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FOOD STORAGE GUIDE
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, check date code to
ensure freshness.
Items
How to
Butter or
margarine
Keep opened butter in a covered
dish or closed
compartment.
When storing an extra supply,
wrap in freezer packaging
and
freeze.
Cheese
I_
Store in the original
wrapping
until you are ready to use it. Once
opened,
rewrap tightly
in plastic
wrap or aluminum
foil.
Milk
I_ Wipe
milk cartons. For best
storage, place milk on interior
shelf, not on door shelf.
Eggs
I_ Store in original
carton on interior
shelf, not on door shelf.
Fruit
I_ Wash, let dry, and store in
refrigerator
in plastic bags or in
the crisper. Do not wash or hull
fruit until you are ready to use
them. Sort and keep fruit in its
original
container,
in a crisper, or
store in a completely
closed paper
bag on a refrigerator
shelf.
Leafy
vegetables
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.
Vegetables
with skins
(carrots,
peppers)
Place in plastic bags or plastic
container
and store in crisper.
Fish
I_ Use fresh fish and shellfish the
same day purchased.
Leftovers
I_ Cover leftovers with plastic wrap
or aluminum
foil, or store in plastic
containers
with tight lids.
STORING FROZEN FOOD
NOTE: Check a freezer guide or a reliable cookbook
for further information
about preparing
food for
freezing or food storage times.
Freezing
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 to 3
Ibs. of food per cubic foot of 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.
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.
NOTE: Allow hot foods to cool at room temperature
for 30 minutes, then package
and freeze. Cooling
hot
foods before freezing saves energy.
Packaging
Successful freezing depends
on correct
packaging.
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 throughout
the
refrigerator
and could also dry out frozen food.
Packaging recommendations:
•
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.
Do nat use
•
Bread wrappers
•
Non-polyethylene
plastic containers
•
Containers
without
tight lids
•
Wax paper or wax-coated
freezer wrap
•
Thin, semi-permeable
wrap
CAUTION:
Do not keep beverage cans or plastic
food containers in the freezer compartment.
They may
break or burst if they freeze.
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