How To Keep Food From Expiring
The average family throws out nearly 122 pounds of food per month and wastes $590 per year on food that eventually spoils. However, many common perishables remain safe way past their sell by dates. From milk and eggs to produce, find out which storage tips will do the trick and try these tips to make food last longer.
More from Prevention: Download the Make Food Last Longer Guide
DON’T: Store eggs on the door, where eggs are vulnerable to temperature fluctuations. (Though recen pandora bracelet t research suggests eating expired eggs has an unexpected benefit.)
LunchmeatDO: Store meat in the meat compartment it is specially designed to keep cool air in and can help meat last 3 5 days past the sell by date.
DON’T: Forget to reseal the package.
TomatoesDO: Store cherry and grape tomat pandora bracelet oes in their original containers in the refrigerator. Ripen large varieties on the counter cold temperatures halt color, flavor, and nutrient development. Once bright red, store them in the fridge.
DON’T: Place ripe tomatoes near vegetables, as they give off ethylene.
Hard CheeseDO: Wrap in moisture proof plastic or foil. This will help it keep 2 4 months past the sell by date.
DON’T: Throw it away at the first site of mold. If the outside of hard cheese has visible mold, pandora bracelet trim off the mold and a 1/2 inch area of cheese below it.
YogurtDO: Store yogurt at around 39F, an appropriate temp for your fridge. This will help it keep 10 14 days past its sell by date.
DON’T: Be deterred by separation simply stir and enjoy.
MilkDO: Hit the dairy aisle right before checking out to minimize the amount of time milk is left unrefrigerated, and store it on a shelf pushed far back, where the air is coldest.
DON’T: Store it closer to or on the door; the air tends to be warmer there.
Alliums (onions, shallots, garlic)DO: Store in a warm, dry place like your countertop.
DON’T: Place them near ripening fruits; alliums contain strong sulfur compounds, which taint other produce when kept in close vicinity. Also, don’t store them in the fridge exposing them to cold and moisture will initiate rotting and rooting.
WatermelonDO: Ripen on your countertop for about a week, which nearly doubles the melon’s lycopene and beta carotene levels, according to a USDA study. Pop it in the fridge a day before eating.
DON’T: Store it near other fruits. Watermelon is easily damaged by ethylene, a gas released by fruits that speeds up deterioration.
More from Prevention: Are Strawberries Healthier Than Watermelon?
MushroomsDO: Place unwashed mushrooms in a paper bag in your refrigerator. Keeping them cold and dry disfavors bacterial growth and the paper bag protects against dehydration.
Stone Fruits (nectarines, cherries, plums, peaches)DO: Ripen on the counter and transfer to the refrigerator. To prolong the life of stone fruits, remove their pits and boil the fruits in simple syrup for a few minutes, cool, and store in an airtight container in the freezer.
DON’T: Refrigerate these fruits while they’re still firm or they’ll never ripen.
GrapesDO: Store in their original ventilated plastic bag, remove bruised or damaged fruit, and wrap with paper towel to absorb excess moisture that promotes mold growth.
DON’T: Wash until right before eating; doing so in advance encourages mold development.
Leafy greensDO: Pat them dry before storing, as excess moisture contributes to decay. Wrap in paper towels, place in a plastic bag, and store in th pandora bracelet e crisper.
DON’T: Keep them in close proximity to ethylene producing fruits like tomatoes.
BerriesDO: Store in their original clamshell containers, which increase ventilation. Remove bruised or moldy berries from the batch; they’ll speed up decay among the rest.