Food Preserving Tips - Food Storage Tips - Food Shopping Tips
is to prevent the growth of bacteria, fungi (such as
yeasts), or other micro-organisms (although some methods work by
introducing benign bacteria or fungi to the food), as well as slowing the
oxidation of fats that cause rancidity. Food preservation may also include
processes that inhibit visual deterioration, such as the enzymatic
browning reaction in apples after they are cut during food preparation.
Many processes designed to preserve food will involve a number of food
preservation methods. Preserving fruit by turning it into jam, for
example, involves boiling (to reduce the fruit’s moisture content and to
kill bacteria, etc.), sugaring (to prevent their re-growth) and sealing
within an airtight jar (to prevent recontamination). Some traditional
methods of preserving food have been shown to have a lower energy input
and carbon footprint, when compared to modern methods. Some methods of
food preservation are known to create carcinogens. In 2015, the
International Agency for Research on Cancer of the World Health
Organization classified processed meat, i.e. meat that has undergone
salting, curing, fermenting, and smoking, as "carcinogenic to humans".
Maintaining or creating nutritional value, texture and flavor is an
important aspect of food preservation.
Food Preserving Survival Tips
Reduce Food Waste
and Storage Containers
should be kept
clean to avoid bacteria or contamination. Make sure the refrigerator is
set to 40F or cooler (5C). Don't over stock refrigerators, or food
draws, or food containers, because packing food to tightly will prevent
cool air from circulating.
Reducing Food Waste
Using Glass containers
will help you see what's inside, especially
Depending on the Type of Refrigerator, The top self
may be the coldest area or the warmest area in the fridge.
warmest part of the fridge
compartment is best for pre-prepared foods
such as yogurt, cheese and sauces.
Store cooked meat and leftovers
in sealed containers on the middle shelves. If there’s space, keep milk
here too – it’ll keep for longer than it would in the door rack where
it’s warmed by hot air whenever the door is opened.
in the door racks can fluctuate because they’re
exposed to the warm air of the kitchen when the door is opened. The door
racks are a good place for condiments, jam and fruit juice. A lidded
compartment is ideal for keeping butter and margarine extra cold.
The coldest part of the fridge
, keep raw meat, fish and poultry in its
sealed packaging, or place it in sealed containers and store on the
bottom shelf. Plus there’s less risk of raw juices dripping onto
ready-to-eat foods.Salad crisper drawer
– Store fruit and
vegetables in the salad crisper drawer. Some come with humidity
controls to retain moisture which will help certain vegetables, such
as lettuce, cucumber, cauliflower, broccoli, beans, carrots and leafy
veg, last longer. Line the bottom of your refrigerator’s crisper
drawer with small towels. They’ll absorb the excess moisture that
causes veggies to rot. Best Way To
Keep Greens Fresh is the Bath Towel Method.
Prepare your greens
by cutting them into bite-sized pieces, washing them in a group all
together, and then shaking off the excess water in a salad spinner. Then
spread the greens out on clean bath towels to air dry for a few hours.
When you're ready to store the greens, simply roll the towels up with
the greens inside. The rolls are secured with rubber bands and stored in
the bottom shelf of the fridge. Each day you can unroll just enough
greens for your salads and then bundle them up again. The absorbent
towels do a great job of keeping the greens moist but not damp so they
stay fresh and crispy all week long.
For the low humidity
setting the window is completely open; for the high humidity setting
it is completely closed. Low Humidity
Put things that tend to
rot in a drawer with a low humidity setting. Low Humidity Drawer should
contain Produce not sensitive to moisture loss. Like apples, avocados,
bananas (ripe), cantaloupes, figs, honeydews, kiwis, mangoes, papayas,
pears, plantains, stone fruits (apricots, nectarines, peaches, plums)
Produce sensitive to moisture loss. Produce sensitive
to ethylene gas. Leafy greens like arugula, spinach, and herbs. By
having the window closed, water vapor is held in the drawer and the
moisture keeps the greens crisper and fresher longer. Keeping
fruits and vegetables that are sensitive to ethylene gas, like
strawberries, in this drawer will also keep them away from ethylene
producers. High Humidity, bananas (unripe), Belgian endive, broccoli,
Brussels sprouts, cabbage, carrots, cauliflower, cucumbers, eggplant,
green beans, herbs, (cilantro, dill, parsley, thyme), leafy greens
(kale, lettuces, spinach, Swiss chard, watercress) okra, peas, peppers,
strawberries, summer squash, watermelon
If you need to, Get an
ethylene gas absorber for the fridge.
