In our country, we waste a huge amount of fruits and vegetables due to improper storage techniques and lack of knowledge on how to store them properly.
Keep in mind these guidelines are merely an indication designed to get the most value from the food that you buy rather than extending the lifespan of some of the foods.
Cover the crown (where the stems meet) of a banana in plastic wrap.
Store potatoes with an apple to prevent sprouting.
Wrap cheese securely in wax paper. (Wax paper allows the cheese to breathe without letting in excess moisture or odors from the fridge)
Restore crisp texture of wilted greens by soaking in ice water.
To make cottage cheese or sour cream last longer, place the container upside down in the fridge.
If you only need a little lemon juice, make a small hole with a fork and squeeze what you need.
Meat Poultry Keep in original package (use within 2 days). Wrap in foil and freeze (more than 2 days)
Store the tomatoes side down on a flat surface to keep them fresh for up to a week.
After you purchase flour from the store, freeze for several days to kill weevils and insect eggs.
Check the freshness of an egg by placing them in water. Fresh eggs sink while the bad ones float.
Wash fresh strawberries, raspberries and other berries in a diluted vinegar bath to elongate their shelf life by days or even weeks. Mix 1 part vinegar to 3 parts water.
Rub butter on cut parts of hard cheeses to prevent them from drying out
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