MyFoodMyHealth Food Storage Tips
Store Food Safely and Conveniently
Sometimes it's helpful to prepare larger quantities of food than you plan to eat at one meal. By following the safe food storage tips below, you can safely enjoy extra portions at another time.
Types of Food Storage
Airtight Containers
- Use airtight containers in several sizes. Use the appropriate sized container for the food you are storing.
- Make sure they have indented lids that seal well, exclude air and allow easy stacking. Note: glass storage jars are not necessarily airtight.
- Use masking tape and permanent markers to label and date the containers. This will make it easy to identify and toss out any outdated food before it becomes a science experiment.
- Choose containers that are freezer, microwave and dishwasher safe. Glass, ceramic and all plastics should be labeled as microwave safe if you plan to reheat in the microwave.
- Don't microwave plastic containers such as yogurt and whipped topping tubs, take-out containers and Styrofoam in the microwave.
Don't microware foods wrapped in plastic.
Aluminum Foil
- When storing or roasting food in aluminum foil, cut a piece of parchment paper slightly smaller than the foil; place the parchment on the foil; place the food on the parchment and then wrap. This keeps the food from coming in contact with the foil and avoids the possibility of leaching into and reacting to the acids in the food.
Safely Storing Foods in the Refrigerator
How long can you leave food in the refrigerator? There's no hard and fast rule except: "When in doubt, throw it out, without tasting it." Generally, leftovers stored in the refrigerator more than two or three days are questionable unless they are thoroughly re-cooked (not merely reheated).
Storing Foods in the Freezer
How long can you store food in the freezer?
Frozen Food Item
Fruits and vegetables
Red meat
Poultry
Ground meats
Fatty fish (salmon, trout, mackerel)
Lean fish (flounder, snapper, haddock) |
Recommended Max Storage Time
1 year or less
9 months or less
6 months or less
3 months or less
3 months or less
6 months or less |
Storing Vegetables
- Use vegetables as soon as possible after purchase. Storing them too long robs them of freshness and sweetness.
- Don't wash and trim vegetables until ready to use. Vegetables last longer if not pre-bathed.
- Store onions, garlic, winder vegetables such as winter squash and potatoes in a cool area if your home. They should be eaten with 3 - 4 weeks.
- Store potatoes in the dark.
- Place vegetables in the crisper drawer of the refrigerator. Store carrots, radishes and leafy vegetables in open plastic bags in the refrigerator.
- Keep washed and drained lettuces in a zip lock plastic bag with a sheet of paper towel to absorb moisture. Poke a couple of holes in the bag.
- Store cabbage unwrapped in the refrigerator.
- Make sure to take inventory before you go to the farmers market or grocery store!
Storing Cooked Foods
- Most home refrigerators may be too warm if you put a quantity of warm food or something blazing hot into it.
- Let food cool to lukewarm and promptly put them away. Foods will cool faster and more safely if you divide it into several smaller containers and leave them ajar while they cool.
- Cover the container carefully with an airtight lid and label the name of the food and the date.
- If you don't think you'll eat the cooked leftovers within 3 days, store it in the freezer.
Storing Eggs
- Leave eggs in their carton in the refrigerator. They are less likely to break and the insulation from the package will help them stay cold when the refrigerator door is open.
Storing Fruit
- Store at room temperature. Most can be stored this way. The flavor will be richer and juicer.
Storing Unrefined Oils
- Some experts recommend storing unrefined oils in the refrigerator. If you don't have space to do this, buy oils in relatively small quantities and store in a cool, dark place.
- Refrigerate oils that you use less often.
- Don't use the oil if it smells rancid.
Storing Preservative-free Cold Cuts, Bacon or Ground Meat
These meats will go bad in a few days if left in the refrigerator. Instead:
- Separate our individual portions
- Wrap these portions in plastic wrap or with wax paper in-between, place in zip lock freezer bag, label and freeze
Sources
Authors: Rebecca Katz, MS and Laura Pole, RN, MSN, Chef
Sources: Robert Lehmann, Cooking for Life, Dell Publishing, New York, 1997
