Tips To Make Food Last Longer

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All of us hate to waste food and watch it rot in the refrigerator. The problem with foods is that it is extremely sensitive and perishable. One rotten potato in the rack can spoil the entire bunch of potatoes, leaving the stench unbearable. So are tomatoes and other veggies. The primary reason why foods rot or stale is because of moisture present in them. They can secrete moisture through their pores and rot within or become mold-riddled. It is more important to preserve and protect the food that you buy than stack them up in your rack or refrigerator.

Here are a few tips that you can incorporate to make your food last longer.

Air tight containers- Store all your lentils, beans and dried food in an air-tight container. This will prevent the moisture from getting in and ruining the food. Sun-drying the lentils and beans once in two months is recommended to keep away germs and bacteria.

Freezing- This works best for berries like strawberry, raspberry and cherries and peas. Put them in a zip lock bag and store them in the freezer. This will last for at least four to six months.

Cool and dry place/ shelves- Choosing shelves that are cool and dry for storing food is an ideal option. Dry veggies like onions, potatoes and garlic can be stored in a cool and dry place. Store potatoes in a paper bag with two or three cloves. Use within a week or two of purchasing. Cleaning the shelves once in 6 months is advisable.

Wrapping with foil- Wrapping the crown of banana with a silver foil helps it last for five days longer preventing it from spotting and freckles.

Spraying with cooking oil- Guacamoles (an avocado-based sauce) tend to turn brown and dark due to oxidation. Wrapping it tight with a cover or spraying a bit of cooking oil on it will prevent it from darkening and lasts it for about two days longer.

Cleaning- Disinfect the refrigerator with an anti-bacterial wipe once a week to prevent mold and moisture. This will ensure the shelf life of the food. Clean the entire refrigerator once in three months.

Set the temperature right- Sometimes a fluctuation in the temperature inside the refrigerator can perish all the food. Make sure the temperature is ideal between 3-6 degree Celsius.

Storage at various temperatures- Foods that can be stored at room temperature or a cool and dry place are avocados, garlic, onions, plums, kiwi, melons, potatoes and pineapple. Make sure to clean the shelf or rack before placing these foods.
Foods that need to be refrigerated includes apples, corn, cucumber, cabbage, broccoli, grapes, ginger, eggplant, carrots, cherries and leafy greens. Mushrooms must be wrapped in paper towels and stored in a zip-lock bag. It must never be stored in plastic. Green leafy vegetables must be de-stemmed & stored and refrigerated in an air tight box.

Sliced onions, bell peppers and lemon can be stored in onions keepers, bell pepper and lemon preservers that are available in the supermarket. They not only protect the veggies but also helps in reusing them and avoids stench in the refrigerator.

Meats and poultry must be consumed within the stipulated date marked on them. Meat, poultry and seafood should be sealed in a container or wrapped tight in a plastic sheet/aluminium foil to prevent raw juices from contaminating other foods.

Disclaimer: The information provided in this article is for general informational and educational purposes only and is not intended as a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or a qualified healthcare provider with any questions you may have regarding a medical condition.