Every year, over 40% of the food produced in the United States is thrown away. According to the US Department of Agriculture, this amounts to more than $160 billion in annual waste.
Nothing is more frustrating than having to throw away perfectly fine vegetables, dairy, or meat because it was kept incorrectly. Here's how to arrange items in your fridge so they last as long as possible and taste their best—your pocketbook and the rest of the planet will thank you. After you've finished reading these storage suggestions, be sure to check out our entire guide to determining how long you can keep each sort of food.
Every year, over 40% of the food produced in the United States is thrown away. According to the US Department of Agriculture, this amounts to more than $160 billion in annual waste.
Nothing is more frustrating than having to throw away perfectly fine vegetables, dairy, or meat because it was kept incorrectly. Here's how to arrange items in your fridge so they last as long as possible and taste their best—your pocketbook and the rest of the planet will thank you. After you've finished reading these storage suggestions, be sure to check out our entire guide to determining how long you can keep each sort of food.
- All leftovers should be stored in transparent, leak-proof containers or wrapping. Snapware and Rubbermaid's are our favorites since they're very airtight, ensuring that your food stays as fresh as possible.
- Always consume the oldest foods first, according to the 'first in, first out' guideline, always consume the oldest foods first.
- Within two hours after cooking, refrigerate leftovers. Modern refrigerators can tolerate the heat, so there's no need to wait for piping-hot meals to cool before keeping them.
- "Throw away any perishable goods that have been kept at room temperature for more than two hours (one hour if the temperature is above 90°F, such as during a summertime outdoor picnic)," the USDA advises on its website.
- To speed up the cooling process, divide leftovers into compact, flat containers. Some bacteria spores survive cooking and may germinate if the meal is left at room temperature for long enough.
- Make sure your refrigerator is set to 40°F or below. Also, instead of relying on the pre-programmed settings, use a refrigerator thermometer.
- Don't keep leftover soup broth, tuna fish, cranberry sauce, or other canned goods in the refrigerator. After a can is opened, leftover metal on the rim of the can may seep into the meal, leaving a metallic flavor.
- Refrigerated leftovers should be used within three to five days, or frozen for up to four months, according to the USDA.
Meat, fish, and poultry
- These should be kept at the coldest part of your fridge, usually at the bottom but not always, and preferably in their own drawer. Set the temperature of the meat drawer to 29° F if your refrigerator permits it.
- Keep all fresh meat, fish, and poultry in their original retail packaging, since re-wrapping exposes the item to hazardous microorganisms. Slide a plate below the item if it didn't come in a Styrofoam tray to collect any drippings.
Dairy
- When you purchase anything new, such as a gallon of milk, move the older products to the front of the fridge so they may be utilized before they expire.
- Cottage cheese, yogurt, eggs, sour cream, milk, and cream should all be kept in their original containers. Don't return milk or sour cream to their original containers if you move them to a pitcher or a serving dish. Instead, wrap the pitcher or dish securely in plastic wrap.
- Hard cheeses should be kept in their original packaging until used, then wrapped in wax paper, foil, or loose plastic.
- Bacteria may develop along with the cardboard spout and penetrate a glass of milk every time it should be fine to drink you pour, thus plastic milk bottles make more sense than cardboard cartons. However, it should be fine to drink as long as you utilize the milk before its expiration date, it should be fine to drink.
- Don't put your milk in the door, since it's the hottest location in the fridge. Only nonperishable beverages and condiments should be stored in the door.
Fruits and vegetables
- Separate fruits and vegetables and keep them together in the same container: apples with apples, carrots with carrots, and bananas with bananas. Different gases are released by fruits and vegetables, and some of these gases may cause other foods to spoil.
- Refrigerated vegetables should be wrapped loosely in a plastic bag or left unwashed in its original container. (There are certain exceptions, such as herbs and mushrooms.)
- Rinse and dry your greens well before wrapping them in a paper towel and putting them in a plastic bag if they seem sandy or unclean (think lettuce from the farmers' market). Otherwise, don't wash your vegetables before putting it in the fridge. It is more likely to mold and deteriorate as a result of the humidity.
- Remove any packing from fruits and vegetables kept at room temperature and leave them free.
- Refrigerate sliced fruits and vegetables in perforated or open plastic bags to keep them wet while yet allowing air to circulate.
- Citrus should be kept at room temperature. However, keeping your lemons, limes, or oranges in the fridge after they've reached full freshness can help them stay longer (same goes for tomatoes and avocados). If your citrus begins to turn, slice it up and freeze it: frozen citrus works well as ice cubes in beverages.
- To keep onions, potatoes, and shallots fresh, store them in a cold, dark spot, such as a basket in a closet or a basement. Avoid keeping these items in plastic bags since they will deteriorate faster. Once sliced, onions should be stored in a resealable bag in the fridge for up to a week, or frozen in a container.
- Buy bananas while they're still somewhat green and keep them aside from other fruits in the fruit bowl if you won't be eating them right away (they release high amounts of ethylene gas, which, as mentioned, can cause other fruits to go off more quickly). To keep them apart and reduce damage, consider using a banana tree.
- Apples should be stored in an open fruit dish on the counter, away from direct sunlight.