Food Shelf Life
Still Tasty Shelf Life Guide
Food Expiration Dates
Eat by Date
Leftovers Last How Long
Difference Between 'Best By,' 'Sell By' And 'Expires On'
Find when your
favorite fruits and vegetables are at their peak of ripeness
Food Product Dating
is food that will decay rapidly if not
Detecting food spoilage with optical sensor
What is the
difference between Peak Quality and the
Food Labels Explained
s the process of preserving or expanding the lifespan of food by either
anaerobic fermentation in brine or immersion in vinegar. The resulting
food is called a pickle, or, to prevent ambiguity, prefaced with the
adjective pickled. The pickling procedure will typically affect the food's
texture and flavor. In East Asia, vinaigrette (vegetable oil and vinegar)
is also used as a pickling medium. Foods that are pickled include meats,
fruits, eggs, and vegetables. Another distinguishing characteristic is a
pH of 4.6 or lower, which is sufficient to kill most bacteria. Pickling
can preserve perishable foods for months. Antimicrobial herbs and spices,
such as mustard seed, garlic, cinnamon or cloves, are often added. If the
food contains sufficient moisture, a pickling brine may be produced simply
by adding dry salt. For example, German sauerkraut and Korean kimchi are
produced by salting the vegetables to draw out excess water. Natural
fermentation at room temperature, by lactic acid bacteria, produces the
required acidity. Other pickles are made by placing vegetables in vinegar.
Unlike the canning process, pickling (which includes fermentation) does
not require that the food be completely sterile before it is sealed. The
acidity or salinity of the solution, the temperature of fermentation, and
the exclusion of oxygen determine which microorganisms dominate, and
determine the flavor of the end product. When both salt concentration and
temperature are low, Leuconostoc mesenteroides dominates, producing a mix
of acids, alcohol, and aroma compounds. At higher temperatures
Lactobacillus plantarum dominates, which produces primarily lactic acid.
Many pickles start with Leuconostoc, and change to Lactobacillus with
is a molded glass jar used in home canning to preserve food. The
jar's mouth has a screw thread on its outer perimeter to accept a metal
ring (or "band"). The band, when screwed down, presses a separate stamped
aluminium disc-shaped lid against the jar's rim. An integral rubber ring
on the underside of the lid creates a hermetic seal. The bands and lids
usually come with new jars, but they are also sold separately. While the
bands are reusable, the lids are intended for single use when canning.
are premium glass
jars and containers ultraviolet glass maintain the optimum freshness.
is a method of preserving food in
which the food contents are processed and sealed in an airtight container.
Canning provides a shelf life typically ranging from one to five years,
although under specific circumstances it can be much longer. A freeze-dried canned product, such as canned dried lentils, could
last as long as 30 years in an edible state.
Canning And Preserving Food
is a method of packaging that removes air from the
package prior to sealing. This method involves (manually or automatically)
placing items in a plastic film package, removing air from inside, and
sealing the package. Shrink film is sometimes used to have a tight fit to
the contents. The intent of vacuum packing is usually to remove oxygen
from the container to extend the shelf life of foods and, with flexible
package forms, to reduce the volume of the contents and package. Vacuum
packing reduces atmospheric oxygen, limiting the growth of aerobic
bacteria or fungi, and preventing the evaporation of volatile components.
It is also commonly used to store dry foods over a long period of time,
such as cereals, nuts, cured meats, cheese, smoked fish, coffee, and
potato chips (crisps). On a more short term basis, vacuum packing can also
be used to store fresh foods, such as vegetables, meats, and liquids,
because it inhibits bacterial growth. Vacuum packing greatly reduces the
bulk of non-food items. For example, clothing and bedding can be stored in
bags evacuated with a domestic vacuum cleaner or a dedicated vacuum
sealer. This technique is sometimes used to compact household waste, for
example where a charge is made for each full bag collected. Vacuum
packaging products, using plastic bags, canisters, bottles, or mason jars,
are available for home use. For delicate food items which might be crushed
by the vacuum packing process (such as potato chips), an alternative is to
replace the interior gas with nitrogen. This has the same effect of
inhibiting deterioration due to the removal of oxygen.
