Five Storage Tricks That Can Make Some Foods Last Longer

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It is important that you know all the storage tricks that can help your foods last longer and also save you some money on the long run.

mayonnaise should be stored in the fridge door. Storing them in the inner part of the fridge can make them become too cold and this will cause it to separate and leave oil at the top of the jar. If kept in the refrigerator door, it will last two to three months past the purchase date.

Whole wheat flour should be stored chilled. High oil levels in the wheat germ can make flour go rancid if kept in the pantry too long. If you use it infrequently, store in an airtight container in the fridge, where it can last two to six months.

You can sniff to check freshness and it should be almost completely odourless. Toss it if it smells sharp or bitter. Flour can last for up to a year when stored in an airtight container.

Olive oil
It is best to get olive oil in small quantity as once they are opened, they become rancid in as little as three months even though the bottle might say it will last longer.

Fresh olive oil smells like green, ripe olives and has a bright, peppery taste with a kick. Any one that has a crayon or putty-like odour, indicates spoilage.

Peanut Butter
Flip natural varieties upside down to allow the pool of oil near the lid to move through the rest of the jar and make the peanut butter creamier. Make sure the cap is screwed on tight to avoid having a greasy pantry.

You can freeze bars of butter you have no plan of using immediately. This will prevent spoilage and the scent absorption of any kind of food close by. In the fridge, unopened butter should last about four months and it can stay in the freezer for about a year.

Leave wrapped sticks in the original carton, then enclose in double plastic freezer bags. One sign you need to freeze butter is an inconsistent colour, which means you’re not using yours fast enough.

Butter that is lighter on the inside than on the outside is no longer fresh, and this is due to oxidation. The colour of your butter should be consistent.



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