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With new tariffs in effect and likely more on the horizon, it's only natural to think about how to save money as prices increase. One way? Extending the life of our groceries to cut costs, not to mention waste. After all, how many of us have tossed expired jars of mayo or fuzz-coated jam (ew) we discovered in the back of the fridge? Even as someone who used to bake for a living, I'm guilty of committing some of these crimes over the years — but I've also picked up some tricks for keeping food edible, longer.
In the interest of creating a more comprehensive food-storage guide, I sought the input of two food safety experts: Dr. Amanda Deering, Associate Professor of Fresh Produce Food Safety at Purdue University's Department of Food Science, and Dr. Ellen Shumaker, Director of Outreach for the Safe Plates program at NC State University.
Because different foods spoil at different rates, I asked them which types we should be most cautious about. "Any foods that require refrigeration will be the ones that spoil more quickly than others," says Deering. "Foods that spoil quickly are milk, raw meat and poultry and cut produce," echoes Shumaker. "These foods all provide high amounts of nutrients for spoilage organisms, have a high amount of available water for these organisms to thrive and are a more neutral pH. (Microorganisms don't grow very well in more acidic or more basic environments.)" So while the bag of pretzels in your cupboard can certainly go stale over time, chilled foods have the shortest lifespans.
"Spoilage primarily happens due to the growth of microorganisms that produce off flavors, smells or changes to the texture," says Shumaker. "The growth of these microorganisms depends on a few factors, including various properties of a food product and the time/temperature that the food is kept at." With that in mind, here are some methods to help preserve refrigerated, frozen and pantry items (as well as your hard-earned cash).
Prepared foods
"An important part of the temperature conversation is that it is really a time/temperature relationship," says Shumaker. "Even at or below 41°F, spoilage bacteria and some types of bacteria that can cause illness, like Listeria, can still grow (just more slowly). For that reason, I recommend keeping leftover prepared foods (like cooked vegetables, cooked meat dishes, cooked pasta or casseroles) for no longer than seven days for food safety."
Got leftovers? If you've been looking to reduce the amount of plastic in your kitchen, these airtight containers are made of glass — but not just any glass. We're talking about borosilicate glass, which is used on thermal tiles in space shuttles. Not only does it conveniently allow you to see what's packed inside, it's oven-safe up to 1,040°F. You can also store these containers in the freezer if you have leftovers you know you won't get to right away.
Fresh produce
"Fresh produce has a pretty short shelf life," says Deering. "Berries are especially susceptible to spoilage. It’s important to not wash the berries until right before you are going to eat them. Adding water allows the spoilage microorganisms to grow and will accelerate spoilage. I would get berries as cool as possible, as quickly as possible, and then wash right before you eat them. Some things, like tomatoes, people say not to store in the fridge because it changes the texture, and that could be true. However, if you want to reduce spoilage, it is still good to get them into the refrigerator."
If you're tired of rotten produce, these handy containers are here to save the day. Their lids have small vents, which help regulate airflow to ensure the correct amount of oxygen and carbon dioxide goes in and out. The built-in airflow filters last forever — literally, the brand says they are made to "last a lifetime."
Each set of these silicone food savers comes with five round pieces in assorted sizes to fit over all sorts of fruits and veggies. True to its name, the stretchy material conforms around the cut side of whatever you're trying to save to prevent browning, just like plastic wrap would.
They're also great for placing over cans when you aren't using all of the contents in one go — we're lookin' at you, recipes that require only a half cup of coconut milk. Plus, you can even use them on seltzer and soda cans to keep your carbonated beverages fizzy once they've been opened.
"I know that some people store some fresh produce in clean, sealed mason jars, and that it helps increase the shelf-life of, say, berries, for example," says Deering. "This type of storage is called hermetic storage, meaning oxygen cannot get into the storage environment, and any oxygen that is in there gets used up by the microorganisms that are present. It results in a low-oxygen, high-carbon dioxide environment that limits the growth of a lot of the spoilage microorganisms. That might be a trick to use, but of course, you are limited by the volume that can be stored in a mason jar."
Condiments
"I recommend using a 'First In, First Out' approach in your kitchen," says Shumaker. "Move older foods to the front of your fridge and pantry to make sure you're using the oldest food first while it is still fresh and ultimately avoid wasting it. It's also helpful to keep track of what you already have before buying new foods to make sure you're consuming food within its shelf life."
This nifty fridge lazy Susan was designed to maximize space (while minimizing food waste). It's rectangular to make the best use of your fridge shelves, and it rotates 360 degrees so you can easily see — and remember — everything you have in there before it spoils.
