From fresh produce and meal prep to condiments and leftovers, the whole idea behind storing food is to make sure we have enough to eat later. The problem is that if we do not store it correctly, it can cause the food to go bad and unfortunately the food destined for our stomachs winds up in the bin. When we shop, we never buy anything with the intention of throwing it away. Sometimes it's a slight oversight and perhaps some forgetfulness about what you might have lurking at the back of the refrigerator, but it can be due to a lack of understanding about the best way to keep food for an optimally longer shelf life.
The most simple way to delay the decay of our fragile groceries, reducing wastage and illness as well as the cost to the environment and our pockets is good storage practices.
The Good Old Refrigerator
The main principle behind the basis of refrigerated storage is to prevent fresh food from spoiling. Moisture, humidity, and a temperature between 4°C to 60°C are the conditions that instigate the growth of bacteria that results in spoilage of food. A refrigerator eliminates these conditions by circulating dry cold air. Just make sure that your refrigerator is set to a temperature of 3°C.
The key point to remember is to be organised. Do not fill up the refrigerator completely as it will block the airflow from circulating around and also might increase the temperature into the danger zone. Storing food in an adequate amount, making sure that the food that was stored first is used first and regularly cleaning the fridge will ensure good health.
Fresh Produce
Fresh produce is the best way to ensure a healthy diet however, we should not buy too much and expect it to last over a week. Fresh produce will only stay fresh as long as we eat it fresh. The most ideal way to save money is not by purchasing produce in larger quantities which may go to waste in the fridge but to buy a small amount over multiple grocery trips to make sure all of it is used.
While it may seem like a great idea to wash or rinse all the produce as soon as it arrives, it is probably better to wash them right before using instead. Keeping dirty produce in the fridge might sound gross, but introducing moisture to storage that inhibits it will make the produce rot faster than it would have otherwise.
Produce Bags and Drawers
Most produce comes in plastic bags or containers from the supermarket and the most common mistake is to dump these bags right into the refrigerator which spoils the vegetables faster. The most efficient way is to use cloth bags both to shop and to store your produce. It is not only a sustainable option but also prevents your fruits and veggies from spoiling early due to the moisture being trapped. Leafy greens and herbs are best stored in muslin bags, whereas bell peppers, brussels sprouts, cauliflower, and eggplant benefit from cotton or linen bags. Clean and lint-free cotton towels also work exceptionally well.
Most people store their fruits and vegetables in the same place commonly known as the "produce drawer." It might even have little fruit and vegetable images on it. But don't let that fool you! Not all produce belongs in the produce drawer. If you dump all the produce inside it, it can very quickly turn into a produce graveyard.
The main thing to consider is humidity. The pull-out drawer at the bottom is the most humid place in your refrigerator due to limited airflow. There's a setting on each drawer, which might be as simple as a slide or popping button that opens or shuts a small opening on the drawer. Closed makes it a high-humidity space and open makes it low. The high humidity is great for leafy greens like lettuce and fresh herbs along with all fresh vegetables while it is detrimental to storing fruits prefer a low humidity which is present all over the rest of the fridge. To ensure vegetables stay fresh, don't overcrowd the produce drawers. Leave enough space to allow the produce to breathe.
Kitchen Cabinets and Counters
Whenever we see and product labelled to be kept in a cool and dark place, we simply place it on one of the shelves of our kitchen cabinet. However, the kitchen cabinet is not simply the storage for dry goods and pantry items. Certain produce actually suffers when kept in the refrigerator. Tough root vegetables such as potatoes, sweet potatoes, turnips, rutabagas, and parsnips should never be refrigerated as it affects their chemical composition from starch to sugar turning them soft and unappealing. They should ideally be stored in a dark and cool place to prevent the buds from sprouting. Similarly, alliums such as onion, ginger, garlic, and shallots suffer and turn soft and mouldy when stored in the fridge. They are ideal to be kept in a cool and dark place however, they should not be kept close to potatoes.
Winter squashes, pumpkins, melons as well as tomatoes dislike a cool humid environment and refrigerating them alters their flavour and texture. They are best left on the counter. Similarly, fruits such as bananas and persimmons as well as citrus fruits prefer being placed on the countertop. Fruits that have not ripened yet should be left outside but it is best to refrigerate them once they are close to ripening.
