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Food storage guide
STORING FRESH FOOD
There is a right way to package and store refrig-
erated or frozen foods. To keep foods fresher, longer,
take the time to study these recommended steps.
Leaty Vegetables.,
Remove store wrapping and
trim or tear 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
wltt!
Skins
[carrots, peppers). .Store
in crisper, plastic bags or plastic 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 berries in
their store container in a crisper, cr 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 pack-
aging hints and time limits. Store meat in the meat
pan.
Fresh, Prepackaged Meat.
Store fresh meat in
the store wrapping. 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 immediately.
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.
Stcre in refrigerator 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 &RED MEAT*
rLpe
ApproxlmateThno
Variety Meats
(-’ it02 . . . . . . . . . . . . . . . . . . . .
Chlcken
. . . . . . . . . . . . . . . . . . . . . . . . . . 1 to2
Ground Beet . . . . . . . . . . . . . . . . . , . . . . 1 to 2
Steaks and Roasts . . . . . . . . . . . . . . . . 3 to 5
Cured Meats . . . . . . . . . . . . . . . . . . . . . 7 to10
Bacon
.,...................a......
5to7
Cold Cuts . . . . . . . . . . . . . . . . . . . . . . . . 3 to5
*If
meal Is
to
be stored longer than the !imes given.
follow the dlrectlons foe 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 Utility Bin that came with 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 Butter 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 jars and bottles (cat-
sup, mustard, jelly, olives) on the door shelves where
they are in easy reach.
Leftovers-Cover leftovers with plastic wrap or
aluminum foil to keep food from drying out and
transferring food odors. Plastic containers with tight
lids are fine, too.