Food Storage Suggestions
Suggested storage times
for meat and poultry*
DAYS
MONTHS
IN
IN
Eating quality drops
REFRIGERATOR FREEZER
after
shown
AT
AT
35‘1040’ F.
Fresh Meats
Roasts (Beef & Lamb) 3 to 5
6 12
Roasts (Pork & Veal) 3 to 5
4
a
Steaks (Beef) 3 to 5
6 to 12
Chops
. . . . . . . . . . 3 to 5
6 to 9
Chops (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
Frankfurters 7
1/2
Ham (Whole) 7
to 2
Ham (Half) 3 to 5
1 to 2
Ham
3
1 to 2
Luncheon Meats 3 to 5
Freezing
Sausage (Smoked). 7
not
Sausage (Dry & Semi-Dry),
to 21
mended.
Cooked Meats
Cooked Meats and
Meat Dishes 3 to 4
2 to 3
Gravy & Meat Broth 1 to 2
2 to 3
Fresh Poultry
Chicken & Turkey (Whole) 1 to 2
12
Chicken (Pieces) 1 to 2
9
Turkey (Pieces) 1 to 2
6
Duck & Goose (Whole) 1 to 2
6
Giblets
1 2
3
Cooked Poultry
Pieces (Covered with Broth) 1 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
Most fruits and vegetables 8-12 months
Lean fish 6-8 months
Fatty fish, rolls and
soups, stew. casseroles 2-3
Cakes,
sandwiches,
leftovers (cooked),
cream
carton) t month max.
New techniques are constantly being developed.
Consult the College or County Extension
Service
or
your local Utility Company
for the latest
information on freezing and storing foods.
‘U.S.
of
and
poultry purchased
from
store vary in quality and
time in your
will
store
meats, fish
poultry:
●
Always
store
●
i n
1, 1 m wax
refrigerate immediately.
To store cheese, wrap well with
wax
i n a plastic hag.
●
air
help prevent
●
pre-packaged
i n its
wrapping
wish.
To store vegetables,
vegetable drawers-they.
preserve
natural
●
Covering vegetables w
a
crispness.
●
As a
aid freshness,
in their
wrapping.
(/t
-
(
it
’110
To store
with h
content, will
than
I-y.’ at ready-packaged
with low cream content,
●
It
11 necessary
determine
and
temperature
cream at
right serving
●
rear
the
is
than
Tips on freezing foods
essential
i
1. Initial quality.
foods.”
retains
[’]:lY’et”: it
improve quality.
2. Speed.
quicker
and
picking,
will
with less
and
3.
packaging.
wraps designed especially
freezing.
freeze meat, fish and poultry,
wrap well in freezer-weight
heavy-duty wrapping
material )
it carefully
the shape
This
air.
and crimp ends
package
a
refreeze
has
whether
raw
can
Limit freezing
meats
at
a time.
For convenience...
●
i things
saves
time and electricity
can
●
the
items up
they
cart
used
promptly.
●
Use
sauces and condiments.
To save money in energy
and food costs
●
moist
w
tight I ids.
plastic
●
and
its
in
last
when
i n
plastic
wrapped in
●
overload”
a
warm
●
t i
save
energy.
●
When going
several
as
perishables as possible in
refrigerator-.
ice maker
at-m
(up)
to
10
