Tupperware fruit & vege fridge containers are brilliant at extending the life of fruit & vege by using vents to allow the produce to ‘breathe’ the right amount. They seem pricey but will pay for themselves in no time!
I tend to have berries left over during the summer, so I wash and hull them, place them onto a baking sheet and place them into the freezer. After about a day I remove them separately from the baking sheet and place them into a zip-lock bag, and leave them in the freezer for future use.
I store any vegetable peelings in a zip lock bag in the freezer and when I have a full bag I use them to make my own vegetable stock. You can use almost any vegetable peelings / ends or meat bones left after a roast dinner. This is a cheaper way of getting stock and means you don’t have packaging to get rid of from shop-bought stock.
I put my sliced bread straight into the freezer and when I want to take a sandwich to work for lunch – I just use frozen slices, make the sandwich as normal and wrap it up. By lunchtime, the bread has defrosted and I have a fresh sandwich ready to go. The bread is nice and soft as its been frozen from fresh. This means bread never goes stale or mouldy or needs to be thrown out. You can also toast bread straight from frozen.
I have two children who refuse to eat their crusts. We now have an uneaten bread and crusts bag in the freezer. Whenever it gets bulky we use the food processor to turn it into bread crumbs. While you’ve got the processor out, you can also easily pre-make crumble topping by just adding two tablespoons of butter to every 2-3 slices of bread. Freeze it in bags then when your fruit is starting to turn or you have more than you can eat, you have ready-made crumble ready to go.
Living with five children I’m on a tight budget, and was fed up with the half-eaten bowls of cereal and milk leftover from breakfasts and the half-eaten fruit that came home in the lunchboxes. So I put the breakfast leftovers in the fridge and combined them with the fruit to make after-school smoothies—this has proved popular with the kids and has saved me a lot!
I used to put leftovers in the fridge, forget about them and then have to throw them away because they’d gone off. Now I’ve brought a magnetic whiteboard and I write what leftovers I put in the fridge and when they went in. This reminds me to eat them first and I don’t have to worry about trying to remember how old they are.
I used to waste heaps of vegetables that had gone soggy at the bottom of the vegetable drawer in the fridge. Now every time I put new vegetables in the fridge they go in the right bin, and I move the ones that were in there over to the left bin. When I go to cook a meal I first check the left bin to use up as much as I can from there before I use the newest vegetables that are in the right bin.
We now have a new rule in our house – all leftovers and left over ingredients get put on the top shelf of the fridge. That way we always see them and it prompts us to use them up before going for something else.
I used to keep fruit in a fruitbowl and occasionally things would go brown or mouldy. Now I keep most of my fruit in fridge, with only a few pieces in the fruit bowl that I can eat within a day or two.