Women's Tips

Proper storage of food


Unfortunately, for many people, very often, fresh, recently purchased products often deteriorate. The reason for this is improper storage. Different products require different relationships, and many of them cannot be stored together, even on the same shelf of the refrigerator, these rules should not be neglected.

The most common problem is that bread is becoming moldy quickly. Long since knowing hostesses kept the bread in a canvas or linen bag / towel. So bread and breathes, and retains its taste properties. As for the breadbox, you need to pay attention to the material from which it is made. The best is metal, as it does not dampen, does not absorb extraneous odors and is durable. You should also take care of the bread box - clean it from old crumbs and wash it regularly and dry it dry. In addition, loaf and rye bread should be stored separately from each other. The old trick: if you put a couple of pieces of sugar in the storage place of bread, it will stay fresh longer. Many people do not know that bread can be frozen. A loaf or loaf is stored in the freezer for about a month, preferably in foil. It is then removed and thawed at room temperature or in a microwave / oven. If the bread just dried up, do not immediately throw it away - you can dry the crackers to the soup or salad.

Potatoes are another frequent guest in every home. How many different dishes are cooked with it every day! If possible, it is better to store potatoes in the cellar, the temperature in it should be up to five degrees. If it is too warm, the potatoes will sprout. In the same apartment, potatoes can be stored on the balcony, in the pantry in wooden boxes or special bags. It is imperative to ensure that there is no dampness in the place where the potatoes are stored - otherwise it will not live for long. Also, for better preservation of tubers, you can put a couple of apples or rowan leaves, wormwood in a bag or box.

Meat. Of course, mostly people keep it in the freezer. It is necessary to mark the packaging with meat, because in the freezer it is stored not for eternity. So, if the temperature is very low - about minus 20, then the meat can lie for about a year, but if it is less, then not more than six months. Minced meat is stored the least - it should be used first. How to properly prepare the meat for freezing? First you need to cut the carcass into portions, wrap with foil or foil, and only then put it in a plastic bag and put it in the freezer. Wash meat before freezing is not required.

Often, even in the refrigerator, lemons grow moldy and wrinkle quickly. It is best to keep them in cold water. If you want to keep them for a long time, the lemon is first wrapped in parchment. If you need a lemon for tea or baking, cut the slices sprinkled with sugar, put in a glass jar and clean in the cold.

Spices and spices. It is undesirable to store them in paper bags, which they sell - so they quickly lose their flavor and can be damp. Requires special jars with tight-fitting lids, which should be kept in a dark place. So they can "live" for about two years, depends on each spice individually. As for garlic, it must first be dried (for example, in the oven). It is best to keep it in a wooden box, also in a dry and dark place.

Cheese is also a rather capricious product. If stored improperly, it immediately loses its unique taste and aroma, acquires incomprehensible fragrances. The ideal temperature for cheese is 6-8 degrees. You can not wrap the cheese in a plastic bag - it chokes, quickly moldy. First, the cheese must be loosely wrapped in parchment paper, and only then in a bag that does not need to be tied. This is about hard cheese. Soft cheeses should be stored in an airtight plastic, and salty cheeses - in a special brine, in which they are sold. If there are products with a strong smell next to the cheese, the cheese will definitely absorb them, so you should take this into account when selecting the neighbors for the shelf where the cheese will be stored. Cheese, unfortunately, does not lie for a long time even in the refrigerator — a piece is best to sit for a week. Cheese crust prolongs the lifespan, so it does not need to be immediately removed.

What are the ways to preserve food?

The quality of food storage mainly depends on three factors: temperature, humidity and air composition. Necessary storage conditions are achieved with the help of special premises (storage room, cellar, etc.), technological equipment (including refrigeration) and special packaging.

Increasing the shelf life of food can be achieved not only with ordinary cooling, but also with the help of numerous methods of processing (canning): freezing, drying, smoking, boiling, salting, sugaring, pickling, fermentation and spirting. Not only the duration of storage changes, but also the taste qualities - new varieties of food appear.

Freezing is the most popular way to keep food for a long time, because Freezer is present in almost every consumer at home.

Drying - removal of moisture, contributing to the development of microorganisms. In the process of drying can not use high temperatures that destroy the structure of the product.

