Part Three- thawing foods
Proper thawing/defrosting of foods is very important to ensure food's flavor and quality. Also, more importantly, to ensure food safety and reducing the chance of bacteria growth and illness. Proper packaging of foods helps ensure they retain their best flavor and quality. Watch for ice crystals or freezer burn on your frozen items. While it is still safe to eat, the flavor may be off. Proper thawing of raw meats and seafood items are particularly important. This guide will tell you the basic types of thawing for meats, soups/sauces and baked goods, as well as what items that do not freeze well or change flavor/texture once they have been frozen.
*Three basic ways to thaw your frozen foods
+In the refrigerator
+In the microwave
+Under running cold water or in a bath of cool water that is replaced every 30 min for no more than 2 hrs
*Thawing meat
+ USDA recommends thawing meat (all types and sizes) in a refrigerator that maintains a temperature of 40 degrees F or lower.
+ For small cuts of meat, such as a pork chop, hamburger patty or steak, thawing with the "cold water" method is another accepted way. Be sure to replace cool water every half hour and do not exceed 2 hours.
+NEVER defrost at room temperature, in hot water or in a cool water bath that is NOT replaces every half hour.
+ Defrosting in the microwave is an easy and efficient way to defrost small amounts as well, however, because the low power of the defrost starts the cooking process and heats the outer parts of the meat to above 40 degrees, meat defrosted in the microwave should be cooked immediately after defrosting.
+ It is also acceptable to cook small cuts of meat from a frozen state, being sure that the internal temperature reaches that which is recommended for each type of meat.
+Keep meat wrapped and on a plate or other contained which can capture any liquid that may leak during thawing.
+For large items such as whole birds or roasts, thawing in the refrigerator is the way to go.
+Turkey, Chicken and other birds(whole): 24 hours per every 4 lbs. Can be kept in refrigerator for up to 2 days once thawed before cooking.
+ Once thawed, make sure to cook to recommended internal temperature for the type of meat you are cooking. Take note that sometimes items may not be fully thawed inside, so they may take longer to cook than normal. It is advised to use a meat thermometer and when checking the internal temperature, make sure to insert the thermometer into the thickest part of the meat in the middle, such as the center of a chicken breast or center of a roast.
~Internal temperatures should reach(degrees F):
Chicken and Turkey- 165
Ground Beef (hamburger)- 160
Pork and Beef- 145
Ham- 140
*Thawing soups and sauces
Soups and sauces are easily thawed and re cooked. They can be heated at full power in the microwave or over a low/medium heat on the stove top.
+ Place container of soup/sauce (if frozen in a microwavable container) with lid loosened in microwave and heat on half or full power. Taking out and stirring every minute or two until heated through.
+If heating on stove top, remove soup/sauce to sauce pan. Run container under water to loosen if needed to remove help remove from container.
+ Heat on stove top over a low/medium heat, stirring occasionally until heated through.
*Thawing baked goods
Cookies and cakes are easily frozen and thaw fast. For best results, freeze cakes in slices or cup cakes for quick grab-and-go snacks. Whole cakes also freeze well but can take longer to thaw. Frosted items can also be frozen and usually thaw well, but depending on the type of frosting, the frosting may taste different when thawed.
+ Thaw baked goods at room temperature on a counter top. Most items thaw in an hour or two.
+For cookies and cupcakes/muffins, defrosting in the microwave is a quick alternative. Heat in increments of 10 seconds until thawed. Add more time if you would like it warmed. Be careful not to over heat, as they may become hard. This method does not work well for frosted items.
+Thaw items that have dairy in them in the refrigerator.
*Thawing information of other items
+Thawing vegetables isn't recommended. Vegetables can go from freezer to cooking, with no middle step. Thawing vegetables will often effect the taste and texture.
+Cheese, milk and yogurt can be frozen, however they also may change texture. It depends on the type of product you have. Some factors that contribute are fat content, moisture content and other additives. It is suggested to freeze and thaw a small amount of the item to determine if it is suitable. Generally cheese and milk will be fine to use in sauces or added as ingredients into other dishes, but not as desirable when used alone after being frozen.
+Casseroles and meatloaves can be thawed and heated again. Depending on what is in the dish, it may change the flavor or texture. Thaw and reheat in the microwave at 50% power for 2-3 minutes for every 6 ounces of food. Can also be thawed in the microwave in 1-2 days.
*Freezing and thawing NO-NOs
+Don't freeze mayo or items with mayo
+Hard cooked eggs turn rubbery, tomatoes get mushy, potatoes discolor and can change texture. Not recommended for freezing
+Don't thaw meat at room temp
+Freezing, thawing then freezing again is okay, however, make sure it never reaches a temp above 40 degrees while thawed. Also, refreezing can diminish the flavor and quality of foods.
More information and details on thawing foods, visit:
http://www.fsis.usda.gov/Fact_Sheets/Big_Thaw/index.asp
and
http://www.weightwatchers.com/util/art/index_art.aspx?tabnum=1&art_id=31571&sc=4350
Saturday, January 7, 2012
Friday, January 6, 2012
Food buying, storage and handling- part two
Part two- proper storing of foods
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.
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.
