Talking About Green

With many of us pinching every penny during the ongoing recession, the last thing you want to see when you prepare to make a meal is food that is wilted, covered in mold, or teeming with weevils. Throwing away consumables is not only a blow to our pocketbooks; it also has a marked impact on the environment, since this type of waste necessitates increased production. So if you want to do your part to keep your grocery budget in line as well as reduce your carbon footprint, you’re going to have to find ways to ensure that your food stays fresher longer. To that end, here are a few tips and tricks to keep your perishables looking as fresh as the day you bought them for a little while longer.
1. Meats. Most meats can be stored in the freezer and they will come out just as fresh upon thawing as they were the day you purchased them, even months later. Freezer burn could be a concern, but as long as they are properly sealed, you don’t have to worry (you can safely leave them in the plastic or paper wrappings they come in for about a month, but for long-term storage you should opt for specialty freezer bags such as those made by Ziploc). For refrigerator storage, keep them in the bottom (or coldest part) of the fridge for up to a week.
2. Fish. You can also store fish in the freezer for about a month before the fibers start to suffer. For fridge storage, keep fish on a bed of ice (replace it when it melts) and you can enjoy it up to several days after purchase.
3. Animal byproducts. Eggs, milk, and other dairy products must be refrigerated (as everyone knows) rather than frozen. If you set the temperature of your fridge to slightly below 35 degrees Fahrenheit (standard is 35-38 degrees), you can ensure that these items remain viable longer, but if it gets to the point where liquids are crystallizing, you have set the temperature too low.
4. Produce. While it is advisable to place most foods in sealed containers, many fruits and vegetables fare better in the open air (this is what crisper drawers in the fridge are designed for). Since leafy vegetables wilt quickly, however, consider storing them in Ziploc bags or sealed containers (allowing for some air to remain) and throw in a couple of ice cubes to keep them fresh for up to a week (or possibly even longer). BTW – tropical fruits are best stored at room temperature since the cold can cause them to shrivel and dry.
5. Potatoes. No matter what you’ve heard, do NOT store potatoes in the fridge. It won’t make them last any longer and it will cause a reaction by which their starches begin to convert to sugar. Instead, keep them in a cool, dry place to discourage rot. Onions and garlic should be stored in a similar manner.
6. Bread. The best way to store breads is in an airtight bag or container at room temperature. Both colder temperature and the introduction of air will cause them to go stale faster, which is why most people prefer bread boxes for storage.
7. Dry goods. Other dry goods, such as baking powders, pasta, cereal, and so on, should be kept in sealed, airtight containers for optimum freshness and to ensure that bugs like ants and weevils are kept out. You can tell they’ve outlived their usefulness when they start to clump or get crusty.
Sarah Danielson is a writer for DustPruf which specializes in food packaging equipment and water bottling equipment. DustProf puts an end to product debris and buildup.