Smoking - the use of smoke as an antibacterial and preservative for food. There are cold, hot and wet smoked, different from each other in temperature and processing time. Cold smoked products are best preserved. In the article about smoked fish you can learn some useful nuances for yourself.

Cooking - heating the product to a temperature that kills harmful microorganisms. Cooking is often used in conjunction with other types of processing (for example, smoking). Cooking with added sugar is also used (jam, compotes, etc.).

With preservation methods such as salting, sugaring, pickling, pickling, and spiriting, most commonly used preservatives (salt, sugar, acids, alcohol) are used. These methods are available and popular in the home environment.

And, of course, one should not forget about the preservation of food with the help of numerous chemicals - preservatives, stabilizers, antioxidants, antibiotics, etc. This method is most often used on an industrial scale. It is very important that the manufacturer complies with all rules and regulations when adding chemicals to the food product.

General tips for proper food storage

When choosing packaged foods, it is imperative to examine the labels and markings. For storage, it is primarily important to know the date of manufacture, shelf life and storage conditions. Do not neglect this information. Also check the sticker itself - if it is glued in place (sometimes it is noticeable).

When buying, always check the storage conditions, especially for places like markets and bazaars. Shelf life can be significantly reduced if conditions are constantly changing in the process of selling or transporting goods.

Proper storage of food provides for their sorting. If you store vegetables or fruits, then sort them by degree of maturity. Separate diseased and damaged fruits from healthy ones. It is useful to know that fruits with a round shape are better stored than with a longitudinal shape. The thickness of the skin (skin) also affects - the thicker the better.

Many products are best not to store next to each other. First, they can have the same disease and easily become infected from each other. Secondly, some products (for example, bananas and apples produce ethylene) produce gases that accelerate ripening. Thus, nearby stored products will deteriorate faster. In addition, the smell of some products can spoil the taste and aroma of others.

It is advisable not to wash food before storage, but rather to wash it before use or in the case of short-term storage.

If the product is sensitive to high humidity, then you can use sand or sawdust (hardwood).

Do not forget that the shelf life of food products, guaranteed by their manufacturer, will be valid subject to all storage conditions and safe packaging. You should always consider the storage conditions in the store and during transport. If, for example, there are sunshine on the window or if you are stuck in traffic in the summer after shopping, do not expect that the product will remain as long as indicated on its packaging. In this case, smart buyers advise you to take a cooler bag with you.

With the use of food additives, food can actually be well preserved, and the cost of the product is thereby reduced. But for this dignity, the human body is paying the price, which must process these additives. Do not forget to help your body and control the use of chemicals. Do not forget to wash the food thoroughly. And in some cases, boiling and removal (or filtration) of the formed liquid can help.

Where to store food?

To correctly answer the question of how to store food products, you always need to know exactly where it is best to store them.

The refrigerator is the most versatile food storage place. But not all products are suitable refrigeration conditions. Sometimes a cellar or storage room will be the best place for food.

If for some reason the refrigerator has stopped working and there is no cold cellar, you can use the following tips.

- To make food on the loggia or on the street. When frost cover them and monitor precipitation. Or take ice from the street and put it in the fridge (in a container for thawing).

- Put the food in a dish that is wrapped in cotton or a cloth and put in a bowl of water. The dishes should be cooled a little by evaporation of water from cotton wool or rags.

For long-term storage of products most often used freezer. To make the freeze quality, i.e. so that not only the product is preserved, but also that the useful substances remain, it is necessary to freeze quickly. The slower the freezing process, the more in size ice crystals are formed, which destroy the tissue structure of the food product. It is recommended to freeze the product in small portions in order to freeze quickly and, moreover, it will be more convenient to select the product for future use.

For high-quality storage is important to choose the right packaging material. Each food product has its own speed of breathing atmosphere. For something it would be better that the package was airtight, and for another product - packaging with breathing material or with ventilation. In many cases, parchment paper benefits in comparison with paper bags and foil.

Recently, food vacuum containers that create improved storage conditions have become popular: they reduce the oxygen content (inhibit oxidation) and prevent the appearance of moisture. But the most modern method is storage with the use of a modified gas medium (MHS). The required proportion of oxygen, nitrogen and carbon dioxide is used. For each type of food its own optimal proportion. Remember that food stored in vacuum and MGS-packages should be kept fresh only in compliance with the requirements for temperature.

