Eating a healthy diet can be very expensive, as stocking up on fresh produce and whole foods is essentially an investment. However, it’s not the purchasing of the food that can cause us to feel like we’re wasting money, but rather the food we’re throwing away due to spoiling. Luckily, there are ways to keep these healthy ingredients fresher for longer. Say goodbye to limp lettuce, moldy mushrooms, and sprouting potatoes. Here are six tips on preserving your ingredients and squeezing the value out of every penny used to purchase these nutritious foods.
Stop Mushy Bananas with Plastic Wrap
Certain fruits emit ethylene gas to ripen themselves, and bananas are one of them. Of course, you plan on eating the whole bunch of bananas, just not in one sitting. So instead of letting them spoil, simply wrap the stems (where most of the gas is released) tightly in plastic wrap. By doing this, you can help reduce the amount of ethylene emitted, which slows the ripening process and keeps the fruit fresh for a longer period of time. The gas can also cause other fruits and veggies to quickly ripen, so this trick can help keep nearby produce from going bad. Cantaloupe, nectarines, pears, plums, and tomatoes also emit ethylene gas and should be stored away from other produce.
Aluminum Foil Prevents Rubbery Celery
Celery is a vegetable that can quickly go from crisp and crunchy to rubbery and tasteless, but you can lengthen the life of this very nutritious vegetable by taking the proper precautions to store it. After separating, washing, and drying the stalks, tightly wrap them in aluminum foil. By doing this, you keep the air out and the moisture in, but still allow the ethylene gas to escape, slowing the ripening process.