Best Ways of Storing Ingredients
In this post, I’m breaking down the best ways of storing ingredients that you keep in the fridge, like eggs, dairy and meat, as well as shelf stable items such as canned foods; dry pantry items like beans, fresh produce, baked goods, and more. Start by planning a smarter shopping list and cooking with an eye towards reducing waste. Use these tips to help you keep the food you already have from going to waste. Saving you time, money and, ultimately, the environment.
Food waste is a problem: Americans throw away about a fourth of the food they buy. This amounts to an estimated $1,350 to $2,275 wasted annually by the average four-person household. During the current COVID-19 pandemic, many are shopping in larger quantities and cooking at home more. This has created new opportunities for food to be wasted. Understanding some key ideas about storage and preservation can help you learn how to store food in a way that maximizes freshness, extends shelf life, and reduces food waste.
Importance of Food Storage
Food spoils and shelf life decreases for a variety of reasons. Time, temperature, light, air, moisture, enzymes, and microorganisms all play a part in how long food will last. The goal is to know what environment to store food in to keep it as long and as safe as possible.
It’s also important to understand the dos and don’ts of long-term food storage; in order to avoid getting sick from eating spoiled food. Below we cover the duration of time that different foods last, tips for safely extending the shelf life of foods, and what you need to know about expiration dates.
Staple, Dry, and Non-Perishable Foods
Bread
If you plan to use the bread within two days, keep it at room temperature in a bread box, bread bag, or paper bag to reduce moisture loss and maintain a crisp crust. For longer storage and to keep the bread from molding, wrap it tightly and store in the fridge; toast to use. Sliced bread or whole loaves can also be frozen, wrapped tightly in compostable cling wrap and then again in recycled foil or freezer paper; to protect it from freezer burn.
To use, allow bread to come to room temperature, then warm in a 325 ℉ oven for 10 minutes to crisp up the crust. Leftover stale bread can be used for breadcrumbs & croutons, which can be frozen or stored in the pantry in an airtight container up to one year. They can also be used in dishes like stuffing, bread pudding, panzanella salad, or French toast.
Baked Goods
Although the cold temperature of the fridge will slow bacterial growth; when it comes to the texture and flavor of baked goods, the counter is a better option. Store items like cookies, brownies, muffins and pastries in an airtight container, for up to 5 days at room temperature. Wrap pies tightly, keep cakes covered, and eat them within a few days. Dairy heavy items, however, such as custard, cream pie, or buttercream frosting, should be refrigerated.
A Pro tip from Martha Stewart: place a piece of bread inside the container to help regulate moisture and keep baked goods fresh longer.
To extend shelf life beyond a few days, tightly wrap baked goods and freeze individually. Fruit pies can be frozen whole, or in sections, well wrapped, but know that custard pies do not thaw well.
One could argue that legumes, grains, nuts, coffee, rice, and other pantry items are important because they store so well. It makes these great to keep at home, but they’re no good if they go stale. In general, keep these items in airtight and labeled containers. Keep an inventory list of your pantry on your refrigerator, so you don’t end up buying more when you still have plenty. Here are some more specific tips:
Legumes
Dried and canned beans seem to last forever. That’s not far off: stored in the pantry, canned beans will last several years. When it comes to legumes, the flavor will be better with fresher beans. So it’s ideal to use these within a year or two of harvest. However, they will last indefinitely in dry storage. You can find the best quality, freshest, dried beans at farmers’ markets and specialty stores.
The single-use plastic bags from the grocery store have likely been around for years. And will require longer cooking time, plus the additional 24-hour soaking time. Store cooked beans in their cooking liquid, or water, in an airtight container for 3-5 days. They can also be frozen for up to 3 months.
Seeds, Nuts, Chocolate, Tea, and Coffee
Seeds, nuts & coffee might seem similar to dry goods, but their high oil content means they go rancid much more quickly. While some nuts, such as almonds and peanuts are shelf stable, others like pine nuts, hazelnuts, macadamia nuts, as well as seeds like flax are more sensitive to light and temperature. Keep seeds, nuts, chocolate, tea, and coffee in airtight containers in a cool, dark place. Coffee (beans or grounds) and tea should also be stored in a dark (opaque) container. The key to their freshness is to keep them sealed airtight. There is a common misconception that keeping them in your fridge or freezer is better. But the fact is, the cold temperatures will actually draw out the natural oils from the product, drying it out.