General rules for storing products

The most important thing here is the temperature, almost everything should be stored in the refrigerator, and something in the basement. It is not allowed that the level of humidity in the room exceeds 70%. Separate storage of various products is also of great importance, otherwise their smell may mix, which will affect the taste properties.

Do not ignore the expiration date, which is always indicated on the package. If something from the food has already disappeared, then it cannot be kept in the refrigerator.

When storing products should pay attention to such nuances:

    A place. The space of the usual classic model of the refrigerator is divided into 4-5 sections, not including the freezer. Each of them is designed for specific tasks: on the bottom shelf they fold raw fish or meat, which they plan to cook in the next 1-2 days, the top one serves for dairy products, and the middle ones - for ready meals. On the side shelves are various sauces, oils, eggs, for which there is almost always a special container.

Term. Here we are talking not so much about what is written on the package, but about the actual storage time. Most of all this period of conservation, which can be put not only in the refrigerator, but also in the basement. It includes various salads, compotes, jams. Here they can be up to a year. Quickly perishable foods (milk, kefir, raw fish) will be suitable for human consumption for 2-3 days, after which they will have an unpleasant smell.

Way. There are two options - storage of raw and frozen products. The last solution is relevant for various fruits, vegetables, berries, meat and fish. This technique is not suitable for eggs, milk, kefir, etc. In the first case, you can additionally use ice, which will lower the temperature of the food.

  • Packaging. All bulk materials should be packaged in glass or plastic containers that need to be closed with lids and placed in a cupboard in the kitchen. This will avoid food spoilage and insect ingestion.

  • It is not allowed to store food in tightly wrapped plastic bags in which food quickly acquires an unpleasant odor. Before you download them here, you should rinse everything well (berries, fruits, etc.). In no case can not keep vegetables and other cleaning products without peel more than a day.

    Tips on how to store food

    Food storage methods are different for fish, dairy and bakery products, meat, eggs, sausages, vegetables and fruits, bulk groceries. The latter includes flour, tea, coffee, sugar, salt, spices and various cereals. Among them the most difficult things are with the semolina and millet, in which the midges very quickly infest. Therefore, banks with them are always kept closed.

    Storage of bulk products

    The most picky in this regard are sugar, various spices, salt and tea, which can not deteriorate over the years. Even if they have lain for several years, their taste, smell and appearance will hardly change. They do not need a special cold or heat, so they are not put in the refrigerator. But despite this, each representative of the grocery should be provided for its own capacity.

    Storage tips depend on the type of product:

      Groats. For them, you should buy plastic or glass containers from 0.2 to 1 l. Before use, they must be well washed and dried, turning upside down - it is not allowed to pour buckwheat, semolina, etc. into wet containers. Groats need to sort out if there are black inclusions and debris. If it nevertheless remains in open packages, then they need to be closed with clothespins.

    Flour. It can be eaten from 6 to 12 months, depending on the type. It is desirable to keep it in fabric bags with a volume of 1-5 kg. In extreme cases, you can leave this ingredient in paper bags, but then you will need to be careful not to wet them. Whichever option is chosen, the packaging must be tightened with a rope. It is necessary to maintain the humidity of the air in the room at the level of 60%, and the temperature in the range of + 5-18 ° C. You can not keep this type of loose in places where rodents are found, otherwise it will acquire a mouse smell over time.

    Tea. It should immediately be poured into a container of plastic or glass and closed with a lid. If there is no special container, then the raw material is left in the “native” package, but the polyethylene inside is firmly wrapped and tied so that moisture does not get inside. It is stored out of direct sunlight, preferably in a closet.

    Coffee. It is not recommended to buy this drink in advance, more than 2 weeks, otherwise its taste and aroma may change for the worse. In order for it not to be filled with another smell, immediately after purchase it can be poured into a foil bag or into a jar. The latter should have a tight-fitting lid with a silicone gasket. Food storage of this kind is possible in the cabinet for cereals in the kitchen, but you can not put them in the refrigerator, and especially in the freezer.

    Salt. She, regardless of the type, filled with small special hodgepodge, and the rest remains in its natural packaging. If it is made of thick cardboard, then it is wrapped so that moisture does not get inside. In the case of a plastic bag you will need a clothespin, which is worn on the cut edge.

