Store bread on your countertop or in a bread drawer. Keeping it in the fridge actually causes it to mold more quickly because of moisture.
Keep produce fresh with ventilated containers that help regulate the flow of oxygen.
Keep fruits like mango, stone fruit, and avocado at room temperature until they are fully ripened. Then move them to the fridge.
You can freeze milk but keep in mind that milk expands when it is frozen, so pour out enough of the liquid to leave about 2 inches in the container to avoid a mess. Once you thaw it, use the milk within a week.
Store fresh herbs like mint, cilantro, and parsley in a glass with a few inches of water as if they were a bouquet of flowers
Or, to preserve herbs for even longer, blanch in boiling water and freeze them in ice cube trays.
This is a no-brainer, but air-tight containers for cereal, pasta and any other dry goods. Oxygen kills everything.
Store leftover tomato paste, sauce, puree etc. in ice cube trays or mason jars to prevent mold and extend their lifespan.
You can seriously extend the life of green onions by keeping them out on your countertop in a jar of water. Just trim the tops as needed.
You can freeze eggs for up to a year. Use ice cube trays to keep them separated, then transfer to a resealable bag. Thaw in the fridge and boom, you got eggs.
If you buy natural nut butters, keep them in the fridge to avoid spoiling and oil separation.
Olive oil is best kept in a dark place that isn’t too hot (next to the stove) or too cool (in the refrigerator). A cupboard is your best bet.
To freeze halved avocados, remove the pit and carefully wrap the halves in plastic wrap. Freeze sliced avocado on a parchment paper-lined baking sheet and then transfer to a freezer bag.
Store apples away from other fruits. Apples emit ethylene, which causes other produce to ripen at a faster pace.
Store all condiments in the fridge once they’ve been opened.
You can also prolong the lifespan of just about any produce by freezing it at peak ripeness. Just be careful with water-dense veggies like celery and cucumber which become soggy after they’re thawed.
Nuts are good in your pantry for up to three months. After that, keep them in the fridge for up to six months or in the freezer for a year or longer.
Wrap the entire bunch of celery in foil to keep it fresh and crunchy for up to four weeks in your crisper drawer.
Store dairy products at the back of the fridge, where it’s the coldest.
Cover the crown of a bunch of bananas in plastic wrap to slow the release of ethylene gas. This will prevent them from ripening too quickly if you’re not going to use the whole bunch right away.
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