How To Store Food

Storing Food be it leftovers or just an extra good bargain you got at the local market can sometimes be a challenge. Do you freeze it, put in the pantry or the fridge.

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Storage Basics

The best way to keep raw food fresh is by storing it in the refrigerator. If you don’t have access to one, then freeze it instead. Make sure you label the container so you know what’s inside.

Refrigeration Tips

If you don’t refrigerate your food properly, it will spoil quickly. The best way to keep your food fresh is by using a refrigerator and making sure it is an airtight container.

The fridge keeps things cold, which helps preserve the quality of your food by slowing the growth of bacteria.

Freezer Facts

The freezer is one of the most important tools in any kitchen. It stops bacteria from growing so you don’t end up with spoiled food. If you’re new to freezing, start by freezing small portions of vegetables and meats first. Then try freezing whole fruits and berries. Once you’ve mastered this technique, you’ll be able to freeze larger items like soups and stews.

Perishable Foods

If you’ve got a lot of fresh produce, keep it in the refrigerator. The temperature should be around 40°F (4°C) or lower. But if you want to extend its life, wrap it in plastic wrap and place it in the freezer. It will last longer this way.

Semiperishable Foods

These include nuts, seeds, dried fruit, and coconut oil. They should be stored in airtight containers in a cool, dark place. Nuts and seeds will keep for years if stored properly. Dried fruits and coconut oil will last a reasonable time but still require proper storage.

Staple or Nonperishable Foods

Store staples like rice, pasta, flour, sugar, salt, spices, and oils in airtight containers in the pantry. Use nonperishables like nuts, dried fruits, and seeds in airtight containers in a cool, dark place.

Factors That Affect Food Storage Life

The best way to keep food fresh is by storing it in the coldest part of the refrigerator. This will slow down the rate of spoilage. 

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