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Food Storage Guide
There is a correct way to package and store refrigerated or frozen food. To keep food fresher, longer, take the
time to study these &commended steps.
Storing fresh food
Wrap or store foad in the refrigerator in airtight and
moisture-proof material. This prevents food odor and
taste transfer throughout the refrigerator. For dated
products, check code date to ensure freshness.
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.
Vegetables with skins
karrotr, pepped
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 original con-
tainer in
a
crisper, or store in a loosely closed paper
bag on a refrigerator shelf.
Eggs
Store without washing in original carton on interior
shelf. On some models, an egg storage container is
provided for your convenience.
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 original wrapping until you are ready to
use it. Once opened, rewrap tightly in plastic wrap or
aluminum foil.
Leftovers
Cover leftovers with plastic wrap or aluminum foil.
Plastic containers with tight lids can also be used.
Meat
Store most meat in original wrapping as long as it is
airtight and moisture-proof. Rewrap if necessary. See
the following for storage times. When storing meat
longer than the times given, freeze the meat.
Chicken
. . . . . . . . . . . . l-2 days
Bacon . . . . . . . . . . . . . . . . . .
5-7 days
Ground beef . . . . .
1-2 days Cold cuts . . . . . . . . . . . . . 3-5 days
Steaks/roasts
. . . . 3-5 days Variety meats . . . . . . l-2 days
Cured meats . . . 7-10 days
NOTE:
Use fresh fish and shellfish the same day
as purchased.
Storing frozen food
The freezer section is designed for storage of commer-
cially frozen food and for freezing food
at
home.
NOTE:
For further information about preparing food for
freezing or food storage times, check a freezer guide
or reliable 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.
Packaging recommended for use:
l Rigid plastic containers with tight-fitting lids
l Straight-sided canning/freezing jars
l Heavy-duty aluminum foil
l Plastic-coated paper
l Non-permeable plastic wraps (made from Saran film)
Follow package or container instructions for proper
freezing methods.
Do not use:
l Bread wrappers
l Non-polyethylene plastic containers
l Containers without tight lids
l Wax paper
l Wax-coated freezer wrap
l Thin, semi-Permeable wrap
The use of these wrappings could cause food odor,
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 within 24 hours (no more than
2-3 Ibs of food per cubic foot [907-l ,350 g per liter] 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, the type of packaging or wrap used, (airtight and
moisture-proof), and the storage temperature, which
should be 0°F (-17.8%).
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