14 secrets to preserving food longer

We all wish preserve food longer and we know how disappointing it is to see that the fresh product we have just bought is no longer fit for consumption.

To avoid this and other disappointments, we’ve put together some tricks and tips that will help you, in a very practical and simple way, to preserve food for longer. 100% effective solutions that will surprise you.

How to preserve food longer

Red fruits

Make a mixture of apple cider vinegar and water, in a ratio of 1 to 10, and wash the strawberries, blackberries and other red fruits in this solution. Drain the water and place the fruits in a paper-lined container. Store in the refrigerator and enjoy this fruit for a longer time.

Celery, broccoli and lettuce

Wrap these vegetables in aluminum foil and store in fridge. This technique guarantees durability of two to three weeks.

Cheese

Wrap the cheese in parchment paper and store in a ceramic or glass bowl in the fridge. If you store it in a plastic container, it is important not to close it completely. Cheese should also stay in the least cold part of the fridge. Grated cheese can also be frozen in portions.

Mushroom

clean the mushrooms, without using too much water, placing it in a bowl with a little salt water. Place them on kitchen paper and remove the damaged parts. Once dry, store in the refrigerator, in a plastic bag, wooden box or container lined with napkins.

apricot or peach

Store these fruits still green and without stains or defects. Place in a box, wrapped with butter paper or distribute the fruit pieces in a container with compartments, always taking it to the fridge. There, they are kept at an appropriate temperature for their gradual ripening and greater durability.

Cream cheese

Store this type of cheese in glass or ceramic containers with lids and, before putting them in the fridge, add two to three teaspoons of sugar over them.

To keep the curd out of the fridge, put a layer of coarse salt in a sterilized container, add the curd and cover with a cloth. Preferably, put some weight on the container.

Grape

The grapes must be stored at the bottom of the refrigerator and the bunches must not touch each other. You can also try hanging the bunches in a cool, dark, dry and well-ventilated place.

Ginger

This root can simply be frozen, or you can dry it in the sun and wrap it in baking paper and then store it in a cool, dark place.

Meat

If you have a broken freezer, don’t despair, as you can preserve meat for 4 to 6 days, following ancient methods.

Surround the meat with nettle leaves, such as horseradish, wormwood and tarragon, wrap this mixture with a cloth soaked in vinegar and place this wrapping in a pot or wooden box. Now, bury this closed pot in the soil, 20cm deep. When you want to cook the meat, wash it well to remove the vinegar.

For a more common conservation, store the meat in the freezer, wrapped in aluminum foil, so that it does not burn.

Chives

Cut the chives and store them in a plastic bottle or disposable cups, always placed in the freezer.

Tomato

Store tomatoes while they are still green, stem-side down, in a paper bag or in a single layer in a container. The place where you store it must be cool and you must avoid other fruits coming into contact with it, so as not to accelerate the maturation process. When ripe, tomatoes should be stored at room temperature, with the stems facing upwards. If possible, you should also avoid letting the tomatoes come into contact with each other.

Herbs

Place the stems of the aromatic herbs in a container with water and cover the leaves with a plastic bag. Store in a cool place.

Litter

Wrap this fruit in parchment paper or parchment paper, keeping the stems up. Store in a dark, cold space and, if possible, as far away from the potatoes as possible.

Butter

To make this food last for up to 3 years (!), place the butter in sterilized jars, which should be placed on a baking sheet and placed in the oven at 110ºC for 15 to 20 minutes. Then add more butter to the jars and close tightly. Put the jars back in the oven for 45 minutes. Finally, wait for them to cool down and store them in the cupboard.

Now that you’ve learned how to preserve food for longer, you no longer need to dread the moment of making a salad and seeing that the tomatoes and lettuce are overdone. From this moment on, you will always have fresh and lush products, as if you had just bought them at the nearest market.

Share these tips on how to preserve food longer with your friends and contribute to a global mission to say “no” to waste.