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Brought to you by Jonathan Ross Aldom
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HOW TO AVOID 7 COMMON FOOD STORAGE MISTAKES
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It matters how you store your food. A mistake can make the shelf life of groceries expire faster, or even result in spreading bacteria. Questions abound. Is it OK to wash produce before I put it in the fridge? Where should I store my cooking oil? Can I put meat on the top shelf of the fridge? It can be hard to keep up with all the rules. Don’t let these questions bother you anymore. Here’s what to do—and what not to do—to avoid some of the biggest food storage mistakes people make.
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Dry Produce After You Wash It Before Putting It in the Fridge. People wash produce when they bring it home from the grocery store to save meal prep time when they use it later. If you do this, just make sure to dry the produce thoroughly with a paper towel, clean kitchen towel, or salad spinner before putting it in the fridge. If you put wet produce in the fridge, the extra moisture could bring on rot before you use it.
Remember to Cover Leftovers. Instead of placing a plate of leftovers in the fridge, first put them in a storage container. Uncovered foods have a high risk of contamination from mold and other bacteria. These can cause bad flavor, or even illness. Use well-sealed storage containers, aluminum foil, or plastic wrap to keep leftover food fresh in the fridge.
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Place Meat Toward the Bottom of the Fridge. When you place meat on a high shelf, its liquids could drip down and contaminate other foods. That bacteria will often be killed off on cooked foods, but not when it falls on lettuce and other produce that isn’t cooked before it’s eaten. This can cause food poisoning. So, keep meats away from other foods, toward the bottom of the fridge, which is where some refrigerators have a designated meat storage area.
Keep Potatoes and Onions Away from Each Other. Both need cool, dry environments, so people often store them together. But this can actually cause them to degrade more quickly. The ethylene gas which onions release can cause potatoes to rot, while potatoes hold lots of moisture that will make onions squishy. Store them apart.
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Eat Through Your Pantry on A Regular Basis. Even highly processed, shelf-stable products won’t last forever. It’s easy to taste test dry goods, but you won’t have to bother doing that if you regularly eat through the foods in your pantry. Arrange the staples you keep there the same way restaurants and grocery stores do—by FIFO, or “first in, first out.” Put items with the closest “best by” or expiration date in the front of the pantry shelf, and fresher products you bought more recently toward the back of the shelf. Take this approach to storing foods in your freezer, as well. It will keep frozen foods fresh, and prevent them from developing freezer burn.
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Dispose of Dented or Rusted Cans. Store-bought canned food can last up to five years under proper conditions. But some cans aren’t worth hanging onto that long. Cans that are dented or have rust spots present a higher risk of food spoilage. This damage can create tiny holes that make the seal fail and let in bacteria, making the food unsafe to eat. Avoid buying dented canned goods, and quickly eat any canned food that was damaged on the way home from the market. Also be sure to throw out cans with major rust spots.
Keep Oils Away from the Stove. Cooking oil can last a long time after opening, if stored correctly. To prevent it from going rancid, keep it in a cool, dry place and make sure its top is on tight. Storing oil near a cooktop or oven can cause it to break down and taste bad.
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If you have questions about home financing or refinancing, please text, call, or email. We're here to help!
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Jonathan Ross Aldom Sales Manager NMLS# 50995
115 Unionville Indian Trail Road, Suite B9 Indian Trail, NC 28079
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