l have some confusion, try downloading the Is My Food Safe? app for more information.
Source: Rankling Lekarzy
When you know you’ve bought entirely too much to consume, always freeze what you have left. Freezing helps extend the shelf life of foods like seasonal produce or meats. Be sure to wrap items in freezer bags, freezer papers, plastic wrap or foil, to prevent food from getting frost bite. To keep vegetable fresh, try blanching them in salted water prior to freezing. Follow the FIFO (first in, first out) method used in professional kitchens by dating all freezer bags and using oldest items first.
Think canning is just for grandmothers and farm wives? Think again. Learning how to properly can food is a cheap and sensible way to preserve food and reduce waste. Invest in about a dozen mason jars to store food such as berries, cucumbers, or tomatoes. You can also whip up delicious toppings and spreads the preserve well, like jam, jelly, sauerkraut, pickles, and kimchi. Use a pressure canner or cooker, and be sure the gauge of the canner or cooker is correct.
Source: Good Housekeeping
Bananas about to go bad? Berries and Melons looking a little soft? When fruit becomes overly ripe it’s the perfect time to use them in baked goods. In addition to baking, techniques like jam making and dehydrating are great ways to reinvent food that would otherwise be tossed out.
Surprisingly enough, a majority of the mistakes made resulting to food loss occur when we first bring our produce home. Be sure you are properly storing fresh produce to prolong it’s shelf life. Line shallow Tupperware containers with a paper towel and gently place in unwashed berries in a single layer. Keep cleaned and dried lettuce and leafy greens in an airtight container with a paper towel placed on the bottom. Also, keep in mind that some produce is best stored in the refrigerator, while others last longer at room temperature. Produce such as grapes, mushrooms, eggplant, ginger, broccoli, apples, asparagus, and berries are best kept in the fridge. While, avocados, peaches, pineapples, mangoes, garlic, potatoes, onions, and even pears should be kept at room temperature.
Source: Tesco Real Food
How often do you pile in 2-3 days worth of spaghetti into the fridge, swearing you will finish it off when SURPRISE they end up straight in the trash. You’re not alone, no one feels like eating the same boring leftovers three times in one week. There are certain leftovers that make great sandwiches for work or can easily be added into scrambled eggs the next morning, but if there’s no easy way reinvent the wheels stick to cooking only what you could eat in one sitting.
SEE ALSO: An original DealsPlus recipe: make a Turkey, Stuffing, and Cranberry Quesadilla from leftovers!
Here’s a novel concept, buy less food! If you find that every month you are tossing almost as much as you’re buying, take it as a clear indication that you are buying too much food. Be honest about what foods you and your family are curious about, and what foods you really need. You may find that certain items make the monthly list just to be thrown away.
Source: Simply Scratch
Peels, stocks, and leftover pieces heading straight in the bin? Store them in freezer bags and add them to sauces, stocks, our soups for an instant recipe upgrade. Not only will you save on wasting the food, but you’ll have everyone guessing what your secret ingredient is.
When all else fails, don’t let your waste go to waste! Start a composting bin in the yard and use leftover food waste to make nutrient rich soil that’s perfect for growing your own produce. Yet another way to save you money while keeping it green.