Refrigerate lard, butter, margarine, drippings, and opened containers of cooking and salad oils. You can store most firm vegetable shortenings (those that have been hydrogenated), covered, at room temperature. Refrigerate opened jars of salad dressing; do not freeze.
Canned, frozen, and dried foods
Canned foods.—Store in a dry place at room temperature (not above 70° F.).
Frozen foods.—Can be stored in freezing unit of refrigerator up to 1 week. For longer storage, keep in a freezer at 0° F.
Dried foods.—Store dried fruits in tightly closed containers at room temperature (not above 70° F.). In warm, humid weather, refrigerate.
Store nonfat dry milk in a closed container at a temperature of 75° F., or lower. Because of its higher milkfat content, dry whole milk does not keep as well as nonfat dry milk. Keep dry whole milk in a tightly closed container in the refrigerator. Refrigerate reconstituted dry milk as you would fresh fluid milk.
Ingredients and Measurements
About ingredients
Ingredients that may be used in place of other ingredients are listed on the next page.
Recipes in this bulletin were tested with the ingredients listed. Sometimes a choice of ingredients is given in the recipe or under Variations of the recipe.