Extending food life through storage

Dairy

• Cheese - if you buy large economy blocks of cheese, cut them into smaller blocks and freeze, or grate and freeze to avoid the uneaten parts going mouldy. Rewrapping your fridge-stored cheese in foil helps lock in the freshness.
• Milk - If you have too many bottles or half-bottles, freeze while still fresh so milk is always available later.  Same with yoghurt.
• Yoghurt - leftover yoghurt also works well in smoothies with your ripe fruit.

Fruit

• Keep an eye on your fruit bowl, as off fruit will accelerate the deterioration of the other fruit in the bowl. Separate fruit that is very ripe from the rest.
• Bananas - best kept at room temperature, preferably away from other fruits and in the bag in which you bought them.
• Grapes - they're best stored in the packaging in which you bought them in but they should be refrigerated. Grapes can also be frozen and eaten as iced treats.
• Kiwi fruit - store them in the fridge for maximum freshness.
• Apples - refrigerate apples in Tupperware to help them stay fresh longer.
• Melons - should be refrigerated to maximise their shelf-life. Chop melons into cubes and store in a container in the fridge or in the freezer for a healthy snack later.
• Store oranges in a air-tight container in the fridge to keep fresh longer, and do the same for pears.
• Strawberries - should stay in their original cartons in the fridge.
• Pineapples - best kept unrefrigerated, but do keep out of direct sunlight and in a cool spot.

Vegetables

• Store your salad ingredients in air-tight containers. They will stay fresher for days longer.
• Who hasn't had droopy greens in the vegetable crisper? Place them in ice cold water for 10 to 20 mins to revitalise and then spin or dab dry.
• Potatoes - best stored in a cool dark place, slightly above standard refrigeration temperature, in a container. Also keep onions in the dark. Chop extra when you need to use an onion, and freeze for later use.
• Broccoli - keep it chilled in the veggie compartment of your fridge in its original bag.
• Carrot - keep it in a container; wrapping them in kitchen paper first helps retain freshness. Slice nubs of carrot into rounds and pop into air-tight container to freeze. Put them straight into boiling water to cook.
• Herbs - did you know you can avoid accumulating wilted and blackened herbs at the bottom of your fridge, by freezing them - they'll keep up to 6 months. Chop parsley and put in a container or bag in the freezer to add to your cooking anytime.
• Lettuce - wrap washed lettuce in a damp clean tea towel or paper towel and store it in a container in the fridge. Remove any brown leaves before storing.
• Mushrooms - best stored in the fridge in the paper bag that they came in or if in air-tight container, with kitchen paper tucked over it.
• Spinach - wash it in icy water, dry thoroughly and store in a container in the fridge to keep for longer. To store excess spinach, steam for a few minutes. Divide into containers and freeze - good for 6-12 months to add to soups, pasta, curries, stews, bakes.
• Chill tomatoes in the fridge. To freeze, remove stalks before freezing whole in a freezer bag. Take them straight from freezer to pot for pasta sauces etc (do not thaw first).
• To save half an avocado, leave the seed in and store in the fridge to help it stay green longer.
• Bag capsicum and store in the fridge. If you only use part of it, store with seeds and pith to extend its life.
• Slice corn cobs into 3cm rounds, freeze in Tupperware and put straight into boiling water to cook.

Odds and ends

• Lemon or citrus juice - freeze any leftovers for future use in an ice cube trays.
• Coconut milk - freeze leftovers in ice-cube trays. Once frozen, transfer to freezer bags. It will keep for up to 3 months.
• Nuts - these store well in the freezer in a air-tight container - keep that in mind at times of high nut consumption, like Christmas.
• Pasta - work out how much each person needs - about 90gm per person is a rule of thumb - and weigh it before you cook, or get to know how many handfuls per person, then store the rest in Tupperware.
• Store food jars upside down when the contents are running low (remembering to tighten the lid) - you'll be able to use every last bit.

For great storage solutions for your fridge, freezer and pantry visit Tupperware.

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