Food Storage Suggestions
Suggested Storage Times
BAYS MONTHS
IN
IN
Eciftng qu«iitty drops
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offer time shown
AT AT
Fresh Meats
3S° to 40‘F. 0®F.
Roasts (Beef S Lombi . -
3 to 5 6 to 12
Roasts (Pork 8 Veal) .. -
3 to 5 4 to 8
Steaks (Beef)
......................
3 to 5 6 to 12
Chops (Lamb)
......................
3 to 5 6 to 9
Chops (Pork) . .
...................
3 to 5 3 to 4
Ground 8 Stew Meats ., ,..
1 to 2 3to4
Variety Meats .......
1 to 2
3to4
Sausage (Pork)
Processed Meats
1 to 2 1 to 2
Bacon
..................
..
7 1
Frankfurters
..................
,
7
%
Horn (Whole)
.......................
7 1 to2
Ham (Half)
.....................
3to5 1 to 2
Ham (Slices) ........................ 3
1 to 2
luncheon Meets
3 to 5 Freezing
Sausage (Smoked)
...............
7
not rocom-
Sausage (Dry & Semi-Dry)
Cooked Meats
Cooked Meats and
14 to 21
mondecl.,
Meat Dishes
.....
...............
3 to 4
2to3
Gfovy 8 Meat Broth
Fresh Poultry
1 to 2 2to3
Chicken 8 Turkey (Whole)
1 to 2
12
Chicken (Pieces)
..............
.
.
1 to 2
9
Turkey (Pieces) ... ....
i to 2 6
Duck 8 Goose (Whole) . ,.
1 to 2 6
Giblets
....................
.
..
.........
Cooked Poultry
1 to 2
3
Pieces (Covered with Broth)
1 to 2
6
Pieces (Not Covered)
...........
3to4
1
Cooked Poultry Dishes ..
3fo4 4 to 6
FrfeöChkk^n
...........
.............
3 to 4
(Other than for meats St poultry)
FREEZER
Most fruits and vegetables
8-12 months
Leon fish
.
...................
...........
Ratty fish, roils and breads,
6-8 months
soups, stew, casseroles ..
Cokes, pies, sandwiches,
leftovers (cooked),
2-3 months
Icecream (original carton)
1 month max.
Meats, fish and poultry purchased from the store
vary in quality and age; consequently, safe storoge
times in your refrigerator will vary.
New techniques are constantly being developed.
Consult the College or County Extension Service or
your local Utility Company for the latest information
on freezing and storing foods.
Fresh Food Storage Tips
To store unfrozen meats, fish «nd poultry:
® Always remove store wrappings.
« Rewrap in foil, film or wax paper and refrigerate
immediately.
To store cheese, wrap well with wax paper or
aluminum foil, or put in a plastic bag.
» Carefully wrop to expel air and help prevent mold.
» Store pre-packaged cheese in its own wrapping if
you wish.
To store wegetaliles, use the vegetable drawers—
they've been designed to preserve the notural
moisture and freshness of produce,
» Covering vegetables with a moist towel helps
maintain crispness.
® As o further aid to freshness, pre-packaged
vegetables can be stored in their original wrapping.
To store ice creom—Fine-quality ice cream, with
high cream content, will normally require slightly
lower temperatures than more "airy" already-
packoged brands with low cream content.
® It will be necessary to experiment to determine the
freezer compartment location and temperature
control setting to keep your ice cream at the right
serving temperature.
® The rear of the freezer compartment is slightly
colder than the front
Tips on freezing foods
There are three essential requirements for efficient
home freezing,.
1. inlftesl e|iialify. Freeze only top-quality foods.
Freezing retains quality and flavor; it cannot improve
quality.
2. Speed. The quicker fruits and vegetables ore
frozen after picking, the better the frozen product
will be. You'll save time, too, with less culling and
sorting to do.
3. Proper pockaging. Use food wraps designed
especially for freezing; they’re readily available at
most food stores.
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