10       
         
         From the U.S. Department of Agriculture
         House and Garden Bulletin No. 232-10
         
  ** You may wish to create a checklist here to post on your refrigerator
     with dates for when you bought, refrigerated, or froze each food.   

         Storing foods

     Maintaining food quality starts with selecting high quality foods.
     It also involves storing foods properly and using them in a timely 
     way.  Tips for maintaining quality during storage include:
     
     - Rotate foods on hand with newly purchased foods so that older
       items are used first.
       
     - Reseal packages tightly after opening.  Transfer foods such as 
       flour, sugar, and cereal to airtight containers.  Store whole
       wheat flour in the refrigerator or freezer.
       
     - Keep freezers at 0 degrees F or colder.  Store foods in airtight
       containers, freezer bags, or heavy duty freezer wrap or foil.
       Don't refreeze thawed foods unless they've been cooked.
       
     - Keep refrigerators below 40 degrees F. Store foods in airtight
       containers to prevent transfer of odors or flavors.  Allow 
       enough room between items for adequate circulation of air.
       Remove spoiled foods promptly to prevent cross-contamination.
       
     - Keep dry storage areas clean, cool, dark, and dry.  Store foods
       on shelves above the floor, away from water pipes and hot air
       ducts.  Store foods in coolest areas of the kitchen.  Keep cleaning
       supplies in a separate area, away from foods.
       
     - All foods have limits on how long they will stay at peak quality
       even when stored properly.  A guide follows which assumes food is
       purchased of high quality and properly handled and stored.          
       
       
     - Storage guide for perishable foods:
   
 REFRIGERATED ITEMS:  (for best quality use within)
 
 
 Apples 
   1 month
 Apricots, bananas, grapes, nectarines, peaches, pears, plums, watermelon
   3 to 5 days
 Berries, cherries
   2 to 3 days
 Cranberries, melons (except watermelon)
   1 week

 Note: Unripe fruits should be left to ripen at room temperature, then
   refrigerated.  Some fruits, such as grapes and watermelon, will not
   ripen further.
 
 
 Beans (snap or wax), cauliflower, celery, cucumber, eggplant, green 
   peppers, salad greens, tomatoes
   1 week
 Beets, carrots, parsnips, radishes, rutabagas, turnips
   2 weeks
 Broccoli, brussels sprouts, greens (spinach, kale, collards, etc), okra
   onions (green), peas, summer squash
   3-5 days
 Cabbage      
   1-2 weeks
 Corn
   As soon as possible
   
 Roasts, steaks, chops
   3-5 days
 Ground meat, stew meat, poultry, fish, variety meats
   1-2 days
 Cured and smoked meats (frankfurters, bacon, sausage, whole ham) (Storage
   time applies to opened or nonvacuum-sealed packages. For unopened
   vacuum sealed packages, note freshness date information on package)
   1 week
 Luncheon meats (Storage time applies to opened or nonvacuum-sealed packages.
   For unopened vacuum sealed packages, note freshness date information on 
   package)
   3-5 days
 Cooked meats and meat dishes
   3-4 days      
 Gravy and broth
   1-2 days  
   
       
 Milk
   1 week
 Cottage cheese
   5-7 days
 Hard cheeses
   Several months
 Eggs in shell
   5 weeks





 
 
 FROZEN ITEMS:  (for best quality use within)
 
 Fruits and fruit juice concentrates
   12 months
 Vegetables 
    8 months
 Bread and yeast rolls
    3 months
 
 Ground beef
   3-4 months
 Beef roasts and steaks
   6-12 months
 Lamb roasts
   6-9 months
 Cured pork
   1-2 months
 Pork roasts
   4-8 months
 Pork chops
   3-4 months
 Cooked meat dishes
   2-3 months
 
 Chicken parts
   9 months
 Turkey parts
   6 months
 Chicken or turkey, whole
   12 months
 Cooked chicken or turkey
   4-6 months
 
 
 Fish fillets
   2-3 months
 Cooked fish
   3 months
  
 Ice cream or sherbet
   1 month