copyright 2018 Art of Living, PrimaMedia,Inc
Guest Blogger: Lauren Keller
There’s no feeling that compares to the letdown of scouring the fridge or pantry for a well-deserved treat or a crucial ingredient you skipped over on your last grocery run only to find that it’s beyond use. Whether you’re over the heartbreak, on a budget, reducing your food waste, or wanting to get the most out of what you buy, keeping food good and fresh for as long as possible is an important goal to meet. Here are some simple ways to store your food products that’ll keep them on the shelves and out of the trash bin!
Meat
The biggest threats to stored raw meats are oxygen and moisture. Rewrap these products tightly after opening to ensure these are kept out. Swap your plastic wrap for butcher’s paper as a more eco-friendly alternative! Place your wrapped meat in an airtight container and refrigerate.
To extend the shelf life of meat to several months, freeze it! Keep meat in an airtight container, put it in your freezer, and it’s good to use well past the date on the packaging. Or, go the extra mile and try canning! Canned meat has a shelf life of several years, so you’ll have your ingredients on-hand for many meals to come.
Dairy and Eggs
The key to storing dairy is cold. You’ll want to make sure that your dairy products stay in the coolest parts of your refrigerator. Avoid keeping these items in the door, as they’ll be exposed to varying temperatures every time it’s opened. Stock them on low, interior shelves and enjoy them fresh up to their expiration! Some items, like yogurt and butter, are safe for higher shelves, so don’t worry about making space for them next to the milk.
Cheeses will need a little extra attention. For hard cheese, wrap the product tightly after it’s been opened and store in the refrigerator. Soft cheeses should be wrapped in wax or parchment paper, then wrapped again in plastic wrap or, as an alternative, placing in a reusable, airtight container works just as well!
Eggs are easy! Just keep them in their original container in the refrigerator and use them for up to three to five weeks.
Produce
The optimal storage environment of produce varies by item. As a general rule, avoid washing your produce, especially fruit, before storing it. Moisture will speed up the decay of these products, so wait to wash it before you eat!
There are some produce items that emit a gas called ethylene that causes other fruits and vegetables to decay at a faster rate. You’ll want to separate any ethylene emitters from other produce when possible. Some of the high ethylene emitters are apples, pears, avocados, apricots, peaches, kiwis, and plums.
The best way to preserve your produce is canning! Canned fruits and vegetables can be used for eighteen months to several years.
Dry Goods
Dry goods are best kept in cool areas out of direct sunlight. These are the perfect items to stock in your pantry! Make sure the humidity levels of your storage space are low as any moisture in the air will make its way into your dry goods, lowering their quality and decreasing their shelf life.
Placing dry goods into airtight containers keeps out excess oxygen. You can go a step further by adding oxygen absorbers to your containers. These are small packets of iron powder that absorb oxygen and moisture to extend to shelf life of your products and help them retain their quality.
Practice these storage methods and keep your food products around for longer!
For recipes to use that food, get your copy of The Basic Art of Italian Cooking: Holidays and Special Occasions-2nd Edition
