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Food Storage Tips
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.
Food
How to Store
Keep opened butter in covered
dish or closed compartment. When
Butter or
Margarine
storing an extra supply, wrap in
freezer packaging and freeze.
Store in original wrapping until
Cheese
used. Once opened, rewrap tightly
in plastic wrap or aluminum foil.
Wipe milk cartons. For coldest
Milk
milk, place containers on an
interior shelf.
Store in original carton on interior
Eggs
shelf, not on door shelf.
Do not wash or hull fruit until it
is ready to be used. Sort and
keep fruit in original container in
Fruit
a crisper, or store in completely
closed paper bag on refrigerator
shelf.
Remove store wrapping, trim or
tear off bruised and discolored
Leafy
areas, wash in cold water, and
Vegetables
drain. Place in plastic bag or
plastic container and store in
crisper.
Vegetables
with skins
Place in plastic bags or plastic
container and store in crisper.
(carrots,
peppers)
Freeze fresh fish and shellfish
if they are not being eaten the
Fish
same day purchased. Eating fresh
fish and shellfish the same day
purchased is recommended.
Cover leftovers with plastic wrap
Leftovers
or aluminum foil, or store in plastic
containers with tight lids.
Storing Frozen Food
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 pounds 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, and 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 recommendation
• 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 Not Use
• Bread wrappers
• Non-polyethylene plastic containers
• Containers without tight lids
• Wax paper or wax-coated freezer wrap
• Thin, semi-permeable wrap
OPERATION
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