barbszy
09-11-2006, 07:04 AM
Food Storage
While it's important to keep a well-stocked refrigerator and pantry, it's also important to know how long staples will last. The following guidelines will help you keep everything fresh and usable at its best.
<<In the refrigerator>> (at 34 degrees to 40 degrees)
* Cooked meats keep 3 to 5 days.
* Uncooked chops keep 3 to 5 days.
* Uncooked ground keeps 1 to 2 days.
* Uncooked roasts and steaks keep 3 to 5 days.
* Leftover cooked meat keeps 3 to 4 days.
* Cooked poultry keeps 3 to 4 days.
* Uncooked poultry, cut up or whole, keeps 1 to 2 days.
* Uncooked fish keeps 1 to 2 days.
* Cooked shellfish keeps 3 to 4 days.
* Uncooked shellfish keeps 1 to 2 days.
<<In the freezer>> (0 degrees or below):
* Cooked meats keep 2 to 3 months.
* Uncooked chops keep 4 to 6 months.
* Uncooked ground keeps 3 to 4 months.
* Uncooked roasts and steaks keep 6 to 12 months.
* Leftover cooked meat keeps 2 to 3 months.
* Cooked poultry keeps 4 months.
* Uncooked poultry, cut up, keeps up to 9 months.
* Uncooked poultry, whole, keeps up to 12 months.
* Uncooked fish keeps 2 to 3 months.
* Cooked shellfish keeps 1 to 2 months.
* Uncooked shellfish keeps 3 to 4 months.
<<Food storage tips>>
* Check foods for "sell by," "use by" or expiration dates that tell you how long they can be stored, in the refrigerator or at room temperature.
* Allow space between foods in the refrigerator or freezer, so air can
circulate and chill or freeze the food more quickly.
* Refrigerated foods stay colder near the back of the fridge rather than
in the door.
* For freezing, place food in airtight containers or wrap airtight.
* Keep room-temperature foods in a cool, dry place. Avoid cupboards over
the stove or microwave, near the dishwasher or above the refrigerate
because they tend to be warm and can cause premature spoiling.
<<Storage guidelines>>
* Dry bread crumbs last 6 months. After opening, close tightly.
* Canned foods last 1 year. Date cans; use the oldest first.
* Bottled dressings: Check date on bottle. Refrigerate after opening.
* Honey lasts 1 year.
* Jams and jellies: Use within 1 year. Refrigerate after opening.
* Main-dish mixes last 1 year.
* Olives: Use within 1 year.
* Dried pasta lasts 1 year. Store in original packaging or in airtight
containers or plastic containers.
* Brown or wild rice lasts 6 months, white rice 1 year. Use seasoned
mixes within 6 months.
SOURCE: Tips DuJour newsletter from http://www.recipedujour.com
While it's important to keep a well-stocked refrigerator and pantry, it's also important to know how long staples will last. The following guidelines will help you keep everything fresh and usable at its best.
<<In the refrigerator>> (at 34 degrees to 40 degrees)
* Cooked meats keep 3 to 5 days.
* Uncooked chops keep 3 to 5 days.
* Uncooked ground keeps 1 to 2 days.
* Uncooked roasts and steaks keep 3 to 5 days.
* Leftover cooked meat keeps 3 to 4 days.
* Cooked poultry keeps 3 to 4 days.
* Uncooked poultry, cut up or whole, keeps 1 to 2 days.
* Uncooked fish keeps 1 to 2 days.
* Cooked shellfish keeps 3 to 4 days.
* Uncooked shellfish keeps 1 to 2 days.
<<In the freezer>> (0 degrees or below):
* Cooked meats keep 2 to 3 months.
* Uncooked chops keep 4 to 6 months.
* Uncooked ground keeps 3 to 4 months.
* Uncooked roasts and steaks keep 6 to 12 months.
* Leftover cooked meat keeps 2 to 3 months.
* Cooked poultry keeps 4 months.
* Uncooked poultry, cut up, keeps up to 9 months.
* Uncooked poultry, whole, keeps up to 12 months.
* Uncooked fish keeps 2 to 3 months.
* Cooked shellfish keeps 1 to 2 months.
* Uncooked shellfish keeps 3 to 4 months.
<<Food storage tips>>
* Check foods for "sell by," "use by" or expiration dates that tell you how long they can be stored, in the refrigerator or at room temperature.
* Allow space between foods in the refrigerator or freezer, so air can
circulate and chill or freeze the food more quickly.
* Refrigerated foods stay colder near the back of the fridge rather than
in the door.
* For freezing, place food in airtight containers or wrap airtight.
* Keep room-temperature foods in a cool, dry place. Avoid cupboards over
the stove or microwave, near the dishwasher or above the refrigerate
because they tend to be warm and can cause premature spoiling.
<<Storage guidelines>>
* Dry bread crumbs last 6 months. After opening, close tightly.
* Canned foods last 1 year. Date cans; use the oldest first.
* Bottled dressings: Check date on bottle. Refrigerate after opening.
* Honey lasts 1 year.
* Jams and jellies: Use within 1 year. Refrigerate after opening.
* Main-dish mixes last 1 year.
* Olives: Use within 1 year.
* Dried pasta lasts 1 year. Store in original packaging or in airtight
containers or plastic containers.
* Brown or wild rice lasts 6 months, white rice 1 year. Use seasoned
mixes within 6 months.
SOURCE: Tips DuJour newsletter from http://www.recipedujour.com