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Peel and chop your potatoes. You may choose to cut some into chips, wedges or even for use as roast potatoes down the line. Par boil your tatties, then allow them to cool. Once cool, place them on a baking tray and freeze them. Once your potatoes have frozen, pop them into freezer bags, ready to use at dinner time or with a Sunday lunch. It’s easy to go bananas over banana bread. But it doesn’t just have to stop there. A recipe like this is versatile and can be great for peaches, oranges, and strawberries too. Take a look at these healthy fruit bread ideas for every season. There are loaves of recipes!
To string onions, take a length of garden twine around 3ft (1m) long, tie the ends together to make a loop, and hang the loop from a hook. Take mince out of its bulky plastic container, put it in a freezer bag, then flatten it out so it’s easier to store.One of the most heart-breaking moments in life is when you go to the biscuit tin, excited to munch on a custard cream whilst you have your cuppa, only to find your biscuits have gone stale. But don’t fear, stale biccies are a thing of the past, thanks to TikTok user @lifetipsing. Line your salad drawer with paper towels to stop things getting soggy. Our Fruit & Vegetable Cushion is a good call too. Did you know, most food waste within the UK comes from within your home? You may think it’s the large corporations and supermarkets creating the most waste, but in fact, individual households cause the majority of food waste. We all need to find ways to keep food fresher for longer and prevent this waste. Don’t keep mushrooms in the fridge as they get too wet, and nobody wants slimy fungi. Keep them in a cool, dry place in a brown paper bag. Saving money and reducing waste, these bags help ensure fresh produce ends up on your plate, rather than in the bin. There’s nothing worse than getting to the end of the week and finding your recently fresh, vibrant and full-of-tasty-potential veg has been reduced to a brown, mushy mess, destined for the compost heap – what a waste, of both food and money! With Stayfresh Longer Bags, you can buy larger quantities of your favourite vegetables, confident that when you come to use them, they’ll still be as fresh as the day you bought them – even a week or two later.
The best way to store potatoes and onions is separately. It’s true that, as a general rule, they should both be stored in cool, dark and dry places but that doesn’t mean they should be together. Most fruits and even most vegetables can be frozen. And if you’ve been wondering how to keep fruit fresh for long periods of time, storing them in your freezer is your best bet. Frozen fruit can happily chill in the ice box for up to 12 months. Just give them a wash and a dry, wrap them up, and store away. Easy-peasy-lemon-squeezy. Just how we like it. Don’t Throw Out Overripe Fruit As previously mentioned, herbs can be super hard to maintain. But popping your cuts of basil in a small pot of water, as you would a bouquet of flowers, keeps it going for longer. Refresh the water in the pot every few days, and you’ll be adding your basil to spag bols, risottos and pesto for a while to come. Don’t be a slave to best-before dates. They’re usually just a recommendation on how long your food will be at its best. Use your common sense and employ the look and sniff test. Use-by dates are another matter – always err on the side of caution when it comes to things like meat, dairy and fish. Food poisoning is nobody’s idea of a good time.Your mandarins are mushy, and your peaches are past their prime but don’t worry. All is not lost just yet. There’s still time to use up overripe fruit and make something delicious at the same time. From jams to crumbles, here are a few ways to stop that perfectly imperfect produce from going to waste. Make larger batches and store individual meal-sized portions in separate bags and containers. That way, if the fusspots in your family don’t want what you’re having, you can still please everyone. Underripe fruit can take anywhere from a couple of days to a few weeks to ripen, so fruits last longer if they’re not ready to eat when you buy them. Underripe fruit lasts longer, naturally, because it’s fairly early in its lifecycle. As the cost-of-living crisis rages on, it’s more important than ever to keep your food fresher for longer and ensure we are using all the food we buy. Not only will this prevent waste but save us precious pennies.
Yes, this method does involve wrapping up and swaddling your herbs like a precious newborn. But it is totally worth it for saving your herbs and boosting their life span. It’s simple, too. Grapes are porous but rich in flavour. That means they’re good at absorbing moisture and odours. Yesterday’s stir fry? Yep, grapes will lap that up. Allow to dry for a couple of weeks. They should have papery skins, the leaves should be shrivelled, and the roots dry. Put aside any that are damp, which should not be stored. Don’t pile your fridge high. It will stop cool air circulating and things will start to warm up and bacteria will see it as an invitation to move in. It may seem like magic, but Stayfresh’s genius is all thanks to the porous, food safe, natural Japanese stone powder suspended in the polythene film; the powder absorbs ageing ethylene gases that most fruit and veg release, and the bags let the contents breathe, creating an environment that helps produce stay fresher for far longer. The surface of the bags is also treated to prevent any build-up of moisture or bacteria.
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Bananas are tropical fruit and thrive in warmer temperatures. Something the fridge just can’t offer. But bananas are also very good at driving other fruits a bit bananas too. Fresh herbs can be frozen in olive oil ready for cooking as and when you need them. Or freeze them in water for adding flavour to soups and stews. Sweet onions don’t last as long as others from the store because they contain more water. ‘To make sweet onions last longer, wrap in paper towels or newspaper and store in the fridge,’ says the NOA. Do onions last longer in the fridge or on the counter? This prevents waste from a half-eaten pepper or avocado. Simply wash the remainder of the food item, pop it in your container and voila, no more grey avocados or squishy celery. Make a loop in the bottom of the string and put the stem of an onion into it and tighten the loop to hold the onion in place. Add onions above this one by positioning immediately above, and working their stems around the string loop figure of eight style to hold each in place. Be sure to work around the string so the onions are bunched above the one on the base, but be aware of the weight as you work to avoid overloading the string. How to store onions in the refrigerator
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