FOOD STORAGE SUGGESTIONS
6
Use these storage times as guidelines for good eating quality. The type
of packaging used and the storage temperatures will affect how long
food will keep in the refrigerator.
New techniques are constantly being developed. Consult the County
Extension Service or your local Utility Company for the latest
information on freezing and storing foods.
Refrigerator
Freezer
Foods
Time
Time
Storage Tips
DAIRY PRODUCTS
Butter
1–2 weeks
6–9 months
Store butter covered in the Dairy Compartment
to prevent butter from absorbing odors.
Milk & cream
1 week after the
Not recommended
Refrigerate immediately after use. Close tightly.
“sell by” date
Don’t drink out of the carton because enzymes
from your mouth cause milk to sour. Don’t freeze
cream unless whipped.
Cream cheese, cheese
1–2 weeks after
Not recommended
Wrap tightly.
spread & cheese food
the “sell by” date
Cottage cheese
5–7 days after the
Not recommended
“sell by” date
Hard cheese (Swiss,
1–2 months
May become crumbly
Wrap tightly to keep odors confined.
Cheddar & Parmesan)
Cut off mold if it develops on the surface.
Sour cream
10 days after the
Not recommended
“sell by” date
EGGS
Eggs in the shell
1 week after the
Not recommended
Cover and store small ends down.
“sell by” date
Leftover yolks
2–4 days
9–12 months
or whites
FRESH FRUITS
Apples
1 month
6–12 months
Avocados
3–5 days
6–12 months
Ripen at room temperature before refrigerating.
Avocados will darken when refrigerated.
Berries & cherries
2–3 days
6–12 months
Store covered or in the storage drawer to prevent
moisture loss.
Citrus fruits
1–2 weeks
Not recommended
Store uncovered.
Grapes
3–5 days
6–12 months
Store covered or in the storage drawer to prevent
moisture loss.
Peaches, nectarines,
3–5 days
6–12 months
Ripen at room temperature before refrigerating.
plums & apricots
Pineapples, cut
2–3 days
6–12 months
Use quickly for best eating quality.
Ripening of many fruits is slowed by refrigeration. Store fruits in the storage
drawer with the control on the “Fruits” setting.
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