Waggin' Tails Miniature Dachshunds

Storing Food

• Keep one shelf of the refrigerator for leftovers, such as sandwich mixes, fruit that has been opened and stored in see-through jars, etc. That way nothing is wasted and you can fix a snack or meal in a short time, and tossing spoiled leftovers will be less of a chore.
• To prevent your refrigerator from looking crowded, store small amouts of leftovers in paper cups. They can be discarded after use - also eliminates dishwashing.
• Try to store refrigerated (and other) foods in jars instead of plastic bags. Plastic releases gases, and it's possible these may affect the foods stored in them.
• Anything stored in the refrigerator should be tightly covered not only to keep odors in, but also to keep moist foods from becoming dry. Frost free refrigerators, especially, pull moisture out of the air and out of uncovered dishes.
• Do not use food storage areas for other purposes. A common cause of home accidents is the mistaken substitution of a household chemical for a food because both look similar in appearance.
• Store canned foods in a cool, dry place. Cans rust in high humidity. Too much warmth may cause the contents to deteriorate as• the weeks pass. (Too cold isn't good either - if the contents of a can freeze, throw the can out)
• Do not store canned and dry ingredients in a cabinet with a drainpipe or garbage disposal running through it as there is the possibility of water leakage. Also, it is difficult to seal the openings through which the pipe passes, which allows insects and rodents the ability to easily enter these storage areas.
• Store insect-susceptible foods (flour, cereals, cornmeal, cookies, crackers, macaroni, rice, grains, dried fruit, cured meat, candy, nuts, red pepper, paprika, chili powder, etc) in glass or metal containers as these cannot be penetrated by insects. Glass jars with screw on lids are the best.
• When you buy starchy products to store on your pantry shelf, remove them from their boxes and wrappings and pour them into tightly capped containers, preferably ones with screw caps. This will keep out insects of all kinds, particularly those you wouldn't imagine could find their way into those foods.

BACON

• Bacon won't stick together if the package is rolled into a tube and secured before refrigerating.

 

BAKING POWDER
 

• Baking powder keeps its potency for about a year and a half. Because it deteriorates with age, to test to see if it's still active, add 1/4 tsp of baking powder to 1 tbsp of water. If the baking powder bubbles, it's fresh enough to use.

BAKING SODA

• Like baking powder, baking soda's potency deteriorates with age. To taste for freshness, add 1/4 tsp of baking soda to 1 tbsp of vinegar. If the baking soda bubbles, it's usable.
• Baking soda is affected by moisture in the air. Once you open a box, pour the contents into a jar with a tight screw cap. It will keep longer.

BREAD

• Some cooks tend to think that freshly baked bread is going to spoil quickly. Actually it will keep for about a week at normal room temperature without developing mold. But in very warm weather, slice the bread, wrap it well, and pop it in the freezer.
• Normally bread is stored in its own wrapper at room temperature. But in hot weather store in wrapper in refrigerator to protect against mold.
• Unless you freeze bread, keep it at room temperature in a container that allows a little air to get in. Bread kept in plastic bags loses its crispness.
• Do not refrigerate your bread. Leave it in your bread box or freeze it It will get hard faster if refrigerated.
• Before storing be sure loaves are completely cooled.
• Wrap cooled bread or rolls in foil or plastic wrap, or seal it in a plastic bag. Leave bread at room temperature (if it is stored in the refrigerator, bread goes stale quickly). Or you can freezer-wrap and freeze the bread to be used within 3 months.
• Store baked yeast breads in airtight containers or wrap in plastic bags or aluminum foil and store in a cool, dry place - but not the refrigerator - it becomes stale quickly there.

CAKE
 

• When storing cake, place half an apple in the container along with the cake to retain freshness.

CAKE, FROSTED

• If you have to cover an iced cake with plastic wrap, oil the plastic wrap lightly before you put it on the cake. This will keep the icing from clinging to the wrap when you remove it.
• Butters-Cream Frosting: Layer and tube cakes frosted with fudge or butter-cream type frosting or a confectioners sugar glaze should be kept in a cake keeper or under an inverted large bowl or pan.
• Confectioners Sugar Frosting: Layer and tube cakes frosted with fudge or butter¬cream type frosting or a confectioners sugar glaze should be kept in a cake keeper or under an inverted large bowl or pan.
• Cream-Cheese Frosting: Cakes made with whipped-cream or cream-cheese frosting or cream fillings should be kept refrigerated.
• Creamy Frosting: Keep cake with creamy frosting under a cake safe or large inverted bowl or cover loosely with foil or plastic wrap.
• Fluffy Frosting: Cakes with fluffy frosting should be served the same day as they are made, since the frosting gradually disintegrates during storage. Store leftovers in a cake keeper or under an inverted bowl, but insert a spoon or knife handle under the top so that air can circulate and help to keep the frosting fluffy.
• Fudge Frosting: Layer and tube cakes frosted with fudge or butter-cream type frosting or a confectioners sugar glaze should be kept in a cake keeper or under an inverted large bowl or pan.
• Whipped Cream Frosting: Cakes with whipped cream toppings or cream fillings must be stored in the refrigerator.
• Whipped Cream Frosting: Cakes made with whipped-cream or cream-cheese frosting or cream fillings should be kept refrigerated.

CAKE MIXES

• Store in a cool, dry place. Cake mixes will keep in unopened packages up to a year, under normal storage conditions. They contain no ingredients that will deteriorate within that time.

