Food Storage Tips

Wrap or store food in the refrigerator in airtight and moisture-proof material unless otherwise noted. This prevents food odor and taste transfer throughout the refrigerator. For dated products, check date code to ensure freshness.Do not overfill or pack items too tightly into door bins. Doing so may cause damage to the bin or personal injury if items are removed with excessive force.Do not store glass containers in the freezer. Contents may expand when frozen, break the container and cause injury.Butter or MargarineKeep opened butter in covered dish or closed compartment. When storing an extra supply, wrap in freezer packaging and freeze.CheeseStore in original wrapping until used. Once opened, rewrap tightly in plastic wrap or aluminum foil.MilkWipe milk cartons. For coldest milk, place containers on an interior shelf.EggsStore in original carton on interior shelf, not on door shelf.FruitDo not wash or hull fruit until it is ready to be used. Sort and keep fruit in original container in a crisper, or store in completely closed paper bag on refrigerator shelf.Leafy VegetablesRemove store wrapping, trim or tear off bruised and discolored areas, wash in cold water, and drain. Place in plastic bag or plastic container and store in crisper.Vegetables with skins (carrots, peppers)Place in plastic bags or plastic container and store in crisper.FishFreeze fresh fish and shellfish if they are not being eaten the same day purchased. Eating fresh fish and shellfish the same day purchased is recommended.LeftoversCover leftovers with plastic wrap or aluminum foil, or store in plastic containers with tight lids.Do not store food with high moisture content towards the top of the refrigerator. The moisture could come into direct contact with the cold air and freeze.Wash food before storing it in the refrigerator. Vegetables should be washed, and food packaging should be wiped down to prevent adjacent foods from being contaminated.If the refrigerator is kept in a hot and humid place, frequent opening of the door or storing a lot of vegetables in the refrigerator may cause condensation to form. Wipe off the condensation with a clean cloth or a paper towel.

Storing Frozen Food

Check a freezer guide or a reliable cookbook for further information about preparing food for freezing or food storage times.Your freezer will not quick-freeze a large quantity of food. Do not put more unfrozen food into the freezer than will freeze within 24 hours (no more than 2 to 3 pounds of food per cubic foot of freezer space). Leave enough space in the freezer for air to circulate around packages. Be careful to leave enough room at the front so the door can close tightly.Storage times will vary according to the quality and type of food, the type of packaging or wrap used (how airtight and moisture-proof) and the storage temperature. Ice crystals inside a sealed package are normal. This simply means that moisture in the food and air inside the package have condensed, creating ice crystals.Allow hot foods to cool at room temperature for 30 minutes, and then package and freeze. Cooling hot foods before freezing saves energy.Successful freezing depends on correct packaging. When you close and seal the package, it must not allow air or moisture in or out. If it does, you could have food odor and taste transfer throughout the refrigerator and could also dry out frozen food.Packaging RecommendationsRigid plastic containers with tight-fitting lidsStraight-sided canning/freezing jarsHeavy-duty aluminum foilPlastic-coated paperNon-permeable plastic wrapsSpecified freezer-grade self-sealing plastic bagsFollow package or container instructions for proper freezing methods.Do not useBread wrappersNon-polyethylene plastic containersContainers without tight lidsWax paper or wax-coated freezer wrapThin, semi-permeable wrap