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Food storage guide
STORING FRESH FOOD
There is a right way to package and store refrlg-
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 disco!ored areas Wash lrl
zold water and drain Place in plastlc bag or plastic
container and store in crisper Cold, moist air helps
<eep leafy vegetables fresh ard crisp
Vegetables with Skins
(carrots, peppers) Stsre
In crisper. plastic bogs or plastic container
Fruits
Wash, let dry and store iri refrigeraior 17
elastic bags or crisper. Do not wash or hull berries
until they are ready to use Sort and keep berries
r
their store container in a crisper, or store In CI loosely
closed paper bag on a refrigerator shelf
Meat-
Meat is perishable and expensive
you
won’t want to waste an ounce of It through careless
handling. The following list and chart give you pack-
aging hints and time Ilmits Store meat in the meat
pan
Fresh, Prepackaged Meat.
Store fresh meat in
the store wrapping. Vacuum packaged meat car)
be frozen for as long as one mor,th If the seal 1s not
broken If you want to keep it frozen ionger ycti
should wrap it with special freezer wrapping moterlai
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-
nol wrapplpgs Cnce oper:ed tightly re-wrap In
plastic drop or nltiminum foil
Canned Ham.
Stxe In refrigerator unless the la-
bel SCIVS IFS okav :o store on the shelf Do not freeze
Fresh Poultry
Wisp In plastic yiirap The plastic
wrap on poultrv, as purchased, may be used for
;torage
STORAGE CHART FOR FRESH AND CURED MEAT*
We
Approxlmate Tlme
W-w1
Variety Meats . . . . . . . . .
1 to 2
Chicken . . . . . . . . . . . . . .
1 to2
Ground Beef . . . . . . . . . . . . .
1 to 2
Steaks and Roasts . . . . . . . . . . . . .
3 to 5
Cured Meats . . . . . . . . . . . . . . . .
7 to 10
Bacon . . . . . . . . . . . . . . . . . . . . . . . . . . . .
5to7
ColdCuts . . . . . . . . . . . . . . . . . . . . . . . .
3to5
*If meat is to be stored longer than the times given,
follow the directions for freezing.
NOTE:
Fresh fish arld shellfish should be used the
same day as purc%sed
Eggs
store 4roul washing In the orIgInal car-
ton or use tne iltillty BIG that came with your
refrigerator
Milk ih’~pc-
rnlik cortor#s For best storage. place
Mk or, mq:erior si;elf or bottar- door srelt
Beverages
Mpe boTtles ard Zans Store on a
door sr,elf :lr ,rsicie the refriqerator
Butter
Keep aoened butter IF: covered dish or in
tble J J,ty r‘
_ ampor+ment W?erl storing an extra sup-
piy iv~op 1:’ frePz?r packaging and treeze
Cheese
S+o:t:- iri t3e orlglrol wropplng until
you ore ready tc use ,t Once opened, re-wrap
tightly sn gelastic &rap or alurrlrlum foil.
Condiments
Store small /ors and bottles (cat-
sup, mustard. ;eily, ,?llves) on ?4e door shelves where
they are in easy reuch
leftovers
,: ,s<er bf‘i-
s- ,J\Ger::
dh c Iastir y\lrap or
cluI:lr,ill-‘ i:lI -;;
<een fed from crrylrlg out and
transferring lc~ia MOE Plasi~c con:ciners with tight
hrjs or+ f’-F *c‘ ;