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refrigerate, uncovered:! Grapefruit, Lemons, Limes and Oranges. Store in cool room, away from bright light: Onions (mature),
Potatoes, Rutabagas, Squash' (winter) and Sweetpotatoes. ‘
Refrigerate, covered: Asparagus, Beans (snap or wax), \ Beets, Broccoli, Cabbage, Carrots, ] Cauliflower, Celery, Corn' (husked), Cucumbers, Greens, Onions (green), Parsnips, Peas (shelled), Peppers (geen), Radishes, Squash (summer) and Turnips.
Refrigerate, uncovered: Beans (lima, in pods), Corn (in husks), Peas (in pods), Pineapples and Watermelons. *
FATS AND OILS ‘
Refrigerate lard, butter, margarine, drippings, and opened ! containers of cooking and salad oils. You can store most firm5 vegetable shortenings (those that1 have been hydrogenated), covered, at room temperature. Refrigerate opened jars of salad dressing; do not freeze.
CANNED, FROZEN AND
DRIED FOODS
Canned foods -- stored in a dry place at room temperature (not over 70 degrees F.)
Frozen Foods - Can be stored in freezing unit of refrigerator up to 1 week. For jonger storage^ keep in a freezer degrees Fr
Dried foods -- Store dried fruits 1 in tightly closed containers at room temperature (not above 70 degrees F.). In warm, humid weather, refrigerate. Store nonfat dry milk in a closed container at a temperature of 75 degrees F. or lower. Because of its higher milkfat content, dry whole milk does not keep as well as nonfat dry milk. Keep dry whole milk in a tightly closed container in the refrigerator. Refrigerate reconstituted dry milk as you would fresh fluid milk.
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