Grains, Spices, Baking Ingredients, and Other Pantry Staples
Your cupboards are likely filled with rice, oats, quinoa, pasta, flours, and other dry ingredients. This is a good spot for them; dry goods will last roughly a year stored in a dry, cool place. Pasta should be kept in its original packaging. Flours, oats, spices, rice, and other grains are better kept in airtight containers.
Again, the key to their freshness is to keep them sealed airtight. This will prevent moths and other insects from laying their eggs inside the product. Flour, grains and legumes can also be frozen in airtight containers to extend their shelf life even further.
Should you have a batch of pantry staples go stale, rather than compost; consider repurposing them in ways that are not food. For example: rice has many health and beauty benefits for hair and skin aside from being edible. Polenta (corn meal), can be used as a skin exfoliator when mixed with a bit of facial cleanser. This approach avoids the environmental impact of using skin products containing plastic microbeads. Oats also have benefits for your skin. They have antioxidant and anti-inflammatory properties; and can be made into natural organic facial masks to treat a variety of skin conditions. A surplus of whole oats or almonds can be made into plant-based milks as dairy-free alternatives.
Oils, Condiments, and Vinegars
Once opened, oils do go rancid faster than you’d expect. Buy these items in smaller quantities and taste before using. They can be stored in a cool, dark place away from heat with tight-fitting screw top, or spring top lids. Tins and dark glass bottles are better than transparent bottles for prolonging their shelf life.
Vinegar and vinegar-heavy condiments are acidic enough that it’s tough for bacteria to grow. So these can be left out of the fridge. Oil-based condiments, like mayonnaise and pesto, must be refrigerated after opening.
Should you find that you have a batch of olive oil or mayonnaise that’s gone off. Don’t toss them down the sink, consider turning them into a deep conditioning hair mask.
Semi-Perishable Foods
Fresh Produce & Herbs
Herbs are a great asset to any kitchen but the downside is that many container-grown varieties die out seasonally. However, the Royal Horticultural Society states that most herbs can be harvested and stored for use at a later date. It is important to take as much care of your herbs as you would house plants or cut flowers.
Bunches of fresh parsley, cilantro and mint tend to wilt quickly, especially when they’re kept in their plastic packaging. Treat them as you would cut flowers: remove any plastic, stand them up in an inch of water, and store in the fridge. They can last from a couple of weeks to even months this way. You can also wrap herbs in damp kitchen towel and store in the fridge.
Tip: Fresh herbs last longest if you place them standing up in fresh cold water in the fridge. Always refrigerate vegetables and fruits that have been pre-cut or cooked.
Potatoes, Onions, And Garlic
Root vegetables, like potatoes, turnips, parsnips, celeriac, rutabagas, yams, radishes, onions, and garlic, should be kept out of the fridge in a dark, cool, dry place, like a breathable basket. Although, onions and garlic should be stored separately from the other vegetables, since they emit ethylene gas that will cause the potatoes to sprout.
Apples
Although commonly placed in fruit bowls on the counter, they’ll actually last the longest in the fridge. Similarly to many other fruits and vegetables, don’t wash until ready to eat, the excess water speeds up decomposition.
Bananas
Should be kept in a bunch on the counter until ready to eat. Separate bananas from other produce as they generate a lot of ethylene gas, which will ripen other nearby fruits. Keep fruit at room temperature in breathable baskets. Wrap the stems in compostable cling wrap to prevent the ethylene from being released as the fruit ripens. If they get too brown, freeze and use them later for banana bread, muffins, smoothies, and other recipes. Bananas also have many household uses beyond just their food value.
Cucumbers and Tomatoes
Despite common practice, are preserved best when stored at room temperature (above 50 ℉). They will last longest when wrapped in a moist (but not wet) kitchen towel on the counter top. Since cucumbers are highly sensitive to ethylene, keep them separate from tomatoes and bananas.
Berries
Before storing in the fridge, rinse them with 3 parts water and one part vinegar and then dry thoroughly. If you rinse thoroughly again before eating, you won’t taste the vinegar. If you find yourself with a surplus of fresh berries, and you know you won’t eat them before they spoil, you can freeze them. You can use them later in smoothies, jams, jellies, preserves, or chutneys. Or dry them in a food dehydrator and use them later in granola, homemade trail mix, etc.
Leafy Greens
Should be stored wrapped in a moist (but not wet) kitchen towel in the refrigerator’s crisper drawer.
