Storage Tips for Food

Here are some storage tips for food that will payto use ground meat within 2 days, roasts 5-6 days,
you big dividends in money and good flavor in thechops and steak - 3 days. Store cured and smoked
long run. A principle: promptly unpack groceries andmeats in refrigerator in original wrap. Canned meats
store perishables as directed.Fresh vegetables: Wash,keep on the kitchen shelf, except for canned hams
drain, and dry greens; wrap or put in plastic bag; chill.which are marked "perishable; keep refrigerated."For
Scrub carrots, celery, radishes, and green onionsfresh chicken, turkey, or other poultry, store same
under cold weather. Dispose of excess leaves andas fresh meat below.Fish: Wrap tightly;
tops. Wrap or bag vegetables separately in moisturerefrigerate.Cheese: Wrap tightly and refrigerate. Chill
vapor proof materials. Store dry onions, potatoes,cheese spreads in refrigerator once they're opened.
and winter squash unwashed in dark cool place. CleanStore strong-flavored cheeses in tightly covered jars;
when ready to use.Fresh fruits: Sort berries; spreadrefrigerate.Eggs: Store, covered, small end down in
on shallow pan or tray. Don't wash. Chill. Wash andrefrigerator. Don't wash till ready to use.Dried fruits
stem before using. Ripe avocados, melons, and pearsand nuts: Keep in covered jars or packages in cool,
at room temperature; then refrigerate. Do notdry place. Nuts keep longer if stored in
refrigerate bananas. Store fresh uncut pineapple inrefrigerator.Cookies: Soft and crisp kinds don't mix;
dark cool place. After cutting, wrap pineapple and chillstore separately. Soft cookies stay moist when
in refrigerator.Canned food leftovers: Cover andtightly covered. Crisp types of cookies keep well in
store in opened can for short period of time ofjar with a loose-fitting lid.
transfer to covered refrigerator container.Meat: Plan