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Curing Food Preservation
is any of various food preservation and flavoring processes of foods such
as meat, fish and vegetables, by the addition of combinations of salt,
nitrates, nitrites, or sugar, with the aim of drawing moisture out of the
food by the process of osmosis. Many curing processes also involve
smoking, spicing, or cooking. Dehydration was the earliest form of food
curing. Because curing increases the solute concentration in the food and
hence decreases its water potential, the food becomes inhospitable for the
microbe growth that causes food spoilage. Curing can be traced back to
antiquity, and was the primary way of preserving meat and fish until the
late 19th century. Nitrates and nitrites, in conjunction with salt, are
one of the most common agents in curing meat because they further inhibit
the growth of Clostridium botulinum. They also contribute to the
characteristic pink color.
is a dehydration process typically used to preserve a perishable
material or make the material more convenient for transport.
Freeze-drying works by freezing the material and then reducing the
surrounding pressure to allow the frozen water in the material to
sublimate directly from the solid phase to the gas phase. Also known as
lyophilisation, lyophilization, or cryodesiccation.
preserves it from the time it is prepared to the time it is eaten. Since
early times, farmers, fishermen, and trappers have preserved their grains
and produce in unheated buildings during the winter season. Freezing food
slows down decomposition by turning residual moisture into ice, inhibiting
the growth of most bacterial species. In the food commodity industry,
there are two processes: mechanical and cryogenic (or flash freezing). The
freezing kinetics is important to preserve the food quality and texture.
Quicker freezing generates smaller ice crystals and maintains cellular
structure. Cryogenic freezing is the quickest freezing technology
available due to the ultra low liquid nitrogen temperature −196 °C (−320
°F). Preserving food in domestic kitchens during the 20th and 21st
centuries is achieved using household freezers. Accepted advice to
householders was to freeze food on the day of purchase.
are vegetables that have had their
temperature reduced and maintained to below their freezing point for the
purpose of storage and transportation (often for far longer than their
natural shelf life would permit) until they are ready to be eaten. They
may be commercially packaged or frozen at home.
is a type of food packaging made from a
laminate of flexible plastic and metal foils. It allows the sterile
packaging of a wide variety of food and drink handled by aseptic
processing, and is used as an alternative to traditional industrial
canning methods. Packaged foods range from water to fully cooked,
thermo-stabilized (heat-treated) high-caloric (1,300 kcal on average)
meals such as Meals, Ready-to-Eat (MREs) which can be eaten cold, warmed
by submersing in hot water, or through the use of a flameless ration
heater, a meal component introduced by the military in 1992. Retort
pouches are used in field rations, space food, camping food, and brands
such as Capri Sun and Tasty Bite. Some varieties have a bottom gusset and
are known as Stand-Up Pouches.
a method of food preservation in which food is dried (dehydrated or
desiccated). Drying inhibits the growth of bacteria, yeasts, and mold
through the removal of water. Dehydration has been used widely for this
purpose since ancient times; the earliest known practice is 12,000 B.C. by
inhabitants of the modern Middle East and Asia regions. Water is
traditionally removed through evaporation (air drying, sun drying, smoking
or wind drying), although today electric food dehydrators or freeze-drying
can be used to speed the drying process and ensure more consistent
is a way to preserve fruit,
vegetables, and animal proteins after harvest, that has been practiced
since antiquity, and a food dehydrator refers to a device that removes
moisture from food to aid in its preservation. A food dehydrator uses a
heat source and air flow to reduce the water content of foods. The water
content of food is usually very high, typically 80% to 95% for various
fruits and vegetables and 50% to 75% for various meats. Removing moisture
from food restrains various bacteria from growing and spoiling food.
Further, removing moisture from food dramatically reduces the weight of
the food. Thus, food dehydrators are used to preserve and extend the shelf
life of various foods. Devices require heat using energy sources such as
solar or electric power or biofuel (i.e. oil), and vary in form from
large-scale dehydration projects to DIY projects or commercially sold
appliances for domestic use. A commercial food dehydrator's basic parts
usually consist of a heating element, a fan, air vents allowing for air
circulation and food trays to lay food upon. A dehydrator's heating
element, fans and vents simultaneously work to remove moisture from food.
A dehydrator's heating element warms the food causing its moisture to be
released from its interior. The appliance's fan then blows the warm, moist
air out of the appliance via the air vents. This process continues for
hours until the food is dried to a substantially lower water content,
usually less than 20%.
