FOOD
STOMGE
SUGGESTIONS
Suggested storage times for meat and poultry*
Eating quality
DAYS IN
MONTHS IN
drops
after
Eating
qualiw
DAYS IN
MONTHS IN
REFRIGERATOR
FREEZER
drops
atter
REFRIGERATOR
Nma shown
AT 35° to 40° F. AT 0° F.
FREEZER
time shown
(20
to4°
c.)
(-18”
c.)
AT 35° to 40° F. AT 0° F.
(2°t040
c.)
(-1s0
c.)
Fresh Meats
Roasts
(Beef & Lamb) . . . . . . . . . . . . . . . . . .
.
3 to 5 . . . . . . . . . . . . . . . . . . . . . . . .
.
6 to 12
Roasts (Pork & 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
&
Stew Meats . . . . . . . . . . . . . 1 to 2
..,,,,.....,.,,,,.......,,,3
to 4
Variety Meats .,,,.........,,,.........,,,,....... 1 to 2
.....,,.........,,,,,......3 to 4
Sausage (Pork) ....,,,,,.......,,,.........,,,.. 1 to 2
.,,.......,,,,.........,.,,1
to 2
Processed Meats
Bacon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
.
7..,,,.........,,,........,,,,,.....1
FranKuflers.... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
.
7....,.........,............,,.....1/2
Ham (Whole) ..,,,..,......,,,..........,,,........,, 7......,,,.......,,,,.,......,,,1 to 2
Ham (Half) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
.
3 to 5
.....,,,,,,......,,,,,,,...1
to 2
Ham (Slices) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
.
3.....,,,,......,,,..........,,,1 to 2
Luncheon Meats . . . . . . . . . . . . . . . . . . . . . 3 to 5..,,.,,,.. Freezing not recommended,
Sausage (Smoked) ...,,,,,,,,,,..,,,,,,.......,,,
7.....,.....,,,
Freezing not recommended.
Sausage (Dry & Semi-Dry)
,,,.........,14
to 21 ........ Freezing not recommended.
Cooked Meats
Cooked Meats and Meat
Dishes,,,
. . . .
.
3 to 4 ........,,,.......,.,,,,...2 to 3
Gravy & Meat Broth,,,.,....,,.,,,.......,,,. 1 to 2
................,..........2
to 3
‘
Fresh Poultry
Chicken & Turkey (Whole) . . . . . . . . . . . . . . . . 1 to 2 ,,,......,,,,,........,,......12
Chicken (Pieces) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
.
1 to 2
................,,,..,,...,,.,,9
Turkey (Pieces) . . . . . . . . . . . . . . . . . . . . . . . 1 to 2 .,,.......,,,,,,....,,,,,,.....6
Duck & Goose (Whole)
.,,,,........,,,,....
1 to 2.,..............,.,,......,,,..6
Giblets.
. . . . . . . . . . .
.
. . . . . . . . . . . . . . . . . . . . . . . . . . . .
.
1 to 2.......,,,,.,......,,,,......,,3
Cooked Poultry
Pieces (Covered with Broth)
.......,,,,,,.1
to 2.,......,,...,.......,,..,......6
Pieces (Not Covered)
..,,,........,,,,.....,,
3 to 4,,,,......,,,,,,.......,,,,,...1
Cooked Poultry Dishes . . . . . . . . . . . . . .
.
3 to 4 .....,,,,,,......,,,,,,....4 to 6
Fried Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
.
3 to 4.....,,,,,......,,,,.........,,4
(Other than for meats &
pottlt~)
FREEZER
Most fruits and vegetables
....,,,...8-12
months
Lean fish
.,,,,,.......,,,,,,,,,...8,,......,,,,.6-8
months
Fatty fish, rolls and breads, soups, stew, casseroles
,,...,...2-3
months
Cakes, pies, sandwiches,
Iefiovers
(cooked),
ice cream (original carton)
....,,1
month max.
Meats, fish and poultry purchased from the store vary in quality and age;
consequently, safe storage time in your refrigerator will vary.
*U.S. Department of Agriculture
Fresh Food Storage Tips
To store vegetables:
● As a further aid to freshness,
Cheese:
● Use the vegetable drawers— they have been
prepackaged vegetables can be
● Wrap well with wax paper or aluminum
designed to preserve the natural moisture
stored in their original wrapping.
foil, or put in a plastic bag.
and freshness of produce.
Unfrozen meats,
fish, and poultry:
● Carefully wrap to expel air and help
● Covering vegetables with a moist
toweI
● Always remove store wrappings.
helps maintain crispness.
prevent
mold.
● Rewrap in
foil,
plastic wrap or wax paper
● Store prepackaged cheese in its own
and refrigerate immediately.
wrapping if you wish.
Tips on Freezing Foods
There are 3 essential requirements for efficient home freezing.
Fine-quality ice cream, with high cream content,
will
normally
1. Initial quality. Freeze only top-quality foods. Freezing retains
require slightly lower temperatures than more “airy” already-packaged
quality and flavor; it cannot improve quality.
brands with
low
cream content.
2. Speed. The quicker fruits and vegetables are frozen after picking,
c
It
will
be necessary to experiment to determine the freezer
the better the frozen product will be. You’ll save time, too, with less
compartment location and temperature control setting to
kwp your
culling and sorting to do.
ice cream at the right serving temperature.
3. Proper packaging. Use food wraps designed especially
● The rear of the freezer compartment is slightly colder than the front.
for freezing. New techniques are constantly being developed. Consult the County
To freeze meat, fish and poultry, wrap
well
in freezer-weight foil (or
Extension Service or your local
Utili~ Company for the latest
other heavy-duty wrapping material), forming it carefully to the shape
information on freezing and storing foods.
of the contents. This expels air. Fold and crimp ends of the package to
provide a good, lasting
seal.
Don’t refreeze meat that has been
completely thawed; meat, whether raw or cooked, can be frozen
successfully only once.
8
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