Store Food Properly in the Freezer and Fridge
Many of us have probably thrown food away because of the spoilage, but doing it regularly is terribly expensive and expensive. Fortunately, you can safely preserve the quality of your food and make it last longer by learning some food storage techniques.
There are a couple of things to keep in mind when storing food, such as: how to manage food safely to prevent food-borne diseases, the types of containers used and the shelf life of foods in the refrigerator or freezer . Here are some USDA guidelines (and, where indicated, other sources):
Handling Food Safely
Keep raw meat, poultry and fish away from other foods so that they do not contaminate them. (This is probably why many refrigerators have a meat compartment in the bottom of the refrigerator; otherwise, store raw meat / fish on the lower shelf to prevent their juices from getting into other foods.)
Also always wash your hands, there is a better way to do it, before and after handling food, cooking or storing.
Refrigerator and Freezer Temperature
The temperature of your refrigerator should be 40 °F or below and the freezer at 0 °F or below.
Storing Leftovers and Perishable Food
Time: Freeze or refrigerate perishable foods within two hours or an hour if the temperature exceeds 90 ° F. A general guideline is to eat leftovers in four days. This graph shows that cooked pizza and cooked meat or poultry should last three to four days, while egg, tuna or macaroni salads and salads can last three to five days.
Containers: store food in shallow and suitable containers. Glass storage containers have the advantage of being easy to check the contents, they can be microwave safe and are more environmentally friendly. If you already have plastic containers, simply check that they are labeled as BPA-free; As mentioned in Dealnews in “The 6 best options for food storage containers”, if the number on the recycling icon on the container has a “7”, it is likely that it has BPA, which can be dangerous. If your kitchen is drowning in food containers, it may be time to cut stock to include only the most essential types of containers.
Storing Fruits and Vegetables
Products can be difficult to store because some fruits and vegetables are incompatible when stored together. Some fruits emit ethylene gas which can cause premature deterioration of vegetables. Vegetarian Times recommends keeping these “gas liberators” out of the refrigerator: avocados, bananas, nectarines, peaches, pears, plums and tomatoes.
You can refrigerate apples, apricots, aubergines, figs and molasses, but keep them out of the vegetable container / drawers where you can store ethylene sensitive vegetables (see the Vegetarian Times article for a list of these vulnerable vegetables; VT also recommends which fruits and Vegetables eat first based on how quickly they spoil.)
Speaking of the vegetable container, most standard refrigerators have a vegetable drawer designed to keep the products solid and fresh longer, and sometimes have humidity and temperature controls. This can be a good place to keep vegetables sensitive to gas, since the area is closed off from the rest of the refrigerator.
Since there are so many types of egg products and eggs require special care to avoid food poisoning, FoodSafety.gov has a table on how to store different egg products, in the refrigerator or freezer. Basically, raw eggs can last a long time (three to five weeks), while liquid egg substitutes last only a few days.
Store your food in airtight packages in the freezer to prevent it from burning, which degrades its quality. If you are not ready to invest in something like the FoodSaver vacuum sealer, an inexpensive alternative is the Reynolds Handi-Vac vacuum sealer kit, which works with the same principle of removing air from the freezer bags that come with it. It’s a little noisy, but it saves counter space and works (for the most part).
Finally, the National Center for Home Food Conservation has a long list of freezing information for specific foods, as well as general advice such as foods that don’t freeze well (e.g. milk sauces), how much headspace to allow between packaged foods (from 0.5 inches to 1.5 inches) and tips for managing the freezer, how to make sure you keep the freezer full for maximum efficiency.