The Budget Chef
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West Richland, Wa. 99353
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Save Money on Food - Interesting Facts on How to Keep Your Produce Fresh
By Theresa Kruger
Want to save money on food? Tired of throwing away rotten produce? Here are some handy tips to prolong the freshness of common fruits and vegetables.
Our fridge temperature is probably one of the last things that's ever on our mind. The temperature inside your fridge should be between 32F and 41F. If it's too warm, food won't be chilled correctly and bacteria will start to multiply. While if its too cold, ice particles will form within the food.
Avoid storing fresh produce in the plastic packaging in which it's sold. Air should circulate around fruit and vegetables to prevent them from sweating and becoming soggy.
Apples: Remove unblemished apples to prevent them from contaminating the others with their rot.
Lettuce: This is one exception to the no-plastic rule because it seems to thrive if it's kept loose in a large plastic bag in the fridge. A good way to revive limp lettuce is to slice off a sliver of the stem and place the lettuce in a bowl of cold water. Individual leaves can be revived if you sprinkle them with cold water, wrap them in a tea towel and pop them in the fridge for an hour or so.
Carrots (and beetroot and turnips): Cut off any green, leafy tops because these will continue to draw nutrients from the roots. Like all root vegetables, carrots will last longer if they're kept in a cold, dry, dark place with good ventilation.
Lemons: After you've cut a lemon in half, place the halves cut side down on a saucer. Then cover them with an inverted glass and store them in a cool place.
Celery: Celery starts to lose its flavor as soon as it's washed. The best way to store a piece of celery is to stand the stalk upright in a glass of water before placing it in the fridge.
Mushrooms: Store mushrooms in a cool, dark place, but not the fridge. I find that they last longer if they are wiped dry and laid on a piece of paper towel.
Onions: Onions are easy to store. Just put them into a vegetable basket or wire rack. The trick to preventing them from rotting is to keep the bulbs apart so that air can circulate around them.
Potatoes: Stop potatoes from sprouting by storing them in a cool, dry place with a few apples. If you've peeled too many or have peeled them in preparation for cooking, put them in a bowl. Then cover them with water, and place the bowl in the fridge.
Tomatoes: Some people like their tomatoes rock hard, while others prefer them soft. Green tomatoes, along with any that haven't fully ripened, are best stored in a dark place. Exposing them to sunlight simply makes them soft not ripe. To ripen them, place them either in a brown paper bag with an apple or in a drawer, stalk side up, and leave them until they've turned rosy red.
Save money on food, keep your produce tasting fresh and most importantly make your produce last until you're next trip to the grocery store by following these handy tips.
By the way, there is a product called Debbie Meyer Green Bags which also keeps food fresh for longer. If you've ever wondered if these bags really do work please visit my Green Bags review. I also have other kitchen product reviews from the As Seen on TV lineup at my site HonestInfomercialReviews.com.