Thursday, January 5, 2012
Food buying, storage and handling- part one
This is part one of a series I will be doing about food buying, storage and handling. By knowing how to properly buy what food you will use so you do not waste, how store food and for how long, you can get the most out of your food and the most out of your money.
Part one- "best by" dates and what they mean
The other day, while going through my cupboards, I found a few bottles of Kraft Salad dressing (different kinds) that were past or nearing their "best by" date. I am sure I got these for really cheap on sale, so if I threw them out, I wouldn't be wasting much money by doing so. But, as I always do I try to use all of products and waste as little as possible. I have heard most things are still good after the "best by" or "use by" dates, but what items do I keep and for how long? So this sent me on a quest to find out how much life I could still squeeze out of my salad dressing (and whatever products I have semi-stockpiled). I searched the internet high and low and found mostly what other people "thought" was a good time to keep things, but nothing really for sure. Then I came upon an awesome website stilltasty.com . It is truly a plethora of information of food on when to toss, how to store and even more. But for now, I will give you a basic explanation and list of common foods as a quick reference guide.
*Use by/ Sell by/ Best by - what does it mean?
According to the USDA, it is not a federal law for food except infant formula to have any dating stamped on the product. However, most companies do use this practice (thankfully!) The dating on packages is not in reference to the safety of the food, but more a guideline for the food's best taste and quality.
-Use by dating: This is generally the last date which the manufacturer recommends that the product be used for best taste and quality. Especially for perishable items.
-Best by dating: Much the same as "use by" dating. I often see "best by" on non perishable items such as pasta, cereal and crackers.
-Sell by: This is mostly for the store to know when it is time to get rid of the items and a guide to keep their items at their peek of perfection. When buying items, it is best to purchase before this date.
*How long past the dating code can I keep the items?
The following is a guide assuming that storage conditions are ideal such as adequate packaging, proper food handling and temperatures. Pantry-between 60 and 70 degrees F, Refrigerated- between 35-40 and frozen- below 0.
Sources and more information please visit: still tasty http://stilltasty.com/, http://stilltasty.com/fooditems/food_storage_info, USDA http://www.fsis.usda.gov/Fact_Sheets/Food_Product_Dating/index.asp and FDA http://www.fda.gov/Food/FoodSafety/FSMA/default.htm
For a specific run down of items, check stilltasty.com. Here is a shortened version of common items to use as a guide. I have not included fresh produce as you can usually tell if it is bad by way of wilting, bruising, mold or browning.
+ pasta- dry, store bought pastas up to 3 years.
egg noodle pastas up to 2 years
both types cooked-3-5 days in refrigerator or frozen up to 2 months
+oatmeal- dry packages oatmeal unopened 1 year, opened 8-12 months
cooked- 3-5 days, frozen up to 6 months
+rice- most rice keep indefinitely if kept dry, except brown rice which keeps 6-18 months depending on
storage Rice mixes that include seasonings 12-18 months.
cooked rice 4-6 days in refrigerator or 6 months frozen
+barbecue sauce- 12 months unopened, 4 months opened and refrigerated.
+gravy- bottled or canned unopened 2-5 years, open and refrigerated 3-5 days, frozen 3-5 months
+ketchup- unopened 12 months, opened 6 months
+mayo- opened and refrigerated 2-3 months, unopened 2 years
+mustard- opened 1 year, unopened 2 years
+vegetable oil- opened 1 year, unopened 2 years
+olive oil- opened 18-24 months, unopened 2 years
+salad dressing- most all types opened and refrigerated 6-9 months, unopened 12-18 months
+cheese based pasta sauce- unopened 2-5 years, opened 7-10 days
+tomato based pasta sauce- unopened 12-18 months, opened 7-10 days
+pasteurized individually wrapped cheese slices- 1 month after date on package
+shredded or sliced cheese- 1 month after date on package (unopened), 5-7 days opened
+block of cheese sold pre wrapped- 2-3 weeks in fridge, 2 months frozen
+cream cheese block- opened 2-3 weeks, unopened- 1 month after date on package
+fresh eggs in shell in original packaging- 3-5 weeks after "sell by" date, frozen (taken out of shell) 1 year
+milk all varieties, sold fresh in dairy case- 1 week after "sell by" date, 3 months frozen
+yogurt- 7-10 days after "sell by" date, up to 2 months frozen
+beef roast fresh raw, all cuts- 3-5 days in refrigerator , frozen 6-12 months
+chicken pieces, fresh raw- 1-2 days refrigerated, frozen 9 months
+ham, fresh raw- 3-5 days refrigerated, 6 months frozen
+pork steak, fresh raw- 3-5 days refrigerated, 6-12 frozen
+chocolate candy bars- 10-12 months regardless of being open or unopened and storing in pantry, fridge, freezer
+potato chips- 2 months if unopened
+jam unopened- 2 years
+soup in a can- cream of mushroom, chicken noodle: 2-5 years unopened, opened and refrigerated 2-5 days
tomato: 12-18 months, 2-4 days opened and refrigerated
+canned beans (legumes)- most beans (black,kidney, baked, etc) 2-5 years unopened
+dry beans (legumes)- most beans 1 year uncooked in package
+natural peanut butter- 6 months in pantry, slightly longer in refrigerator. Will have a rancid smell when bad
+canned beans and corn- green, snap, wax. 2-5 years unopened, 3-4 days refrigerated, 1-2 months frozen
+apple juice- bottled and sold non refrigerated unopened 12-18 months, opened and refrigerated 5-7 days
+canned peaches, pineapple- 12-18 months unopened, opened and refrigerated 5-7days
+salmon- fresh raw refrigerated 1-2 days, frozen 2-3 months
+ tuna canned or vacuum seal pouch- unopened 3-5 years, open and refrigerated 3-4 days
Please visit the links at the top of this post for more information.
