Food Storage Tips
1. Inventory rotation.
When new food goes to the back of the pantry you have no choice but to eat that so-so can of okra and tomatoes you’ve been avoiding as it stares you in the face.
2. Inspect handouts.
So you came home with an open box of Reduced Fat Bisquick a girlfriend decided she didn’t like. Open it and inspect for bugs that could ruin other food before putting it in the pantry.
3. Mark when you open perishables.
Especially things not used on a regular basis.
4. Circle the expiration date in red.
Shorter shelf life items: Brown rice and whole wheat flour have more healthy oils so they spoil faster. They will most likely keep past the expiration date. Rule of thumb: If it smells rancid it probably is.
5. Keep items where they are used so they aren’t forgotten.
6. If you open it, use it! I have a habit of leaving the very bottom of a package for the next person or a rainy day when I’ll reeeally need it. It is OKAY to finish off the box! Don’t feel guilty! Okay, if it is your husband’s last Reese’s, go ahead and let him have it.
7. Nothing tops being charitable. Give food to the food bank, neighbors, the elderly and sick. (And moms. Moms love a break from cooking dinner.) Be the face of Christ to them. 🙂
Tips if you choose to remove items from their boxes and put them in canisters:
- Walmart Mainstays brand is good quality for being so inexpensive ($2 / canister) and most are made in the States.
- Rubbermaid red containers have a convenient “one lid fits all” policy and stack well. The label says “fits a 5lb bag of flour” etc.
- Better Homes & Gardens are stackable and BPA free.
- Mason jars for boxed mixes like au gratin potatoes and mac & cheese.
- As my lovely husband would say, “the labels are a cute sort of cheesy.” 🙂 Take it or leave it.