Tricks: how to better preserve food?

The foods they are expensive. Anyway, even if it isn’t, the food you have to take care of it and not throw it away. To do this, you have to keep it right. There are tips for vegetables, fruits and meats last longer

These products, along with cheeses (dairy) and cold cutsthey get ugly or “spoil” quickly if they are not wellwell preserved. The tips to make them last longer are compiled in a manual made by researchers and specialists from the National Ministry of Agriculture, Livestock and Fisheries.

“Some of the ideas seem strange or difficult, but if you make sure that everything is properly sanitized you will have very good results,” promises the official guide, released as part of the National Plan for the Reduction of Food Loss and Waste, as published journalist Martin Grosz in Clarn newspaper.

Keeping food in good condition is also a matter of health.

Tips to preserve food

Tomatoes. The best option is to leave them out of the refrigerator in a cool, dry and dark place for up to two weeks, unless they are already very ripe when you buy them. If, on the other hand, they came too green, they can be placed in a paper bag together with an apple for a while.

Carrots, broccoli, leeks, celery. They recommend wrapping them in aluminum foil and keeping them in the fridge until they are consumed.

Potatoes. Store out of the refrigerator, in a dark place and even better if it is inside a paper bag. Placing an apple right there helps the potatoes not to grow sprouts and they are better preserved. In turn, they must be kept away from the onions because the gas they give off accelerates their deterioration.

In the refrigerator, some foods go loose and others in plastic containers.

Onions. They advise putting them inside nylon stockings, inserting an onion with a knot. Another suggested option is to put them in perforated paper bags, always out of the fridge.

Pumpkins. Keep them in a pantry or cupboard that is kept cool and dark, depending on the Manual of specialists of the Ministry of Agriculture.

eggplants. They can be stored for up to 7 days if they are placed in the lower part of the refrigerator, well spread out, not stacked, and without bags. “It is convenient to keep them isolated since they react to the ethylene gas produced by other fruits and vegetables,” they add.

avocados. Store them in a paper bag. To speed up its ripening, you can put an apple in the same bag.

Avocados, a food very rich in nutrients.

cucumbers. Keep each one wrapped in a damp paper towel. And as it dries, moisten it again.

asparagus. Place them in a glass jar upright with safe water, and cover with a plastic bag. This will keep them fresh and crisp.

green beans. They recommend storing them cooked. Boil them for about 8 minutes, wait for them to cool down and then store them in the refrigerator in perforated plastic bags, or in the freezer in common plastic bags.

artichokes. They are best kept in the refrigerator, inside perforated plastic bags.

prepared salads. To keep them fresh for up to 4 or 5 days, store them in covered glass jars in the refrigerator.

The fruits

Strawberries, blackberries, blueberries. Red fruits usually do not last long in good condition because they have a very fragile skin. To delay this process, the indication is to submerge them in a container with a mixture of 1 part of vinegar -white or apple- in 10 parts of water. Then rinse them, drain them and leave them in the refrigerator until consumed.

banana. They take longer to spoil if you leave them in the fridge, wrapped in plastic wrap. “They will turn black on the outside -they clarify-, but inside they will retain their texture and color since the cold delays maturation.”

Oranges, grapefruits, lemons. Avoid leaving citrus fruits in airtight containers. They achieve their longest shelf life when stored in a cool place with good air circulation.

Cold cuts, eggs and meats

Raw meat of any kind. It is key to keep it wrapped in film, bags or plastic containers to prevent spillage of juices and burns due to cold or freezing. In the case of fish and shellfish, it is preferable to freeze them or consume them on the same day.

cold meats and cheeses. Once opened, store them in well-closed containers, wrapped in aluminum foil, cling film, or a plastic container.

Raw eggs in shell. Before storing them, it is advisable to brush their shell, but not to wash them. Washing should be done just before using them.

Eggs in the fridge.

open canned. Transfer the contents to a clean container with a lid, and keep it in the refrigerator.

other tricks

Fruits and vegetables, to the correct drawer of the refrigerator. Those that require refrigeration are generally better preserved if they are kept in the drawer designated for that purpose, which protects them from direct contact with the cold and with other foods. “This drawer must be kept clean and dry since the remains of fruits, vegetables and water contribute to the deterioration of other foods”, add the experts.

That the refrigerator does not lack cold. A common mistake is setting the thermostat too high, which speeds up the spoilage of some foods. According to specialists, it should be programmed between 0 and 5. The freezer, for its part, must be kept at -18 to be effective and safe.

Follow the save instructions. Each package clarifies what the optimal storage conditions are: for example, “cool and dry environment” or a range of temperatures. Respecting it makes the product last longer.

Food leftovers, tightly sealed. In order to properly preserve what is left on the dishes and what was not served, it is advisable to store all those leftovers immediately in the refrigerator or freezer, always in airtight bags or containers, or at least covered by cling film to prevent them from drying out. dry out, become contaminated or absorb odors.