Americans waste up to 34 million tons of food per year, a truly baffling figure to consider if you live in a third world country or don’t know where your next meal is coming from. \u00a0This number is also contradictory to the recession our economy is currently struggling through. \u00a0A simple solution to much of this is adhering to the art and science of food preservation. By better preserving your hard-earned groceries, you can save money, the environment, and your conscious. \u00a0Here is a list of little known but extremely useful ways you can make your food last longer. \u00a0Some of them may seem far-fetched, but these are tried and tested and they really do work; read on.<\/p>\n
Don\u2019t Cut Fruits\/Veggies Until You Need Them<\/strong>. According to food scientists, pulling these items apart breaks cells, causing microorganisms to grow.<\/p>\n Store Bread in the Fridge or Freezer.<\/strong> This prevents molding. Try using half and freezing the other half for later.<\/p>\n Think Before Buying Organic.<\/strong> Because organic items don\u2019t have as many preservatives, these items tend to spoil faster. If you find yourself constantly throwing away a particular item, try going for the regular kind. Freeze green onions in a plastic bottle<\/strong> Consider an ethylene gas absorber for the fridge<\/strong> Treat herbs differently. <\/strong>Delicate herbs like parsley, basil, and cilantro need to be covered with plastic, secured with a rubber band and refrigerated. Oily herbs like thyme need to be tied loosely together with string and hung in the open air. Fresh herbs like rosemary and oregano need to be frozen in olive oil. If you use a lot of fresh herbs, you may want to buy an Herb Savor. Supposedly, it’ll make your herbs last up to three weeks.<\/p>\n Spray left over guacamole with cooking spray before putting it back in the fridge.<\/strong><\/p>\n You should also keep the pit in the guacamole when storing.<\/p>\n Store potatoes with apples to keep them from sprouting. <\/strong><\/p>\n Speaking of apples, one rotten apple can spoil the bunch. It’s not just an old wives’ tale.<\/p>\n Add butter to the cut side of cheese to keep it from drying out<\/strong> \u00a0<\/strong>Use Food Containers<\/strong><\/p>\n Container seal helps food stay fresher by keeping the air out.<\/p>\n \u00a0<\/strong>Avoid Bagged Veggies and Pre-Cut Fruits<\/strong><\/p>\n Bagged salads and pre-cut fruits will save you time, but they spoil faster.<\/p>\n \u00a0<\/strong>Wrap the crown of a bunch of bananas with plastic wrap<\/strong> Invest in mason jars<\/strong> Don’t store tomatoes in plastic bags!<\/strong><\/p>\n The trapped ethylene will make them ripen faster.\u00a0Unripe tomatoes should be kept stem side down, in a paper bag or in a cool area until they turn red. As you can see saving on groceries\u00a0doesn’t\u00a0just stop at the supermarket checkout line. Have your dollar go even further by preserving your food. After all, if you\u2019re throwing away food, you\u2019re throwing away cash.<\/p>\n Know any more tips like these? Leave us a note in our comments section!<\/p>\n Did you know we’re located in Lafayette, LA? Visit our dental practice website<\/a>.<\/p>\n Win a 32-inch Sony Bravia HDTV in our Holiday Sweepstakes<\/a>!<\/p>\n Visit our Facebook<\/a> page!<\/p>\n Powered by Infinity Dental Web<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"
\nOnions stored in pantyhose can last up to 8 months<\/strong>
\nPut onions in pantyhose and tie knots between each onion. (This will make for some unique d\u00e9cor.)Also, don’t store onions with potatoes. They’ll spoil faster.<\/p>\n
\nMake sure the green onions are completely dry before storing or they’ll get freezer burn.<\/p>\n
\nThese inexpensive pods absorb the ethylene emitted by fruits\/vegetables and keep them fresh up to 3 times longer.<\/p>\n
\nMore cheese tips: Don\u2019t use plastic to wrap cheese. Try wax paper. Also store it in the warmest part of the fridge.<\/p>\n
\nThey’ll keep for 3-5 days longer. Bananas also produce more ethelyne gas than any other fruit so keep them on the counter and away from other produce.
\nWrap celery, broccoli, and lettuce in tin foil before storing in the fridge<\/strong>
\nIt’ll stay crisp for 4 weeks or more. You might also want to invest in a salad spinner, which gets rid of moisture (aka the culprit of wilting leaves).<\/p>\n
\nNot only are they stylish, but they also provide a better alternative to plastic tupperware, which deteriorates and stains easily.<\/p>\n
\nKeep mushrooms in a paper bag<\/strong>
\nA plastic bag will trap moisture and cause them to mildew. Put them in a paper bag in the fridge or in a cool, dry place.
\nCook Foods That Are About to Perish<\/strong>
\nIf foods are approaching their expiration date, cook them before they reach the point of no return.
\nConsider a Sealer<\/strong>
\nA\u00a0nifty sealer\u00a0can reseal your packaged goods and is more convenient than pouring the item into a food container.
\nClean your fridge<\/strong>
\nOnce something goes bad in your fridge, it leaves behind mold just waiting to eat your new food.<\/p>\n
\nMake Fresh Produce More Visible in the Fridge<\/strong>
\nFor foods that are perishable, try to make them more visible in your fridge so you\u2019re more likely to reach for them.<\/p>\n