How to Store Food Properly

Storing food properly is essential in today's economy. With the cost of food these days we need to make sure we are taking every precaution available to us to prevent food from spoiling. Using proper methods of food storage also helps foods retain there nutrient content, fresh appearance, flavor and texture. Now we all know the refrigerator is the best place to store perishable foods you will use in a few days, while the freezer is a great place to store the foods you will keep for a long time, here are some other simple tips you can follow to get the most out of your dollar.

Produce-

•  Avoid storing produce in plastic bags. Plastic bags do not allow for air flow and will cause the produce to rot faster. Instead use cellophane or paper bags.
•  Leafy greens have a high water content so they wilt easily. To ensure they stay fresh, wash and dry them as much as possible(use a salad spinner) then rip them into bite sized pieces and store them in the fridge in a sealed plastic container with paper towels to absorb excess moisture.
• Tomatoes are best left out of the refrigerator unless they have been sliced(then store them in a plastic bag inside the fridge) otherwise the cold turns their insides watery and they become mushy.
• Bananas give off ethylene, which speeds up the ripening process of other fruits, so store these separately when possible.
• Potatoes should be kept in a dry, dark and cool place. Never in a plastic bag, that would cause them to sprout. Onions and fresh garlic can be treated the same way.
• Know your fruits; fresh fruit tends to lose their nutrients faster at room temperature, but tropical fruits ruins quickly in the cold. 

Dairy-

• Eggs need to be left in their box or carton and stored away from strong smelling foods. Eggshells are porous, so they absorb flavors and smells. Store them in the coldest part of the fridge.
•  Milk and cream should also be stored away from strong smelling foods for the same reason. When possible buy your milk in cartons because it will hold its nutrients longer than it will with plastic or glass containers. Again store your milk in the coldest part of the fridge.
• Cheeses should never be wrapped in just plastic wrap alone. Cheese is a living, breathing thing, and closing it off to air is about the worst thing you can do to it. Wrap it first in wax paper and then loosely in plastic wrap or a plastic bag to help keep out the other odors. Store in the warmest part of the fridge such as the cheese and vegetable drawer. Just don't forget it's there.
• Butter does not need to be refrigerated and will last on the counter up to a week(I wouldn't recommend any longer) store butter in a butter dish with a lid, which will help to keep it fresh and also keep the bugs away.

Meat and Seafood Products-

• Meats and should always be kept in the coldest part of the fridge. Most meats, unless frozen should be used within 3-4 days of being opened. Hot dogs and commercially processed meats will stay fresh until there use by date if not opened. After opening store in air tight containers and use as soon as possible.
• Shellfish can be stored safely in the refrigerator if it will be used within a couple of days. If it will be longer it should be frozen. Wrap it in moisture proof paper or foil to protect it from air leaks.
• Try to avoid wrapping either meats or seafoods in plastic wraps before freezing. The plastic allows moisture to escape and could cause freezer burn.
• Frozen meats and seafood should be taken out to thaw in the refrigerator before use. Worse case thaw under cool running water. Do Not leave out on counter to thaw.
• Remember to dispose of any meats or seafoods that have and off color or smell to them.

Poultry-

• Poultry should also be kept in the coldest part of the fridge. Fresh poultry should be used within 1-2 days of purchase or it can be frozen until needed. If you purchased a whole chicken or turkey leave it in the wrap you purchased it in and wrap it with plastic wrap if desired. Try to avoid using the plastic bags you get at the store when freezing, because the chemicals in the bags from the print may react with the meat.
• Cooked poultry can be saved in the fridge for 3-4 days. However if it is covered in gravy I would suggest using it within 1-2 days.
• Frozen poultry should be taken out to thaw in the refrigerator before use. Worse case thaw under cool running water. Do Not leave out on counter to thaw.
• Do Not use poultry that has an off color or foul smell.

How to use Leftovers Properly-

• All cooked foods should be reheated to 165 degrees, refrigerated or frozen within 2 hours. In hot weather I would make it 1 hour.
• Remember to wash your hands before you handle any cooked foods that you plan to eat later. Make sure all containers and utensils that will contact the food are clean as well. Do Not put cooked food back into the original container it came in unless you wash it in warm soapy water first.
• Try and always place left overs in small batches to be cooled or frozen. Cover them completely and when possible leave some gaps between these foods and others to allow for air flow and a more consistent rate of cooling.
• Remove any stuffing from cooked poultry and store it separately. This will allow it to cool more rapidly.
• When reheating left overs make sure to heat them completely to 165 degrees. If you served them only warmed and not heated through you increase the chances of a food borne illness. Also make sure to stir your foods while reheating to help ensure that all parts of the food have been heated evenly.
• Last but not least, "when in doubt, throw it out" don't risk your health on questionable leftovers.