How to Store Food Properly

Proper storage saves money and reduces waste.

Fridge Organization

• Top shelf: Ready-to-eat, leftovers, drinks
• Middle: Dairy, eggs, cooked meats
• Bottom: Raw meat and fish (prevents dripping)
• Crisper drawers: Fruits and vegetables separately

Produce Storage

• Counter: Tomatoes, bananas, avocados, onions, garlic
• Fridge: Berries, leafy greens, herbs, cut fruit
• Herbs: Trim stems, stand in water like flowers, cover loosely
• Mushrooms: Paper bag, never plastic

Freezer Tips

• Freeze in flat, single layers first, then stack
• Use freezer bags with air pressed out
• Label with date and contents
• Most items good 3-6 months

Pantry

• Cool, dark, dry location
• First in, first out rotation
• Transfer opened packages to airtight containers
• Check expiry dates monthly

Foods That Don't Refrigerate Well

• Bread (freezer is better)
• Honey (crystallizes in cold)
• Hot sauce (shelf-stable)
• Whole melons (until cut)