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Groceries can be a real budget buster, especially when you find yourself tossing out spoiled food week after week. The frustration of seeing your hard-earned money go to waste can be overwhelming.
To prevent this from happening, we put together 16 simple changes that can extend the life of your food and make a difference in your kitchen.
1. Keep Perishable Items in the Coldest Parts of the Fridge
The coldest areas of the fridge, typically the back and bottom shelves, maintain a consistently low temperature. This low temperature helps slow down the growth of bacteria and prevents food from spoiling too quickly.
Store perishable items like dairy products, raw meat, poultry, and seafood in the coldest parts of your fridge to extend their shelf life.
2. Use the Freezer
The freezer stops spoilage by slowing food bacterial growth and enzyme activity. Store perishable items like meat, bread, fruits, and vegetables that you won’t be using immediately in the freezer.
Properly wrap and package items before storing them in the freezer to prevent freezer burn and maintain quality.
3. Use Airtight Containers
Airtight containers create a sealed environment that prevents air and moisture from entering, slowing down the degradation process. When perishable items get exposed to air and moisture, they’re more prone to spoilage, mild growth, and loss of flavor.
By storing these items in airtight containers, you create a barrier that protects them from these environmental factors, keeping them fresher for longer.
4. Wash Fruits and Vegetables Before Storing
Washing fruits and vegetables before storing removes dirt, bacteria, and pesticide residues from their surfaces. Dirt and bacteria promote mold growth, so washing creates a clean environment that helps maintain their quality for longer.
Rinse fruits and vegetables under cold running water before storing them. For leafy greens and delicate fruits like berries, use a colander or salad spinner to rinse them thoroughly.
5. Wrap Greens in Damp Paper Towels
Leafy greens like lettuce, spinach, and kale have a high water content, which causes them to wilt quickly when exposed to air. By wrapping them in damp paper towels before storing them, you create a moist environment that hydrates them and prevents wilting.
The damp paper acts as a barrier between the leaves and the surrounding air, slowing down moisture loss and maintaining their crisp texture.
6. Keep Potatoes and Onions in a Dark Place
Both potatoes and onions are root vegetables that are sensitive to light exposure. Exposing them to light causes them to spoil more quickly and develop sprouts.
Store your potatoes and onions in a dark place like a pantry or kitchen cabinet. That allows them to remain dormant and maintain their quality. Also, storing in a dark place helps regulate temperature and humidity levels, which are important factors in preserving their freshness.
7. Use Vinegar or Lemon Juice on Fruits
Vinegar or lemon juice prevents fruits from browning. When fruits are cut or peeled, enzymes in the fruit react with oxygen in the air, causing them to oxidize and turn brown. This oxidation can make fruits less appealing and affect their taste and texture.
Both vinegar and lemon juice contain citric acid, which helps inhibit the enzyme activity responsible for browning. Spraying your fruits with vinegar or lemon juice creates a protective barrier that slows the oxidation process and keeps them fresh for longer.
8. Store Mushrooms in a Paper Bag
Mushrooms are highly perishable and spoil quickly if exposed to excess moisture or trapped gases. Storing them in a paper bag helps regulate humidity levels and allows them to breathe, preventing moisture buildup.
The porous nature of paper allows air to circulate the mushrooms, preventing them from becoming slimy. The paper also absorbs excess moisture, which can cause mushrooms to deteriorate more rapidly when stored in plastic bags.
9. Separate Bananas From Other Fruits
Bananas produce ethylene gas as they ripen, which speeds up the ripening of other fruits nearby. Always store bananas in a separate bowl or hanging fruit basket away from other produce. That helps minimize the spread of ethylene gas and prevents it from affecting the ripening of different fruits.
If you have ripe bananas and want to keep their current ripeness level for a few days longer, place them in a refrigerator. The cold temperature slows down the ripening process.
10. Wrap Cheese in Wax Paper
Cheese, especially cheddar, gouda, and Swiss varieties, can quickly lose moisture and become hard and crumbly when exposed to air. Wrapping it in wax paper creates a breathable and protective barrier that maintains the cheese’s moisture levels and prevents it from absorbing other odors in the fridge.
To wrap cheese in wax paper, cut a piece of wax paper slightly larger than the cheese block and then wrap the cheese by covering it completely.
11. Keep Eggs in Their Original Carton
Eggshells are porous, meaning they can absorb odors and flavors from their surroundings. Storing eggs in their original carton provides an additional layer of protection, shielding them from external influences and helping them stay fresh for longer.
When storing eggs in the refrigerator, place them on the main shelf rather than the door. The door is subject to temperature fluctuations every time it’s opened, affecting the quality of the eggs.
12. Store Berries in a Single Layer
Berries are delicate fruits with a high water content, making them susceptible to bruising and spoilage when stacked on each other. When stored in a single layer, each berry has ample space to breathe and doesn’t bear the weight of other berries. This reduces their likelihood of bruising and extends their shelf life.
Also, avoid washing berries until ready to eat since excess moisture can promote spoilage.
13. Use Citrus Zest to Extend Dishes’ Shelf Life
Citrus zest, the outermost layer of the fruit’s peel, contains essential oils rich in flavor and aroma. These oils add a burst of citrusy freshness to dishes and possess natural antimicrobial properties that can help inhibit the growth and bacteria of fungi.
When grating the zest to add to your favorite recipes, avoid the white pith, which can impart a bitter flavor.
14. Regulate Fridge Temperature
The ideal fridge temperature for most foods is between 35oF and 38oF. Keeping your fridge at this temperature range slows down the growth of bacteria and helps preserve the safety of your food.
To regulate your fridge’s temperature, check the thermostat settings and adjust as needed. You can also use a fridge thermometer to monitor the temperature regularly and make adjustments as necessary.
15. Use Ethylene Absorbers
Ethylene gas is a natural plant hormone released by certain fruits and vegetables as they ripen. While the gas helps accelerate the ripening process of some fruits, it can also cause nearby produce to ripen and spoil more quickly.
Ethylene absorbers are packets or sachets containing substances that absorb ethylene gas from the air. To use them, place them in the same compartment as your fruits or vegetables, and they will preserve the freshness of your produce.
16. Store Tomatoes Upside Down
The tomato’s stem is the most delicate part, prone to bruising and rotting. Storing tomatoes upside down protects the stem end from damage and helps prevent air and moisture from entering.
When tomatoes are stored upside down, their weight is distributed evenly throughout the fruit. This reduces the risk of bruising and soft spots. Also, storing them in this position helps maintain their firmness and juiciness.
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