Still to come in this series (tentative and in no specific order):
*Proper packaging of food for storage
*Proper location for storage
*Proper defrosting
*Temperature guide for cooked meats
*When it is best to buy (seasonal, etc)
*How much to buy for maximum usage
* Avoiding food born illnesses, tips
*How to keep produce freshest longest
*Ways to use up food nearing their expiration
*Regular vs. Organic
*National brand vs. generic
*Items to "stock up" on
Part one- "best by" dates and what they mean
The other day, while going through my cupboards, I found a few bottles of Kraft Salad dressing (different kinds) that were past or nearing their "best by" date. I am sure I got these for really cheap on sale, so if I threw them out, I wouldn't be wasting much money by doing so. But, as I always do I try to use all of products and waste as little as possible. I have heard most things are still good after the "best by" or "use by" dates, but what items do I keep and for how long? So this sent me on a quest to find out how much life I could still squeeze out of my salad dressing (and whatever products I have semi-stockpiled). I searched the internet high and low and found mostly what other people "thought" was a good time to keep things, but nothing really for sure. Then I came upon an awesome website stilltasty.com . It is truly a plethora of information of food on when to toss, how to store and even more. But for now, I will give you a basic explanation and list of common foods as a quick reference guide.
*Use by/ Sell by/ Best by - what does it mean?
According to the USDA, it is not a federal law for food except infant formula to have any dating stamped on the product. However, most companies do use this practice (thankfully!) The dating on packages is not in reference to the safety of the food, but more a guideline for the food's best taste and quality.
-Use by dating: This is generally the last date which the manufacturer recommends that the product be used for best taste and quality. Especially for perishable items.
-Best by dating: Much the same as "use by" dating. I often see "best by" on non perishable items such as pasta, cereal and crackers.
-Sell by: This is mostly for the store to know when it is time to get rid of the items and a guide to keep their items at their peek of perfection. When buying items, it is best to purchase before this date.
*How long past the dating code can I keep the items?
The following is a guide assuming that storage conditions are ideal such as adequate packaging, proper food handling and temperatures. Pantry-between 60 and 70 degrees F, Refrigerated- between 35-40 and frozen- below 0.
Sources and more information please visit: still tasty http://stilltasty.com/, http://stilltasty.com/fooditems/food_storage_info, USDA http://www.fsis.usda.gov/Fact_Sheets/Food_Product_Dating/index.asp and FDA http://www.fda.gov/Food/FoodSafety/FSMA/default.htm
For a specific run down of items, check stilltasty.com. Here is a shortened version of common items to use as a guide. I have not included fresh produce as you can usually tell if it is bad by way of wilting, bruising, mold or browning.
+ pasta- dry, store bought pastas up to 3 years.
egg noodle pastas up to 2 years
both types cooked-3-5 days in refrigerator or frozen up to 2 months
+oatmeal- dry packages oatmeal unopened 1 year, opened 8-12 months
cooked- 3-5 days, frozen up to 6 months
+rice- most rice keep indefinitely if kept dry, except brown rice which keeps 6-18 months depending on
storage Rice mixes that include seasonings 12-18 months.
cooked rice 4-6 days in refrigerator or 6 months frozen
+barbecue sauce- 12 months unopened, 4 months opened and refrigerated.
+gravy- bottled or canned unopened 2-5 years, open and refrigerated 3-5 days, frozen 3-5 months
+ketchup- unopened 12 months, opened 6 months
+mayo- opened and refrigerated 2-3 months, unopened 2 years
+mustard- opened 1 year, unopened 2 years
+vegetable oil- opened 1 year, unopened 2 years
+olive oil- opened 18-24 months, unopened 2 years
+salad dressing- most all types opened and refrigerated 6-9 months, unopened 12-18 months
+cheese based pasta sauce- unopened 2-5 years, opened 7-10 days
+tomato based pasta sauce- unopened 12-18 months, opened 7-10 days
+pasteurized individually wrapped cheese slices- 1 month after date on package
+shredded or sliced cheese- 1 month after date on package (unopened), 5-7 days opened
+block of cheese sold pre wrapped- 2-3 weeks in fridge, 2 months frozen
+cream cheese block- opened 2-3 weeks, unopened- 1 month after date on package
+fresh eggs in shell in original packaging- 3-5 weeks after "sell by" date, frozen (taken out of shell) 1 year
+milk all varieties, sold fresh in dairy case- 1 week after "sell by" date, 3 months frozen
+yogurt- 7-10 days after "sell by" date, up to 2 months frozen
+beef roast fresh raw, all cuts- 3-5 days in refrigerator , frozen 6-12 months
+chicken pieces, fresh raw- 1-2 days refrigerated, frozen 9 months
+ham, fresh raw- 3-5 days refrigerated, 6 months frozen
+pork steak, fresh raw- 3-5 days refrigerated, 6-12 frozen
+chocolate candy bars- 10-12 months regardless of being open or unopened and storing in pantry, fridge, freezer
+potato chips- 2 months if unopened
+jam unopened- 2 years
+soup in a can- cream of mushroom, chicken noodle: 2-5 years unopened, opened and refrigerated 2-5 days
tomato: 12-18 months, 2-4 days opened and refrigerated
+canned beans (legumes)- most beans (black,kidney, baked, etc) 2-5 years unopened
+dry beans (legumes)- most beans 1 year uncooked in package
+natural peanut butter- 6 months in pantry, slightly longer in refrigerator. Will have a rancid smell when bad
+canned beans and corn- green, snap, wax. 2-5 years unopened, 3-4 days refrigerated, 1-2 months frozen
+apple juice- bottled and sold non refrigerated unopened 12-18 months, opened and refrigerated 5-7 days
+canned peaches, pineapple- 12-18 months unopened, opened and refrigerated 5-7days
+salmon- fresh raw refrigerated 1-2 days, frozen 2-3 months
+ tuna canned or vacuum seal pouch- unopened 3-5 years, open and refrigerated 3-4 days
Please visit the links at the top of this post for more information.
