According to the findings of a recent New Zealand survey that involved 1000 New Zealanders, 86 percent of these participants buy food only to throw it away — and about half of this food wastage is fresh fruit and vegetables.
The shelf life of a food is the length of time a food can keep before it starts to deteriorate or before it becomes unsafe to consume and loses its nutrients.
People have used numerous traditional ways to extend the shelf life of their foods for decades, and even millennia, like in the case of salt curing, smoking, and pickling.
However, what if you found out that you have been storing certain foods wrong your entire life, and there is a way to save money and get the most out of your produce?
Here is a list of 18 foods you’ve probably been storing wrong and some valuable pieces of advice:
— To extend the shelf life of the milk, keep it in the very back of the fridge.
— To extend the shelf life of yogurt, store it at 39 degrees Fahrenheit, and you will have it fresh for 10-14 days more.
— Store the lunch meat in the meat compartment to keep it fresh for up to 5 days past its sell date.
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