Daniel Salzler No. 1229 EnviroInsight.org Three Items November 24, 2023
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1 .Happy Post Thanksgiving. Eat smartly!
| Food | Type | Refrigerator [40°F (4°C) or below] | Freezer [0°F (-18°C) or below] |
| Salad | Egg, chicken, ham, tuna, and macaroni salads | 3 to 4 days | Does not freeze well |
| Hot dogs | Opened package | 1 week | 1 to 2 months |
| Unopened package | 2 weeks | 1 to 2 months | |
| Luncheon meat | Opened package or deli sliced | 3 to 5 days | 1 to 2 months |
| Unopened package | 2 weeks | 1 to 2 months | |
| Bacon and sausage | Bacon | 1 week | 1 month |
| Sausage, raw, from chicken, turkey, pork, or beef | 1 to 2 days | 1 to 2 months | |
| Sausage, fully cooked, from chicken, turkey, pork, or beef | 1 week | 1 to 2 months | |
| Sausage, purchased frozen | After cooking, 3-4 days | 1-2 months from date of purchase | |
| Hamburger, ground meats and ground poultry | Hamburger, ground beef, turkey, chicken, other poultry, veal, pork, lamb, and mixtures of them | 1 to 2 days | 3 to 4 months |
| Fresh beef, veal, lamb, and pork | Steaks | 3 to 5 days | 4 to 12 months |
| Chops | 3 to 5 days | 4 to 12 months | |
| Roasts | 3 to 5 days | 4 to 12 months | |
| Ham | Fresh, uncured, uncooked | 3 to 5 days | 6 months |
| Fresh, uncured, cooked | 3 to 4 days | 3 to 4 months | |
| Cured, cook-before-eating, uncooked | 5 to 7 days or “use by” date | 3 to 4 months | |
| Fully-cooked, vacuum-sealed at plant, unopened | 2 weeks or “use by” date | 1 to 2 months | |
| Cooked, store-wrapped, whole | 1 week | 1 to 2 months | |
| Cooked, store-wrapped, slices, half, or spiral cut | 3 to 5 days | 1 to 2 months | |
| Country ham, cooked | 1 week | 1 month | |
| Canned, labeled “Keep Refrigerated,” unopened | 6 to 9 months | Do not freeze | |
| Canned, shelf-stable, opened Note: An unopened, shelf-stable, canned ham can be stored at room temperature for 2 years. | 3 to 4 days | 1 to 2 months | |
| Prosciutto, Parma or Serrano ham, dry Italian or Spanish type, cut | 2 to 3 months | 1 month |
| Fresh poultry | Chicken or turkey, whole | 1 to 2 days | 1 year |
| Chicken or turkey, pieces | 1 to 2 days | 9 months | |
| Fin Fish | Fatty Fish (bluefish, catfish, mackerel, mullet, salmon, tuna, etc.) | 1 – 3 Days | 2 – 3 Months |
| Lean Fish (cod, flounder, haddock, halibut, sole, etc.) | 6 – 8 Months | ||
| Lean Fish (pollock, ocean perch, rockfish, sea trout.) | 4 – 8 Months |
| Fresh poultry | Chicken or turkey, whole | 1 to 2 days | 1 year |
| Chicken or turkey, pieces | 1 to 2 days | 9 months | |
| Fin Fish | Fatty Fish (bluefish, catfish, mackerel, mullet, salmon, tuna, etc.) | 1 – 3 Days | 2 – 3 Months |
| Lean Fish (cod, flounder, haddock, halibut, sole, etc.) | 6 – 8 Months | ||
| Lean Fish (pollock, ocean perch, rockfish, sea trout.) | 4 – 8 Months |
| Shellfish | Fresh Crab Meat | 2 – 4 Days | 2 – 4 Months |
| Fresh Lobster | 2 – 4 Days | 2 – 4 Months | |
| Live Crab, Lobster | 1 day . | Not recommended | |
| Live Clams, Mussels, Oysters, and Scallops | 5 – 10 Days | Not recommended | |
| Shrimp, Crayfish | 3 – 5 Days | 6 – 18 Months | |
| Shucked Clams, Mussels, Oysters, and Scallops | 3 – 10 Days | 3 – 4 Months | |
| Squid | 1 – 3 Days | 6 – 18 Months | |
| Eggs | Raw eggs in shell | 3 to 5 weeks | Do not freeze in shell. Beat yolks and whites together, then freeze. |
| Raw egg whites and yolks Note: Yolks do not freeze well | 2 to 4 days | 12 months | |
| Raw egg accidentally frozen in shell Note: Toss any frozen eggs with a broken shell | Use immediately after thawing | Keep frozen, then refrigerate to thaw | |
| Hard-cooked eggs | 1 week | Do not freeze | |
| Egg substitutes, liquid, unopened | 1 week | Do not freeze | |
| Egg substitutes, liquid, opened | 3 days | Do not freeze | |
| Egg substitutes, frozen, unopened | After thawing, 1 week or refer to “use by” date | 12 months | |
| Egg substitutes, frozen, opened | After thawing, 3 to 4 days or refer to “use by” date | Do not freeze | |
| Casseroles with eggs | After baking, 3 to 4 days | After baking, 2 to 3 months | |
| Eggnog, commercial | 3 to 5 days | 6 months | |
| Eggnog, homemade | 2 to 4 days | Do not freeze | |
| Pies: Pumpkin or pecan | After baking, 3 to 4 days | After baking, 1 to 2 months | |
| Pies: Custard and chiffon | After baking, 3 to 4 days | Do not freeze | |
| Quiche with filling | After baking, 3 to 5 days | After baking, 2 to 3 months |
| Soups and stews | Vegetable or meat added | 3 to 4 days | 2 to 3 months |
| Leftovers | Cooked meat or poultry | 3 to 4 days | 2 to 6 months |
| Chicken nuggets or patties | 3 to 4 days | 1 to 3 months | |
| Pizza | 3 to 4 days | 1 to 2 months |
Source: FoodSafety.gov. September 19, 2023
2. CAP Water Education Center
The public is invited!
MONDAY December 4th 5-7 p.m.
TUESDAY December 5th 5-7 p.m.
FRIDAY December 11 a.m.-1p.m..
Central Arizona Project is currently in the programming phase for our Water Education Center (WEC) that will inform an educate stakeholders and the public on CAP and water issues we all face as Arizonans.
As the exhibits that tell the CAP story are coming together, I was quick we would like to hear from you. What would you like to learn more about– CAP, history, operations and infrastructure… Arizona’s water picture … water conservation… all the above,… something else.
All are welcome to attend an open house to learn more and share your thoughts and ideas. Can’t make it to an open house meeting? No problem. Go here (https://www.surveymonkey.com/r/CAPWEC) to take our survey we look forward to your participation.
3. Thanksgiving quiz.Select the correct answer below
a. What is another word for the horn of plenty which is a symbol of Thanksgiving?
b. If you had harvested a Pitmaston Pineapple, what would you have picked?
c. What is another name for the cereal Avena?
d. Where did turkeys originate?
Possible Answers
i Oats
ii. Giant Pineapple
iii South America
iv. Apple
v. North America
vi. Cornucopia
vii Pear
viii. Central America
ix Thanksgiving horn
x. Cream of Wheat
xi. Navel orange
xii. Thanksgiving Fruit Basket
ANSWERS:
a. Corucopia
Apple
Oats
N America
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