As part of your spring cleaning, take some time to clean out your refrigerator and freezer. Many foods have a date on the packaging, which will help you decide whether to save or discard the food:

“Sell by” is used for the seller to determine when a product should be removed from the shelf.

If you buy it after that date, you are taking a chance that it may have deteriorated.

“Best If Used By” indicates the latest date that a product will be at peak quality or flavor. It is not a purchase or safety date.

“Use By” is the last date recommended for use for peak quality. After that date, it is not necessarily unsafe or spoiled but may have lost flavor or quality.

Frozen foods are safe indefinitely as long as they remain frozen but may lose quality if kept longer than the length of time listed.

If you are not sure how long a food has been in the refrigerator, the best advice to follow is: “When in doubt, throw it out.”

We have all been taught not to waste food but eating food that may make you sick is not worth the risk.

Trying to eat better and stretch your food dollars? The Eat Smart NY program at Cooperative Extension is offering a series of classes that will teach you how to shop and cook to benefit your health and food budget. Stop by our table in the lobby of P&C in Auburn from 2 to 4 p.m. Fridays and from noon to 2 p.m. Saturdays to sign up for this program offered at no charge by the nutrition program at Cornell Cooperative Extension of Cayuga County.

Christine Gutelius, MA, RD, CDN, is a nutrition resource educator with the Eat Smart NY program at Cornell Cooperative Extension of Cayuga County.

How to decide what to keep and what to discard

Product Refrigerator (40°F) Freezer (0°F)

Casseroles, soups and stews 3-4 days 2-3 months

Eggs, fresh 3-5 weeks Do not freeze

Eggs, hard-cooked 1 week Do not freeze

Fish 1-2 days (on ice) 3-4 months

Gravy 1-2 days 2-3 months

Ham, hot dogs

(unopened package) 2 weeks 1-2 months

(opened package) 1 week

Lunch meats

(unopened package) 2 weeks 1-2 months

(opened package or deli sliced) 3-5 days

Meat

Ground 1-2 days 3-4 months

Steaks, chops, roasts 3-5 days 4-12 months

Poultry

whole 1-2 days 9-12 months

pieces 1-2 days 9 months

ground 1-2 days 3-4 months

Sausage

raw 1-2 days 1-2 months

smoked links, patties 7 days 1-2 months

hard (such as pepperoni) 2-3 weeks 1-2 months

- Source: The USDA Food Safety and Inspection Service, www/fsis.usda.gov

Roasted Vegetables

Makes 4 servings

2 carrots, peeled and cut into 3-inch pieces

2 parsnips, peeled and cut into 3-inch pieces (optional)

1 cup fresh or frozen

Brussels sprouts

2 potatoes (sweet or white), peeled and cut into wedges

1 red onion, cut into wedges

2 tablespoons olive oil

2 tablespoons balsamic vinegar

Preheat oven to 400 degrees. Place cut up vegetables in a large bowl. Add olive oil and vinegar. Toss to coat the vegetables. Spray a cookie sheet or shallow baking pan with nonstick spray. Spread the vegetables in a single layer on the cookie sheet or pan.

Roast for 25 minutes.

Turn the vegetables over and roast for another 10-15 minutes or until vegetables are tender.

Serve immediately.