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storage guide
STORING FRESH FOOD
There IS a right way to package and store refrtg-
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 discolored areas Wash In
cold water and dram Place In plastrc bag or plastic
container and store In crisper Cold, morst air helps
keep leafy vegetables fresh and crisp
Vegetables with Skins (carrots, peppers] Store
1rj crisper, plastic bags or plastic container
Fruits
Wash, let dry and store In refrigerator lr
plastic bags or crrsper Do not wash or hull berrle:
until they are ready to use Sort and keep berries 11
their store container
IV
a crisper, or store
ID a
:oosel)
closed paper bag on a refrigerator shelf
Meat-
Meat
IS
pertshable and expensive
you won’t want to waste an ounce of it through care-
less handlrng The following list and chart give you
packaging hints and time limits
Fresh, Prepackaged Meat. Store fresrl meat ir’
the store wrapprng Vacuum’ oockaged meat curi
be frozen for as long as one month if the sea, IS ~)f
broken If you &ant to keep It frozen longer, vou
should wrap it with specral freezer wrapp’ng rrlaterlal
Fresh Meat, Not Prepackaged. Remove the
market wrapping paper and re-wrap in alumtnum foil
for storing it unfrozen
Cooked Meat. Wrap or cover cooked meat with
plastic wrap or alumrnun~ foil Store lmmedrately
Cured or Smoked Meat and Cold Cuts. Ham
bacon, sausage, cold cuts, etc., keep best In origi
na! wrapprngs c’ince opened, tightly re-wrap ir
plastic wrap or aluminum foil
Canned Ham. Store In refrigerator urlless the la
bel says It’s okay t’o store on the shelf Do not freeze
Fresh Poultry Wrap In plastic wrap The plastrc
&rap on poultry as purchased, may be used fol
storage
STORAGE CHART FOR FRESH AR0 CURED MEAT*
We
Approxtmato lime
WYSl
Variety Meats
. . . . . . . . . . . . . . . . . . . .
1 to2
Chlcken . . . . . . . . . . . . . . . . . . . . . . . . . .
1 to2
Ground Beef . . . . . . . . . . . . . . . . . . . . . .
1 to 2
Steaks and Roasts . . . . . . . . . . . . . . . .
3 to 5
Cured Meats . . . . . . . . . . . . . . . . . . . . .
7 to10
Bacon . . . . . . . . . . . . . . . . . . . . . . . . . . . .
5to7
ColdCuR . ..-...... . . . . . . . . . . . . . . 3 to5
*If meal 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
carton or use the egg nest in the door of your
refrigerator
Milk Wipe milk cartorls For best storage place
rrIilk or1 irlterior shelf
Beverages Wipe bottles and cons Store on a
aoor shelf or InsIde the refrrgerator
Butter...Keep open butter In a covered dish or on
the Butter Dish
r
the Butter Compartment ‘When stor-
ing an extra supply, wrap tn freezer packaging and
fief
3ze.
Cheese
Store in the original wrapping until
Lou are ready to use It Once opened, re-wrap
tightly In plastic wrap or alumrnum foil
Condlments
Store small tars ond bottles
(cat-
sup, mustard, jelly, olives) on the door shelves whel
they are in easy reach
Leftovers Cover leftovers with plastic ‘wrap or
alurr:nurr foil +o keep food from drying out and
transferring food odors Piasttc containers ‘tiith tight
IIds ore fine, too