15 Simple Tricks to Make Your Groceries Last Longer
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Many people struggle with keeping groceries fresh as long as possible. I mean, you have probably tossed out wilted lettuce or found moldy berries sitting in the back of the fridge. As food prices keep going up, it’s not just practical, it’s necessary to make the most of what you do purchase. Fortunately, there are a few time tested tricks to keep your groceries fresh for days—or even weeks—longer than they should be.
Making a few smart storage choices will cut waste in half, save you money, and keep your fruits, vegetables, dairy, and pantry items at their freshest. Here’s how to keep your groceries fresher for longer and avoid the frustration that comes with discovering spoiled food.
Store Herbs Like Fresh Flowers
You can keep your herbs like parsley, cilantro, and basil in water just like you would with a bouquet of flowers. Cut the ends off the stems, put them in a glass with an inch or two of water and loosely cover with a plastic bag before sticking it in the fridge. This method will help herbs last up to a week longer, which means you won’t have to deal with a slimy mess in the produce drawer.
Don’t Put Apples With Other Fruits and Veggies
Other produce close to apples will start to ripen (and rot) faster due to the natural gas emitted by apples called ethylene. Apples must go in the fridge but in a separate corner so as not to spoil everything else. Or, if you store them on the counter, store them in their own bowl separate from bananas and avocados so they last a little longer.
Wrap Celery in Aluminum Foil
If your celery stems are limp quickly, wrap them in aluminum foil and stick them in the fridge. It lets the ethylene gas out so the celery will stay crunchy and fresh for two weeks. You won’t have any more sad, soggy celery sticks in your fridge!
Bananas Apart From the Bunch
When you put bananas together, they ripen faster because of the ethylene gas they release. Separate them, wrap each stem in plastic wrap to slow down the ripening process. This trick gets you a few extra days before they begin spotty and ripe.
Store Dry and Berries With Vinegar
Quick vinegar rinse can help berries go bad quickly. Wash them in a solution made of one part vinegar and three parts water and pat them down to dry. Keep them refrigerated and remove any remaining moisture by storing them in a container with paper towels. If you want to keep your berries fresh longer without changing their taste, the vinegar will kill bacteria.
Put a Paper Towel in Salad Bags
If you buy prewashed greens, place a dry paper towel in the bag. It sucks up excess moisture that would naturally cause the green to rot faster. All you have to do is change the paper towel out every few days and your lettuce or spinach will remain fresh and crisp.
Store Potatoes With Apples
If you don’t want your potatoes to sprout, put an apple in the bag with them. The apples will release ethylene gas which helps prevent the potatoes from sprouting. Keep potatoes in a cool, dark place (not the fridge) and they’ll keep for weeks.
Freeze Bread for Future Use
If you aren’t going to finish a loaf in a few days, freeze it. When bread is frozen in a sealed bag, it will last for months. To defrost, leave only what you’ll need out and let it come to room temperature. If you don’t want a freezer full of half stale bread slices, you can toast frozen bread just as well.
Pantry Staples in Airtight Containers
For the stuff like flour, sugar and rice, transfer them to airtight containers, to prevent the from going stale or getting bugs. This small step keeps moisture and pests out, keeping your dry goods fresh much longer. And it’s a great excuse to clean out the pantry!
Don’t Refrigerate Tomatoes
A tomato’s texture and flavor can be ruined by cold temperatures. Instead, keep tomatoes on the counter, not in direct sunlight. If you have to refrigerate them to slow ripening, let them come to room temperature before eating to restore some of the flavor.
Save Leftover Sauces and Broths in Glass Jars
Refrigerate leftover sauces, broths or soups in a glass jar. Plastic doesn’t retain cold as well as glass, which means foods last longer and don’t pick up strange odors. Plus, you’ll also avoid any potential leaching from plastic containers, especially with acidic sauces like tomato based ones.
Keep Garlic and Onions in a Dark Dry Place
If you keep garlic and onions in a dry, dark spot with good air flow, they’ll last longer. Don’t refrigerate them, as this can lead to sprouting or mold. They’ll stay fresh for weeks. Storing in a small basket on the counter also works well.
Lemon Spritz Your Avocados
If you’ve ever saved half an avocado and the next day it’s brown and sad, try giving it a little lemon juice. Cover it with plastic wrap and just rub a bit of lemon on the cut side, and put it in the fridge. Lemon acid slows down the oxidation, making it green longer.
Wrap Cheese to Breathe
Air is a bit picky with cheese. So if you put plastic wrap over it, it will suffocate it — use wax or parchment paper instead, so that cheese does not become slimy. The cheese will ‘breathe’ and stay fresh. For harder cheeses, a little olive oil on the edges will help keep them from drying out.
Revive Wilted Greens With Ice Water
Don’t toss out your sad and wilted greens yet! If they’re not too bad, dunk them in a bowl of ice water for about 10 minutes and they’ll perk up as they rehydrate. Lettuce, spinach, green peas, even herbs can be made to last a bit longer, so you don’t have to throw them into the compost pile.
Disclaimer: This list is solely the author’s opinion based on research and publicly available information.
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