Photo (cc) by keepon
The following post comes from partner site Mintlife.
Store food in the wrong location, or the wrong manner, and it won’t last nearly as long as it should. In fact, the government estimates that Americans throw out 14 percent of the food they buy, not counting table scraps and leftovers. Knowing the right way to store a food also helps you be a better planner – you’ll know how much to buy, and whether tonight’s shopping will be fresh enough to cook with three days from now.
For help, try our handy (updated) storage guide below, compiled from chefs’ experiences, as well as data from the Massachusetts Department of Agricultural Resources, Food52, LifeHacker, FoodSafety.gov, MealsMatter.org, Self magazine, and the Food Marketing Institute.
Store on the bottom shelf in the fridge. As a general rule, ground meat keeps well for one to two days, and roasts and steaks are safe for three to four days, say Joanie Demer and Heather Wheeler, founders of TheKrazyCouponLady.com.
Store on the bottom shelf in the fridge. Teri Gault of TheGroceryGame.com suggests placing a few paper towels underneath to catch any drips. Keep no more than one to two days.
Store in the coldest part of the fridge for no more than two days. Even there, it’ll keep better on a bed of ice.
Store on the bottom shelf in the fridge. Ground pork keeps for one to two days, but larger roasts and chops can be good for up to four, Demer and Wheeler say.
Keep milk and other dairy items at the back of the fridge’s top shelf, says Suzanne Willett, owner of TheClutterNinja.com. The temperature is more constant there. “This keeps them fresher longer and at safer temperatures,” she says.
Don’t use the handy door storage. Raw eggs in the shell can last up to five weeks when stored properly, but the wash of warm air every time someone opens the door won’t help. Store in their carton, on a fridge shelf.
Store on the counter. Move any uneaten apples to the refrigerator after seven days. In the fridge or out, don’t store near most other uncovered fruits or vegetables – the ethylene gases produced by apples can ruin them (making carrots bitter, for example). The exception: If you want to ripen plums, pears, and other fruits quickly, put an apple nearby for a day or so.
Refrigerate in the vegetable crisper whole for up to two weeks.
Store upright in the refrigerator in a plastic bag with either an inch of water or with a damp towel wrapped around the base, just like you would have flowers in a vase. They’ll last three to four days that way.
Ripen on the counter. Can be stored in the refrigerator for three to four days once ripe.
Store on the counter. Refrigerate only when ripe – they’ll last for another two days or so.
Remove green tops an inch or two above the crown. Refrigerate beets in a plastic bag to prevent moisture loss, which leads to wilting. (They’ll last seven to 10 days.) Refrigerate greens separately, also in a plastic bag. Best in the vegetable crisper.
Grower Driscoll’s recommends refrigerating berries in the crisper, unwashed and in their original container. Blueberries and strawberries should keep for five to seven days; more fragile raspberries and blackberries up to two days.
Refrigerate in the vegetable crisper in a sealed plastic bag. It’ll keep for three to five days.
Refrigerate in the vegetable crisper in a sealed plastic bag for up to three weeks.
Refrigerate in the vegetable crisper, stem side down, in a sealed plastic bag. It’ll last three to five days.
Refrigerate in the vegetable crisper one to two weeks in a sealed bag. Keep in the front of the refrigerator, where it’s less apt to freeze.
Store oranges, lemons, limes, and grapefruit on the counter. They can last up to two weeks.
Refrigerate ears still in the husk. They’ll last up to two days.
Refrigerate, either in the crisper or in a plastic bag elsewhere in the fridge. They’ll last four to five days.
Store in the pantry, or any similar location away from heat and light. It’ll last up to four months.
Refrigerate in the vegetable crisper in a plastic bag for three to four days.
Refrigerate in the vegetable crisper for up to two weeks.
Fresh herbs can last seven to 10 days in the refrigerator. Store in air-tight containers with a damp paper towel on the top and bottom. Or treat them like flowers. “Snip the ends of the basil, set in cool water like you would for cut flowers,” says Willett.
Refrigerate unwashed in the vegetable crisper. Full heads will last five to seven days that way, instead of three to four days for a thoroughly drained one. Avoid storing in the same drawer as apples, pears, or bananas, which release ethylene gases that act as a natural ripening agent.
Take out of the package and store in a paper bag in the refrigerator, or place on a tray and cover with a wet paper towel. They’ll last two to three days.
Stored in the pantry, away from light and heat, they’ll last three to four weeks.
Ripen on the counter in a paper bag punched with holes, away from sunlight. Keep peaches (as well as plums and nectarines) on the counter until ripe, and then refrigerate. They’ll last another three to four days.
Store on the counter, ideally, in a bowl with bananas and apples, and then refrigerate after ripening. They’ll last another three to four days.
Refrigerated in the vegetable crisper in a plastic bag perforated with holes, they’ll last three to five days.
Refrigerated in the vegetable crisper, they’ll last four to five days.
Store them in the pantry away from sunlight and heat, and they’ll last two to three months. “In a pinch, the fridge is fine, too,” Gault says.
Refrigerate in the vegetable crisper. They’ll last 10 to 14 days.
Refrigerate in a perforated plastic bag. They’ll last four to five days.
Spread them out on the counter out of direct sunlight for even ripening. After ripening, store stem side down in the refrigerator and they’ll last two to three days.
Mangoes, papayas, pineapples, and kiwifruit should be ripened on the counter.
Kept at room temperature on the counter, it’ll last up to two weeks.
Store on the counter for up to two weeks.