  • Spice. Everything is very simple with them - special jars are provided for them, which can be put on a shelf attached to the kitchen wall. The main thing is to always keep them closed and regularly rinse the lids to avoid the accumulation of spices on them.

  • Не стоит хранить сыпучие продукты в холодильнике и тем более рядом с рыбой, мясом и молоком. В жаркое время года допустимо их класть в сухой подвал, где все это можно держать в пластиковой таре. Если продукт намок, его необходимо тут же высушить, разложив на противне и поставив на открытую дверцу зажженной духовки. Нельзя доставать крупу мокрой ложкой, иначе в нее попадет влага, и она начнет пропадать. В идеале не стоит покупать более чем по 1-2 кг отдельных видов, обновляя запасы только при необходимости.

    Storage conditions for dairy products

    All dairy products can be kept in a cool basement or refrigerator. The first option is ideal in the case of hard cheese, which can be stored for more than a month. Milk, cottage cheese, sour cream, butter should always be placed in a refrigerator on a special shelf, usually it is located at the very top. At this time, the temperature should not be below 1 ° C, otherwise everything can disappear.

    A universal product is condensed milk, which can safely stand in a kitchen cupboard at room temperature for more than a week. If it is a metal can, then it should be tightly covered with a lid. The most convenient packaging is in the form of dense polyethylene bags. They must be kept away from sunlight.

    The same rule applies to dry milk, which becomes hard in the refrigerator. To store food products in the form of powdered milk was possible for a longer time, after opening the package, the cut must be closed with a clothespin, otherwise moisture gets inside, and then the powder will begin to clump.

    If you want the curd to be edible for more than 2-3 days, then pour it into enameled dishes, on the bottom of which put a little salt, and on top of the product - clean gauze dipped in a saline solution, and press down with oppression.

    If we are talking about pasteurized milk, then after opening the package, it is desirable to pour it into a plastic container. In the case of packaging in cartons and bottles, everything can be left as is, only by tightly closing the lid after each removal.

    Rules and terms of storage of meat products

    This category includes not only pure meat (beef, pork, veal, chicken, etc.), but also various products based on them. It can be meatballs in the form of convenience foods, raw sausages, sausages, wieners, salami and more. All this needs low temperatures, otherwise it quickly disappears. The longest kept smoked sausage.

    Let us consider in more detail the requirements for the storage of meat products:

      Boiled sausages and sausages. They are edible for 2-5 days from the date of purchase, subject to their savings in the original film. If it is removed immediately, they will be covered with a hard, dark crust and will quickly lose their freshness. Therefore, you should not cut too much in advance, but in the case when something remains, the cutting should be covered with a plate or a package.

    Smoked sausages. Their shelf life can reach up to a year. If these delicacies are purchased 1-2 weeks before the planned use, they are stored in the freezer. What you need for today or tomorrow, you can leave on the top shelf of the refrigerator at a temperature of 4 ° C. You can not incise the stick or remove the film from it.

  • Clean meat. Fresh, it can be kept in the refrigerator for no more than two days at a temperature of 2-3 ° C. Before this, the product should be washed well, moistened in salt water and dried. Next, it is wrapped with food paper and placed on the shelf in the refrigerator. If during the specified time it is not used, then freezing is necessary. To do this, it is simply cut, put in bags and sent to the freezer.

  • Storage of vegetables as food

    These are relatively picky products that can be stored at room temperature or in a cool place. Potatoes perfectly preserved in the basement, where on the floor for him make a special fence. Here it is poured with a layer of not more than 20 cm. In order not to rot, the room should not be wet, so it should be aired regularly.

    Make a separation based on the type of product:

      Carrot. It can be quietly in the basket and in the kitchen, but at high humidity it begins to rot or become covered with mold.

    Bow. Here things are the same as with carrots - it can be stored in room conditions, but you can not close the package tightly.

    Tomatoes. After being placed in the refrigerator, they quickly lose their flavor and aroma. Therefore, it is better to just keep them on the table without covering anything. Before this they should be washed well.

    Cucumbers. They already need a low temperature, because otherwise they become soft and moldy. They should be stored in a special box for vegetables in the refrigerator.

