FOOD STORAGE SUGGESTIONS
Suggested storage times for meat and poultry*
Eating quality
DAYS IN
MONTHS
Eating quality
DAYS IN
MONTHS IN
drops after
REFRIGERATOR
FREEZER
drops after
REFRIGERATOR
FREEZER
time shown
AT 35° to 40°F.
AT O“F.
time shown
(2°
to
AT 35° to 40°F.
AT O“F.
(2° to
Fresh Meats
Roasts
(Beef & Lamb). 3 to 5.......... ,,..............6 to 12
Roasts (Pork
Veal).
3 to 5 . . . . . . . . . . . . . . . . . . ...4 to 8
Steaks (Beef) .3 to 5.
to 12
Chops (Lamb). .3 to 5 . . . .
to 9
(Pork)
3 to 5..
.3 to 4
Ground & Stew Meats
1 to 2... . . . . . . . . . . .,...,,,,. .3 to 4
Variety Meats 1 to 2 . . . ...3 to 4
Sausage (Pork). . . . . 1 to 2 . . . . . . . . . . . . ...... ....1 to 2
Processed Meats
Bacon 7 . . . . . . . . . .. ....1
Fresh Poultry
& Turkey (Whole). ..... ........1 to 2.. ...........................12
Chicken (Pieces) . . . . ..,, ............ .....1 to
....... . .. .. .......9
Turkey (Pieces) ,,.,. ..., 1 to 2, .6
Duck & Goose (Whole) . . . . . . . . . . . . . . . . . . . . . 1 to 2. . . . . . . . . . . . . . . . . . . . . .
Giblets.. . . .1 to 2 . . . . .3
Cooked Poultry
(Covered
Broth) . . to 2.... . . . . . . . . . . . . . . . . . . ... .6
Pieces (Not Covered) ,. ..,,,,...,, 3 to 4 . . . . . . . . . ..1
Cooked Poultry Dishes ...... .... ......3 to 4.. .. ..... .. .... ......4 to 6
Fried Chicken
3 to 4.. . ...... ....4
(Other than for meats poultry)
FREEZER
Ham (Half) ‘ 3 to 5.. ..... ...... ........1 to 2
Most fruits and vegetables.. .... .8-12 months
Ham
3,,.. . . . .... . ........1 to 2
Lean fish. . ...... .....6-8 months
Luncheon Meats. 3 to 5.......
not recommended.
Fatty fish, rolls and breads, soups, stew, casseroles ... .....2-3 months
Sausage (Smoked). 7.. .. Freezing not recommended.
Cakes,
sandwiches, leftovers (cooked),
Sausage (Dry & Semi-Dry) 14 to 21
not recommended.
cream
carton)
.. ...1 month max
Cooked Meats
Cooked Meats and Meat Dishes.. .. ..3 to 4. .... ....... . ........2 to 3
Meats. fish
poultry purchased
the store vary in
age:
consequently, safe storage time in
refrigerator will vary.
Gravy & Meat Broth .... ...1 to 2 . . . . . ....2 to 3
*U.S. Department
Agriculture
Fresh Food Storage Tips
To store vegetables:
●
As further aid to freshness,
Cheese:
●
the vegetable drawers—they have
prepackaged
can be
●
Wrap well
wax paper
been designed to preserve the natural
stored in their original wrapping.
foil. or put in a plastic
moisture and
produce.
Unfrozen meats, fish, and poultry:
●
Carefully wrap to expel air and help
●
Co\
vegetables with a
towel
●
remove store wrappings.
prevent mold.
help\ maintain
●
Rewrap in
1. plastic wrap or
paper
●
Store prepackaged
i n its own
refrigerate immediately.
wrapping
Tips on Freezing Foods
There are
requirements for efficient home freezing.
1. Initial quality. Freeze only top-quality food\. Freezing retain\
quality
it
improve quality.
2. Speed. The quicker fruits
are
after picking,
the better the
product will be. You’
time,
with
culling
do.
Proper packaging.
wrap\
especially
freezing.
To freeze meat,
and poultry, wrap
in
(or
other heavy-duty wrapping material ). forming it carefully to the
expel\ air.
and crimp
package to
lasting
refreeze meat that has been
completely
meat. whether raw or cooked, can be frozen
once.
Fine-quality ice cream, with high cream content, will normally
require
than more “’airy” already
with low cream content,
●
It w i I I necessary experiment to determine the freezer
compartment location
temperature control
your
ice cream at the
i temperature.
●
The
compartment i
y colder than
front.
