Whether its extending the life of your groceries or salvaging those that are already past their prime, these storage tips will have you saving food and money. Learn how to preserve everything from old fruit to the last few drops of wine.
Fruit and vegetable secrets
1. Zest anytime you need it
Don’t toss those lemons after you’ve used their juice! Store halves in zipper-lock bags in the freezer until you need their zest for a recipe.
2. Berry bath to beat bacteria
Get rid of any mold spores lurking on your berries or greens by rinsing them well in vinegar water before putting them in your fridge. After discarding any berries that show even a bit of mold, put 3 cups cold water and 1 cup white vinegar in a large bowl or salad spinner. Immerse the berries, and swish around for about a minute. Drain the berries, then rinse with clean, cold water until any trace of vinegar aroma or taste is gone. Spread out rinsed berries on a clean cloth or paper towels, and pat and roll lightly with towels to dry them well.
3. The gentlest way to dry berries
Berries need to be rinsed, but they taste (and keep) best when they’re dry. Here’s the best drying technique: Set a dry dish towel on the counter, stretched out lengthwise. After rinsing the berries, place them in the center of the towel. Then fold the towel in as you would a formal letter. Take an end in each hand to hold the towel loosely, then tilt the package gently back and forth to roll the berries and dry.
4. Bring berries back
Berries gone soft but not moldy or rotten? Place them in a single layer on a parchment-lined baking sheet and stick in the freezer for 20 minutes. They’ll be firm enough again to serve with ice cream or yogurt.
Related: Nutrition Diva's 9 Tips for Reducing Food Waste
5. Wrap bananas right
Bananas are almost as bad as berries when it comes to how quickly they can go from perfect to overripe. It often seems like the blink of an eye! But you can make your bananas last longer without brown spots by simply wrapping the stems in plastic wrap. Why it works: The stems are the hot spot for ethylene gas emission, which brings on the browning. Contain the stems and you minimize the spread to the rest of the banana. Simple and smart!
6. Keep figs fresh longer
Figs are fragile—they bruise and spoil quickly if left to bump against each other in a bowl or bag. So treat them like another fragile food: eggs. Place figs in an empty egg carton to...
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