  • Beet and Cabbage. The ideal place for them is the basement, but in room conditions they also maintain a good view for a long time. After purchase, they must be removed from the package and put in the basket.

  • How to store fruit as food

    Apples, pears, bananas, kiwi - all this quickly deteriorates at room temperature, so keep them in the fruit compartment in the fridge. Do not mix them with each other, it is better to wrap the film and put separately. Cardboard can be inserted between them by making several rows. First you should put solid foods that do not exactly crush on the bottom.

    All that can flow - peaches, plum apricots, nectarine, must be kept in plastic containers with holes at the bottom. In order not to stain the refrigerator, they need to be inserted into the packages.

    All fruits are pre-washed and dried. If the task is to save them for the winter, you can resort to freezing. To do this, they are doused with boiling water, stoned, covered with sugar, allowed to stand for 1-2 hours, put in plastic buckets and put in the freezer.

    Dried apples, pears, apricots can be stored right in the bags in the closet - nothing should happen to them, but it is very desirable to dry them in the oven at least once a month.

    How and how much fish products can be stored

    Fresh fish can lie at a temperature of 0 to + 2 ° C for no more than 2 days, after which it begins to emit a fetid odor. If this period needs to be increased, then it should be washed, cleaned and sprinkled with ice cubes. This will allow to delay the damage of the product for at least 2-3 days.

    Still live fish can be placed in a bath or in large containers and if necessary, caught.

    Salted mackerel, herring, and sprat are ideally stored in an already peeled form, with onions and sunflower oil. But in this case they need to be covered with a lid so that smells do not mix.

    If you need to increase the shelf life, then for a few hours you can soak the fish in vinegar, then rinse with water.

    How and how much to store berries

    Berries are one of the most perishable foods. Fresh, they can be stored in plastic containers for no more than 1-2 days, after which they begin to let the juice in and lose their taste properties. All this time they should be on the lowest shelf, but nothing can be put on top.

    If you plan to freeze the berries, they must be washed, put into plastic containers, sprinkled with sugar, covered with cling film and sent to the freezer.

    You can do a little differently - first freeze them on the board for everything to happen evenly, and only then put them in containers. In this form, the berries can be stored for up to a year, while they can not be frozen more than twice.

    For even longer storage of berries, you can make jams from them, both raw and boiled. Juices based on them are equally popular.

    How to store baked goods

    For this must be purchased special bread box. It can be wooden, metal or plastic. It is very important to always keep it closed, wipe and dry regularly. This device allows you to avoid damage to bread by rodents, if there are any in the house, and early hardening. By choosing this method, the package will no longer be needed. The bread box can be put on the table or hung on the wall. With its help, these products will be suitable for food for 2-4 days.

    If you need to increase the shelf life of the product, you can put it in the fridge on the topmost shelf. After that, it may become slightly denser, but will remain completely edible.

    Another way is to make crackers, for which it is necessary to cut the bread and leave it for a few hours in the oven at the minimum temperature.

    How to store products - look at the video:

    Watch what happens in your fridge

    Operate your refrigerator wisely. Store the products in separate packages in order to, firstly, avoid airing them, and, secondly, to prevent the smells of different products from interfering with each other’s privacy.

    Spread the food into suitable shelves: it is best to place perishable food next to the freezer, store vegetables in the lower drawers. Select a separate shelf for perishable products: so it will be easier for you to conduct an audit and to prevent something from spoiling. Once a month, wash the entire refrigerator, it will save from the appearance of unpleasant odors.

    Remember that the freezer is not an eternity chamber, food is also stored in it for a limited period. For example, chicken is stored for about 9 months, meat, mushrooms, berries and butter are stored for about six months, and fish and seafood in the freezer will expire in 4 months.

    Plastic or glass?

    Products should not be left in the plastic bags in which they were packed in the store - all food is better to shift into a new, convenient packaging. It is better to wrap something with paper, film or foil, and some products require hermetic packaging.

    Any hostess at least once in her life faced a dilemma: in which containers it is better to store food? Plastic, as a rule, take its ease, practicality and a pleasant price, and glass does not absorb odors at all, wash more easily and withstand high temperatures.