Still to come in this series (tentative and in no specific order):
*Proper packaging of food for storage
*Proper location for storage
*Proper defrosting
*Temperature guide for cooked meats
*When it is best to buy (seasonal, etc)
*How much to buy for maximum usage
* Avoiding food born illnesses, tips
*How to keep produce freshest longest
*Ways to use up food nearing their expiration
*Regular vs. Organic
*National brand vs. generic
*Items to "stock up" on
Wednesday, January 4, 2012
Bean Dip- quick, easy and frugal
Here is a recipe for a dip that can be altered to your personal tastes and to fit what items you may have on hand. It makes for a very forgiving recipe as many things can be substituted and still yields a lot of dip and tastes great! Yield will very with items you use, but approx 5-6 cups, or if guesstimating for a party, about 12 people.
Great idea for last minute potluck or party ideas when you need a dish to pass or a an occasional snack or quick meal alternative. I originally had this at a party and wanted to recreate it, so below is the recipe that I used. I also will list alternative ideas and costs for items used. Original recipe was burger, Velveeta, salsa and re fried beans.
Bean Dip
1 lb of hamburger
spices (chili powder, paprika, pepper, cumin)
milk
1 can of Rotel (diced tomatoes and peppers)
1 16 oz can of re fried beans
1 can of Campbell's fiesta nacho cheese soup
1 cup shredded Mexican cheese
In a medium sauce pan, chop up and brown the hamburger, then reduce heat to low/medium and add seasoning. I didn't measure, just a little sprinkle of each depending on your preference. Mix together and add shredded cheese until melted. Add a little milk if desired. You may not need this, but mine was a little too thick. Add remaining ingredients and mix, stir occasionally while heating throughout. Serve warm (in a crock pot to keep warm) with tortilla chips. Makes about 5-6 cups of dip.
Alternative ideas:
Burger: substitute turkey burger, veggie crumbles or ground pork sausage.
Rotel: instead try using your favorite salsa (12-16 oz jar) or plain diced tomatoes
Fiesta Nacho cheese soup: Originally called for Velveeta. This would be a good idea as well, but can be pricey. Could also use a jar of cheese sauce or shredded cheese and milk.
Re fried Beans: If you don't have any on hand you could use black beans or pinto beans, cooked and mashed.
Seasoning: Use taco or chili seasoning mix if desired. If you want a mild dip, omit extra seasoning. You could also use a mild or hot salsa to spice it up, or a couple dashes of hot sauce.
Cost:
Burger- I had on hand frozen, so this did not cost extra, however usually I can find it on sale for about $2.89/lb
Rotel- on sale for $1- you can also find salsa often on sale for $1 or sometimes free with coupons.
Fiesta Nacho cheese soup- on sale for $1.25 Usually I think these are about $1.50. There are often coupons for Campbell's condensed soups as well. Alternatively, a small box of Velveeta is about $4.
Shredded cheese- I had some Sargento brand Mexican cheese on hand, I think I paid $2 on sale.
Re fried beans- generic store brand regular price for $.89. I often find name brand on sale for about a dollar or less with 50% off sales (I seem to see those a lot for taco- related foods) and sometimes coupons as well.
Seasonings- I keep a good array of seasonings in my cabinet so this was no cost. However, if you want to use a taco seasoning mix, they will run between $.60 and $1.00.
Tortilla chips I used were Margaritaville on sale for $2 a bag which seems to be about an average price for store brand chips regularly.
Overall total cost (not including items I had already on hand)- $5.14 / $.43 per serving.
Overall cost if I had bought items all outright (approx) $11 / $.92 per serving.
Great idea for last minute potluck or party ideas when you need a dish to pass or a an occasional snack or quick meal alternative. I originally had this at a party and wanted to recreate it, so below is the recipe that I used. I also will list alternative ideas and costs for items used. Original recipe was burger, Velveeta, salsa and re fried beans.