Celery, Carrots, and Leeks
Should be stored whole in the refrigerator’s crisper drawer. Once cut into rounds or sticks, can last up to two weeks in the fridge inside a sealed container filled with water. Remove the green carrot tops to help them retain moisture. Revive floppy celery and leeks by standing them in a glass of cold water.
Perishable Foods
Storing these items properly is all about keeping them cold, so they don’t spoil. It’s best to keep your eggs and dairy on the middle and lower shelves, near the back of the fridge. Not in the door, to minimize how much their temperature fluctuates. Write on the package the date you opened them, so you know when you need to use them up. I keep a Sharpie and a roll of masking tape in the kitchen at all times for this very purpose.
Eggs
Keep eggs in their original container. They help protect them and keep refrigerator smells away from their porous shells. Store eggs on a refrigerator shelf, not in the door. They will stay fresh three to five weeks after the sell by date. If you’re unsure of their freshness, you can check by placing eggs in a bowl of tap water; if they float, they are past their prime and should be composted. Store cracked eggs, either whole or whites and yolks separately, in an airtight container and use within two days. Older egg whites are actually better for whipping meringues, while egg yolks are great for custard and curds. Frittatas and omelets are a great way to use up whole eggs. Beyond their alimentary value, eggs can also be used in DIY health and beauty remedies for skin and hair.
Dairy
Kept in the fridge in its original container, milk will stay fresh about one week after the sell by date, unopened. Or 7-10 days once opened. Yogurt will last slightly longer, 2-3 weeks unopened, or roughly 10 days once opened. Surplus milk and yogurt can be frozen. Ever wonder what that bubble on the sides of plastic milk jugs is for? It’s so that the product has room to expand when freezing. Both are also great in marinades, soups, baked goods and more.
Cheese, on the other hand, should be removed from the plastic wrapping in which it is sold. Wrapping cheese in plastic film before storing it in the fridge could make it go off more quickly. Instead, wrap it in beeswax wraps, recycled foil, or cheese paper. This can help circulate air to prevent cheese from drying out and moisture from building up. Beeswax wraps or paper will cover it while also letting it breathe. Yep, cheese likes to breathe.
Cheeses should be kept wrapped individually in a lidded dish, to help keep cheese aromas out of the fridge. Cheese lifespans depend on the variety, and can range from 1-2 weeks for soft cheeses like Brie or Chèvre; to six months to a year for hard cheeses like Pecorino and Parmesan. Quiche, Soufflés, cheese dip, and baked goods are all good ways to use up cheese that’s about to turn.
Meat, Poultry and Seafood
These animal products are highly perishable (high-risk foods) and should be used within 1-3 days. Refrigerated storage is vital to retain as much freshness and nutrients as possible in all meats, fish, seafood, and poultry. Each of these food items needs to be stored in a specific way, to maintain quality and extend their shelf life.
The first step to storing food properly is an organized refrigerator. Meat, fish, and poultry should always be refrigerated. They should be stored inside their sealed cryovac on the lowest shelf of the fridge where it’s coldest. And away from other foods, until you are ready to use them. Store cooked meats over raw, and all raw meats on the bottom shelf. If there is a chance of dripping, place them on a tray. This helps reduce the risk of cross-contamination.
If you don’t plan to cook them within two to three days, freeze them to preserve their freshness. Most animal proteins freeze very well, and can remain frozen for months if properly wrapped. Freezing meat and fish is an important way to keep these large environmental footprint items from going to waste.
When freezing meat, fish, and poultry—within three days of buying it, keep the food in its original packaging. You can also cover the packages with recycled foil, compostable cling wrap, or freezer paper. Or simply place the package inside a reusable silicone zip top freezer bag. Label them with the contents and the date of when you put them in the freezer.
If you find your food is going off too quickly, it’s worth checking the temperature of your fridge. Meat, poultry, fish, and seafood should be stored out of the temperature danger zone.
Once cooked, meat, poultry, and seafood should be stored in airtight containers and used within 3-5 days. Tacos, sandwiches and salads are great ways to reinvent leftover meat.
Sources:
How to Store Food to Reduce Food Waste | FoodPrint
https://foodprint.org/blog/how-to-store-food/
May 13, 2020
Store Food Properly | Too Good To Go
https://toogoodtogo.org/en/movement/households/store-food-properly
Food Storage & Preservation: How To Store Food Properly
https://foodrevolution.org/blog/food-storage-food-preservation/
Sep 6, 2019
Food Storage Tips to Reduce Waste – Center for EcoTechnology
https://www.centerforecotechnology.org/food-storage-tips-reduce-waste/
Mar 16, 2020