    In fact, the choice for you to make products: tea, herbs, cereals, flour and spices are best stored in glass containers, but in plastic containers ideally cope with the role of lunch boxes. Meat or fish will be conveniently packaged in a vacuum bag: this packaging is good because it does not take up much space and helps preserve the original taste and color of the product.

    How to store vegetables

    Onions, garlic, carrots, beets and pumpkins love dark, dry places and are well kept at room temperature. It is better not to occupy a separate shelf with them in the refrigerator, but to allocate for them a separate place in the kitchen: a drawer or a canvas bag.

    They also do not advise leaving tomatoes in the fridge: although they are stored there much longer, they quickly lose their taste and flavor in the cold. But celery fridge will be very fond of, especially if you first wrap this vegetable in foil.

    Potatoes should be stored in a dark, cool place, best of all - in a separate paper bag. A little trick: it will not germinate if you put an apple in the bag.

    You can pack the salad in a dry bag and put a paper napkin in there — so much moisture will be absorbed and the salad will not spoil for a long time.

    How to store fruit

    It is categorically impossible to store bananas in the refrigerator: they turn black and lose their taste. It is best to cut off their tails or wrap them with foil and leave to lie at room temperature: this way they will remain tasty for much longer. Pineapples and pomegranates also should not be put in the fridge. Many fruits, such as lemons and avocados, will remain edible for a long time if left in the refrigerator in vacuum bags.

    It is important to know one thing: all vegetables and fruits emit ethylene gas, responsible for the ripening of fruits. Tomatoes, plums, bananas, pears and mangoes are especially famous for this, and apples, cucumbers, potatoes and carrots suffer the most. Therefore, keep your fruits and vegetables separately from each other in paper bags, which create insulation and, unlike plastic, do not create excessive moisture. Berries, especially such as strawberries, raspberries, blackberries and blueberries, it is better not to wash, but to store in a refrigerator in shallow containers, spreading out in one layer.

    How to store greens

    The easiest way to keep the greens fresh and tasty longer is to select and throw away the spoiled leaves, rinse the rest under cold water, dry them properly (you can use a special dryer, or you can use an ordinary paper towel), fold them into a vacuum container and leave in the refrigerator.

    There is a good way to store herbs in the freezer: to do this, slice it, place it in ice molds, cover with vegetable oil and leave to freeze - so you not only prolong her life, but also get the perfect seasoning for salads and other dishes. Also, greens can be stored in polyethylene with air holes made in it.

    How to store bread

    If you like to leave the bread in the breadbasket, make sure that it is perfectly clean from crumbs and well ventilated: otherwise the bread quickly deteriorates and becomes covered with mold. Best of all, bread is stored at room temperature in a paper bag.

    If you suddenly need to postpone the bread for a long time, put it in the freezer: it can be stored there for up to three weeks and will not spoil at all. But, of course, such a product as bread is best bought exclusively fresh and eaten immediately, while it is still fragrant and crunchy.

    How to store milk, eggs and canned food

    Eggs can be stored for a very long time both in the cold and at room temperature: the main thing is to make sure that the shell is whole. However, they are advised to keep them in the fridge, with a blunt end up in specially designed nests for them.

    Canned foods are famous for their long-term storage, but if you opened them, it is best to transfer the contents to a tightly closed glass container.

    Dairy products should be left in the refrigerator, and best of all on the uppermost shelf, where the lowest temperature is maintained.

    How to store cheese and nuts

    Both products like cold and good packaging. Parchment paper or foil is suitable for cheese, but it is not recommended to wrap the cheese in polyethylene to preserve freshness: it will not breathe and dries.

    Peeled nuts will be conveniently poured into glass containers and stored in a dark, cold place. If you stock up on nuts for a long time, put them in the freezer: they can be safely stored for several months.

    How to store meat, fish and poultry

    If you do not plan to freeze the fish, it is best to put it in a container with ice and leave in the refrigerator for a day or two. Remember that to get rid of the smell of fish will help lemon and its peel. If you extinguished or boiled the meat, put it in a glass container and keep it for no more than two days. The same applies to fresh meat, which can be stored in a plastic bag, after making holes there.

    Before you take out the meat or fish from the freezer, think carefully about whether you really want to cook them now: remember that repeated freezing will negatively affect the taste of the product and, of course, its benefits. Frozen chicken is conveniently stored in a plastic bag or plastic container, and already cooked - in the refrigerator, carefully wrapped in foil.