Most foods are dehydrated at temperatures of 130
°F, or 54 °C, although meats being made into jerky should be dehydrated at
a higher temperature of 155 °F, or 68 °C, or preheated to those
temperature levels, to guard against pathogens that may be in the meat.
The key to successful food dehydration is the application of a constant
temperature and adequate air flow. Too high a temperature can cause
hardened foods: food that is hard and dry on the outside but moist, and
therefore vulnerable to spoiling, on the inside.
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Freeze-dried Food vs. Dehydrated, Canned and Frozen
Make Your Own Beef Jerky
Make Beef Jerky
sterilizes food by heating it above
135 °C (275 °F) – the temperature required to kill spores in milk – for 1
to 2 seconds. UHT is most commonly used in milk production, but the
process is also used for fruit juices, cream, soy milk, yogurt, wine,
soups, honey, and stews. UHT milk was first developed in the 1960s and
became generally available for consumption in the 1970s.
is the process of exposing
foodstuffs to ionizing radiation. Ionizing radiation is energy that can be
transmitted without direct contact to the source of the energy (radiation)
capable of freeing electrons from their atomic bonds (ionization) in the
targeted food. This treatment is used to preserve food, reduce the risk of
food borne illness, prevent the spread of invasive pests, and delay or
eliminate sprouting or ripening. Irradiated food does not become
radioactive. The radiation can be emitted by a radioactive substance or
generated electrically. Irradiation is also used for non-food
applications, such as medical devices.
is a Natural Postharvest Protection, a micro-thin, invisible
peel that protects the delicate surface of fruit, reducing oxidation and
water loss that cause produce to shrivel and lose flavor.
Keep Food Produce Fresh Longer
37 Tips for Keeping Food Fresh Longer
Make Crushed Red Pepper from Garden Cayenne Peppers
RF Technology kills bugs and pathogens in food
Blue LED's as a chemical-free method to kill bacteria that lead
is a metabolic process that converts sugar to acids, gases, or alcohol.
It occurs in yeast and bacteria, and also in oxygen-starved muscle
cells, as in the case of lactic acid fermentation. Fermentation is also
used more broadly to refer to the bulk growth of microorganisms on a
growth medium, often with the goal of producing a specific chemical
Fermentation on Wheels
Fermentation in Food Processing
Food Storage TipsRefrigeration
Fruit or Vegetables that can be stored at room temperature or cool pantry without
refrigerating. Avocados, Apricots, Tomatoes, Bananas,
Citrus Fruits, Garlic, Kiwi, Whole Melons, Nectarines, Onions, Pears,
Peaches, Plums, pineapples, potatoes.
Foods that don't need Refrigeration
or Vegetables that should be refrigerated. Apples, Beans, berries,
broccoli, cabbage, carrots, cauliflower, celery, cherries, corn,
cucumbers, eggplant, grapes, jalapenos, leafy greens, mushrooms,
Ways to make foods stay fresh longer
Refrigeration IdeasMeat & Poultry
should be kept in its original package if
you’ll use it within 2 days. (Re-wrapping increases the risk of
exposing the food to harmful bacteria.) Otherwise, wrap it in foil and
freeze. Wrap smoked meats (bacon, ham, etc.) in a vinegar soaked cloth
then in wax paper and store in the fridge. Bacon can be frozen for up
to a month. More TipsFish
should be kept in a bag on top of a bowl of ice
and eaten as soon as possible. You can also freeze fish or broil it
and store in the fridge.Tomatoes
, Roast slices or chunks
about-to-go-bad, then store them in olive oil in the fridge, where
they’ll keep for about a week.Apples
, Keep away from other foods.
Apples give off ethylene gas, which can cause foods to spoil. If they
get too soft, just cook them!Fruit or
that go bad should
be separated from the others. Fruit or Vegetables should also be
separated from meats to prevent cross contamination.