Bean Dip
1 lb of hamburger
spices (chili powder, paprika, pepper, cumin)
milk
1 can of Rotel (diced tomatoes and peppers)
1 16 oz can of re fried beans
1 can of Campbell's fiesta nacho cheese soup
1 cup shredded Mexican cheese
In a medium sauce pan, chop up and brown the hamburger, then reduce heat to low/medium and add seasoning. I didn't measure, just a little sprinkle of each depending on your preference. Mix together and add shredded cheese until melted. Add a little milk if desired. You may not need this, but mine was a little too thick. Add remaining ingredients and mix, stir occasionally while heating throughout. Serve warm (in a crock pot to keep warm) with tortilla chips. Makes about 5-6 cups of dip.
Alternative ideas:
Burger: substitute turkey burger, veggie crumbles or ground pork sausage.
Rotel: instead try using your favorite salsa (12-16 oz jar) or plain diced tomatoes
Fiesta Nacho cheese soup: Originally called for Velveeta. This would be a good idea as well, but can be pricey. Could also use a jar of cheese sauce or shredded cheese and milk.
Re fried Beans: If you don't have any on hand you could use black beans or pinto beans, cooked and mashed.
Seasoning: Use taco or chili seasoning mix if desired. If you want a mild dip, omit extra seasoning. You could also use a mild or hot salsa to spice it up, or a couple dashes of hot sauce.
Cost:
Burger- I had on hand frozen, so this did not cost extra, however usually I can find it on sale for about $2.89/lb
Rotel- on sale for $1- you can also find salsa often on sale for $1 or sometimes free with coupons.
Fiesta Nacho cheese soup- on sale for $1.25 Usually I think these are about $1.50. There are often coupons for Campbell's condensed soups as well. Alternatively, a small box of Velveeta is about $4.
Shredded cheese- I had some Sargento brand Mexican cheese on hand, I think I paid $2 on sale.
Re fried beans- generic store brand regular price for $.89. I often find name brand on sale for about a dollar or less with 50% off sales (I seem to see those a lot for taco- related foods) and sometimes coupons as well.
Seasonings- I keep a good array of seasonings in my cabinet so this was no cost. However, if you want to use a taco seasoning mix, they will run between $.60 and $1.00.
Tortilla chips I used were Margaritaville on sale for $2 a bag which seems to be about an average price for store brand chips regularly.
Overall total cost (not including items I had already on hand)- $5.14 / $.43 per serving.
Overall cost if I had bought items all outright (approx) $11 / $.92 per serving.
Tuesday, January 3, 2012
Keeping your home warm in winter
Crank up your heat and put on your parka (not really!). It's cold here in Michigan and many other states as well. So how do you keep your home warm without making your heating bill skyrocket? Some things may seem like common sense, but I am going to go a little more in depth here and help you keep money in your pocket and heat in your home with some free or inexpensive tips on "winterizing" your home.
Having new energy efficient heating systems and windows are a great help and will save money on your energy costs in the long run and if you can afford it are well worth it. But, in the meantime there are many things you can do to help cut your heating costs.
Turn down your thermostat
If no one is in your home during the day, turn down your thermostat. Not off, just lower it by a few degrees. No need to have it warm while no one is home. Turn it back up when you are home.
Cover your windows
Plastic, blankets, towels, thermal drapes....
Plastic Window Covering:
This will cost a few dollars per window, but can save hundreds over a long hard winter. This is usually the preferred method, as it isn't unsightly and still lets light in.
There are many plastic window insulation/covering kits on the market. Some are shrink wrap, some are tack-on, some are just large sheets of plastic while others are kits. Depending on your budget and what you are comfortable with using, there is a style for everyone. Usually most rolled plastic will cover 2 or 3 windows, depending on size and kits are sold to cover everything from large picture windows to 5 small windows.
Try not to get overwhelmed with all of the plastic and measuring, knowing what thickness, etc you may need.
Determine how many windows and the size of each. Measure the height and width of each window, adding a few inches for overhang window sills and other obstructions. Add a couple inches for each side of the window frame to allow for leeway. Attaching the plastic can also be done many ways. Some kits come with an adhesive strip you adhere to the wall. However, you could also use items you may have on hand such as tape, thumb tacks or staples. They may all cause damage to your walls, so use caution in deciding your method. Also, if you are a renter, you may find it beneficial to speak to your landlord about their policy for putting small holes in the wall or taping things to the wall.
Example of a kit: http://www.amazon.com/Duck-Brand-1299529-5-Window--210-Inch/dp/B000NHY1P0/ref=sr_1_2?ie=UTF8&qid=1325634510&sr=8-2
Example of a roll of plastic: http://www.amazon.com/Warp-Brothers-SP-4CH10-C-Coverall-Sheeting/dp/B000WJVVF2/ref=sr_1_1?ie=UTF8&qid=1325634590&sr=8-1
Blankets and towels:
Blankets and towels are a common thing to use to cover windows. They come in many sizes and people often have extra around their home. If you plan to use these for your window coverings, try to use ones that you designate only for this purpose. You can pack them up in the spring all together and they are ready to go come cold weather. This is a free way to help keep your heat in, however, it also keeps light from coming in. Usually, most blankets and towels can be tacked up to your window frame with just a few tacks and greatly help keep heat in and cold out.
