Knowing how and where to store your different food items is key to maximizing your food and your grocery dollar. This part will cover basic food storage including what type of packaging to store your food in, where to store your food for best longevity and how to keep track of what you have so you are less likely to waste your food. Buying fresh items during sales and in the peak growing season (produce) is a great way to save money. Also, growing your own food can bring in a lot of fresh produce which can be used fresh, canned or frozen. Most foods can be frozen, which helps to keep your grocery bill lower by using items you have frozen throughout the year.
*Freezing foods
+What kind of packaging and how to package it.
~Meats should be wrapped in smaller portions for easier defrosting and use. Unless you are freezing a whole bird, a large roast, etc. It is ideal to package meats such as hamburger or pork chops in small portions. Freezer paper, freezer grade zip top plastic bags and heavy foil are recommended for freezing meats. Be sure to squeeze out as much air as possible before sealing bags. Double wrapping helps prevent freezer burn and wasted, poor tasting meat. Wrap in foil or other wrap and then place in zip top bag. Most meats will freeze for 2-6 months depending on the meat. This is the time that is considered suitable to maintain flavor.
~ Fresh fruits can be frozen. Most fresh fruits, if properly frozen and stored can last for 8-12 months frozen. It is suggested you place berries on a pan in a single layer, then freeze. Once frozen, transfer to air tight freezer bag or bowl with lid. Other fruits such as peaches, apples and pineapple may be frozen as well, but require a little more prep work. See the following detailed explanation on freezing fruits. http://www.ext.colostate.edu/pubs/foodnut/09331.html
~Fresh vegetables can be frozen, but first must be blanched. Frozen vegetables are good for 12-18 months frozen. Blanching is a quick dip in boiling water, it is a method used to keep the enzymes in fresh vegetables from maturing, causing the food to brown or rot. For more information on blanching, see the following link: http://www.ext.colostate.edu/pubs/foodnut/09330.html Freeze blanched and dried vegetables in meal- sized portions in freezer zip top bags or containers. See listed link for specific details.
~Left overs. Most left overs can be frozen. Items that freeze well are items that have a sauce or liquid such as soups, casseroles, pasta sauce, etc. Allow food to cool and place in single serve containers. Plastic containers with a tight fitting lid. Allow 1/2" space on top of food in container. You may also use freezer bags. Items with mayonnaise do not freeze well. See link for more info. http://blog.nola.com/judywalker/2008/06/how_to_freeze_leftover_foods.html
~Cookies, cakes and breads freeze well. Let cool and place in zip top bag. I suggest cakes and breads be made in cup cake form for easy individual servings. Or, cut breads and cakes before freezing. Good idea for always having some on hand. Simply remove a couple pieces and pop in microwave for a few seconds to defrost. Most taste good up to about 2 months.
+How to store items in freezer
~Make sure all items are properly wrapped.
~Rotate old and new items so you are using up your frozen foods before they go bad.
~ It is a good idea to label your foods with dates. Most freezer storage bags have a write on area. Write the item and date and if you prefer the amount (such as 1lb of burger, 1 cup of broth, etc). Use tape and marker to label containers.
~Try to arrange like items together so they are easier to find.
~Fill freezer at least 3/4 full. The fuller the freezer, the better it keeps things frozen and the more efficiently they are kept. Defrost regularly if needed
~Inventory your freezer regularly so you get the most out of your food. Consider making a meal out of items that are nearing their best freezer-life.
*Refrigerating foods
Most fresh produce, meats, dairy, condiments and beverages do best in the refrigerator. Be sure to check stilltasty.com to see how long to keep specific items. Here are some tips to get the best out of the food in your fridge:
+Never store eggs in the door. The opening and closing causes temperature change and eggs should be kept at a constant temperature. Ideally, keep them in their original carton near the back of the fridge.
+Keep all foods covered with a lid, foil or plastic wrap so the food doesn't dry out, soil other foods with smell, leech flavors from other foods or get contaminated.