Celery, Carrots and Radishes
, to keep fresh
longer, chop them and
store them in water in the fridge, which keeps them crisp for a
surprisingly long time.Bananas
, avoid separating until you
plan to eat them – they spoil less quickly in a bunch. Store bananas
at room temperature until they ripen. Freeze over-ripened bananas for
use in banana bread and other baked goods. Bananas can be frozen. First
peel and slice them and put them on a cookie sheet till frozen, then
store in a plastic container. Bananas should be Kept separate from other
produce because they release gas that speeds up ripening. Wrap
the crown of a bunch of bananas with plastic wrap. They’ll keep for
3-5 days longer than usual, which is especially helpful if you eat
organic bananas. Bananas also produce more ethelyne gas than any other
fruit, so keep them isolated on the counter
Potatoes and Onions
should not be stored together. Store potatoes with apples to keep them
last longer in a paper bag stored in a cool
Scallions Triple the life of by storing them in a jar
of water on the counter. The green onions will keep growing as you
snip the tips for fresh eating.Berries
should be eaten right
away, But they will last longer if washed in a 10 to 1 water and white
vinegar, dry them and then store.Lettuce
will last longer when
the container is lined with a clean towels and then spread loosely in
even layers in a sealed container. Chopped or sliced produce spoils
faster, Only cut them when you are ready to eat them. Lettuce needs
moisture to stay fresh and will quickly wilt if it dehydrates. Wrap
lettuce in damp towels and store in a plastic bag. If salad greens begin
to wilt, soak them in ice water to crisp them up before fixing a
salad.Kale, Collards and Swiss Chard
, After trimming the ends,
store in the fridge in a glass of water with a loose bag over the top.
last longer when they are treated like flowers. Place stems in a
glass of water and cover the top with a small clean towel. Oily herbs
like thyme can be tied loosely together with string and hung in the
open air. The best way to keep herbs fresh is to by storing them in
whole bunches. First wash them, then seal them in zip lock bags and
place them in the freezer. Storing them this way should keep them at
peak freshness for up to a month. When you are ready to use them,
you’ll find they are actually easier to chop frozen – and they’ll
defrost in a hurry once you toss them into a hot pan. Freeze and preserve fresh herbs in
olive oil. The herbs will infuse the oil while freezing, and the ice
cubes are very handy for cooking: just pop one out and use as the base
of a dish. Works best with rosemary, sage, thyme, and oregano. Dill,
basil, and mint should always be used fresh.
slipping a bay leaf into your storage container. The scent of the bay
leave will help repel the bugs.
summer or winter, Rub whole with vegetable oil and store them in the
pantry, where they’ll last for several months.Ginger
can be kept in the
, treat like cut flowers. Asparagus will last longer
if its thick ends sit in cold water.Avocados
longer if coated slightly with oil before storing in the fridge. Store
avocadoes unbagged in the refrigerator.Garlic
, Do not store in a
sealed container. Fresh bulbs can be stored in a wire or mesh basket
or even a paper bag.Mushrooms
will last longer in a paper bag, or
by wrapping them in paper towels before refrigerating.
keep in the main part of the fridge compartment if you have the space.
When milk is stored in the door rack it’s warmed by the ambient air of the
kitchen whenever the fridge door is opened.Cheese
that is soft
should be right away. Hard cheese lasts longer. Make sure to wrap all
cheese securely in wax paper or cheese paper before storing it in the
refrigerator, which allows it to breathe without letting in excess
moisture or odors from your fridge. You can also rub butter on the cut
parts of hard cheeses to prevent them from drying out. You can also freeze
cheese.Cottage Cheese or Sour Cream
last longer when you place
the container upside down in the fridge. Inverting the tub creates a
vacuum that inhibits the growth of bacteria that causes food to spoil.
, store in its original packaging. Stock up on butter when it’s
on sale – you can store it in the freezer for up to six months. Pack
the butter in an airtight container, so it doesn’t take on the flavor
of whatever else you’re freezing.Eggs
that are raw could last
4 weeks in the fridge. Store eggs in their original carton. If you’re
unsure of an egg’s freshness, see how it behaves in a cup of water:
Fresh eggs sink; bad ones float.
are great for storing
food. They provide a healthier and longer-lasting alternative to
plastic tupperware, which deteriorates and stains easily. Produce will
keep a few days longer if stored in a jar.Roast
as you get home from the store, then store them in the freezer. Nuts
that are roasted have more flavor, keep longer, and can always be used
in recipes that call for nuts, roasted or otherwise. Spread them in a
single layer on a sheet pan, bake in a 350 degree oven for 15 minutes, or
until golden brown and fragrant.Flour
, Freeze for 48 hours to
kill any insect eggs that might be present. Then, place in a
tight-sealing container; and store in a cool, dry spot away from
, storing in the refrigerator
can actually make it
spoil more quickly. Your best bet is to store bread on the kitchen
counter in a tightly sealed bag or container. But if you are just toasting
your bread, then the fridge will work fine. Muffins
revive day-old, sprinkle them with water, place in a paper bag, and
pop in a hot oven for five to 10 minutes. The steam created by the water
will restore moisture. Snacks
, pasta, half-empty bags of
cereal, pretzels and other dry foods last longer by transferring into
air-tight containers after opening the original packaging. Mason jars
make great air-tight pantry storage.
