14 Food Preservation Tips That Are Actually Spoiling Your Meals

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One of the best ways to reduce waste, save money and keep your ingredients fresh for longer is by preserving food at home. However, there are a few food storage techniques that can work against you, leaving your food spoiled or flavorless.

In this article, I’ll break down the lesser known mistakes people make when trying to keep food fresh. Each tip shines a light on why some habits might need just a little adjustment from freezing faux pas to improper packaging.

Plastic Wrap on Everything

Plastic wrap is convenient, but not always as protective as you’d think. It might trap moisture in, but it doesn’t stop air from getting to it, which can cause freezer burn or spoil faster. For perishables, try reusable silicone bags or airtight containers if you want to keep them around for a while, instead of throwing them away.

Overcrowding the Fridge

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Remember when you tried to squeeze in that extra container of leftovers? Overcrowding can actually make your fridge work harder. With a packed fridge, airflow isn’t restricted as cold air can’t circulate. That, in turn, can cause uneven cooling, which means some foods may spoil faster. So, try to organize your fridge and leave a little breathing room between the items for the best airflow.

Too Much Reliance on Dates of Expiration

Those “best by” dates aren’t as ironclad as they appear. When the date passes, food doesn’t spoil instantly, if it’s stored properly. There are still many items that are good for days, if not weeks, past their date. However, if stored improperly, some foods will go bad before their expiration date.

Freezing Vegetables Without Blanching

Freezing vegetables is great way to make them last, but skipping the blanching step could really hurt your efforts. It slows down enzymes that cause spoilage, and preserves color and texture. Without it, veggies can go mushy and lose nutrients. Blanching in just a few minutes can really make a difference in quality.

Don’t Cool Hot Food Before Storing

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It may seem like a time saver to put hot food into the fridge, but it’s a guaranteed way to increase the temperature inside. This can lead to bacterial growth and even make other food spoil even faster. First, let your dish cool to room temperature so your fridge and its contents stay cool and fresh.

Refrigerating Some Fruits and Vegetables

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All fruits don’t go in the fridge. Cold storage can cause bananas, tomatoes and potatoes to lose flavor or texture. For example, refrigerating tomatoes makes them mealy, and bananas brown faster. Knowing what to leave out ensures flavor and shelf life.

Washing Produce Too Early

It might seem like a time saver to wash your fruits and vegetables as soon as you get them, but too much moisture encourages mold and bacteria. Wash produce if you must, but make sure it’s completely dry before storing or wash it just before eating. It helps them stay fresh longer if they are kept dry.

Storing Milk in the Fridge Door

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Grabbing milk from the fridge door is easy, but this is also the warmest part. Milk, or other dairy, isn’t ideal when the door’s temperature goes up and down as it opens and closes. Keeping milk in the back of the fridge, where it’s colder, will help keep it fresher longer.

Greens Wrapped With Paper Towels

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Wrapping greens in paper towels will help soak up moisture, but too much paper will make them dry out. Instead, wrap greens loosely, or use a salad spinner to get rid of excess water. It keeps them crisp, but not fresh.

Not Labeling Freezer Items

Have you ever pulled a mystery item from the freezer and not known what it was or how old it might be? Waste happens when you don’t know or trust what’s in your freezer and don’t label food. That simple label with the contents and date can mean the world in preventing you from freezer roulette.

Using Oil for All Herbs

Many people store herbs in oil, thinking that will keep them fresh. This works well for hardy herbs like rosemary, but it’s not good for delicate herbs like basil or cilantro, which can get slimy. Instead, freeze herbs in water or chop fresh for the best results.

Using Ice Packs Alone in the Cooler

If you’re taking perishable food on the go, a single ice pack isn’t always enough to keep things cold. If you’re using ice packs often, they’ll lose their chill quickly. If you can, pre chill the cooler, and pack multiple ice packs to help keep food at a safe temperature for longer.

Vacuum Sealing All Baked Goods

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A great tool, vacuum sealing doesn’t always work so well for every food type, especially delicate baked goods like bread or pastries. It can flatten and crush items and ruin texture, and taste. If you’re baking something, wrap it in foil or store it in an airtight container to keep it fresh without the risk of it crushing.

Canned Foods Can Be Stored for Years

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Canned goods are long lasting, but not forever. Canned foods are great, but even the best can lose flavor, texture and nutrients over time. They have a long shelf life, but you should check your cans regularly to ensure you’re eating your cans at their peak quality, not at their limit.

Disclaimer: This list is solely the author’s opinion based on research and publicly available information.