10 Genius Ways to Make Your Food Last Longer

Posted on January 3, 2019 by Leslie Wu

We waste a lot of groceries in this country: according to Food Rescue, a newly launched initiative from Second Harvest, Canadian households throw away $1,560 worth of food annually. Here’s how to make sure you get the most out of your hard-earned shopping dollar and avoid tossing your food (and money) into the garbage.

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Don’t Put Bread in the Fridge

Rather than putting that fresh loaf of bread in the refrigerator to get staler by the minute, store it on the counter in a breadbox and use it quickly. Leftover bread can be turned into breadcrumbs or croutons and stored in the freezer for later use.
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Set Your Crisper Correctly

Many refrigerators have a setting for the vegetable crisper drawer to control temperature. Keep these set to low to extend the crunch in your carrots.
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Herbs and H2O

Trim the ends off herbs such as basil or rosemary and plunk them in pretty glass jars to keep them lasting longer. Put them in the refrigerator if you have room or on the counter to liven up your kitchen with a little greenery.
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Regrow Vegetables

Herbs aren’t the only things that can be kept afloat in a water bath. Certain vegetables, such as green onions, can also be regrown with a bit of patience. Check out <a href=" https://www.foodnetwork.ca/kitchen-basics/photos/vegetables-regrow-in-kitchen/" target="_blank">this list</a> to grow your own countertop garden – no backyard required.
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Refrigerate Nuts

The oils in nuts can go rancid. Keep them fresh by storing them in the refrigerator until you need them, then pull them out for perfectly crunchy cookies, bars and more.
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Zest in Advance

When using lemons, limes or oranges, zest and juice them right away and store the fruits of your labour in the freezer to pull out whenever you need a sunny hit. Use an ice cube tray for easy portion sizing.
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Break Up Your Bacon

 Do you struggle to get through a pack of bacon before it goes bad? Separate them into smaller packs of slices (or even individual slices, should you desire) and freeze. If you make a lot of soup or bacon bits, try chopping your slices for easy browning and serving.
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Keep Berries Dry

Extend the delicious nature of your perishable berries by making sure that they are dry. When you first get them home, spread them out on a baking sheet with paper towels to dry off before storing. Don’t wash them until serving.
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Keep it Clear

You’re more likely to use leftovers if you can see them, so keep food in clear containers. Try to pack one type of food per container, so you can easily transform previously cooked food into another meal (such as turning yesterday’s <a href=" https://www.foodnetwork.ca/recipe/leftover-roast-turkey-pho/19463/" target="_blank">roast turkey into a vibrant and warming pho</a>).
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Give it a Whirl

When all else fails and you’ve got one or two garlic cloves, some herbs or a lone carrot, the food processor or blender can be your friend. Try a <a href=" https://www.foodnetwork.ca/in-season/blog/5-unique-pesto-recipes-to-preserve-that-garden-fresh-flavour/" target="_blank">simple pesto</a> or <a href=" https://www.foodnetwork.ca/recipe/hearty-hummus-and-vegetable-soup-with-pancetta/14728/" target="_blank">hummus and vegetable soup</a>.
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15 Vegetables You Can Regrow in Your Kitchen
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