Everything in it's Place

Happy Sunday to all! It is a cold
and snowy day here with bitterly
cold temps on the way.

As we know it is a new year and
what better time to talk about
cleaning, organizing and de-
cluttering than today.

I'm sure that like me you have
leftovers coming out your ears,
if not-good for you! But for those
of us with them here are some
storage ideas.

1--Shop Smart
When shopping pick up
perishables last.
Put food in the fridge or
freezer within 2 hours of
purchase, 1 hour if hotter
than 90 degrees.

2--Keep it light
Do not overload your
fridge.
Make sure there is room
for air circulation for
even temperatures.

3--Avoid a mess
Refrigerate meats on a
serving dish, this keep any
juices from dripping onto
other things.

4--Pitch it
Those leftovers we all
have need to be pitched after
four days. Put a date on the
container so you know how
long you have had them.

5--Make it smaller
Divide large pots of soup
into smaller containers.
Large pieces of meat should
aslo be divided, packaged and
put in fridge or freezer.

6--Salads and such
Egg, chicken and tuna
salads can be refrigerated
in containers for 3 to 5
days.
Mayo based items can be
frozen but might loose
some of their quality.

7--Know your fridge
Meat, fish, eggs and dairy
go to the coldest part of the
fridge.
Condiments and non-dairy
items can go in your doors.
Keep your fridge at 40-32
degrees.
Keep your freezer at 0
degrees.

8--Yolks and whites
Raw eggs in their shells
are bet left in their carton.
They can be refrigerated
for 3 to 5 weeks.

For more on food safety
Click Here:


~Keep on Dreaming~