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Eggs

Meat

Store without washing in the original carton

on interior shelf.

Milk

Wipe milk cartons. For best storage, place

milk on interior shelf.

Most meat can be stored in original wrap-

ping as long as it is air and moisture proof.

Rewrap if necessary. See the following chart

for storage times.

Butter

or margarine

Keep opened butter in covered dish or

closed compartment.

When storing an extra

supply, wrap in freezer packaging and

freeze.

TYPE

Chicken

Ground beef

1 Steaks and roasts

Cheese

Cured meats

Bacon

Store in the original wrapping until you are

ready to use it. Once opened, rewrap tightly

in plastic wrap or aluminum

foil.

Leftovers

1 Cold cuts

Cover leftovers with plastic wrap or alumi-

num foil. Plastic containers with tight lids can

also be used.

Variety meats

1 to2

tlf meat is to be stored longer than the times

given, follow the directions for freezing.

NOTE: Fresh fish and shellfish should be

used the same day as purchased.

Storing

frozen

food

The freezer section is designed for storage

of commercially

frozen food and for freezing

food at home.

NOTE:

For further information about prepar-

ing food for freezing or storage times,

contact your local Cooperative

Extension

Service or check a freezer guide or cook-

book.

Packaging

The secret of successful freezing is in the

packaging. The way you close and seal the

package must not allow air or moisture in or

out. Packaging done in any other way could

cause food odor and taste transfer through-

out the refrigerator and drying of frozen food.

Packaging

recommended

for use:

Rigid plastic containers with tight-fitting

lids

Straight-sided

canning/freezing

jars

Heavy-duty aluminum foil

Plastic-coated

paper

Non-permeable

plastic wraps (made from a

Saran film)

Follow package or container instructions

for

proper freezing methods.

APPROXIMATE

TIME

(DAYS)+

1 to2

3 to 5

7to10

5 to 7

3 to 5

Do not use:

Bread wrappers

Non-polyethylene

plastic containers

Containers without tight lids

Waxed paper

Waxed-coated

freezer wrap

Thin, semi-permeable

wrap

The use of these wrappings could cause food

odor, taste transfer and drying of frozen food.

Freezing

Do not expect your freezer to quick-freeze

any

large quantity of food. Put no more unfrozen

food into the freezer than will freeze within

24 hours. (No more than 32 to 48 grams of

food per liter of freezer space [2 to 3 Ibs. of

food per cubic foot of freezer space].) Leave

enough space for air to circulate around

packages. Be careful to leave enough room at

the front so the door can close tightly.

Storage times will vary according to the

quality of the food, the type of packing or wrap

used (air and moisture proof) and the storage

temperature (which should be -17.8% [O"F]).