Filter
Top Products
Food Storage Guide
Storing
fresh food
Food placed in the refrigerator should be
wrapped or stored in air and moisture
proof material This prevents food odor
and taste transfer throughout the
refrigerator. For dated products, check
code date to ensure freshness.
Vegetables
For
leafy vegetables: remove store
wrapping and trim or tear off bruised
and discolored areas. Wash in cold water
,mmd drain Place in plastic bag or plastic
container and store in crisper.
For
vegetables with skimx store in
(crisper, plastic bags or plastic container.
Fruit
Wash, let dry and store in refrigerator
:in plastic bags or crisper. Do not wash
Ior hull berries until they are ready to
‘use. Sort and keep berries in their store
Icontainer in a crisper, or store in a
Iloosely closed paper bag on a
refrigerator shelf.
lStore without washing in the original
1”cn 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
:butter compartment. When storing an
~aztra supply, wrap in freezer packaging
(and freeze.
Cheese
3ore in the original wrapping until you
‘ire ready to use it. Once opened, rewrap
,tightly in plastic wrap or aluminum foi.L
Meat
Most
meat can be stored in original
wrapping as long as it is air and moisture
proof. Rewrap if necessary. See the
following chart for storage times.
mZoFge~yat
TYPE
?ziiE.sy
chicken . . . . . . . . . . . . . . . . . . . . . . . lto2
Ground beef . . . . . . . . . . . . . . .
lto2
Steaks and roasts . . . . . . .
3to5
Cured meats . . . . . . . . . . . . . . .
7to
10
Bacon . . . . . . . . . . . . . . . . . . . . . . . . . .
5to7
Cold cuts . . . . . . . . . . . . . . . . . . . . .
3to5
Variety meats . . . . . . . . . . . . .
lto2
l
If meat is to be stored longer than the
times given, follow the directions for
freezing.
NOTE: Fresh tih and shellfish should be
used the same day as purchased.
Leftovers
Cover leftovers with plastic wrap or
aluminum foil Plastic containers with
tight lids mn 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 or food storage times, contact
your local Cooperative Extension Service
or check a freezer guide or cookbook.
Packaging
The secret of successful freezing is in
the packaging. The way you close and
seal the package must not allow air or
moisture in or out. Packaging done in
any other way could cause food odor and
taste transfer throughout the refrigerator
and
drying of frozen food
Rigid plastic containers with tight fitting
lids, straight-sided
canningffreezing jars,
heavy-duty aluminum foil, plastic-coated
paper and nonpermeable plastic wraps
(made from a saran film) are recom-
mended. Follow package or container
instructions for proper freezing methods.
Do not use: bread wrappers, non-rigid
plastic containers, containers without
tight-fitting lids, waxed paper, waz-
coated freezer wrap or thin, semi-
permeable wrap. The use of these
wrappings could cause food odor and
taste transfer and drying of frozen food-
Reezing
Do not expect your freezer to quick-
freeze any large quantity of food Put no
more unfrozen food into the freezer than
will freeze within 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 to leave enough room at the front
so the door can close tightly. Storage
times will vary according to the quality
of the food, type of packaging or wrap
used (air and moisture proof), and
storage temperature which should be
0°F (-17.9”C).
Page 7