How to extend the life of almost any grocery item, according to food safety experts
With new tariffs in effect and likely more on the horizon, it's only natural to think about how to save money as prices increase. One way? Extending the life of our groceries to cut costs, not to mention waste. After all, how many of us have tossed expired jars of mayo or fuzz-coated jam (ew) we discovered in the back of the fridge? Even as someone who used to bake for a living, I'm guilty of committing some of these crimes over the years — but I've also picked up some tricks for keeping food edible, longer.
In the interest of creating a more comprehensive food-storage guide, I sought the input of two food safety experts: Dr. Amanda Deering, Associate Professor of Fresh Produce Food Safety at Purdue University's Department of Food Science, and Dr. Ellen Shumaker, Director of Outreach for the Safe Plates program at NC State University.
Related: How long can your pasta salad stay out? Here's what food safety experts say
Because different foods spoil at different rates, I asked them which types we should be most cautious about. "Any foods that require refrigeration will be the ones that spoil more quickly than others," says Deering. "Foods that spoil quickly are milk, raw meat and poultry and cut produce," echoes Shumaker. "These foods all provide high amounts of nutrients for spoilage organisms, have a high amount of available water for these organisms to thrive and are a more neutral pH. (Microorganisms don't grow very well in more acidic or more basic environments.)" So while the bag of pretzels in your cupboard can certainly go stale over time, chilled foods have the shortest lifespans.
"Spoilage primarily happens due to the growth of microorganisms that produce off flavors, smells or changes to the texture," says Shumaker. "The growth of these microorganisms depends on a few factors, including various properties of a food product and the time/temperature that the food is kept at." With that in mind, here are some methods to help preserve refrigerated, frozen and pantry items (as well as your hard-earned cash).
"An important part of the temperature conversation is that it is really a time/temperature relationship," says Shumaker. "Even at or below 41°F, spoilage bacteria and some types of bacteria that can cause illness, like Listeria, can still grow (just more slowly). For that reason, I recommend keeping leftover prepared foods (like cooked vegetables, cooked meat dishes, cooked pasta or casseroles) for no longer than seven days for food safety."
"Fresh produce has a pretty short shelf life," says Deering. "Berries are especially susceptible to spoilage. It's important to not wash the berries until right before you are going to eat them. Adding water allows the spoilage microorganisms to grow and will accelerate spoilage. I would get berries as cool as possible, as quickly as possible, and then wash right before you eat them. Some things, like tomatoes, people say not to store in the fridge because it changes the texture, and that could be true. However, if you want to reduce spoilage, it is still good to get them into the refrigerator."
"I recommend using a 'First In, First Out' approach in your kitchen," says Shumaker. "Move older foods to the front of your fridge and pantry to make sure you're using the oldest food first while it is still fresh and ultimately avoid wasting it. It's also helpful to keep track of what you already have before buying new foods to make sure you're consuming food within its shelf life."
Isn't it annoying that most recipes only call for a few tablespoons of chopped herbs, but you can only purchase them in large bunches? Rather than letting them wilt away, you can keep them fresh for weeks if stored properly.
Just the thought of accidentally sipping sour milk is enough to make my stomach churn; unfortunately, dairy products are among the foods that go rancid the quickest. The good news? Milk can be frozen, and this is my little trick for portioning it out.
"It's important to maintain a refrigerator temperature at 41°F or below to maximize the shelf life of your food — the lower temperature slows the growth of these spoilage microorganisms," says Shumaker. "This will also help slow the growth of potentially harmful bacteria that can cause foodborne illness, which are different from spoilage microorganisms. If your fridge is kept above 41°, foods may spoil more quickly. You can confirm the temperature of your fridge by using a fridge thermometer."
What would we do without shelf-stable foods? They're lifesavers when your fridge goes kaput, and you generally don't have to babysit them to ensure they don't go bad. That said, even if they can last a while from a safety perspective, taste and texture can be compromised over time. (Note: Canned goods can stay good for years as long as the can is in good shape.)
Psst: Did you know flour mites are a thing? I hate to be the bearer of bad news, but, yes, these teeny-tiny pests exist. They can be found in just about any type of dried pantry staple like flour, oats, grains and spices, but transferring these foods from their original packaging to airtight containers can help prevent mites. (If they do show up, they are difficult to get rid of unless you toss out all of your dry ingredients — not fun or cost-effective!)
Want your food to last a really long time? "Keeping foods as cool as possible, as quickly as possible, is the best," says Deering. Shumaker adds, "You can consider freezing foods to extend the shelf life." According to the USDA, "Food stored constantly at 0°F will always be safe. Only the quality suffers with lengthy freezer storage." This means that, technically, the ground beef in your freezer could be safe to eat for years as long as the appliance keeps functioning as it should — but you'll want to take steps to prevent freezer burn so it retains its flavor and texture.
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Our health content is for informational purposes only and is not intended as professional medical advice. Consult a medical professional on questions about your health.
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