10 ways to preserve food better

Preserving fruit and vegetables

Before storing fruit and vegetables, wash and dry them well to prevent bacteria and microbes from getting into the refrigerator. In a suitable container, place the kitchen towel under the fruit/ vegetables so that the water released by the food is absorbed.

If possible, separate fruit and vegetables inside the refrigerator drawer. Fruit produces ethylene, a substance that contributes to ripening. In contact with vegetables, the rotting process is visibly accelerated.

Preserving lettuce

Wash lettuce thoroughly and dry it carefully. Wrap the lettuce leaves in a paper towel and store them in a suitable container. The kitchen paper towel concentrates the moisture so that it doesn't lodge in the lettuce leaves.

Keeping aromatic herbs in the fridge

There are several ways to preserve the longevity of aromatic herbs. They can be stored in a pot or jar upright, with a bit of water and a loose plastic bag on top. Alternatively, wash the herbs, remove any remaining soil and dry thoroughly. Place them in a container lined with paper towel underneath and on top of the herbs.

Saving leftovers

Let leftovers cool at room temperature for no more than two hours before storing in the refrigerator or freezer. Store leftovers in individual portions to make it easier to reuse.

Storing cold meats in the fridge

Foods such as ham and salami should be stored in an airtight container, preferably with a flexible lid (in silicone) to avoid using disposable plastics as cling film.

Preserving raw food leftovers

Use reusable flexible lids to seal leftover raw foods easily and airtight in the refrigerator, preventing odor contamination and prolonging their freshness. These reusable lids adjust to different diameters and are perfect for use on containers, tins and fruit and vegetable halves.

Freezing food

Keep the freezer at - 0,4 ºF (-18 °C).

• If your freezer tends to form ice, avoid placing food against the walls of the appliance. 

• Use a drawer for each category: one for meat and fish, another for vegetables, and the last one for desserts, for example. 

• Identify the food, always write down the freezing date, and eat the oldest items first.

• Foods that you shouldn't keep in the freezer: milk, yogurts, potatoes, vegetables to be eaten raw, eggs, and some fruit such as apples and pears (except for red fruits, bananas, and diced mangoes).

Preserving biscuits

Homemade biscuits should be completely cool before storing. Store in a tightly closed glass or plastic container in an area free from moisture and away from light or cleaning products.

Preserving dry groceries

To preserve pre-packaged or bulk dry groceries (pasta, legumes, dried fruit), store in a cool, well-ventilated place, always in order of shelf life: whatever has a shorter shelf life should be put in front of it to be eaten first.

• When you cook dried legumes and do not eat them all immediately, keep them in the refrigerator for up to three days, in a closed container.

• The fattier nuts (almonds, for example) go rancid easily, so put them in an airtight jar and store in the fridge.

• Dehydrated fruit such as figs and sultanas should be packed in a well-sealed container, so they don't dry out.

Put an end to food waste in your kitchen! If you haven't put any of these conservation methods into practice yet, start today. Count on In & Out Cooking to organize and preserve food in the right way and thus adopt a more sustainable lifestyle.

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