, Store in an airtight,
opaque container to preserver flavor and freshness. Buy coffee in
whole bean form and grind enough for one pot at a time. If you buy
more coffee than you can use in 3-4 days, store in an airtight
container in the freezer.Salt
, anybody that lives in the south
where the humidity is particularly high probably has had their salt
shakers clog up. If you put a little bit of dry rice in the shaker it
will stop the salt from hardening.Sugar
, Keeping brown sugar in
the freezer will stop it from hardening. But if you already have
hardened sugar on your shelf, soften it by sealing in a bag with a
slice of fresh bread or an apple – or by microwaving on high for 30
is the only nonperishable food substance, so don’t
get rid of the stuff if it crystallizes or becomes cloudy. Microwave
on medium heat, in 30-second increments, to make honey clear again.
Clean and prep fresh food as soon as you get it into the kitchen,
making it much less likely you’ll let it spoil.
Storage for Large amounts of Food
Before you go shopping for food, move all your
older foods to the front, so that you can eat them first before they
go to waste.
Don't throw out bruised or dented fruits and
vegetables. They can be just as tasty! Just be sure to remove all
bruised areas during preparation.
Don't shop hungry! Eat a piece
of fruit or some vegetables before going to the grocery store to avoid
hunger-based impulse buys.
Plan ahead! Make a detailed food plan
for the week or month and buy only what you can store or use within
that time. Calculate your Food Budget
Make regular grocery lists
and stick to them. To avoid buying less healthy and more costly items,
make regular grocery lists of essential items that keep you healthy
[like fruits and vegetables], and stick to them.
Make a list of the
healthier, less expensive foods and recipes your family likes to eat.
Add that list of foods to your regular grocery list.
Keep your eye
on expiration dates
when you shop.
Buy locally. If you can grow
them yourself, the next best option is locally grown produce. It lasts
much longer than supermarket fare, which has already traveled long
distances before it gets to your kitchen.
Shop in season at
farmers’ markets. Many farmers’ markets offer WIC or Senior coupons
for the produce. Contact your local health department to find out more
Stick to the outside aisles
when shopping at the grocery store. This is where the fresh produce
and food items are and it’s healthier to avoid the expensive,
processed foods that are located in the inside aisles. Go down only
those aisles that have items you need, like canned veggies and fruits.
Buy frequently-used ingredients in bulk [e.g. beans and frozen
Canned fruits and vegetables matter. Canned vegetables
[such as low-sodium tomatoes] and canned fruits in juice will last a
long time, and can be a healthy addition to a variety of meals. Stock
up when they are on sale.
Always keep frozen fruit on hand. It’s
easy to store and will be available when you’re ready to add it to a
meal or use it for a healthy dessert.
Clearly label your foods
before you store them. When storing fruits and vegetables in the
freezer or refrigerator, clearly label them with contents and the date
to stay within a safe and tasty timeframe.
fruits and vegetables
for meats. Meats are more expensive but beans are an excellent protein
substitute, and vegetables and fruits add flavor, texture and
Try new fruits and vegetables! You might find a new
family favorite. To minimize waste, buy new foods in smaller amounts
that are easy on your budget.
Skip the cake ... but you don't
have to skip dessert! Fruits are a delicious and cheap alternative to
more costly desserts.
more dried goods. [such as dried fruit and beans and legumes] that store
well through all seasons. Beans and legumes are also a cheaper protein
option than meat.
Add dried fruit to make any meal or snack
healthier. They last for a long time and taste great too! Buy a large
package of raisins or other dried fruit, such as cherries, cranberries
or apricots, then add to cereals, salads, peanut butter sandwiches or
sweet and savory dinner sauces.
Look for deals and sales at your
grocery store. Check your local grocery store coupons for sales on
seasonal produce, or take advantage of overstock discounts. See Fruits
& Vegetables on a Budget
Use coupons only for items that are on
your list! This will help to avoid buying extra, unhealthy foods.
Save with store brands. Store brands can be a great budget choice for
many forms of fruits and vegetables that are just as tasty and healthy
for you as fresh!
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