8 Foods You've Been Storing All Wrong


By: Kayla Brown

If you are finding your produce soggy and spoiled regularly, you’re not the only one. The average family throws away approximately 120 pounds of food per month, wasting around $600 per year on items that eventually spoil.


With these quick tricks, you’ll be able to save money and enjoy fresh foods that last longer.



Treat your stalk of asparagus as you would your flowers – with the stems in water! Stand them up in a glass with just about an inch or two of water. Then, loosely cover the top with a plastic bag. Be sure to change the water as needed.



I think most of us can say we have fallen victim to putting our tomatoes in the fridge. Cold temperatures are known to damage a tomato’s texture and aroma molecules. This is particularly true for under-ripe tomatoes. Leave them out at room temperature until they have fully ripened. Then, pop them in the fridge to save until you’re ready to enjoy!



PSA: On someone’s kitchen counter, there are currently apples rotting away in a beautiful fruit bowl. Don’t be the next victim. Put your apples in your refrigerator drawer! Apples stay fresh for longer periods of time when kept a little chilly. Do it, and watch them last about three weeks. Oh, and try out our delicious apple pie recipe while you’re at it.



Though citrus fruits will last a couple of days on the counter, they can last several weeks in the refrigerator. Don’t keep the citrus in a container or plastic bag, it will get moldy fast. Let air circulate the citrus by keeping them in mesh bag.



A little heat and light can actually increase spoiling with nuts. It’s a little odd, but keep them in your refrigerator or freezer sealed in air-tight containers. This is perfect for safely storing nuts in bulk!



Want your celery to stay crisp and fresh for weeks? Wrap it tightly in aluminum foil and put it in the refrigerator. The foil allows for the hormone that makes celery ripen, to escape. It can stay firm and crunchy for about 2 weeks.



Exposing garlic to the moisture and cold of the refrigerator will initiate rotting. Also, be careful to keep garlic away from any ripening fruits. Garlic can taint other produce quickly!



Mushrooms seem to one the trickiest ingredients, developing brown spots within only a couple of days. If your mushrooms are packaged and un-opened, they can stay in the original packaging. But if your mushrooms are loose or in an open package, try placing them in a paper bag so they can breathe and stay firm.




Which one of these storing tricks surprised you? We’re always on the hunt for better ways to store our produce, so if you think of one – let us know on Facebook



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