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11
Storing Frozen Food
NOTE: For further information about preparing food for
freezing or food storage times, check a freezer guide or
reliable cookbook.
Packaging
Successful freezing depends on the correct packaging.
When you close and seal the package you must not allow
air or moisture in or out. If you do, you could have food
odor and taste transfer throughout the refrigerator, and
also dry out frozen food.
Packaging recommendations:
■ Rigid plastic containers with tight-fitting lids
■ Straight-sided canning/freezing jars
■ Heavy-duty aluminum foil
■ Plastic-coated paper
■ Non-permeable plastic wraps (made from saran
film)
■ Specified freezer self-sealing plastic bags
Follow package or container instructions for proper
freezing methods.
Do not use:
■ Bread wrappers
■ Non-polyethylene plastic containers
■ Containers without tight lids
■ Wax paper or wax-coated freezer wrap
■ Thin, semi-permeable wrap
Freezing
Your freezer will not 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 lbs of food per
cubic foot [907-1,350 g per liter] of freezer space). Leave
enough space in the freezer 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 and type of
food, the type of packaging or wrap used (airtight and
moisture-proof), and the storage temperature. Ice crystals
inside a sealed package are normal. This simply means
that moisture in the food and air inside the package have
condensed, creating ice crystals.
NOTE: Allow hot foods to cool at room temperature for 30
minutes, then package and freeze. Cooling hot foods
before freezing saves energy.
Milk
Wipe milk cartons. For best storage, place milk on
interior shelf.
Eggs
Store in original carton on interior shelf.
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 container in a
crisper, or store in a loosely closed paper bag on a
refrigerator shelf.
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 (carrots, peppers)
Place in plastic bags or plastic container and store in
crisper.
Fish
Use fresh fish and shellfish the same day as purchased.
Meat
Store most meat in original wrapping as long as it is
airtight and moisture-proof. Rewrap if necessary. See
the following chart for storage times. When storing meat
longer than the times given, freeze the meat.
Chicken ...........................................................1-2 days
Ground beef ....................................................1-2 days
Variety meats (liver, heart, etc.)........................1-2 days
Cold cuts......................................................... 3-5 days
Steaks/roasts .................................................. 3-5 days
Cured meats.................................................. 7-10 days
Leftovers
Cover leftovers with plastic wrap or aluminum foil.
Plastic containers with tight lids can also be used.