Store Food Correctly: These Tips Make It Possible

Storing food properly causes many difficulties: What belongs in the fridge and what doesn’t?

Storing groceries properly can save you a lot of trouble. If you know how to store fruit, vegetables, etc. correctly, you not only avoid wasting food, but you can also stock up on emergency supplies.

The ideal conditions for bacteria, yeast, or mold to grow are warm temperatures and humidity. However, that doesn’t mean that every fruit and veg belongs in the fridge. Because in addition to the shelf life, the preservation of nutrients and aromas is an important aspect of the correct storage of food.

The pantry for potatoes, preserves, and Co.

Because they are mostly protected from sunlight and because they are in cool and dry conditions, pantries or pantries are the ideal storage place for dry products such as pasta, rice, or flour, but also canned goods and jars. Potatoes can also be stored properly here, as can garlic and onions.

Although they have the same storage conditions, potatoes should not be stored right next to onions, as this will cause sprouts to form more quickly.

What belongs in the fridge – and what doesn’t?

Meat, fish, dairy products, butter, eggs, sauces, and broken jams and creams belong in the fridge. The refrigerator is also the right storage place for almost every vegetable and fruit.

The following applies to fruit: local goods such as apples, plums, berries, and cherries need temperatures below 8 degrees to stay fresh for a long time. Exotic fruits, on the other hand, can withstand temperatures of over 16 degrees.

The different temperature zones in the refrigerator are adapted to the different food groups. It is therefore important to keep the fridge tidy and to store the individual food groups separately. The temperature in the meat compartment is usually 2 degrees, the middle compartment is suitable for dairy products at 5 degrees and the vegetable compartment keeps salad and co. fresh at 8 degrees.

But there are some foods for which it is not clear whether the refrigerator is suitable for storage.

Store tomatoes properly

Tomatoes lose their flavor in the crisper. The ideal storage place for tomatoes is a cool—but not cold—airy place out of sunlight, like the pantry or basement. Tomatoes can also be stored at room temperature – they can then be kept for a few days.

Store lemons at room temperature
Lemons come from warm regions and, like mangoes and melons, should therefore not be kept in the fridge. Storage at room temperature in a large bowl or a basket is better.

Cold hurts bananas
In the case of bananas, it seems reasonable to think that the cold contributes to longer shelf life. But the fridge is the wrong place to store bananas. Because of the low temperatures, brown spots quickly form on the shell. Just like lemons, the fruit bowl for bananas is better for storage than the fridge.

Avocados: degree of ripeness determines the storage
How avocados can be stored depends on how ripe they are. Most avocados are unripe when you buy them. So that they can ripen and be processed, they should first be stored at room temperature. Only when avocados are soft can they be placed in the vegetable compartment of the refrigerator. They stay there for several days. The same applies to nectaries, peaches, and kiwis.

Sensitive to cold: courgettes, aubergines, and peppers
The vegetables that are most often stored incorrectly include zucchini, eggplant, and peppers. These often end up in the fridge. There they not only lose taste and aroma. Zucchini and aubergines also get a leathery consistency from the cold. These types of vegetables are best stored at temperatures between 12 and 15 degrees and protected from sunlight. Putting them in olive oil jars extends their shelf life by several months.

carrots
Carrots keep at 10 to 14 degrees both in the vegetable drawer and in the cellar. The only thing to look out for when storing carrots is the packaging. If it is made of plastic, it should be removed and replaced with a damp cloth. In this way, carrots stay crisp for up to 14 days.

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