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9 Nifty Food Storage Hacks

Tired of finding your berries covered in mould after just a day in the fridge? Fed up with your greens having wilted before you’ve even had a chance to use them? Don’t worry – we’ve been there. That’s why we decided to figure out the easiest and cheapest ways to keep our favourite foods fresher for longer. Here are our top 9 tips to make it happen.

  1. Knowing where to put your fruits and veggies

Did you know some fruits and veggies do better outside the fridge? Many of us assume the safest place for our fresh produce is the coolest place in the house, but depending on the fruit or veggie, you could be doing more harm than good. Avocados, citrus fruits, stone fruits, pears and bananas all do well outside of the fridge – room temperature or in a cupboard away from direct sunlight is ideal for these kitchen staples. Another useful positioning hack involves your fridge-dwelling potatoes and onions – you’ll want to avoid putting these two enemies next to each other. The ethylene gas released from onions can lead to your potatoes going off quicker. It’s better to keep them on different shelves in the fridge.

Tip: Put your lettuce in a mason jar in the fridge to keep it crisp. No need for an expensive crisper drawer!

  1. Storing raw food below cooked food

Raw foods – specifically meats and fish – are often riddled with bacteria, so you’ll want to keep it away from your cooked or ready-to-eat goods. Keep the raw stuff sealed or packaged separately, preferably in the bottom half of the fridge. This prevents any liquids leaking out and contaminating your cooked food. 

  1. Remove the stems from your leafy greens

While the best way to enjoy fresh leafy greens is to eat them promptly after you buy them, there are a few easy ways to keep them fresher for longer. This includes removing the stems, along with not packing them too tightly. Leafy greens can easily become bruised when suffocated in plastic wrap or left in airtight containers – you’ll want them to be covered to prevent dried out veggies, but leave a little breathing space so as to avoid those bruised greens so many of us are used to seeing. Often time, supermarkets wrap their own greens in airtight plastic wrap, so keep an eye out for improper packaging before buying your leafy greens.

  1. Keeping the avocado seed in

If you’ve cut your avocado in half but can’t finish the whole thing, remember to leave the seed in the unused half. This will reduce the browning and keep it fresher for longer. This is because the seed reduces the avocado’s contact with oxygen – we might love this stuff, but it’s a fast train to spoilage in the produce world. Another life-extender is to wrap the half in beeswax wrap.

  1. Putting your soup stock in ice cube trays

If you’ve ever made a big batch of soup stock, you’ve probably been left with the question of what to do with all the excess. If you store it in the fridge, you likely won’t be able to move through it before it goes off, and if you store the pot in the freezer, it’ll be hard to take out the portion you need without defrosting the whole thing. That’s where silicone ice cube trays come in handy, you can pour your stock into individual moulds and take them out as you need them. No more waste and no more spoilage!

  1. Rinsing your strawberries in a vinegar wash

Not only will washing your strawberries help clean residual dirt and bacteria, it’ll also prevent the growth of mould and will keep your strawberries fresher for longer. Here’s how to do it:

  • Make a solution that is one part vinegar, two parts water
  • Soak the berries in this solution for 10 minutes
  • They’re good to go! Pop them in the fridge and consume them as you please. They should last around a week – no more next-day mouldy berries!
  1. Giving your herbs the flower treatment

You can easily extend the life of your herbs by placing them in a glass of water – much like you’d do with a bouquet of flowers. Just be sure to trim the stems first and wrap the glass in plastic before popping it in the fridge. But it’s not just herbs that thrive with this technique – your asparagus, leek and spring onions will benefit from the same treatment.

Take a look at this video demonstration for a closer look at the technique HERE.

  1. Thaw frozen food in the fridge

Instead of thawing your frozen food on the kitchen bench, move it into the fridge. This way, it’ll be closer to its original form after it thaws, and will taste fresher too.

  1. Using non-plastic containers

Studies show that chemicals often leach from your plastic container into your food, leading to anything from hormonal imbalances to obesity, infertility and gut issues. They can also alter the taste of your food. So, for ultimate freshness, taste and safety, go for a stainless steel or glass container instead. Plus, these materials are also better for the planet!

Keen for more health and nutrition tips on a budget? We’re here to help. Join us for the 8-Week Program where we’ll be quitting sugar and turning our health dreams into a reality. When you sign up with us, you’ll have access to clear-cut meal plans, community support and exclusive access to our sugar-free content. Here’s what’s on offer:

  1. 8 weeks of meal plans and shopping lists.
  2. 90+ member-only recipes.
  3. Community forums to share your journey.
  4. Support and guidance from the I Quit Sugar team.
  5. Exclusive content from our panel of experts.

So, if you’re ready to ditch sugar and the host of maladies that come with it, it’s not too late to JOIN NOW!



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