When was the last time you checked to make sure you were storing your food properly? If you’re like me, maybe never. Result? The occasional expired piece of meat or vegetable due to a little carelessness.
At Trolley Saver, we make sure our users are also conscious about caring for their food because spoiled food = wasted food = wasted money!
Keep this general list of guidelines handy, especially during Spring when everything starts growing and sprouting. Spoilt food is such a waste of money.
• Do Not Store Fruits and Vegetables Together. Fruits that give off high levels of ethylene (the ripening agent) can prematurely ripen and spoil surrounding vegetables. (Think of the “one bad apple” adage.)
• For Vegetables: Before storing, remove ties and rubber bands and trim any leafy ends. Leave an inch to keep the vegetable from drying out. Make sure the bag you store the veggies in has some holes punctured to allow for good air flow. Pack vegetables loosely in the refrigerator. The closer they are, the quicker they will rot.Leafy greens can be washed before storing by soaking them in a sink full of water, while soft herbs and mushrooms should not be washed until right before they are used.
• For Fruits: Non-cherry stone fruits, avocados, tomatoes, mangoes, melons, apples, and pears will continue to ripen if left sitting out on a countertop, while items like bell peppers, grapes, all citrus, and berries will only deteriorate and should be refrigerated. Bananas in particular ripen very quickly, and will also speed the ripening of any nearby fruits.
For meats, you should place them in the freezer if you don’t intend to eat them within a day or two.
For more information on how to store what kinds of foods, visit thislink.