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Food storage guide
There IS a right way to package and store re-
frigerated or frozen food. To keep food fresher
longer, take the time to study these recommended
steps.
STORING FRESH FOOD
leafy 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 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*
. ..Meatrs perishable and expensive
you
won’t wantto waste an ounce of itthrough careless
handling. The following list and chart give you
packaging 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
marketwrapping paperand re-wrap in aluminum
forI for storing it unfrozen.
Cooked Meat. Wrap or cover cooked meat with
plastic wrap or aluminum foil. Store immediate!y
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*
Vpe
Approximate lime
(days)
Variety Meats . . . . . . . . . . . . . . . . . . . . . . .
1 to 2
Chicken
. . . . ..v.....................
1 to 2
Ground Beef . . . . . . . . . . . . . . . . . . . . . . . .
1 to 2
Steaks and Roasts . . . . . . . . . . . . . . . . . . 3 to 5
Cured Meats . . . . . . . . . . . . . . . . . . . . . . . .
7 to 10
Bacon
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
5 to 7
Cold Cuts
. . . . . . . . . . . . . . . . . . . . . . . . . . .
3 to 5
‘If meat is to be stored longer than the times given,
follow the directions for freezing.
i
NOTE: Fresh fish
and shellfish should be used the
same day as purchased.
Eggs...Store without washing in the original car-
ton on interior shelf.
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,
Butfer...Keep
opened butter in covered dish or
in the Utility Compartment. When storing an extru
supply, 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.
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
aluminum foil to keep food from drying out and
transferring food odors. Plastic containers with tight
lids are fine, too.