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Proper food preservation techniques include correct packaging, temperature control, and labeling. Freezing and refrigeration are effective methods, but dairy, meat, and dry goods require specific storage conditions. Canning and long-term storage also reduce food costs.
Effective food preservation efforts depend significantly on using the correct preservation technique, whether it is proper packing before freezing, proper sterilization and other preparation before canning, or simply putting refrigerated food in the refrigerator and dry goods in the pantry. Temperature plays an important role in food preservation, as some foods that would spoil quickly at room temperature could last for months with some refrigeration. Packaging is also important, whether a food is left in its original container or transferred to another at some point.
Proper food storage in the freezer can keep some foods safe and nutritious for months, saving you money in the process by allowing for bulk purchases of sale items that would otherwise spoil before they can be eaten. Foods to be placed in the freezer must first be sealed in leak-proof and moisture-proof packages such as freezer bags and then kept at 0° Fahrenheit (about -17° Celsius). Freezers are most efficient when full but not overloaded. Frozen packages should be placed in the coldest part of the freezer with enough space between them for air to circulate, while fully frozen packages can be stored close together. Packages must be labeled with a note about the contents and the date they were frozen.
Milk-based foods require proper storage in the refrigerator. Storing foods made from dairy products is not only a matter of food safety, but also of cost savings, as dairy products deteriorate rapidly when not refrigerated. Most dairy products will do well in temperatures of 34° to 40°F (about 1° to 4°C). Spoiler will quickly occur as temperatures rise above 40°F (about 4°C). All dairy products should be kept covered and stored in the main part of the refrigerator, as the temperature of products stored in the door can vary.
Salmonella and E-coli are two examples of bacteria that can cause disease if meat is stored improperly and food preservation efforts fail. Meat, as well as fish and poultry, should be stored in the coldest part of the refrigerator and stored at a temperature of approximately 3°C. Meat used in meals to be frozen should be fully cooked before freezing to prevent disease.
Dry goods often present a food storage problem, because it’s not always obvious when to throw them away. Dry goods expiration dates must be adhered to and all foods must be stored in their original containers or in airtight containers that are labeled with the expiration date and contents. Some foods are safe if the expiration date has passed but will not be as nutritious or tasty.
Fruits and vegetables benefit from good food preservation. Food storage methods vary according to the type of fruit or vegetable. Bananas shouldn’t be refrigerated until fully ripe, for example, while citrus fruits shouldn’t be washed before storing to discourage moisture-related spoilage. Onions, potatoes, potatoes and sweet potatoes should not be refrigerated, while beans should be in moisture-proof bags in the crisper drawer.
Storing food, especially fruits and vegetables, for long-term storage and use is another method of reducing food storage costs. People often store freshly picked summer fruits and vegetables in glass jars with good seals for consumption during the winter months when some of these items are hard to find. The key to successful canning as a food preservation method is the proper sterilization of all tools used in the process, including jars, seals and lids, and proper preparation of the foods in question before packing them for storage.
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