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