Thermal Drapes:
Thermal backed drapes are a bit more expensive than regular drapes and than other window covering alternatives. The benefits of them may be worth it though, as they can be matched to your decor, keep light and heat out in the summer and heat in during the winter. They are easily opened and if cared for properly, can last years.
Thermal drapes: http://www.amazon.com/Thermal-Insulated-Blackout-Curtains-Chocolate/dp/B001A67EI4/ref=sr_1_1?ie=UTF8&qid=1325637466&sr=8-1
Seal your windows
Even newer windows can be drafty, here are some tips to seal the drafts coming through your window:
If your window has caulking around the edges, check that there isn't any broken or missing caulk, or caulk that is pulling away from the frame. If you find you have a problem with the caulking, it is an inexpensive and fairly easy fix. You can purchase caulk and an applicator gun for around $5 from any hardware or home improvement store, or even a store such as Walmart or Target. Here is a video with instructions:
http://www.dummies.com/how-to/content/how-to-caulk-windows.html
Make sure your windows are all the way closed, locked if your window has locks. Be sure you have your storm windows in if your window has storm windows as well.
Alternative methods of heating
Using a wood burning stove or fireplace can be a great cost effective way of heating, but for those of us who don't have those, here are some other low cost heating methods
Space heaters:
If you have a drafty home or tend to spend most of your time in one room and would like to keep the heat down throughout your home, space heaters can be an option. Select an energy efficient heater that is just the right size to heat your room. No need to purchase a huge heater to heat a small room. There are many styles of heaters, so select the type that you are most comfortable with. Also, be very cautious as space heaters (even new ones) can be very dangerous.
DOS: check the cord for cracks
place on a flat, stable surface free and clear of any obstruction or things that can get caught in it such as
papers, curtains, plants, etc
use only when you are in the room
keep away from children and pets
make sure to read the manufacturer instructions
plug directly into a stable wall outlet, do not use extension cords as this may cause the plug to melt or
a fire
use space heaters for the area you are heating as per manufacturer instructions
use on the lowest setting that keeps the temperature you are comfortable with, keeping it on full blast
could cause it to overheat or blow fuses
use a newer heater with safety features such as tip-over shut off, overheat protection, etc
DON'T: use while sleeping
use when not in room
use heaters not meant for the space you are wanting to heat
use if casing is cracked or melted or cord/ plug is damaged
use in room with children where adult is not present.
use as your main/ only heat source
set on unstable surface or near other objects
Heating Blankets:
Heating blankets can help with cold winter nights and most newer models are energy efficient and cost little to use. It is not always necessary to keep the blanket on throughout the night. Usually, heating it for 30-60 minutes before bed is enough to heat up your bed and your body heat will help to maintain warmth under the blanket, so you can turn it off while sleeping and save money by doing so.
Baking :
Winter time is a good time to use your oven to bake. From casseroles to cookies, use the cold weather as an opportunity to use your oven more, and heat your home. Using the oven heats up your home just with baking. However, you can squeeze a bit more heat out of it after your food is done. Once you have turned your oven off, open the oven door just enough to let the remaining heat out. Be cautious about doing this with small children and pets around. Why waste the heat trapped in your oven? Put it to good use!
Vaporizers:
The warm steam from a vaporizer adds a bit of heat to a smaller room, like a bedroom. Also moisture which is much needed in the dry winter months. A vaporizer doesn't have to be expensive or fancy, a traditional style one will do just fine. It helps keep you warmer at night and helps keep your sinuses from drying out as well! For about $15, you can buy one. I have one like this and it works just fine. http://www.amazon.com/Vicks-1-5-Gallon-Vaporizer-Night-Light/dp/B0000TN7ME/ref=sr_1_1?ie=UTF8&qid=1325640068&sr=8-1
Candles:
While candles may not be ideal for people with small children and pets, they can add a bit of heat as well as ambiance. If you're like me, you have stocked yourself to the teeth with after holiday candle sales, so this is a low cost and calming way to add a bit of warmth. They don't add much heat, but if placing a few fairly close to you, you do feel a heat from them.
Doors and other drafty places
Many people have weather stripping on the bottom of their exterior doors to help keep debris and wind out of their home. The rubber strip that attaches to the bottom of your door. However, some doors don't have these, or they may not be enough to help keep out the cold. Using an old rolled up towel or small blanket in front of doors you rarely or never use during the winter can help reduce the drafts. Consider putting one in front of your basement door as well. They can also be used for main doors, but may need constant attention to be moved out of the way or rolled back up.
Crawl spaces can also be a place drafts come in. If your crawl space entrance is like a trap door on the floor, consider placing a throw rug over top of it to keep cool air out.
Older homes are notorious for drafts coming from places you wouldn't even think. Try to seal out cracks and holes where drafts may be coming in.
Keeping yourself warm in winter
Aside from heating your home, here are some tips on keeping yourself warm in the cold.
*Layer your clothing. Example: thermal or long sleeve shirt, t-shirt, sweater, (if going outside) coat.
*Thick socks, thermal socks and slippers are great around the house for keeping your feet warm.
