Food Storage Tips
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Food
How To
Butter or
Margarine
Cheese
Milk
Eggs
Fruit
Leafy
Vegetables
Vegetables
with skins
(carrots,
peppers)
Fish
Leftovers
Storing Frozen Food
Freezing
NOTE
Check a freezer guide or a reliable cookbook
for further information about preparing food
for freezing or food storage times.
NOTE
Allow hot foods to cool at room temperature
for 30 minutes, then package and freeze.
Cooling hot foods before freezing saves
energy.
Packaging
Packaging recommendations:
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Wrap or store food in the refrigerator in airtight
and moisture-proof material unless otherwise
noted. This prevents food odor and taste transfer
throughout the refrigerator. For dated products,
The following tips may not be applicable
depending on the model.
check date code to ensure freshness.
Keep opened butter in a covered
dish or closed compartment.
When storing an extra supply, wrap
in a freezer packaging and freeze.
Store in the original wrapping
until you are ready to use it.
Once opened, rewrap tightly in
plastic wrap or aluminum foil.
Wipe milk cartons. For coldest
milk, place containers on an
interior shelf.
Store in original carton on
interior shelf, not on door shelf.
Do not wash or hull the fruit
until it is ready to be used. Sort
and keep fruit in its original
container, in a crisper, or store in
a completely closed paper bag
on a refrigerator shelf.
Remove store wrapping and
trim or tear off bruised and
discolored areas. Wash in cold
water and drain. Place in plastic
bag or plastic container and
store in crisper.
Place in plastic bags or plastic
container and store in crisper.
Store fresh fish and shellfish in the
freezer section if they are not
being consumed the same day of
purchase. It is recommended to
consume fresh fish and shellfish
the same day purchased.
Cover leftovers with plastic wrap
or aluminum foil, or store in plastic
containers with tight lids.
Storage times will vary according to the quality
and type of food, the type of packaging or wrap
used (how airtight and moisture-proof) and
the storage temperature. Ice crystals inside a
sealed package are normal. This simply means
that moisture in the food and air inside the
package have condensed, creating ice crystals.
Successful freezing depends on correct packag-
ing. When you close and seal the package, it must
not allow air or moisture in or out. If it does, you
could have food odor and taste transfer through-
out the refrigerator and could also dry out frozen
food.
Rigid plastic containers with tight-fitting lids.
Straight-sided canning/freezing jars.
Heavy-duty aluminum foil.
Plastic-coated paper.
Non-permeable plastic wraps.
Specified freezer-grade self-sealing plastic bags.
Follow package or container instructions for
proper freezing methods
Bread wrappers.
Non-polyethylene plastic containers.
Containers without tight lids.
Wax paper or wax-coated freezer wrap.
Thin, semi-permeable wrap.
Do not use:
Your freezer will not quick-freeze a large quantity
of food. Do not put more unfrozen food into the
freezer than will freeze within 24 hours [no more
than 2 lbs (0,9 kg) to 3 lbs (1,3 kg) of food per
cubic foot or freezer space]. Leave enough space
in the freezer for air to circulate around packages.
Be careful to leave enough room at the front so
the door can close tightly.
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HOW TO USE
ENGLISH
