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Food storage guide
STORING FRESH FOOD
There is a right way to package and store refrig-
erated or frozen foods. To keep foods fresher, longer,
take the time to study these recommended steps.
Leafy Vegetables.. Remove store wrapping and
trim or tear off bruised and discolored areas. Wash in
cold water and drain. Place in plastic bog or plastic
contatner and store In crisper Cold, moist air helps
keep leafy vegetables fresh and crisp
Vegetables with Skins (carrots, peppers).. Store
in crisper, plastic bags or plastic container.
Fruits Wash, let dry and store in refrigerator in
plastic bogs or crisper. Do not wash or hull berries
until they ore 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 shelf.
Meat* Meat is perishable and expensive...you
won’t wont to waste on ounce of it through careless
handling. The following list and chart give you pack-
aging hints and time limits. Store meat in the meat
pan.
Fresh, Prepackaged Meat. Store fresh meat In
the store wrapping. Vacuum packaged meat con
be frozen for as long as one month if the seal is not
broken. If you wont to keep It frozen longer, you
should wrap it with specral freezer wrapping material.
Fresh Meat, Not Prepackaged. Remove the
market wrapping paper and re-wrap in aluminum foil
for storing it unfrozen.
Cooked Meat. Wrap or cover cooked meat with
plastic wrap or aluminum foil. Store immediately
Cured or Smoked Meat and Cold Cuts. Ham,
bacon, sausage, cold cuts, etc., keep best in origi-
nal wrappings. Once opened, tightly re-wrap In
plastic wrap or aluminum foil.
Canned Ham. Store in refrigerator unless the la-
bel soys
it’s
okay to store on the shelf Do not freeze.
Fresh Poultry...Wrop in plastic wrap. The plastic
wrap on poultry, as purchased, may be used for
storage.
STORAGE CHART FOR FRESH AH0 CURED MEAT*
WPe
Approximate Ttme
wwsl
Variety Meats
. . . . . . . . . . . . . . . . . . . . 1 to2
Chlcken . . . . . . . . . . . . . . . . . . . . . . . . . .
1 to 2
Ground Beef . . . . . . . . . . . . . . . . . . . . . .
1 to 2
Steaks and Roasts . . . . . . . . . . . . . . . .
3 to 5
Cured Meats . . . . . . . . . . . . . . . . . . . . .
7 to 10
Bacon . . . . . . . . . . . . . . . . . . . . . . . . . . . .
St07
Cold Cuts
. . . . . . . . . . . . . . . . . . . . . . . . 3 to5
*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 us purchased.
Eggs
.Store without washing in the original car-
ton or use the Utility Bin that come with your
refrigerator.
MilkkWipe milk cartons. For best storage, place
milk on Interior shelf or bottom door shelf.
Beverages...Wipe bottles and cans. Store on a
door shelf or inside the refrigerator.
Butter., .Keep opened butter in covered dash or in
the Utility Compartment. When storing an extra sup-
ply, wrap in freezer packaging and freeze.
Cheese .Store in the original wrapping until
you are ready to use it. Once opened, re-wrap
tightly in plastic wrap or aluminum foil.
Condlments .Store small jars and bottles (cat-
sup, mustard, jelly, olives) on the door shelves where
they are in easy reach.
leftovers Cover leftovers with plastic wrap or
aluminum forI to keep food from drying out and
transferring food odors. Plastrc containers with tight
lids are fine. too.