food storage

■ Store mushrooms in a paper bag in the refrigerator. Avoid airtight containers that can collect moisture and cause the mushrooms to spoil faster.

Clean berries. Pick out any green, mushy or moldy berries. Place berries in a strainer and rinse fully. Pat berries dry with a paper towel or lay out on a shallow pan to dry fully.

❁ Store whole oranges at room temperature for 2 to 3 days or refrigerate for 2 to 3 weeks. Keep dry; watch for soft spots.

❁ Rinse the peel of whole oranges under running water just before using.

❁ Refrigerate cut oranges in a closed container for up to 2 days.

Keep cherries cold and dry to slow spoilage. Remove bruised or moldy cherries, then refrigerate in a bag or container that allows air to circulate. Wash just before using. Plan to use within about a week.

How to store Winter Squash:

■ Wash the carrots and trim off the green leaf tops, if present.

■ Store the carrots in a plastic bag. Poke a few small holes in the bag for air movement. Refrigerate for 3 to 4 weeks.

■ Keep carrot sticks for snacks in your refrigerator for up to a week.

Keep fresh turkey cold in the refrigerator. Check for a date on the package or use within 3 days after purchase. Freeze for longer storage.
Keep frozen turkey in the freezer until ready to thaw.

■ Keep fresh milk refrigerated as much as possible - as soon as you take it home and right after each use.

■ Greens are best when refrigerated with a little moisture and airflow. Cover greens with a damp paper towel in an open container or make holes in a plastic bag (20 holes in a medium bag). Some greens are sold in plastic boxes with holes. Use greens within 7 to 10 days for best quality.

❁ Look for leaves that are fresh and show no signs of wilting or spoiling.

❁ Buy an amount that you can use within about a week. Bags or containers usually have a “BEST if used by” date.

Try a mix for variety of flavor, texture and color. Darker color greens have more nutrients.

Both fresh and dried herbs add flavor. Adjust amounts to your taste.

Most Herbs:

3 teaspoons fresh = 1 teaspoon dried

Garlic:

1 clove fresh = ¼ teaspoon garlic powder

Ginger:

1 teaspoon fresh ginger root = ¼ teaspoon ground ginger powder

■ Store dried herbs and spices in a cool, dark location away from direct heat or sunlight. Keep containers tightly closed.

Refrigerate fresh pork and cook or freeze within 3 to 5 days. Keep tightly wrapped to prevent drying.

■ Store unopened cans of tuna in a cool, dry place. Discard cans that show leakage, bulges, or rust.

■ Check the ‘Best By’ date on the cans or pouches and use before the date for best quality.

■ Refrigerate in an open or perforated plastic bag in the vegetable drawer. They will keep for up to 10 days, but quality is best when used soon.

■ Wash under cool running water and trim just before using:

■ Refrigerate raw chicken and use within 1 to 2 days for best quality.

■ Refrigerate cooked chicken for up to 3 or 4 days. Freeze for longer storage; package in recipe-sized amounts; use within 2 months for best quality.

■ Freeze raw chicken to store for 9 to 12 months.

■ Store unopened tofu the same way you found it in the store.

■ Refrigerate all tofu after opening and use within 5 days. Cover with fresh water and change daily.

■ Spoiled tofu has a strong sour smell and may feel slimy.

■ Refrigerate eggs in their original carton as soon as possible after purchase. Keep on the refrigerator shelf, not on the door. Use within 3 to 5 weeks.

■ Rinsing or washing eggs at home is not recommended. It can actually lead to increased bacterial growth.

■ Store dried lentils in an airtight container in a cool, dark, dry place. Use within 1 year for best flavor and less cooking time.

■ Cooked lentils can be refrigerated for up to 1 week or frozen for up to 3 months. Divide into recipe-sized portions for quick use.