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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 and
drain. Place in plastic bag or plastic
container and store in crisper.
For vegetables with sklns: 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 shetf.
Eggs
Store without washing in the original carton
on interior shelf or in egg nest (on some
models).
Milk
Wipe milk cartons. For best storage, place
milk on interior shetf.
Butter or margarine
Keep opened butter in covered dish or
butter 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
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.
Fresh and cured meat storage chart’
TYPE
APPROXIMATE TfME
(DAYS)
Chicken . . . . . . . . . . . . . . . . . . . . . . .
1 to2
Ground beef . . . . . . . .._...... 1 to2
Steaks and roasts . . . . . . .
3 to 5
Cured meats . . . . . . . . . . . . . . .
7to 10
Bacon . . . . . . . . . . . . . . . . . . . . . . . . . . 5 to 7
Cold cuts . . . . . . . . . . . . . . . . . . . . .
3 to 5
Variety meats . . . . . . . . . . . . . .
1 to2
‘If meat is to be stored longer than the
times given, follow the directions for
freezing.
NOTE: Fresh fish and shellfish should be
used the same day as purchased.
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.
Packaglng
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 canning/freezing jars,
heavy-duty aluminum foil, plasticcoated
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:
l
bread wrappers
l
non-rigid plastic containers
l
containers without tight-fitting lids ’
l
waxed paper
l
wax-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.
Freezlng
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 (-17.8%).
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