk,ins
(carrots, peppers) Store
In crisper. plostlc bogs or plastic coctolner
Fruits
Wash, let dry and store in refrigerator ?
plastic bogs or crisper Do not wosn or hull Derrles
until they ore ready to use Sort and keep berries
IP
their store container In a cnsper. or store I? o loosely
closed poper bag on a refrigerator shelf
Meat*
Meat IS perishable and expensive you
won’t wont to waste on ounce of it through careless
handling The following list and chart give you pock-
aging hints and time limits Store meat in the meat
pan
Fresh, Prepackaged Meat.
Store fresh meat IP
the store wrapping Vacuum packaged meat can
be frozen for as long as one month if the seal IS not
broken If you wont to keep It frozen longer, you
should wrap It with special freezer wropplng moterIO
Fresh Meat, Not Prepackaged.
Remove the
market wropplng paper and re-wrap in olumlnum foil
for storing it unfrozen
Cooked Meat.
Wrap or cover cooked meat with
plastic wrap or
aluminum foil. Store immediately
Cured or Smoked Meat and Cold Cuts.
Horn,
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 refrlgerotor unless the lo-
bel soys It’s okay to store on the shelf Do not freeze
Fresh Poultry
Wrap in plastic wrap The plosilc
wrap on poultry, as purchased, may be used for
storage
STORAGECHART FORFRESHANOCUREOMEAT*
Ww
Approxlmate lime
Ways1
Variety Meats
. . . . . . . . . . . . . . . . . . . .
1 to2
Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . 1 to2
Ground Beef . . . , . . . . . . . . . . . . . . . . . . 1 to 2
Steaks and Roasts . . . . . . . . . . . . . . . . 3 to 5
Cured Meats . . . . . . . . . . . . . . . . . . . . . 7 to 10
Bacon . . . . . . . . . . . . . . . . . . . . . . . . . . . . St07
Cold Cuts . . . . . . . . . . . . . . . . . . . . . . . . 3 to B
*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
some day as purchased
Eggs
Store wlthout washing in the orIginal car-
ton or use the Utility Bin that came with your
refrigerator
Milk
Wipe mi’k cartons For best storage. place
mll;c on Interior snelf
Beverages ..Wlpe bottles and cons. Store in a door
bin or inside the refrigerator
Butter..
Keep opened butter in o covered dish or in
the Butter Comportment When storing on extra sup-
ply, wrap In freezer packaging and freeze.
Cheese.
Store in the original wrapping until you
are ready to use. Once opened, re-wrap tightly in
plastic wrap or aluminum fotl.
Condiments
-Store small jars and bottles (catsup,
mustard, jelly, olives] in a door bin where they are In
easy reach
Leftovers..
Cover leftovers with plastic wrap or olu-
minum foil to keep food from drying out and tronsfer-
ring food odors Plosttc containers with tight lids ore
fine, too
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