*fleece or flannel pajamas. Even if you one of those people who can't sleep with clothing, wear them to bed and after your bed is warmed with the heat of your body, you can always remove your clothing if preferred.
*Hot drinks such as cocoa, coffee, tea help warm you inside, making you feel warmer overall.
*soups and broths also seem to have a warming effect on your body as well
*Hot showers or baths.
These are just a few tips, if you have more, please share!
Having new energy efficient heating systems and windows are a great help and will save money on your energy costs in the long run and if you can afford it are well worth it. But, in the meantime there are many things you can do to help cut your heating costs.
Turn down your thermostat
If no one is in your home during the day, turn down your thermostat. Not off, just lower it by a few degrees. No need to have it warm while no one is home. Turn it back up when you are home.
Cover your windows
Plastic, blankets, towels, thermal drapes....
Plastic Window Covering:
This will cost a few dollars per window, but can save hundreds over a long hard winter. This is usually the preferred method, as it isn't unsightly and still lets light in.
There are many plastic window insulation/covering kits on the market. Some are shrink wrap, some are tack-on, some are just large sheets of plastic while others are kits. Depending on your budget and what you are comfortable with using, there is a style for everyone. Usually most rolled plastic will cover 2 or 3 windows, depending on size and kits are sold to cover everything from large picture windows to 5 small windows.
Try not to get overwhelmed with all of the plastic and measuring, knowing what thickness, etc you may need.
Determine how many windows and the size of each. Measure the height and width of each window, adding a few inches for overhang window sills and other obstructions. Add a couple inches for each side of the window frame to allow for leeway. Attaching the plastic can also be done many ways. Some kits come with an adhesive strip you adhere to the wall. However, you could also use items you may have on hand such as tape, thumb tacks or staples. They may all cause damage to your walls, so use caution in deciding your method. Also, if you are a renter, you may find it beneficial to speak to your landlord about their policy for putting small holes in the wall or taping things to the wall.
Example of a kit: http://www.amazon.com/Duck-Brand-1299529-5-Window--210-Inch/dp/B000NHY1P0/ref=sr_1_2?ie=UTF8&qid=1325634510&sr=8-2
Example of a roll of plastic: http://www.amazon.com/Warp-Brothers-SP-4CH10-C-Coverall-Sheeting/dp/B000WJVVF2/ref=sr_1_1?ie=UTF8&qid=1325634590&sr=8-1
Blankets and towels:
Blankets and towels are a common thing to use to cover windows. They come in many sizes and people often have extra around their home. If you plan to use these for your window coverings, try to use ones that you designate only for this purpose. You can pack them up in the spring all together and they are ready to go come cold weather. This is a free way to help keep your heat in, however, it also keeps light from coming in. Usually, most blankets and towels can be tacked up to your window frame with just a few tacks and greatly help keep heat in and cold out.
Thermal Drapes:
Thermal backed drapes are a bit more expensive than regular drapes and than other window covering alternatives. The benefits of them may be worth it though, as they can be matched to your decor, keep light and heat out in the summer and heat in during the winter. They are easily opened and if cared for properly, can last years.
Thermal drapes: http://www.amazon.com/Thermal-Insulated-Blackout-Curtains-Chocolate/dp/B001A67EI4/ref=sr_1_1?ie=UTF8&qid=1325637466&sr=8-1
Seal your windows
Even newer windows can be drafty, here are some tips to seal the drafts coming through your window:
If your window has caulking around the edges, check that there isn't any broken or missing caulk, or caulk that is pulling away from the frame. If you find you have a problem with the caulking, it is an inexpensive and fairly easy fix. You can purchase caulk and an applicator gun for around $5 from any hardware or home improvement store, or even a store such as Walmart or Target. Here is a video with instructions:
http://www.dummies.com/how-to/content/how-to-caulk-windows.html
Make sure your windows are all the way closed, locked if your window has locks. Be sure you have your storm windows in if your window has storm windows as well.
Alternative methods of heating
Using a wood burning stove or fireplace can be a great cost effective way of heating, but for those of us who don't have those, here are some other low cost heating methods
Space heaters:
If you have a drafty home or tend to spend most of your time in one room and would like to keep the heat down throughout your home, space heaters can be an option. Select an energy efficient heater that is just the right size to heat your room. No need to purchase a huge heater to heat a small room. There are many styles of heaters, so select the type that you are most comfortable with. Also, be very cautious as space heaters (even new ones) can be very dangerous.
DOS: check the cord for cracks
place on a flat, stable surface free and clear of any obstruction or things that can get caught in it such as
papers, curtains, plants, etc
use only when you are in the room
keep away from children and pets
make sure to read the manufacturer instructions
plug directly into a stable wall outlet, do not use extension cords as this may cause the plug to melt or
a fire
use space heaters for the area you are heating as per manufacturer instructions
use on the lowest setting that keeps the temperature you are comfortable with, keeping it on full blast
could cause it to overheat or blow fuses
use a newer heater with safety features such as tip-over shut off, overheat protection, etc
DON'T: use while sleeping
use when not in room
use heaters not meant for the space you are wanting to heat
use if casing is cracked or melted or cord/ plug is damaged
use in room with children where adult is not present.
use as your main/ only heat source
set on unstable surface or near other objects
Heating Blankets:
Heating blankets can help with cold winter nights and most newer models are energy efficient and cost little to use. It is not always necessary to keep the blanket on throughout the night. Usually, heating it for 30-60 minutes before bed is enough to heat up your bed and your body heat will help to maintain warmth under the blanket, so you can turn it off while sleeping and save money by doing so.
