Food storage tips to save money

You know that milk carton you’ve been storing in your fridge door? Well, it turns out you might be putting in the wrong place. Although that location might make it easier to grab while making a cheeky cuppa, the warmer temperature may make it quicker to spoil. Instead, store your dairy products like milk, cheese, and yoghurts at the back of the fridge, when the refrigerator is coldest.

Herbs grow the earth, so it shouldn’t come as too much of a surprise that you can store them like flowers within the fridge. Simply place the herbs upright in a tall glass of fresh water, trim the stems and cover them with some wrap.

Top tip: this method can also be applied to asparagus and spring onions.

Nothing ruins your veggies quicker than being soaked in pork juice. Meat should always be stored on the bottom shelf of your refrigerator to prevent juice from dropping on other items.

If you find yourself out of lower shelf space, put the meat in a tray with a raised lip to catch any fluid that might try to escape. You should also keep cold cuts separate from your raw meat to prevent cross-contamination.

To prevent slimy residue from transferring to your leafy greens, stick a square of kitchen roll around your vegetables to soak up any excess moisture. You can also apply the same method to leftover salad greens in food storage containers.

Fruit and vegetables are a little like snowflakes, no two are the same. With that in mind, it’s important to understand that not all fruits and veggies need to live in the fridge. Avocados, citrus, bananas, nectarines, pears, peaches, onion, tomatoes, and potatoes can all be stored at room temperature or a cool pantry.

Just make sure not to store onions and spuds together, as the ethylene gas that some kinds can release can cause each other to spoil quicker.

If washing your fruit and vegetables is the first thing you do when returning from the supermarket, you might want to rethink your routine. Unless you’re planning to freeze your produce, you should only wash your food when you’re ready to use them. Keeping your food unwashed will lessen the chance of mould growing on damp items in your fridge. If you’re planning to chop up food prior to using them to save time, just wait to wash it right before you eat it.

We all know that bulk buying is a wonderful way to save money on your food shopping, but you’ll want to store it correctly to prevent waste. If you buy grains in bulk, be sure to transfer them to an airtight container to maintain the freshness as well as keeping pests at bay.

Why not keep on top of your food storage by labelling your containers with the purchase date. That way, you can keep an eye on your produce and use what is available more efficiently.

Cover the crown of the bunch of bananas in cling film to slow down the release of ethylene gas. This will prevent the bananas from ripening too quickly, allowing you to enjoy the bunch for a lot longer.

Once you've wrapped and places all your perishables in the fridge, be sure to check it’s at the right temperature. Ensure your refrigerator’s thermometer is working correctly to prevent spoilage and reduce waste.

Your fridge temperature should be set to at least 40-degree Fahrenheit (five degree Celsius) or a few degrees below.