Tuesday, June 11, 2013

27 Ways to Make Your Groceries Last as Long as Possible


Save Money on Your Food Budget!



            The Solution For Disease FREE Health.


World's #1 Publisher of Information About Alternative Cancer Treatments


            Cancer Can Be Cured and Is Cured.


Save Money on Your Food Budget!

    If you’re like the average American, you waste more than 20 pounds of
food every month. This is because 40 percent of the food in the US goes
uneaten1 – that’s almost half.

    While some of this food is lost during production and processing (such as
produce that goes bad before it’s harvested), a significant amount is wasted
in people’s homes simply because it goes bad before it’s eaten.

Wasted Food Costs US Families Thousands of Dollars a Year…

    Not only does this amount to more than $2,000 in annual losses for the
average US household of four, but all of that wasted food uses up precious
stores of freshwater – about 25 percent of freshwater use is wasted on food
that’s not even eaten!

    Plus, this “throw-away” food takes up land space to grow it (which is
then doused with chemicals) and generates increased methane gas emissions in
landfills when it sits and starts rotting… it’s a massive unnecessary waste
on all fronts.

    Of course, you probably don’t set out to waste food. But if you purchase
fresh produce in larger quantities -- a must if you like to eat healthily but
don’t have time to run to the market every day -- it can be difficult to use
it up before it goes bad.

    Not surprisingly, these types of healthy fresh foods are the foods most
likely to be wasted. For instance, more fruits and vegetables are wasted in
the U.S. food system than are actually consumed (52% are wasted versus 48%

    The good news is that there are many tricks you can use to extend the
“shelf-life” of your fresh foods; you don’t need to resign yourself to frozen
or canned alternatives!

How to Make Your Groceries Last Longer: 27 Tips

    When you invest the time and money into a trip to the grocery store, you
    want to be sure the foods you purchase last as long as possible. The featured
     article has compiled more than two-dozen tricks to keep up your sleeve to do
     just that:


        Store onions in old pantyhose to keep them fresh for up to eight
        months (tie a knot in between each one to keep them separate).
        Chop dry green onions and store them in an empty plastic water
        bottle. Put the bottle in the freezer and sprinkle out what you need when
        you’re cooking.
        When storing potatoes, keep them away from onions (this will make
        them spoil faster). Storing them with apples will help keep the potatoes from
        Asparagus should be stored in your fridge upright in a glass of water
        (like cut flowers, cut the asparagus bottoms off first), and covered with a
        plastic bag.
        Store salad greens in a bowl covered with plastic wrap, and add a
        paper towel to help absorb moisture. A salad spinner will also help remove
        excess moisture -- a key culprit in wilting leaves -- from your greens.
         Mushrooms should be stored in a paper bag in a cool dry place, or in
        the fridge. Avoid storing mushrooms in plastic, as any trapped moisture will
       cause them to spoil.


        Swirl berries in a mixture of one part vinegar (white or apple cider)
        to 10 parts water. You won’t taste the vinegar but the solution will help
        keep your berries from getting moldy and soft.
        When storing chopped avocado or guacamole, leave the pit in, spritz
        it with some lemon juice or olive oil, cover with plastic wrap, and put it in
        the fridge. This will help keep it from turning brown.
        If you spot a rotten apple, remove it right away, as one rotten apple
        really can spoil the whole bunch.
        Put plastic wrap around the crown of a bunch of bananas to keep them
       fresh for days longer (and be sure to store them away from other fruits, as
       they emit a lot of ethylene gas which accelerates ripening).
       Store tomatoes at room temperature away from sunlight, in a single
       layer with the stem side up (don’t put them in plastic bags, which will cause
       them to spoil faster).



        Store delicate herbs like parsley, basil, cilantro and chives upright
        in a glass of water (like you would arrange cut flowers) in your fridge. Put
        a plastic bag over the top and secure it around the glass with a rubber band
        for optimal freshness.
        Bunch oily herbs like thyme loosely together, secure them with a
        string around the base and hang them in your kitchen for storage.
        Fill an ice cube tray with olive oil, then add chopped herbs
        (rosemary, sage, thyme or oregano) to each cube. Pop one out when you’re
        cooking for instant herb-infused oil.
        Store fresh ginger root in the freezer. You can grate it frozen (peel
        and all) when cooking.

    Dairy and Nuts

        Rub the cut side of a block of cheese with butter to keep it from
        drying out.
        Cheese should be wrapped in cheese paper or wax paper, not plastic
        wrap, then put in a plastic baggie.
        Store cheese in the warmest part of your fridge, such as the
        vegetable or cheese drawer.
        Nuts can be stored in the freezer to keep them fresh longer. Ideally
        put them in Mason jars that have the air vacuumed out with a Food Saver and


God Bless Everyone & God Bless The United States of America.

Larry Nelson
42 S. Sherwood Dr.
Belton, Tx. 76513

No comments:

Post a Comment