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WISE STORING OF FOOD
PREVENTS WASTE Meat, Poultry and Fish All Meat should be promptly refrigerated.
The transparent wrap on prepackaged meat, poultry, or fish is designed for refrigerator storage at home for 1 or 2 days.
Meat or poultry wrapped in meat paper when brought from the store - or pre-packaged roasts and steaks that may be stored in the refrigerator for 3 to 5 days - should be unwrapped, placed on a platter or tray, and loosely covered before refrigerating. Wrap and store fish separately from other foods. Poultry giblets should also be wrapped and stored separately.
Keep cooked meat, poultry and fish, and the gravy or broth made from them, in covered containers in the refrigerator. Use within 1 or 2 days.
Cured and smoked meats - ham, frankfurters, bacon, sausage - can be stored in their original containers in the refrigerator. Mild cured hams are similar to fresh meats in keeping quality. Use whole hams within a week, half hams and slices within 3 to 5 days. For best flavor, use bacon, franks, and smoked sausages within a week.
EGGS To help maintain quality, store eggs in the refrigerator promptly after purchase - large end up.
For best flavor and cooking quality, use eggs within 1 week, if possible. Eggs held in the refrigerator for a long time may develop off-flavor and lose some thickening and leavening power. Cover leftover yolks with cold water and refrigerate in a tightly covered container. Use leftover yolks or whites within 1 or 2 days.
FRESH FRUITS AND
VEGETABLES
Fresh fruits should be ripe when stored in the refrigerator. Some unripe fruits will ripen if left for a time at room temperature - preferably in a cool j room between 60 and 70 degree F.
Keep bananas at room temperature. They will turn dull brown if refrigerated. Sort berries and cherries; then refrigerate, unwashed. Use promptly. Refrigerate ripe pineapple.
Sweet corn keeps best if refrigerated uncovered in husks; use it promptly.
Removing tops from carrots, beets, and radishes reduces wilting. Storing potatoes in a cool, dark place prevents greening.
Hold at room temperature until ripe; then refrigerate, uncovered: Apples, Apricots, Avocados, Berries, Cherries, Grapes, Melons (except watermelons), Nectarines, Peaches, Pears, Plums and Tomatoes. *
Store in cool room or
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