If you are interested in health and diet, you have probably read all the research which points to the benefits of fresh, unprocessed foods. Eating healthier nearly always means opting for fresh fruits, whole grains and unprocessed meats and fish. Unfortunately, choosing foods without preservatives does have a down side - food spoils faster. That is no reason to go back to eating over-processed foods full of chemical preservatives, though. Long before our dependence on chemical preservatives, our mothers knew the secrets to keeping food fresh longer naturally. Here are some tips to help you keep fresh fruits, grains, vegetables, meat and fish fresh longer - the natural way.
General Tips
1. Keep your refrigerator at the right temperature. It should be kept between 38 and 40 F. to keep your foods as fresh as possible without freezing them.
2. Keep your eye on expiration dates when you shop.
3. Do not store highly perishable foods in the refrigerator or freezer door. They are more prone to temperature fluctuation.
4. Moisture promotes rotting and mold. Wipe vegetables and fruits dry before storing and avoid storing in plastic bags.
Fresh Fruits and Vegetables
Vegetables and fruits give off a gas called ethylene as they ripen. The ethylene sets off a chain reaction that causes the release of more ethylene, causing the food to ripen further. When fruits and vegetables are exposed to ethylene, they ripen faster. Some fruits and vegetables give off more ethylene than others - and some of them are more sensitive to ethylene than others.
1. Ethylene producers include apricots, avocados, bananas, cantaloupes, honeydew melons, kiwis, mangoes, nectarines, papayas, peaches, pears, plums, and tomatoes.
2. Fruits and vegetables that are sensitive to the effects of ethylene include: apples, broccoli, carrots, cucumbers, eggplants, green beans, lettuces and other greens, potatoes, summer squash, and watermelons.
3. To keep fresh fruits and vegetables fresh longer, do not store any of the former group n the same drawers as those in the latter group.
4. Store fruits and vegetables in the warmest part of your fridge to preserve flavor.
5. Remove produce from plastic bags before storing. The bags trap the ethylene close to the fruit so that it ripens faster.
6.Wash produce and then dry well before storing. Moisture speeds rotting.
Meats and Eggs
1. Keep fresh meats refrigerated between 38-40 F.
2. Keep meat in original wrapping in refrigerator if you will be using it within two days.
3. Wrap meat in foil or freezer paper before freezing.
4. Make sure that there is plenty of air circulation around meat products in your refrigerator.
5. Store eggs pointed side down.
6. Wrap smoked meats like ham or bacon in a vinegar-soaked cloth.
7. Cool cooked meats quickly and completely before placing them in refrigerator.
Bread and Cereal Products
1. Store fresh bread in a cool, dark, dry place like a cupboard or breadbox.
2. Close the waxed paper inner bag of breakfast cereals tightly to preserve freshness. Better yet, transfer the cereal into a zipper lock plastic bag and put it back in the box.
3. Freeze bread that will not be used within a week. If you freeze artisan breads pre-sliced, you can just take a slice when you need it.
4. Keep soft cookies soft by storing them in a cookie jar or airtight container with a slice of bread.
5. Cut slices from loaf cakes like banana bread and pound cake from the middle instead of the end. After slicing, push the two ends together to reform the 'loaf'. You don't leave a cut end to get stale that way.
6. To keep cake moist, store it with half an apple in the container.
Dairy Products and Cheese
1. Store milk in its original container.
2. Do not store milk in the door where temperature is warmer.
3. Put milk back in refrigerator immediately after using.
4. Wrap cheese in waxed paper or plastic, then store in deli drawer.
5. Do not store ice cream in the freezer door. Keep it in the main part of the freezer.
6. Place a sheet of plastic wrap or wax paper directly on the surface of the ice cream before storing. It will keep fresh longer.
Miscellaneous
1. Store coffee in an airtight, opaque container to preserver flavor and freshness.
2. Buy coffee in whole bean form and grind enough for one pot at a time.
3. If you buy more coffee than you can use in 3-4 days, store in an airtight container in the freezer/
4. Store avocadoes unbagged in the refrigerator.
5. Store bananas on the counter, unbagged.
6. Berries (blueberries, strawberries, raspberries) should be stored in their plastic container or a resealable plastic bag in the back of the refrigerator.
7. Wrap lettuce in damp paper towels and store in a plastic bag.
Venison lends itself well to mincemeat. The neck is the part to use. Beef suet should be used rather than the fat of the deer, which has a tallowy texture that is objectionable when cold. This is particularly objectionable to people with false teeth. I sometimes use some of this tallow when pan-broiling venison steak and relish a small amount when it is hot. When cold it is not appetizing to me.
It is often desirable to preserve a portion of a deer for future use. Any meat that is to be preserved by any method should be taken care of as soon as possible after it is killed. Aging before preserving is not necessary or desirable. In this modern age, quick freezing is the answer to preservation.
In the far north, trappers and other wilderness dwellers who depend on wild meat for food have always used nature's Deepfreeze. The meat is hung outdoors and nature does the rest. There are seldom any warm days and it keeps in a frozen condition all through the winter. In past years I have used this method here in Maine, and, while there was some thawing and freezing, there was very little spoilage. I would skin the deer, cut it up as usual, use the back as fresh meat and hang the four legs in an open shed out of the sun, letting them freeze. Any spoilage which occurred was on the outside and could be trimmed off before cooking. This meat kept well and was aged to perfection before spring, in spite of the fact that recognized authorities claim that frozen meat does not age.
On one occasion I killed a deer near the end of the season and after the necessary state inspection and other delays I did not arrive home with it until well into the evening. I was cold and hungry so I hung the deer in the shed and went into the house to eat and thaw out after the day's hunt. I did not get around to skinning the deer until the next day and by that time it had frozen so hard that it was next to impossible to start the skin.
There were three licenses in my family at the time and mine was the last to be filled. We had plenty of meat on hand and I decided to leave my deer in its frozen condition for future use. The meat kept all right, but I will never freeze a deer with the hide on again. When the time came for me to use the meat, I would saw outa chunk, take it into the house and wait for it to thaw enough so that I could remove the skin, and then try to pick out the hairs which were in the meat as a result of the sawing. From that time on I have always skinned my deer before freezing.
Next to freezing, canning is the best method of preserving venison. Cook the meat as you like it best, pack it in jars and process it the same as any meat. If there are any meat juices or gravies as a result of the cooking, be sure to include them with the meat in the cans or jars. Freezing and canning the meat is the best way to preserve the verison, if you want to freeze the verison, make sure that you have removed the skin to make you easier before the cooking.
Both Stephanie Larkin & Mitch Johnson are contributors for EditorialToday. The above articles have been edited for relevancy and timeliness. All write-ups, reviews, tips and guides published by EditorialToday.com and its partners or affiliates are for informational purposes only. They should not be used for any legal or any other type of advice. We do not endorse any author, contributor, writer or article posted by our team.
Stephanie Larkin has sinced written about articles on various topics from Kitchen Home Improvement, Marketing and Bahamas Vacation. About Author:Stephanie Larkin is a freelance writer who writes about topics and products concerning food storage such as . Stephanie Larkin's top article generates over 49500 views. to your Favourites.
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