How To Keep Food Fresh Naturally

Eating fresh, unprocessed foods has many benefits and is an integral part of a healthy diet, however these foods are usually free of preservatives, hence they spoil faster. There are many natural ways to keep food fresh, so follow these useful tips to help you to get more enjoyment from your meat, poultry, fish, fruits, vegetables, milk, eggs, cheeses, grains and bread by keeping them at their freshest.

Pay close attention to expiration dates when shopping; buy food packages with the latest date printed on it. Keeping your refrigerator between 38 and 40 degrees F will keep foods the freshest. There is more temperature fluctuation in the refrigerator door, don't store highly perishable foods there, especially milk. Dry vegetables and fruits before storing, and do not store them in plastic bags, which trap the ethylene gas that causes produce to ripen faster.

Meats
In order to remain at the peak of freshness, meat products require plenty of air circulation around them in the refrigerator. Meat should be kept in its original wrapping in the refrigerator if you will be using it within two days. Smoked meats like bacon or ham should be wrapped in a vinegar-soaked cloth. Meat should be wrapped in foil or freezer paper before being placed in the freezer.

Dairy Products
Make sure to put milk back in refrigerator immediately after using. Always store milk in its original container. Never store milk in the door; it is where the temperature fluctuates the most. Before storing ice cream place a sheet of plastic wrap directly on the surface, this will keep it fresher longer. Store ice cream in the main part of the freezer, not in the freezer door. Always wrap cheese in plastic or waxed paper before storing it in the deli drawer. The best way to store eggs is with the pointed side down.

Fresh Fruits and Vegetables
Produce releases ethylene gas as it ripens, while this is perfectly natural it does cause other fruits and vegetables to ripen faster. Some produce is more sensitive to ethylene than others, conversely some fruits and vegetables produce more ethylene than others. Among the more sensitive are green beans, lettuce, watermelon, carrots, apples, eggplant, broccoli, cucumbers and potatoes. The high-ethylene producers include pears, cantaloupe, apricots, tomatoes, bananas, plums, avocados, peaches, kiwis, mangoes, papayas and nectarines. Avoid storing any of the high producers with the more sensitive fruits and vegetables. Always store bananas on the counter, do not refrigerate them. Make sure you wash and dry all produce before storing. Never store produce in plastic bags. Strawberries, raspberries and blueberries should be stored in the plastic container they came in, keep them in the rear of the refrigerator.

Baked Products
If you will not use bread within a week, first slice it and then freeze it, from there you can remove slices as you need them. Fresh bread should be stored in a dark, cool and dry pantry. To keep pound cake and banana bread fresher always cut slices from the middle, after you take a slice push the two ends together so that you still have a loaf, this way there are no cut ends to go stale! Store cake with half an apple in the container, it will stay moist substantially longer. Store cookies in an airtight container or jar with a slice of bread, this will help keep them softer.

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