Foodstoragesuggestions
Suggestedstoragetimes
for meatand pouKry* ‘
TOstorecheese,wrapwell with wax
paper or aluminum foil, or put in a
plastic bag.
@Carefully wrap to expel air and
help prevent mold.
@Store pre-packagedcheese in its
own wrapping if you wish.
Tofreezemeat,fishandpoultry,
wrap well in freezer-weight foil (or
other heavy-dutywrapping material)
forming it carefully to the shape of
the contents, This expels air. Fold
and crimp ends of the packageto
provide a good, lasting seal.
Don’t refreeze meat that hascomp-
letely thawed; meat, whether raw
or cooked, can be frozen success-
fully only once.
Ea[ingqualitydrops
REFRI{RATORFRE!#R
after!imeshown
350 to 4oo~
oo~.
?tlf)NTHS
6
tO 12
4t08
6to 12
6t09
3t04.
3t04
3t04
lto2
1
%
lto2
lto2
lto2
Freezing
not recom-
mended.
2t03
2t03
12
9
;
3
6
1
4t06
4
Fresh~f3titS
DAYS
Roasts(Beef & Lamb). . . . . 3 to 5
Roasts(Pork & Veal). . . . . . 3 to 5
Steaks (Beef) . . . . . . . . . . . 3t05
Chops (Lamb)....:....”.. 3t05
Chops (Pork) . . . . . . . . . . . 3t05
Ground & Stew Meats. . . . . 1 to 2
Variety Meats. . . . . . . . . . . 1102
Sausage(Pork) . . . . . . . . . . lto2
ProcessedNleats
Bacon . . . . . . . . . . . . . ...7
Frankfurters . . . . . . . . . . . . 7
Ham(Whole) . . . . . . . . ...7
Ham(Half) . . . . . . . . . . . . . 3t05
tfam(Slices) . . . . . . . . . . . . 3
Luncheon Meats . . . . . . . . . 3t05
Sausage(Smoked). . . . . . . . 7
Sausage(Dry& Semi-Dry). . . 14 to 21
CookedMeats
Cooked Meats and
Meat Dishes . . . . . . . . . . 3t04
Gravy & Meat Broth . . . . . . . lto2
FreshPoultry
Chicken &Turkey (Whole).. . 1 to 2
Chicken (Pieces). . . . . . . . . 1 to 2
Turkey (Pieces) . . . . . . . . . . lto2
Duck & Goose (Whole). . . 1 to 2
Giblets . . . . . . . . . . . . . . . . lto2
CookedPoultry
Pieces (Covered with Broth) 1 to 2
Pieces (Not Covered). . . . . 3 to 4
CookedPoultryDishes.. .. . 3to4
FriedChicken. . . . . . . . . . . 3t04
Tostorevegetables,usethe
vegetable drawers—they’ve been
designed to preserve the natural
moisture and freshnessof produce.
Limit freezing of fresh (unfrozen)
meatsor seafoodsto 14 pounds at
a time.
@Crispnesscan be maintained b$
covering vegetables with a moist
towel.
Organizeyourfood storage
for cmvenkmce.
e As a further aid to freshness,
pre-packaged vegetables can be
stored in their original wrapping.
@Store all like things together. This
not only savestime, but electricity—
because you can find foods faster.
Note: Speciai fresh food com-
partment drawers (on models so
equipped) make it unnecessary
to wrap certain foods which they’ve
been designed to preserve. These
drawers are described on page Z
e place the oldest itemsup front so
they can be used up promptly.
@IJsethe handyshelves on the door
for mostfrequently usedsaucesand
condiments.
Tostoreicecream–Fine-quality
ice cream, with high cream
content, will normally require ‘
slightly lower temperatures than
more “airy” already-packaged
brands with low cream content.
@Usethe meat drawer,if your model
hasone, for meatsyou do not freeze.
TO save moneyin energy
and food fxxtsm
@It will be necessary to experiment
to determine the freezer compart-
ment location and temperature con-
trol setting to keep your ice cream
at the right serving temperature.
@Place most perishable items such
as milk, cream or cottage cheese
toward the rear of the top shelf as
they will stay coldest in this part
of the fresh food compartment.
(Otherthanformeats&poultry) FREEzER
Most fruits and vegetables. . . . . . . ~,8-12 months
Lean fish . . . . . . . . . . . . . . . . . . . ...6-8 months
Fatty fish, rolls and breads,
soups, stew, casseroles. . . . . .. 2-3 months
Cakes, pies, sandwiches,
Ieft-overs (cooked),
Ice cream (original carton). ., . . ~.1 month max,
. The rear of the freezer compart-
ment isslightl y colder than the front.
~ Cover moist foods with tight 1ids,
plastic film or foil.
Tipson freezing foods
~ Leaf vegetables and fruits placed
in storage drawers will last longer
when stored in closed plastic con-
tainers or wrapped in plastic film.
There are three essential require-
ments for efficient home freezing.
Newtechniquesareconstantlybeingdeveloped.
ConsulttheCollegeorCountyExtensionServiceor
yourlocalUtilityCompanyforthelatestinformation
onfreezingandstoring
foods.
“U.S.Department of Agriculture
~ Do not overload your fresh food
or freezer compartment with a lot
of warm food at once.
1. Initial quality. Freeze only
top-quality foods. Freezing retains
quality and flavor; it cannot improve
quality.
~ Open the door the fewest times
possible to save electrical energy
Meats, fish and poultry purchased
from the store vary in quality and
age; consequently, safe storage
time in your refrigerator will vary.
2. Speed. The quicker fruits and
vegetables are frozen after picking,
the better the frozen product will
be. You’ll save time, too, because
less culling and sorting will be
necessary.
@When going out of town for sev-
eral days, leave as few perishables
as possible in the refrigerator. If
your refrigerator has an icemaker,
move the icemaker manual switch
to “OFF” and shut off water to
the refrigerator.
Tostore unfrozen meats, fishand
poultry:
@Always remove store wrappings.
3. Proper packaging. Use food
wraps designed especially for
freezing.
@Rewrap in foil, film or wax paper
and refrigerate immediately.
6
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