And, if you have questions about shelf life, and whether it is still safe to eat something that you have stashed, check out this website: Still Tasty.
- Cut up not pretty tomatoes and put on a baking sheet with olive oil, salt and pepper. Roast at 400 until they are starting to get black in spots. Cool. Put in blender or food processor. Store in the fridge in a ziplock sandwich bag. Next time you make a soup, pasta sauce, or a stew, add it in.
- When you get fresh herbs, wash them, and wrap in a wet paper towel, inside a ziplock bag. They will last for weeks this way. Works great for parsley, dill, cilantro, thyme, and basil.
- In the fresh basil season, get a big bunch, wash it, and puree it in the food processor with olive oil. Freeze in a jar. It will turn dark, but keep its flavor. If you want pesto, add the garlic, cheese and nuts to the prepared basil mixture. Cheese and garlic do not retain their taste in the freeze as well as the pure herb, the oil will keep it from freezing rock-solid, so you can scoop out a spoonful to add to soup or pasta.
- Wrap desired fresh herbs in unbleached coffee filters, bundle up and tie with thread – Pop bundles by herb content into marked freezer bags and place in the freezer. Come winter simply drop a bundle into long cooking dishes to simmer away
- Fresh parmesan can be expensive. Grate the whole wedge of parmesan into a container and place in freezer- it’ll last for ages!
- Peel ginger root and place in a small jar with enough sherry to cover. Remember that you have it when you are making a stir-fry. Take out the knob and cut off what you need.
- The minute that banana passes the point where you will eat it, peel it and put it in a ziplock in the freezer. When you have a couple, make my banana bread recipe or your own favorite one.
- Or throw it into a smoothie
- This also works well with cubed melon, peaches, mangoes, watermelon etc– think MARGARITAS!
- Spread berries (or any other small, squishable item, such as hors d’oeuvres, meatballs, drop cookies, and leftover cooked ravioli and tortellini) out on a baking sheet and freeze until solid, then transfer them to a resealable plastic bag. This method will prevent them from clumping together.
- You can freeze eggs as long as they are out of the shell and beaten. Stash yolks and whites separately in resealable plastic bags. (If you’re freezing only yolks, beat each with about a teaspoon of sugar first to keep them fresh.) Thaw under hot running water or in the refrigerator overnight.
- Take leftover challah or brioche and slice it thickly and freeze… it will be all ready for French Toast. Or cut it into cubes and freeze to make a future bread pudding, or use the cubes in Stuffing.
- Slice and freeze bagels, put them into the bag with the outside halves touching so they are easy to grab and toast.
- Any leftover bread can be cut into chunks and processed into bread crumbs which keep indefinitely in the freezer.
- Stale French or italian bread can be cut in cubes and sauteed with butter or olive oil and garlic to make croutons.
- Dice and put into ziplocs to be added to morning omelettes. No watery bleary eyes.
- Freeze sliced onions and celery, and carrots together that can be thawed for soup or crockpot cooking.
- Onions, celery and sweet pepper can be diced and frozen as a combination in amounts needed for recipes like Chili, Stew, Boiled Dinner, Soups, Pasta sauce, Stir fries
- Cut in half and put cut side down on baking sheet. Bake at 350 until it collapses. Scrape the flesh into a container and freeze for future soup.
- Stash a bag or two in the freezer when they first come into season, and make cranberry sauce when you have the time to do it. Save some to add into apple pies after they disappear from the market in december.
Many Many great tips here from Buzzfeed:
Onions stored in pantyhose will last as long as 8 months.
2. Freeze green onions in a plastic bottle.
3. Get an ethylene gas absorber for the fridge.
4. Store delicate herbs like flowers, then cover with plastic, secure with a rubberband, and refrigerate.
5. Treat oily herbs differently.
6. If you use a lot of fresh herbs…
7. Use a vinegar solution to make your berries last longer.
8. Spray leftover guacamole with cooking spray before putting it back in the fridge.
9. Don’t store onions with potatoes.
10. Store potatoes with apples to keep them from sprouting.
11. One rotten apple can spoil the bunch.
12. Add a dab of butter to the cut side of cheese to keep it from drying out.
13. More cheese rules:
14. Freeze and preserve fresh herbs in olive oil.
15. Follow these rules on where to place items within your fridge:
16. Store asparagus like cut flowers.
17. Wrap the crown of a bunch of bananas with plastic wrap.
18. This trick using a paper towel will keep your salad lettuce fresh all week long.
19. Wrap celery, broccoli, and lettuce in tin foil before storing in the fridge.
20. Mason jars are your friend.
21. Clean your fridge.
22. How to store tomatoes:
23. Reuse plastic bottles to close up your plastic bags.
24. Keep ginger in the freezer.
25. Roast nuts as soon as you get home from the store, then store them in the freezer.
26. Keep mushrooms in a paper bag, not a plastic bag.
27. Follow this handy guide on what to store on the counter, and what to put away in the fridge: