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There is a-correct way to package and store.
refrigerated or frozen food. To keep food fresher,
longer, take the trme to study these recommended
steps.
Storing fresh food
Food placed in the refrigerator should be wrapped
or stored in air and morsture proof maternal. Thus
prevents food odor and taste transfer throughout
the refrrgerator. For dated products, check code
date lo ensure freshness.
Leafy vegetables
Remove store wrapprng and trim or tear off
brursed and discolored areas. Wash in cold water
and drain. Place In plastrc bag or plastrc container
and store rn crrsper.
Vegetables with skins (carrots, peppers)
Store in crrsper, plastic bags or plastic contarner.
Fruit
Wash, let dry and store In refrrgeralor in plastrc
bags or crisper. Do not wash or hull berries until
they are ready lo use. Son and keep berries in
their store container rn a crrsper, or store In a
loosely closed paper bag on a refrigerator shelf.
Meat
Most meat can be stored In orrginal wrapping as
long as It IS arr and moisture proof. Rewrap rf nec-
essary. See the following chart for storage trmes.
Storage chart for fresh and cured meat’
TYPE
APPROXIMATE TIME
(DAYS)
Chicken
1 to2
Ground beef 1 to2
Steaks and roasts 3 to 5
Cured meats 7to10
Bacon
5 to 7
Cold cuts.
3 to 5
Variety meats 1 IO2
*If meat IS to be stored longer than the times given,
follow the drrections for freezrng.
NOTE: Fresh fish and shellfish should be used the
same day as purchased.
Eggs
Store without washrng in the original carton on
interior shelf.
Milk
Wipe milk cartons. For best storage, place milk on
interior shelf.
Butter or margarine
Keep opened butter In covered dish or closed
compartment. When storing an extra supply, wrap
in freezer packaging and freeze.
‘Cheese
Store in the orrgrnal wrapping until you are ready t(
use it. Once opened. rewrap trghtly In plastic wrap
or aluminum foil.
Leftovers
Cover leftovers with plaslrc wrap or aluminum foil.
Plastic containers with tight lids can also be used.
Storing frozen food
The freezer section is designed for storage of
commercially frozen food and for freezing food at
home. For further information about preparing
food for freezing, contact your local Cooperalfve
Extensron Service or check a freezer guide or
cookbook.
Packaging
The secret of successful freezing
IS
in the packag-
ing. The way you close and seal the package musl
not allow air or moisture in or out. Packaging done
rn any other way could cause food odor and taste
transfer throughout the refrigerator and drying of
frozen food.
Rigrd polyethylene (plaslic) containers wrlh tight
fitting lids, strarght-sided cannrng/freezrng jars.
heavy-duty aluminum foil, plastic-coaled paper
and nonpermeable plastic wraps (made fror- a
Saran film) are recommended. Follow package or
container instructions for proper freezrng methods.
Do not use:
l
Bread wrappers
l
Non-polyethylene plastic contamers
l
Containers
w&out
tight lids
l
Waxed paper
l
Waxed-coated freezer wrap
l
Thin, semi-permeable wrap
The use of these wrappings could cause food
odor and taste transfer and drying of frozen food.
Freezing
Do not expect your freezer to quick-freeze any
large quantity of food. Put no more unfrozen food
into the freezer than will freeze withrn 24 hours.
(No more than 2 to 3 pounds of food per cubic
foot of freezer space.) Leave enough space for
air to circulate around packages. Be careful lo
leave enough room at the front so the door can
close Irghtly.
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