Fresh herbs
Isn't it annoying that most recipes only call for a few tablespoons of chopped herbs, but you can only purchase them in large bunches? Rather than letting them wilt away, you can keep them fresh for weeks if stored properly.
Reviewers say this nifty find can keep their herbs fresh for weeks on end. How? By filling the bottom with a small amount of water, you'll give them the hydration they need, and the vented basket allows air to circulate so they don't get soggy.
Milk
Just the thought of accidentally sipping sour milk is enough to make my stomach churn; unfortunately, dairy products are among the foods that go rancid the quickest. The good news? Milk can be frozen, and this is my little trick for portioning it out.
Seeing as I always have leftover heavy cream when I use it for cooking or baking, I like to pour the excess into ice cube trays. This way, I'll have pre-portioned amounts I can pop into a cream sauce or casserole down the line. Just be sure to leave a little room at the top of each compartment, since the cream could expand once frozen. Once the cream is solid, you can transfer the cubes into a resealable bag and keep them in the freezer (or keep them in these trays, since they have lids).
I wouldn't recommend using the thawed cream for whipped cream (it can become grainy), but frozen milk products are suitable for mixing into sauces and the like. You can also freeze extra eggs in these (they can be hard-cooked once thawed, as the yolks won't be as runny).
Refrigerated items
"It's important to maintain a refrigerator temperature at 41°F or below to maximize the shelf life of your food — the lower temperature slows the growth of these spoilage microorganisms," says Shumaker. "This will also help slow the growth of potentially harmful bacteria that can cause foodborne illness, which are different from spoilage microorganisms. If your fridge is kept above 41°, foods may spoil more quickly. You can confirm the temperature of your fridge by using a fridge thermometer."
Even if your fridge feels cold, you can never be too careful — just a few degrees can make a difference. This top-selling thermometer has clear labels for "Freezer," "Refrigerator" and "Danger" temperatures, the latter of which you want to avoid at all costs.
Pantry items
What would we do without shelf-stable foods? They're lifesavers when your fridge goes kaput, and you generally don't have to babysit them to ensure they don't go bad. That said, even if they can last a while from a safety perspective, taste and texture can be compromised over time. (Note: Canned goods can stay good for years as long as the can is in good shape.)
Prolonged exposure to air causes crunchy snacks like chips and popcorn to lose their crave-worthy crisp factor. This No. 1 bestseller cuts off the air supply by heat-sealing the bags they come in, which allows them to maintain their original texture for longer. The multitasking gadget also works as a package cutter and has a magnet so you can keep it on the fridge.
Dry goods
Psst: Did you know flour mites are a thing? I hate to be the bearer of bad news, but, yes, these teeny-tiny pests exist. They can be found in just about any type of dried pantry staple like flour, oats, grains and spices, but transferring these foods from their original packaging to airtight containers can help prevent mites. (If they do show up, they are difficult to get rid of unless you toss out all of your dry ingredients — not fun or cost-effective!)
Keep those little creatures out courtesy of these airtight canisters, which come with lids that simply pop off with the push of a button. At 4.4-quarts each, they can hold a good amount and include scoops that attach to the bottoms of the lids — plus, they're stackable to save room on your counter or in your cabinets.
Frozen foods
Want your food to last a really long time? "Keeping foods as cool as possible, as quickly as possible, is the best," says Deering. Shumaker adds, "You can consider freezing foods to extend the shelf life." According to the USDA, "Food stored constantly at 0°F will always be safe. Only the quality suffers with lengthy freezer storage." This means that, technically, the ground beef in your freezer could be safe to eat for years as long as the appliance keeps functioning as it should — but you'll want to take steps to prevent freezer burn so it retains its flavor and texture.
It might seem like a fancy contraption, but this vacuum sealer removes air and excess liquid from meats and produce with the press of a button to minimize the chance of freezer burn. There are multiple settings so you can control how much is sucked out, as well as a built-in cutter — and you'll get 10 vacuum bags to start with.
Last, but certainly not least, I almost always freeze cakes once they're baked, as they're much easier to frost while they're chilled. I've found that they'll retain their deliciousness when thawed if I double-wrap them in plastic wrap, followed by a layer of aluminum foil. It might seem like a lot, but this helps ensure no air sneaks in. The plastic wrap conforms to the cake for a snug fit, while the foil provides a thick, water-resistant barrier for extra protection. Works like a charm every time.
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Our health content is for informational purposes only and is not intended as professional medical advice. Consult a medical professional on questions about your health.
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