Here’s a fun fact: Every month, about 20 pounds of food goes untouched for the average American; a significant portion of this squanders away and ends up in wastage. In addition, although some foods have an unusually long shelf life, others appear to rot the instant you bring them home. In fact, you’re probably keeping a lot of your groceries incorrectly. So follow these tips, tactics, and leftover ideas to extend the life and usage of your fresh vegetables, milk, meat, and other items. Because these tips help pad down your budget and reduce environmental food waste.
One essential tip to follow is to avoid overcrowding your refrigerator. Overcrowding your refrigerator may prevent adequate air circulation, resulting in warm areas and causing food spoilage.
As animal foods like meat, fish, etc., spoil faster, store them at the coldest spot in your fridge, the place at the back of the refrigerator. Health experts also recommend eating fish within two days of purchasing to maintain freshness.
Ever noticed your potatoes rotting after a short while from the purchase? It may be because you’re keeping it in a damp place. To make potatoes last for up to six months, store them in a cold, dark place.
For dry herbs like cilantro, basil, chives, etc., the secret to a longer shelf life is to get them as dry as possible. When you arrive home from the market, let bunches of your herbs air dry before spreading them out on dry paper towels and rolling them up. Place them back in the bag and place them in the refrigerator.
For your root vegetables, like potatoes, turnips, and carrots, storage is the way to go. Store them in a pot filled with sand, keep the pot in a cool, dark area and take them out as you need them
Lastly, inspect your fruits daily to check for bad ones, as a single apple, lemon, or orange may cause others to go bad.