Idiomas disponibles
Idiomas disponibles
Food Storage Suggestions
Fresh Food Storage
Tips
To store
unfrozen
meats,
fish and poultry=
• Always
remove
store wrappings.
• Rewrap in foil, film or wax paper and refrigerate
immediately
To store cheese,
wrap well with wax paper or
aluminum
foil, or put in a plastic bag.
• Carefully
wrap to expel air and help prevent mol&
• Store pre-packaged
cheese in its own wrapping
if you wish.
To store vegetables,
use the vegetable
drawers--
they've been designed
to preserve the natural moisture
and freshness
of producer
• Covering
vegetables
with a moist towel helps
maintain
crispness.
• As a further
aid to freshness,
pte-packaged
vegetables
can be stored in their original wrapping.
Tips on Freezing
Foods
o Freeze
only top-quality
foods.
Freezing
retains
quality
and flavor; it cannot
improve
quality.
° Freeze fruits
and vegetables
quicldy
after piddng.
The sooner
you do, the better
the frozen product will
be, with less culling
and sorting to do.
* Use food
wraps
designed
especially
for freezing.
To store ice cream--Fine-quality
ice cream, with high
cream content,
will normally
require
slightly lower
temperatures
than
more "airy" already-packaged
brands
with low cream content.
° It will be necessary to experiment to determine the
freezer compartment
location and temperature
control setting to keep your ice cream at the right
serving temperature°
° The rear of the freezer compartment
is slightly colder'
than the frontr
To freeze meat, fish and poultry,
wrap well in
freezer-weight foil (or other heaw-duty
wrapping
material) forming it carefully to the shape of the
contents. This expels air. Fold and crimp ends of
the package to provide a good, lasting seat.
Don't refreeze meat that has completely thawed;
meat, whether raw or cooked, can be frozen
successfully only once.
Suggested
Storage
Times
Eating quality drops
after
time shown
DAYS
MONTHS
IN
IN
REFRIGERATOR
FREEZER
AT
AT
35 ° to 40°R
0°R
(2 ° to 4°c.)
(-I 8°c.)
Fresh
Meats
Roasts (Beef & Lamb) ......................3 to S
6 to 12
Roasts (Pork & Vea!) ........................... 3 to 5
4 to 8
Steaks (Beef) ....................................... 3 to S
6 to 12
Chops (Lamb) ..................................... 3 to 5
6 to 9
Chops (Pork) .......................................... 3 to S
3 to 4
Ground & Stew Meats ................... I to 2
3 to 4
Variety Meats .........................................
I to 2
3 to 4
Sausage (Pork) ........................................
I to 2
! to 2
Processed
Meats
Bacon
.............................................................
7
I
Frankfurters
.................................................
7
112
Ham (Whole) ..................................... 7
I to 2
Ham (Half)
....................................................
3 to 5
I to 2
Ham (Slices) ......................................... 3
I to 2
Luncheon Meats
....................................
3 to S
Freezing
Sausage (Smoked)
........................................ 7
not recom-
Sausage (Dry & Semi-Dry)
.......... 14 to 21
mended
Cooked Meats
Cooked Meats and
Meat Dishes
..................................
3 to 4
2 to 3
Gravy & Heat Broth .......................... I to 2
2 to 3
Fresh
Poultry
Chicken &Turkey
(Whole)
................ I to 2
12
Chicken (Pieces) ..........................................
I to 2
9
Turkey
(Pieces)
...................................
i to 2
6
Duck & Goose (Whole)
...................
I
tO
2
6
Giblets
............................................................
! to 2
3
Cooked
Poultry
Pieces (Covered with Broth)
.....
I to 2
6
Pieces (Not Covered) .................... 3 to 4
I
Cooked Poultry Dishes ........................
3 to 4
4 to 6
Fried Chicken ............................................
3 to 4
4
(Other
than for meats
& poultry)
FREEZER
Most fruits and vegetables .................................. 8-12 months
Lean fish
............................................................................
_
months
Fatty fish, rolls and breads,
soups, stew, casseroles
...........................................
2-3 months
Cakes, pies, sandwiches,
leftovers (cooked),
ice cream (original carton)
.....................................
I month max.
Meats, fish and poultry purchased from the store vaiy
in quality and age; consequently,
safe storage times in
your refrigerator will vary. For meat and poultry
information,
call the U.S. Dept. of Agrictdture at
800-535-4555.
New techniques
are constantly
being developed.
Consult
the College
or County
Extension
Service or
14 your local Utility
Company
for the latest information
on freezing and storing
foods.
