Waste not, want not: food storage tips

September 1, 2009
  • When buying perishable items in bulk on sale, for maximum value, cook in meal-sized portions and freeze for easy-to-prepare oven-to-table meals.
  • If you do not intend to use bread for more than 5 days after purchase, store it in a sealed plastic bag in the freezer, not the refrigerator.
  • Purchase only the amount of fresh produce that you plan on using within a week.
  • To extend the life of celery or carrots, store them in water in an airtight container, cleaned and cut into sticks.
  • To freeze fruit like berries or melon chunks, place them on cookie sheets in the freezer to firm up then store in resealable bags for use in recipes like smoothies and sauces.
  • Individually wrap steaks or chops tightly before freezing; divide fresh ground beef into meal-sized portions in a resealable bag, flattening it before freezing to allow for even thawing.
  • Keep deli meats and cheeses wrapped tightly, stored in the deli bin of the refrigerator or on a back shelf, where it is coldest.

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