Simple tips to keep food fresh longer

Add salt to open the milk.

Opened milk is usually fresh for 4 to 10 days but can go sour overnight. Just put some salt in the milk carton right after opening the lid, it will keep the milk carton fresh.

Salt is a preservative that prevents bacterial growth. The salt concentration supplied is so low that it is hardly noticeable in the morning. But even if you add salt, you need to shake the box first and put it in the fridge.

Milk should also not be stored in the refrigerator door, as this is the warmest part of the refrigerator. If possible, store milk on the middle or top shelf near the cooling system.

Wrap the cheese in wax paper.

Plastic packaging is not only harmful to the environment, it also spoils cheese quickly. Replace with parchment, parchment paper, or beeswax to reuse. This keeps the cheese from drying out, but retains moisture and prevents mold growth.

When properly stored in the refrigerator, hard cheese can usually be kept for four weeks.

Wash vegetables with vinegar.

Using vinegar to wash vegetables is much cleaner than water. Vinegar helps disinfect, clean, and kill bacteria, keeping food fresher for longer.

However, there is no need to waste large amounts of vinegar on the entire vegetable basket. Simply mix a 1:3 solution of vinegar with water in the pot. If you still smell vinegar in your prepared dishes, you have used too much.

Leave the vegetables in the pot for 15 minutes. Once that’s done, wash and dry them before placing them in the storage boxes.

Preserve berries with kitchen paper.

Paper towels are lifesavers for fresh produce, they help absorb excess moisture, a breeding ground for germs.

Washed berries must be dried and placed in a glass container, covered with a dry paper towel. If you don’t have a glass container, wrap it in kitchen paper and place it in a basket in the fridge.

Paper towels should be changed daily to maintain maximum berry freshness for about three weeks.

Keep bananas away from other fruits.

All fruits produce some amount of the gas ethylene. Some fruits produce more ethylene than others, like apples, peaches, pears, melons, avocados. Bananas produce high levels of ethylene, which accelerates the ripening of surrounding fruit.

To prevent bananas from ripening too quickly, try hanging them in the freezer or peeling them.

fresh frozen herbs

If you’re trying this and haven’t used all of the herbs yet, freezing is a good option. This method also works with fresh garlic, chili, and ginger.

freeze-dried fruits

Most nuts have a six-month shelf life, but if you buy them in bulk and are concerned about their use, you can extend their shelf life by storing them in a cool, dark place or the refrigerator.

If you find you still can’t eat all of the seeds after six months, freeze them to keep for up to a year.

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