Food storage guide
STORING FRESH FOOD
There is a right way to package and store
refrigerated 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 bag
31 plastic container and store in crisper. Cold, moist
Dir helps keep leafy vegetables fresh and crisp.
Vegetables wllh Skins (carrots, peppers)...Store
In crisper, plastic bags or plastic container.
Frult...Wash,
let dry and store in refrigerator in
plastic bags or crisper. Do not wash or hull berries
Jntil 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 shelf.
MeatYMeat is perishable and expensive...you
ivon’t want to waste an ounce of it through careless
candling. The following list and chart give you
2ackaging hints and time limits. Store meat in the
neat drawer.
Fresh, prepackaged Meat. Store fresh meat in
he store wrapping. Vacuum packaged meat can
38 frozen for as long as one month if the seal is not
Droken. If you want to keep it frozen longer, you
;hould wrap it with special freezer wrapping
naterial.
Fresh Meat, Not Prepackaged. Remove the
narketwrapping paper and re-wrap in aluminum
oil for 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. Harr
bacon, sausage, cold cuts, etc., keep best in orig
nal wrappings. Once opened, tightly re-wrap il
plastic wrap or aluminum foil.
Canned Ham. Store in refrigerator unless the
label says it’s okay to store on the shelf. Do nc
freeze.
Fresh Poultry...Wrap
in plastic wrap. The plastic
on poultry, as purchased, may be used for storage
STORAGE CHART FOR FRESH AND CURED MEAT*
FvPe
Approximate Tlme
Wwl
Variety Meats . . . . . . . . . . . . . . . . . . . . . . .
1 to 2
Chlcken
. . . . . . . . . . . . . . . . . . . . . . . . . . . .
1 to 2
Ground Beef . . . . . . . . . . . . . . . . . . . . . . . .
1 to 2
Steaks and Roasts . . . . . . . . . . . . . . . . . . 3 to 5
Cured Meats . . . . . . . . . . . . . . . . . . . . . . . . 7to 10
Bacon
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
5 to 7
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.
Eggs...Store without washing in the original car,
ton or use the Utility Bin that came with you
refrigerator.
Milk...Wipe milk cartons. For best storage, place
milk on interior shelf.
Beverages...Wipe bottles and cans. Store on c
door shelf or inside the refrigerator.
Butter...Keep opened butter in covered dish OI
in the Butter Compartment. When storing an extrc
supply, wrap in freezer packaging and freeze.
Cheese...Store in the original wrapping unti
you are ready to use it. Once opened, re-wrap
tightly in plastic wrap or aluminum foil.
Condlments...Store
small jars and bottles
(catsup, mustard, jelly, olives] on the door shelve:
where they are in easy reach.
Leftovers...Cover leftovers with plastic wrap OI
aluminum foil to keep food from drying out and
transferring food odors. Plastic containers with tighi
lids are fine. too.
10
(24 pages)
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