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Idiomas disponibles
Idiomas disponibles
23
VEGETABLES
Asparagus
Brussels sprouts, broccoli,
cauliflower,
green peas,
lima beans, onions, peppers
Cabbage, cele_
Carrots, parsnips, beets and
turnips
Lettuce
POULTRY
and rUSH
Chicken and Turkey, whole
Chicken and Turkey, pieces
Fish
MEATS
Bacon
Beef or lamb, ground
Beef or lamb, roast and steak
Ham, fully cooked,
Luncheon
meat
Pork, roast
Pork, chops
Sausage, ground
Sausage, smoked
Veal
Fra n kfu rters
whole
half
slices
1 to 2 days
3 to 5 days
1 to 2 weeks
7 to 10 days
7 to 10 days
1 to 2 days
1 to 2 days
I to 2 days
7 days
1 to 2 days
3 to 5 days
7 days
5 days
3 days
3 to 5 days
3 to 5 days
3 to 5 days
1 to 2 days
7 days
3 to 5 days
7 days
8 to 10 months
8 to 10 months
Not recommended
8 to 10 months
Not recommended
12 months
9 months
2 to 6 months
1 month
3 to 4 months
6 to 9 months
1 to 2 months
1 to 2 months
1 to 2 months
1 to 2 months
4 to 6 months
4 months
1 to 2 months
1 to 2 months
4 to 6 months
1 month
Do not wash before refrigerating.
Store in crisper.
Wrap odorous foods.
Leave peas in pods.
Wrap odorous foods and refrigerate
in crisper.
Remove tops. Wrap odorous foods
and refrigerate
in the crisper.
Keep in original packaging
for
refrigeration.
Place in the meat and
cheese drawer. When freezing longer
than two weeks, overvvrap with
freezer wrap.
Fresh meats can be kept in original
packaging
for refrigeration.
Place in the meat and cheese draweE
When freezing longer than two
weeks, overwrap with freezer wrap.
Unopened, vacuum-packed
luncheon
meat may be kept up to two weeks
in the meat and cheese drawee
Processed meats should be tightly
wrapped
and stored in the meat and
cheese drawee
Sources:
United States Department
of Agriculture;
Food Marketing
Institute; Cooperative
Extension Service, Iowa
State University
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