Fruitful Advice For Getting The Most From A Refrigerator And Making Groceries Last Longer

By carefully selecting the freshest produce on the market, people are faced with more choices for vegetables, fruit, meat and dairy products at home, which can help extend freshness, minimize waste and prevent foodborne illness.

There are various methods for storing and preserving food, such as canning and pickling food, freezing leftover ingredients, and storing food in the refrigerator. Although the cooling is effective and most homes have the device, experts say it’s safe to say that most families will just set it and forget it.

“Storing perishable items in refrigerated conditions is the first step, but it is necessary to be knowledgeable about how long certain foods are prepared, exposed to air, and stored. Refrigerated products can still develop mold and dangerous microorganisms such as Listeria, Salmonella, and E. coli, so consumers should be cautious and take necessary precautions,” said Emily Hilliard, press secretary for the U.S. Department of Health and Human Services.

This is especially important during the holiday season, when people buy more and expect meals to last a long time. Planning recipes, buying less and getting creative with extras and leftovers can help reduce food waste, said Diane Beckles, a University of California professor who studies the quality of fruits and vegetables. He said the steps could also help stretch consumers’ budgets, especially at a time when inflation is on the rise and federal food aid is under threat as the government shutdown continues.

Experts say proper food storage starts before the food reaches the refrigerator. Purchase products before their expiration or “sell by” dates; These dates tell stores how long they will display their products and are not safety dates. Follow the directions for use and place food in the refrigerator within two hours of being at room temperature. Other tips include keeping appliances clean by wiping up spills, especially from thawed meats, and throwing away spoiled food. The Department of Energy recommends keeping refrigerator temperatures between 35-38 degrees Fahrenheit (1.7-3.3 degrees Celsius).

Social media offers seemingly endless tips for making food last longer, like cleaning fruit before refrigerating and storing everything in plastic or glass containers. But experts say there is no single right way to properly store many foods.

Understanding temperature and relative humidity when storing produce is important, said Wyatt Brown, professor emeritus at California Polytechnic State University in San Luis Obispo. After that, it “gets more refined” and includes considerations like storage space, timing of meals, and personal preference.

The most important thing, according to Beckles, is to eat more fruits and vegetables and not worry too much about how they are stored. “I recommend not storing tomatoes in the refrigerator, but there are people who feel better doing this,” he said. “It won’t taste as good, but if they eat it and get the nutrients they need, who cares.”

fruits and vegetables

Most produce, including fruits, vegetables, leafy greens, and herbs, are living. Experts say refrigerating produce can slow spoilage, if done correctly. Brown, who studies post-harvest technology and taught for 31 years, said refrigeration can also preserve nutrition and extend shelf life.

Experts recommend using your refrigerator’s crisper drawers to separate fruits and vegetables and control humidity. Keep fruit dry and wash just before eating. Store broccoli, carrots, and green beans in the refrigerator and keep leafy greens in plastic or paper bags to prevent wilting.

Some produce, such as tomatoes, pears, and apples, spoil and emit ethylene gas, causing surrounding fruits and vegetables to ripen faster; Therefore, experts say that we need to get rid of rotting food to keep other products fresh. Onions, garlic, apples, nectarines, citrus fruits and zucchini can be left on the counter.

Brown said he considers storing onions and potatoes outside of the refrigerator to limit roots sprouting from the onions. “If you keep potatoes refrigerated for a long time, the starch will convert to sugar, and the Maillard reaction can cause the sugars to produce dark pigments when cooked,” he said, explaining that the reaction causes dark spots on cooked potatoes.

Proteins, including meat, eggs and beans

Federal health agencies say uncooked meat should be refrigerated and kept at room temperature for no more than two hours, or no more than an hour if above 90 degrees Fahrenheit (32 degrees Celsius). Experts recommend avoiding thawing meat on the counter and marinating it in the refrigerator. Meats should be stored on the bottom when placed in the refrigerator to avoid cross-contamination from drips or spills.

Food safety guidelines from the Food and Drug Administration and the Department of Agriculture’s Food and Nutrition Service recommend storing eggs on middle or back shelves rather than on the door, where temperatures are warmer. Avoid washing the eggs as this removes the natural protective outer layer, called the bloom. Unwashed farm fresh eggs can be stored at room temperature, but refrigeration extends shelf life.

Dairy products, milk and cheeses

Milk, yoghurt and cheese should all be stored in the refrigerator. Experts say that yoghurt is a ready-to-consume product that can be stored on the top shelves of refrigerators. On the other hand, cheeses should not be stored on top shelves or at the door where air circulation can dry them out. Experts say soy, coconut and nut milks should also be kept in the refrigerator, but depending on the carton, they can be stored at room temperature until opened.

Bread, cereal and rice

The FDA does not recommend refrigerating bread because it can dry out and become stale. But refrigeration slows mold growth in humid climates, and freezing maintains quality for up to six months. Non-perishable foods such as rice, pasta and flour can be stored at room temperature.

Other

Ready-to-eat meals and leftovers can be stored on the upper shelves for quick and convenient access, while sauces, condiments and dairy-free beverages can be stored in the warmer door. The USDA says leftovers can be kept in the refrigerator for 3 to 4 days or frozen for 3 to 4 months. The storage of alcohol depends on its type, whether it has been opened, and whether it contains milk or fruit. Opened wine should be cooled on its side to slow oxidation and keep the cork moist.