    Vegetables and fruits

    All fruits and vegetables emit ethylene - a colorless gas that provokes ripening. The more mature the plant, the more gas. Over-ripening fruits, such as rotting tomatoes, produce the largest amount of ethylene. If he or his banana skin is put in a box of unripe peaches and closed, the peaches will begin to ripen faster than in the open air by themselves. Commercially, vegetables and fruits are placed in ethylene chambers to accelerate ripening.

    Ideally, vegetables and fruits should be stored in paper bags separately from each other: paper creates isolation, including from diseases.

    Plastic bags are also suitable, the main thing is to ensure that the products in them are dry. If you plan to eat vegetables and fruits for several days, it is not necessary to keep them in the refrigerator.

    To keep tomatoes in the refrigerator or not - a controversial issue. On the one hand, when it is cold in a tomato, as in any other product, the exchange processes slow down. On the other hand, tomato is a specific product that quickly deteriorates in the light and fades in the cold because of its watery structure. Tomatoes are often dehydrated in old-style refrigerators, while new ones are made according to the so-called “crying type” when moisture collects on the back wall and then flows into a special pan. Thus, in the refrigerator, relative humidity is maintained close to 100%, against 75% in the past. Accordingly, it is possible to store tomatoes in such a refrigerator. The main thing is not to forget about the expiration date.

    In the light, potatoes, like other plants of the nightshade family (for example, eggplant, tomato and pepper), begin to turn green and, at the same time, the toxic substance solanin develops. Such potatoes are better not to be eaten or cut off the affected area. You need to store potatoes in a dark and cool place, at a temperature not higher than plus 2−4 degrees Celsius, otherwise it will begin to germinate. Of course, ideally, the potatoes should be stored in the cellar, as they did before, but the refrigerator will also do. And it is better if the tubers will lie in a paper bag.

    Onions and Garlic

    In order for onions and garlic to be preserved for a long time, they must be kept in a cool, ventilated place, otherwise they will dry out and rot, as the fungus can strike them warm.

    Sauces can be stored both in the refrigerator and on the kitchen table. The only problem (if it is, of course, a problem at all) - they can thicken. Но это совсем не значит, что разрушится их вкус или текстура.

    Один из немногих продуктов, который действительно лучше не хранить в холодильнике. Это не живой организм, как, например, фрукты и овощи, в нём не идут биохимические процессы, которые можно или нужно замедлить с помощью холода. В холодильнике из-за низкой температуры мёд будет кристаллизоваться и густеть.

    Greens must be initially washed, including in order to separate the good from the spoiled. Then the most important thing is to dry thoroughly. The most convenient way to do this is with a paper towel.

    There are several ways to store herbs, for example, in a glass jar, closed with a plastic lid, or in a plastic bag with holes in it to allow air to flow in. In fact, the most convenient way is to wrap the greens in a damp cloth towel and put them in the fridge.

    Tea, coffee, spices, yeast

    Here the main task is to limit evaporation as much as possible, and also to buy these products in moderate quantities, since they, too, cannot be stored forever. You can pour the tea and spices in glass or tin cans, but make sure that they are tightly closed.

    As for the popular instant yeast, they should be stored in the freezer and warmed before use. Fresh yeast should be stored in the refrigerator according to the shelf life.

    Raw meat and fish

    Chilled meat can be stored in the refrigerator for no more than two or three days. If you do not initially plan to cook from meat in the near future, it should be frozen. It is better to freeze the meat is not a large piece, but in portions, so that what is not useful in the preparation, do not have to freeze again. When the meat is frozen and thawed, ice crystals change its structure, thawing leads to loss of fluid, respectively, to the loss of juiciness of the finished dish. The same with other products: fish, berries, vegetables and so on.

    On an industrial scale, meat is subjected to shock freezing: its temperature drops from plus 2−4 degrees to about minus 30 in a matter of minutes. Thus, the cell walls do not have time to collapse by ice crystals. Subsequently, when defrosting loss of juiciness is minimal.

    For storage suitable containers of plastic or stainless steel.

    Milk products

    Dairy products are not stored for a long time: for example, milk, that which comes from under a cow can last two days in the refrigerator, pasteurized six. In addition, products can sour faster from the touch of foreign non-sterile objects. Products of industrial preparation should be stored in the original container according to the specified period.

