Publicité
Les langues disponibles
Les langues disponibles
Food Storage Tips
FOODS
VEGETABLES
Store in Crisper Drawer
Asparagus
Brussels sprouts, broccoli,
cauliflower, green peas,
lima beans, onions, peppers
Cabbage, celery
Carrots, parsnips, beets and
turnips
Lettuce
POULTRY and FISH
Chicken and Turkey, whole
Chicken and Turkey, pieces
Fish
MEATS
Store in Chef's Pantry
Bacon
Beef or lamb, ground
Beef or lamb, roast and steak
Ham, fully cooked, whole
Luncheon meat
Pork, roast
Pork, chops
Sausage, ground
Sausage, smoked
Veal
Frankfurters
Sources: United States Department of Agriculture; Food Marketing Institute; Cooperative Extension Service, Iowa
State University
21
REFRIGERATOR
1 to 2 days
3 to 5 days
1 to 2 weeks
7 to 10 days
7 to 10 days
Store in Chef's Pantry
TM
Drawer or Freezer
1 to 2 days
1 to 2 days
1 to 2 days
TM
Drawer or Freezer
7 days
1 to 2 days
3 to 5 days
7 days
half
5 days
slices
3 days
3 to 5 days
3 to 5 days
3 to 5 days
1 to 2 days
7 days
3 to 5 days
7 days
FREEZER
8 to 10 months
Do not wash before refrigerating.
Store in crisper.
8 to 10 months
Wrap odorous foods.
Leave peas in pods.
Not recommended
Wrap odorous foods and refrigerate
in crisper.
8 to 10 months
Remove tops. Wrap odorous foods
and refrigerate in the crisper.
Not recommended
12 months
Keep in original packaging for
refrigeration. Place in the meat and
9 months
cheese drawer. When freezing longer
2 to 6 months
than two weeks, overwrap with
freezer wrap.
1 month
3 to 4 months
Fresh meats can be kept in original
packaging for refrigeration.
6 to 9 months
Place in the meat and cheese drawer.
When freezing longer than two
weeks, overwrap with freezer wrap.
1 to 2 months
1 to 2 months
1 to 2 months
1 to 2 months
Unopened, vacuum-packed luncheon
meat may be kept up to two weeks
in the meat and cheese drawer.
4 to 6 months
4 months
1 to 2 months
1 to 2 months
4 to 6 months
1 month
Processed meats should be tightly
wrapped and stored in the meat and
cheese drawer.
STORAGE TIPS
Publicité
