Food storage guide
STORING FRESH FOOD
There is a right way to package and store refrig-
erated or frozen foods To keep foods fresher, longer,
take the time to study these recommended steps
Leafy Vegetables.
.Remove store wrapping Trim
or tear off bruised and d\scolored areas Wash In
cool water, drain and store In crisper Cold, moist air
helps keep leafy vegetables fresh and crisp The
crispers have sealing gaskets to help keep humid air
in. They also have a control to help adjust the amount
of humidity In the crispers
Vegetables with Skins
(carrots, peppers] Store
In crisper. plastic bogs or plastic container
Fruits
Wash, let dry and store In refrigerator in
plastic bags or crisper Do not wash or hull berries
until 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
Meat-
Meat IS perishable and expensive.. you
won’t wont to waste on ounce of it through careless
handling The following list and chart give
you
pack-
aging hints and time Ilmits. Store meat in the meat
pan
Fresh, Prepackaged Meat.
Store fresh meat in
the store wrapping Vacuum packaged meat can
be frozen for as long as one month If the seal
IS
not
broken. If you wont to keep It frozen longer, you
should wrap It with special freezer wrapping material
Fresh Meat, Not Prepackaged.
Remove the
market wrapping paper and re-wrap In aluminum foil
for storing it unfrozen
Cooked Meat.
Wrap or cover cooked meat with
plastic wrap or aluminum foil. Store immediately.
Cured or Smoked Meat and Cold Cuts.
Ham.
bacon, sausage, cold cuts, etc., keep best In orlgt-
nol wrappings Once opened, tightly re-wrap in
plastic wrap or aluminum foil
Canned Ham.
State in refrigerator unless the la-
bel soys 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 AND CURED MEAT’
WP@
Approximate Time
Variety Meats
tdaw I to2
. . . . . . . . . . . . . . . . . . . .
Chicken
. . . . . . . . . . . . . . . . . . . . . . . ..a
1 to2
Ground Beef . . . . . . . . . . . . . . . . . . . . . .
1 to 2
Steaks and Roasts . . . . . . . . . . . . . . . .
3 to 5
Cured Meats . . . . . . . . . . . . . . . . . . . . .
7 to 10
Bacon . . . . . . . . . . . . . . . . . . . . . . . . . . . .
St07
Cold Cuts . . . . . . . . . . . . . . . . . . . . . . . .
3 to5
*If meat is to be stored longer than the tit?ws given,
follow the directions for freezing.
NOTE:
Fresh fish and shellfish should be used the
some day as purchased
Eggs .Store without washing In the origlnal car-
ton or
use
the Utility Bin that came with your
refrigerator
Milk
Wipe milk cartons For best storage. place
milk on Interior shelf
Beverages
Wipe bottles and cans Store on a
door shelf or Inside the refrlgerotor.
Butter.
Keep opened butter in covered dish or In
the Butter Compartment When storing on extra sup-
ply, wrap In freezer packaging and freeze
Cheese
Store In the original wrapping until
you are ready to use It. Once opened, re-wrap
tightly in plastic wrap or aluminum foil.
Condlments
.Store small Jars and bottles (cat-
sup, mustard, jelly, olives) on the door shelves where
they ore in easy reach.
leftovers
..Cover leftovers with plastic wrap or
aluminum foil to keep focG from drying out and
transferring food &ors Plastic containers with tight
IIds are fine, too
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