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Food storage guide
STORING FRESH FOOD
There is a right way to package and store refrig-
?rated or frozen foods. To keep foods fresher. longer,
ake 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 dram. Place in plastic bag or plastic
container and store In crisper Cold, moist air helps
keep leafy vegetables fresh and crisp.
Vegetables with Skins
(carrots, peppers) Store
in crisper, plastrc bags or plastic container
Fruits
Wash, let dry and store In refrigerator In
plastic bags or crisper Do not wash or hull berries
until they ore ready to use Sort and keep berries In
therr store container in a crisper, or store In a loosely
closed paper bag on a refrigerator shelf.
Meat*
Meat is perrshable and expensive
{ou won’t wont to waste an ounce of it through care-
ess handling. The following list and chart give you
oackaging hints and time limits
Fresh, Prepackaged Meat.
Store fresh meat In
the store wrapping. Vacuum packaged meat can
38 frozen for as long as one month tf the seal
IS
not
oroken. If you want to keep It frozen longer, you
should wrap It with specral freezer wrapprng materrol.
Fresh Meat, Not Prepackaged.
Remove the
narket wrapping paperand re-wrap in alumrnum foil
or storing it unfrozen
Cooked Meat.
Wrap or cover cooked meat with
Aastic wrap or aluminum foil. Store immediately.
Cured or Smoked Meat and Cold
Cuts.
Ham,
bacon, sausage, cold cuts, etc , keep best in orrgr
nal wrapprngs Once opened, trghtly re-wrap In
plastic wrap or alumrnum foil
Canned Ham. Store
in refrigerator unless the la-
bel says It’s okay to store on the shelf. Do not freeze.
Fresh Poultry.
.Wrap in plastic wrap. The plastic
wrap on poultry, as purchased, may be used for
storage.
STORAGE CHART FOR FRESH AN0 CURED MEAT*
We
Approxlmote Time
(days1
Variety Meats
Chicken . . . . . . : : : : : : : : : : : : : : : : : : : :
1 to2
1 to 2
Ground Beef . :. . . . . . . . . . . . . . . . . . . .
1 to2
Steaks and Roasts . . . . . . . . . . . . . . . .
3 to 5
Cured Meats . . . . . . . . . . . . . . . . . . . . .
7 to 10
Bacon . . . . . . . . . . . . . . . . . . . . . . . . . . . .
5to7
Cold Cuts . . . . . . . . . . :. . . . . . . . . . . . .
3 to 5
*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.
I
Eggs
Store without washing in the original
carton or use the egg nest in the door of your
refrigerator
MiikkWlpe
milk cartons For best storage, place
milk on Interior shelf
Beverages.
Wipe bottles and cans Store on a
door shelf or inside the refrigerator
Butter...Keep
open butter in a covered dish or on
the Butter Dish In the Butter Compartment When stor-
ing an extra supply, wrap In freezer packaging and
freeze.
Cheese
.Store in the origrnal wrapping until
you are ready to use it Once opened, re-wrap
tightly in plastic wrap or aluminum foil
Condiments
.Store small jars and bottles (cat-
sup, mustard, jelly, olives) on the door shelves where
they are in easy reach.
Leftovers...Cover
leftovers with plostrc wrap or
aluminum foil to keep food from drying out and
transferring food odors Plastic containers with tight
lids are fine, too.