Apples will last ten times as long if kept in the coldest part of the refrigerator (usually the bottom drawer).
Make a mixture of one part vinegar to three parts water to wash your berries in. They will stay fresh for several more days than they would otherwise.
Store onions in a hole-punched paper bag secured with a clip. They will keep for three months on the counter.
If your greens go limp, soak it in ice water for half an hour to revive it.
Garlic, peaches, and tomatoes spoil faster when stored in the refrigerator.
If you buy more fruit than you’re able to eat before it spoils, store it in the freezer to smoothies.
Break your bananas apart (instead of keeping them in a bunch) to lengthen their lifespan significantly.
Make one-ingredient ice cream! Slice bananas that are beginning to brown into evenly sized slices and put the pieces in an airtight container or freezer bag and freeze them for at least two hours. Process the frozen sections in a food processor until the mixture is a creamy texture with a consistency similar to soft-serve ice cream. Transfer the mixture to an airtight container and freeze until solid.
Store peaches upside down so that they won’t roll around and get squished and bruised.
Basil should not be refrigerated. Store in a cool, shady part of the kitchen with the stems submerged in a water-filled glass. Put a zip-top bag over the top to keep the leaves moist.
Check bags of apples, pears, potatoes, and onions for spoilage regularly. If one goes bad, it can jeopardize all of the produce.
Store your cucumbers at room temperature so that they don’t develop pits and become watery. Keep them separate from fruits that give off ethylene gas, such as tomatoes, melons, and bananas.
If mold grows on hard cheeses such as Asiago, Jarlsberg, or Smoked Gouda, you can cut it away and eat the rest.
Freeze your leftover wine and tomato paste in ice cube trays for up to three months.
Store bread in your freezer for up to six months. Use stale (not moldy) bread for croutons or breadcrumbs.
Store your leftovers in a clear container so that you can see what is in them. Leftovers will keep in the refrigerator for four days.
Putting a clean, fresh stalk of celery into a bag of bread will keep it fresh longer.
Turn leftover steamed rice into fried rice or rice pudding.
For pantry items like cereal, crackers, or cookies, take them out of the box as soon as you get home and store them in airtight containers to extend their shelf life.
Look for recipes that use foods that would otherwise go to waste. Check out the recipes at Love Food Hate Waste for inspiration.