After a successful trip to the grocery store, it's time to think about how to make your fresh food last as long as possible. I'm tired of reaching for a nice snack only to find moldy, mushy, and otherwise disgusting food that was perfectly fine just a day ago.
These simple tips will stop your cabinets and fridges from transforming your ingredients into a recipe for disaster.
1. Throw an apple in with your potatoes to keep the taters from sprouting.
2. But keep your apples away from every other food.
The ethylene gas they emit is great for potatoes and terrible for literally every other food.
3. Keep your brown sugar from turning into a rock by freezing it.
4. You can also freeze your flour to keep it safe from bugs and ensure it lasts longer.
Just be sure you're using airtight containers for both.
5. Wash your berries with a one-to-three ratio of vinegar to water to kill any mold, spores, or bacteria.
6. Place a paper towel in your vegetable drawer to absorb the extra moisture.
7. Don't separate your bananas from the bunch until right before you're ready to eat one.
You can also cover the stems in cling wrap to prevent browning.
8. Keep your raisins from getting rubbery by storing them in an airtight container.
If it's too late, try soaking them in warm water for a couple hours to plump them back up.
9. Honey never actually goes bad -- if it gets cloudy or forms crystals, simply heat it up in the microwave for 30 seconds.
10. If you just need a little lemon juice, puncture instead of slice to keep it from drying out.
11. Keep herbs in a glass filled with water, preferably by a windowsill for sunlight.
Bonus: it looks totally cute
12. Store mushrooms in a paper bag to keep any moisture from making them slimy.
13. If you have space, keep your milk in the middle of your fridge.
Keeping it in the door allows ambient warmth in, causing it to turn sooner.
14. Turn your sour cream and cottage cheese frowns upside down...literally.
Storing the tub upside down creates a vacuum that keeps bacteria growth out.
15. Keep your tomatoes out of the fridge -- store them stem-side down on a dry surface.
16. While we're at it, keep your bread out of the fridge, too.
Despite popular belief, it actually makes your bread go stale faster.
17. Wrap your celery in aluminum foil and it will stay crisp.
18. If you live in a particularly humid environment, keep your salt from hardening by adding a pinch of dry rice to your shaker.
19. Perk up your wilting lettuce by giving it a brisk ice bath.
Let it soak anywhere from five to 30 minutes.
20. Rub your summer and winter squashes with vegetable oil before storing to keep them fresh for months.
21. Store kale (and other greens) in your fridge with the stems trimmed, in water, and covered with a loose plastic bag on top.
22. Mason jars make for perfect airtight leftover containers.
They're also perfect for pasta, snacks, and other things that would otherwise go stale.
23. Keep avocados at room temperature until ripe, then place in the fridge to keep fresh.
If you've already cut it open and want to preserve half, keep the pit in and cover it in olive oil.
Now there's no reason to hold back at the bulk store. I better go call my mom and see if I can borrow her membership card...