There is a correct way to package and store Cheese
refrigerated or frozen food. To keep food fresher, Store in the original wrapping until you are ready to
longer, take the time to study these recommended use it. Once opened, rewrap tightly in plastic wrap
steps. or aluminum foil.
Leftovers
Storing fresh food Cover leftovers with plastic wrap or aluminum foil.
Plastic containers with tight lids can also be used.
Food placed in the refrigerator should be wrapped
or stored in air and moisture proof material. This
prevents food odor and taste transfer throughout Storing frozen food
the refrigerator. For dated products, check code
date to ensure freshness. The freezer section is designed for storage of
commercially frozen food and for freezing food at
Leafy vegetables home. For further information about preparing
Remove store wrapping and trim or tear off food for freezing, contact your local Cooperative
bruised and discolored areas. Wash in cold water Extension Service or check a freezer guide or
and drain. Place in plastic bag or plastic container cookbook.
and store in crisper.
Packaging
Vegetables with skins (carrots, peppers)
The secret of successful freezing is in the packag-
Store in crisper, plastic bags or plastic container. ing. The way you close and seal the package must
Fruit not allow air or moisture in or out. Packaging done
in any other way could cause food odor and taste
Wash, let dry and store in refrigerator in plastic transfer throughout the refrigerator and drying of
bags or crisper. Do not wash or hull berries until
they are ready to use. Sort and keep berries in frozen food.
Rigid polyethylene (plastic) containers with tight
their store container in a crisper, or store in a fitting lids, straight-sided canning/freezing jars,
loosely closed paper bag on a refrigerator shelf.
heavy-duty aluminum foil, plastic-coated paper
Meat and nonpermeable plastic wraps (made from a
Most meat can be stored in original wrapping as Saran film) are recommended. Follow package or
long as it is air and moisture proof. Rewrap if nec- container instructions for proper freezing methods.
essary. See the following chart for storage times. Do not use:
Storage chart for fresh and cured meat* l Bread wrappers
TYPE APPROXIMATE TIME l Non-polyethylene plastic containers
(DAYS) l Containers without tight lids
Chicken . . 1 to2 l Waxed paper
Ground beef 1 to 2
l Waxed-coated freezer wrap
Steaks and roasts 3 to 5 l Thin, semi-permeable wrap
Cured meats 7to 10
Bacon . . . . . . . . . . . . . 5 to 7 The use of these wrappings could cause food
odor and taste transfer and drying of frozen food.
Cold cuts. 3 to 5
Variety meats . 1 to2 Freezing
?If meat is to be stored longer than the times given, Do not expect your freezer to quick-freeze any
follow the directions for freezing.
large quantity of food. Put no more unfrozen food
NOTE: Fresh fish and shellfish should be used the into the freezer than will freeze within 24 hours.
same day as purchased. (No more than 2 to 3 pounds of food per cubic foot
of freezer space.) Leave enough space for air to
Eggs circulate around packages. Be careful to leave
Store without washing in the original carton on
interior shelf. enough room at the front so the door can close
tightly.
Milk Storage times will vary according to the quality
Wipe milk cartons. For best storage, place milk on of the food, the type of packaging or wrap used (air
interior shelf. and moisture proof), and the storage temperature
which should be 0°F (- 17.8%). For further
Butter or margarine information about food storage times, contact your
Keep opened butter in covered dish or closed local Cooperative Extension Service or check a
compartment. When storing an extra supply, wrap freezer guide or cookbook.
in freezer packaging and freeze.
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ACEC