Baking :
Winter time is a good time to use your oven to bake. From casseroles to cookies, use the cold weather as an opportunity to use your oven more, and heat your home. Using the oven heats up your home just with baking. However, you can squeeze a bit more heat out of it after your food is done. Once you have turned your oven off, open the oven door just enough to let the remaining heat out. Be cautious about doing this with small children and pets around. Why waste the heat trapped in your oven? Put it to good use!
Vaporizers:
The warm steam from a vaporizer adds a bit of heat to a smaller room, like a bedroom. Also moisture which is much needed in the dry winter months. A vaporizer doesn't have to be expensive or fancy, a traditional style one will do just fine. It helps keep you warmer at night and helps keep your sinuses from drying out as well! For about $15, you can buy one. I have one like this and it works just fine. http://www.amazon.com/Vicks-1-5-Gallon-Vaporizer-Night-Light/dp/B0000TN7ME/ref=sr_1_1?ie=UTF8&qid=1325640068&sr=8-1
Candles:
While candles may not be ideal for people with small children and pets, they can add a bit of heat as well as ambiance. If you're like me, you have stocked yourself to the teeth with after holiday candle sales, so this is a low cost and calming way to add a bit of warmth. They don't add much heat, but if placing a few fairly close to you, you do feel a heat from them.
Doors and other drafty places
Many people have weather stripping on the bottom of their exterior doors to help keep debris and wind out of their home. The rubber strip that attaches to the bottom of your door. However, some doors don't have these, or they may not be enough to help keep out the cold. Using an old rolled up towel or small blanket in front of doors you rarely or never use during the winter can help reduce the drafts. Consider putting one in front of your basement door as well. They can also be used for main doors, but may need constant attention to be moved out of the way or rolled back up.
Crawl spaces can also be a place drafts come in. If your crawl space entrance is like a trap door on the floor, consider placing a throw rug over top of it to keep cool air out.
Older homes are notorious for drafts coming from places you wouldn't even think. Try to seal out cracks and holes where drafts may be coming in.
Keeping yourself warm in winter
Aside from heating your home, here are some tips on keeping yourself warm in the cold.
*Layer your clothing. Example: thermal or long sleeve shirt, t-shirt, sweater, (if going outside) coat.
*Thick socks, thermal socks and slippers are great around the house for keeping your feet warm.
*fleece or flannel pajamas. Even if you one of those people who can't sleep with clothing, wear them to bed and after your bed is warmed with the heat of your body, you can always remove your clothing if preferred.
*Hot drinks such as cocoa, coffee, tea help warm you inside, making you feel warmer overall.
*soups and broths also seem to have a warming effect on your body as well
*Hot showers or baths.
These are just a few tips, if you have more, please share!
Monday, January 2, 2012
The very first blog, introduction and what's coming in the future.
Welcome to The Frugal Maven! My name is Amanda and while I may not exactly be a "maven" on frugality, I sure am close! I come from a family of savers and penny pinchers. My grandparents were raised through the depression era and truly learned the value of their hard earned dollar. My grandmother was a homemaker and my grandfather worked, the "traditional" family setting. Back then you had to know how to make things home made, reuse items, cook, sew etc. Today we are so used to living in a society where everything is pre-made and disposable. But when times get rough, as many of us know they have, we seem to be reverting back to the old ways of watching our wallets. While we don't always need to watch our budgets down to the pennies, a little bit of money saving and learning how to do things "the old fashioned way" never hurt anyone. I hope you find some helpful hints to apply to your everyday life. Please feel free to comment and share your tips and tricks as well!
A few things that I am tentatively planning for the future are listed below. Some things I have done and will plan to share, others are new things I am trying as well. I may add or remove things, so this is only to give you an idea of what's to come:
*making liquid soap from bar soap
*making home made laundry detergent
*natural cleaning products
*cheap multi purpose cleaning items
*saving on home heating
*old fashioned remedies
*simple and frugal meal ideas
*eco friendly re-use ideas
*simple craft ideas
*low cost family/date fun
*fee or frugal travel vacation ideas
*simple diy home projects
*coupon tips and tricks
*food storage tips
*turning your old "junk" into cash
*bargain ideas
*hand made gift ideas
*home made meal recipes
much more to come!
A few things that I am tentatively planning for the future are listed below. Some things I have done and will plan to share, others are new things I am trying as well. I may add or remove things, so this is only to give you an idea of what's to come:
*making liquid soap from bar soap
*making home made laundry detergent
*natural cleaning products
*cheap multi purpose cleaning items
*saving on home heating
*old fashioned remedies
*simple and frugal meal ideas
*eco friendly re-use ideas
*simple craft ideas
*low cost family/date fun
*fee or frugal travel vacation ideas
*simple diy home projects
*coupon tips and tricks
*food storage tips
*turning your old "junk" into cash
*bargain ideas
*hand made gift ideas
*home made meal recipes
much more to come!
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