+ Use your fridge's bins for what they are intended. Example- use the crisper drawer for your fruits and veggies, or the butter keeper in the door for butter.
+ When storing fresh meat, keep wrapped while in the refrigerator. Consider keeping it wrapped in a grocery store plastic bag or placing package in a container so if it leaks, it will not contaminate other foods.
+ Rotate your stock. Pull close to outdated items toward the front to be used up before going bad.
+ If keeping onions and garlic in the refrigerator, keep uncut onions/garlic wrapped in a bag to keep from leeching out smells onto other foods.
+ Keep like items grouped together. Cheeses, fruits, snacks, beverages, etc.
+keep a box of open baking soda in your refrigerator to help keep food fresh
+Clean fridge regularly. Make sure to clean walls, drawers, racks and in door.
*Pantry/Cupboard storage
+ boxed, jarred, canned and bagged foods store best in pantries. Kept in a relatively cool and dark place, these items will stay fresh for a long time. Items in jars exposed to light can change color and flavor, keep stored behind doors for best results.
+Boxed and bagged foods
~Pastas, grains, flour,sugar store well opened or unopened in their original packaging. Also consider transferring to a plastic or glass container for easy storage. Avoid storing in areas that can get damp as this may ruin your foods. Tuck a bay leaf in a bag of flour or the corner of a cabinet to keep pests away.
~Cereal, crackers, chips and pretzels will keep longer without going stale if you fold the top of the bag over a couple times and secure. "chip clips" are ideal, also consider using a clothes pin, large paper clip or tape to keep items closed. Also keep in dry area.
~Don't throw out a small little bit of pasta, cereal, chips, etc. Consider designating a container for "left overs". One for pastas, one for snack items. Many people will use all but the last little bit. Instead of throwing the last part out, round up all of your "almost gone" bags and make your own snack mix or mix the last bits of a couple types of pasta into a container and keep in your cupboard for last minute meals.
~Keep taller items in back and shorter in front so you can keep track of what you have.
+Canned items
~Keep like items together for easy searching. Many cans are the same sizes, so it makes it hard to find things.
~Watch for badly dented cans. While usually it is okay to eat from dented cans, if you don't know when the dent happened, it can mean many "bad things" though. Deformed or dented cans can cause tiny cracks in the can which can cause bacteria to form. It can also mean the food inside wasn't canned properly or that bacteria is growing inside.
~Store away from excessive heat and avoid freezing, as items inside may expand when frozen and also may change flavor.
*Other Miscellany
+ Depending on how much room you have, try to store like items together so they are easier to find. Keep canned soups together, vegetables, fruits, etc. Designate a shelf or cupboard for (each)sweet snacks, salty snacks, cereals, pastas, pre-packaged meals, etc.
+Keep all items for baking together for ease of use while making baked goods.
+ Small cabinets usually near or over stoves are good for storing spices, seasoning packets, drink mixes, etc.
+Rotate your food in fridge, cupboards, freezer routinely.
+Clean out foods regularly. Once every couple months, go through your pantry/cabinets to organize and rotate your food. Go through fridge more frequently as one spoiled item can cause mold and bacteria to grow in your fridge, contaminating other foods.
+Consider labeling foods when you open then with a "use by" date so you don't forget to use it while its still good or question how long it has been opened.
+Keep food storage items on hand for new foods you plan to store.
~Freezer bags in small and large sizes.
~Re-use plastic containers with lids. Consider re-using cottage cheese, butter and kool whip containers, etc.
~clips for bags of chips, crackers, cereal
~heavy duty foil, plastic wrap
~masking or freezer tape for labeling and marker
+Make sure to keep breads closed tightly to ensure they don't stale. Always check for mold on bread, even if before expiration date.
+Be sure to clean up dropped crumbs and spills as they may attract fruit flies or other pests which may get into your food, making it unsafe to eat.
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