    Closed canned food - fish, corn, peas, whatever - can last a long time in the refrigerator. It is impossible to continue to store open canned foods in the same way, they need to be placed in a tightly closed container.

    Eggs are stored for a long time and can safely go without a refrigerator for up to a month if the shell is not damaged. So in the fridge they can be stored without problems, and on any shelf. Even on the one in the door, despite the common misconception about the dangers of unstable temperature in this area, because of which eggs can deteriorate. By the way, in modern refrigerators on all shelves about the same temperature. Eggs will spoil only if they are kept warm for several weeks.

    Freezing rules

    Not recommended freeze a lot of things at once. The smaller, the better it will freeze. In addition, in many refrigerators there is a function of super-freezing - the products freeze in three hours.

    Fast freezing is very important: the faster you freeze foods, the better they will be.

    Cold storage

    A rather common opinion is that as a result of placing the product in a refrigerator, all the microbes will disappear at once. This opinion is wrong. After all, in the refrigerating chamber, the action of harmful substances contained in stored elements simply slows down, that is, the food deteriorates, but not as quickly as by light, heat and outdoors.

    But this “delayed action” from non-compliance with the rules can accelerate. Therefore, it is important to know how to properly store food in the refrigerator.

    Proper dishes

    If you do not pack products, but leave them in an ordinary state, then it dries out very quickly and, of course, will be useless. Therefore, packaging and tableware for different products should be well thought out.

    1. Bowl with a vacuum film. It is better not to use this type of packaging for too long, as the food inside such a structure can still deteriorate faster than others. But this option will not let germs out and will not “infect” them with other food.
    2. Food film. Alone, this method is best for saving snacks or leftover food.
    3. Antibacterial rug. For better movement of cold air, this thing forms an air corridor, which helps vegetables and fruits to be stored much longer than usual.
    4. Plastic container. One of the most popular and practical options. In such things you can store absolutely any food, but the containers are very short-lived, if you notice a crack on the object, it is better to get rid of it immediately.
    5. Vacuum tank. One of the most effective storage options that increases shelf life several times.
    6. Glass jars. Also very popular option for many families.and it's generally perfect. There is only one nuance - the bank can break.
    7. Food foil. There are a lot of advantages of this type, but it is suitable mainly for sandwiches, meatballs or fried fish.
    8. Parchment paper. Perfect for the preservation of cheese and smoked food, as it lets in air, but does not allow it to drain the product.
    9. Wooden baskets. This type of packaging goes well with fruits and vegetables.

    What can not be stored in the refrigerator

    There are also a number of products that can not be stored in the refrigerator, due to certain circumstances. Often, people simply do not know about it and many of the following things are kept in the cold, although you do not need to do this.

    1. Tropical fruits. ABOUTcooling quickly leads them into a state of corruption.
    2. Pears, apples. These fruits, especially natural ones, should be stored at room temperature.
    3. Squashes, pumpkins, melons. These elements of food can rot at low temperatures.
    4. Olive oil absolutely contraindicated to store in the cold. It thickens, loses better quality and becomes more bitter.
    5. Potatoes. Cold temperatures transform starch into sugar, and the tubers generally rot.
    6. Onions, turnips. These products soften excessively.
    7. Honey loses its beneficial properties.
    8. ChocolateOf course, it is strictly forbidden to store in the refrigerator. But after a while it produces an unpleasant white scurf, and with a very long persistence, mold.
    9. Bananas spoil only outside - turn black, but inside remain normal.
    10. Garlic rotting in the cold.
    11. Bread. There are also separate categories of people who place bread in the refrigerator. So do in no way impossible.

    At a frantic pace of life, we simply don’t have time to think about what to put, right? And it is worth doing. Since very often the products affect each other incorrectly, which leads to a deterioration in their quality, smell or freshness.

    For example, fresh items and ready meal better not to place next. Smoked products and cheese, sausage and vegetables or fruits also do not like to be in the neighborhood. Fruits and fish generally should be moved away from each other.

    But of course, if all these items are well packaged and do not spread parts of themselves to others, then keeping them close will not be a big problem. But the refrigerator is arranged in a special way, each department has its own temperature, it is also worth considering.