Have you ever wondered about storing your food
to get the best use and longest shelf life?
After returning from the store, let's learn the best places to store your groceries!
Start with Temperature:
Freezer temperature is 0 degrees F. or lower,
Refrigerator temperature is between 34 degrees F. and 40 degrees F,
Dry storage or pantry should be around 50 degrees F. to 70 degrees F.
Here are some quick tips:
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When separating meat, poultry, or fish, separate into meal size portions based on your family size. Wrap in freezer grade paper, plastic wrap, or baggies, pushing out as much air as possible to avoid frost build up. Be sure to label your packages with a date.
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Dairy and eggs should be stored in the coldest part of the fridge, usually in the back away from the door.
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Put meat in the meat drawer or on the lowest shelf to ensure no cross contamination from leaks occurs.
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Use the crisper or produce drawers for fruits and vegetables.
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Fruits with pits, like peaches and plums, should be placed in a closed paper bag until ripe - then refrigerated. Keep tomatoes in the pantry if they will be eaten in 1-2 days - otherwise they go in the fridge.
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Canned goods can last 2+ years on a shelf in the pantry, but can be damaged by temperatures above 100 degrees F.
- Mayonnaise and peanut butter can be stored in the pantry; move mayonnaise to the fridge once opened.
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Keep potatoes in a cool dark place in the pantry and remove any that start to go bad. Onions like the same conditions, but do not put them together. Onions and potatoes should be separated!
For more storage tips and helpful kitchen tips and tricks visit: eatright.org