CAKE, UNFROSTED
 

• Cool unfrosted cake thoroughly before storing. If covered warm, they get sticky.

CEREAL, BOXED

• Dry Cereal: Put in covered glass jars or tin containers instead of leaving in original boxes.

CEREAL, WHOLE GRAIN

• Whole grain cereals should be refrigerated because of their fat content This is true even if the package is unopened. Keep them tightly covered and they'll stay fresh up to 5 or 6 months.
• Whole grain cereals stay fresh longer if they're refrigerated; whether the container is open or unopened.

CHEESE

• When storing unopened cheese at home, consult the label for manufacturer's instructions or follow the lead of your supermarket and store the product as it was stored there when you bought it
• Jars and loaves that are kept on non-refrigerated shelves can be stored at room temperature at home until used - once opened, they should be kept in the refrigerator. Some products, such as squeeze packs, are the exceptions; these should never be refrigerated. They'll stay fresh at room temperature as long as they last
• Keep air out and moisture in - is a good rule to remember when storing cheese. Reseal unused portions in the original wrapping or use foil, plastic bags or transparent wrap snug and tight against the cheese, to keep it moist and fresh.
• Shred American, Cheddar, Swiss or Mozzarella cheese in batches to save time and effort. Plan your menus for 2 or 3 days ahead and shred the amount of cheese you'll need all at once. Seal it in plastic bags then label and store in your refrigerator
• To keep cheese from hardening, butter the cut end.
• Wrapping in aluminum foil also prevents dryouts.
• If cheese is to be kept a long time, moisture can be retained by wrapping cheese in a damp cloth.
• Store cheese in a wine-vinegar cloth for extra flavor and freshness.
• To prevent mold, store cheese in a tightly covered container with some sugar cubes.
•  If properly stored, cheese keeps a relatively long period of time at refrigerator temperature.
• Danish Blue cheese should be kept in a cool temperature 36 - 46 degrees F. Wrap it / well in foil or greaseproof paper to exclude air before putting it away. Carefully stored, Danish blue cheese should remain in good condition for up to 2 weeks after purchase.
• Most firm cheese will keep easily for 2 months in the refrigerator if bought fresh and kept unopened in the original wrapping.
• Hard cheeses (such as Swiss, Cheddar or Parmesan) keep for several months. Store unopened in original wrappers. After opening, wrap tightly with foil or plastic wrap.
• Occasionally surface mold may form on cheese even when it has been properly stored. This mold is harmless and will not affect the quality or flavor of the cheese. Simply cut off the mold and enjoy the rest of the cheese. Remember that the blue cheese family gets it piquant flavor from the characteristic blue-green mold throughout the cheese.
• If you find mold on natural cheese, cut it off. If mold has penetrated the cheese, discard it
• In mold-ripened cheeses (such as blue cheese or Gorgonzola) the mold contributes distinctive flavor and color to the cheese).
• Store soft cheeses (such as Camembert, cream cheese and cottage cheese) tightly covered.
• Soft cheese keep for 2 weeks.
• When storing cheese in the refrigerator, place it in a small plastic lidded container, but before closing the lid, put a sheet of paper kitchen towel inside, folded to the correct size. This will help to absorb all the excess moisture the cheese produces and keeps the mold away for a longer period. Check periodically to see that all is well.

 
CHEESE, COTTAGE

• Store containers of cottage cheese upside down in the refrigerator so the cottage cheese will stay moist and keep twice as long ..
• Cottage cheese keeps for 3 - 5 days; other soft cheeses keep for w2 weeks.

CHICKEN

      (see also Poultry)

• Uncooked, fresh chilled chickens and chicken parts: should be loosely wrapped and stored in the coldest part of the refrigerator or in the meat keeper; use them within 2 or 3 days. If chicken is wrapped only in market paper, it should be unwrapped, placed on a platter or try, loosely covered and refrigerated; wrap giblets separately and refrigerate. Don't stuff chicken (or any poultry) the night before cooking; the cold stuffing may not heat up to safe temperature when you cook bird.
• To store fresh chicken, keep in the coldest part of the refrigerator.
• Don't leave chicken in its plastic wrap when you store it in the refrigerator, or after its been defrosted. It will develop an unpleasant odor. Wrap it loosely in waxed paper or a damp dish towel, so air can get to it.
• Fresh chicken should be used within 3 days.
• Cooked chicken should be cooled quickly in the refrigerator, then loosely wrapped and stored in the coldest part of the refrigerator. Cooked poultry should stand at room temperature no longer than about 1 1/2 hours after roasting. If the chicken is stuffed, remove stuffing and refrigerate it separately in a covered container. Cover and refrigerate the gravy promptly. Use cooked poultry, stuffing and gravy within 2 or 3 days.
• Always refrigerate leftover chicken (removing stuffing to separate refrigerator container) immediately after the meal. Plan to use up cooked chicken in 2 - 3 days. Wrapped.

• An unopened bottle of ketchup or chili sauce will stay fresh for about 1 year. An opened bottle (which should be refrigerated) will keep its flavor and color for about 3 months.

• Chocolate should always be stored at a temperature under 75 degrees. If a gray color develops, this is a sign that the cocoa butter has risen to the surface. Flavor and quality will not be lessened, and the gray color will disappear when the chocolate is melted.
• Store chocolate tightly wrapped or covered in a cool, dry cupboard or refrigerator. If chocolate is refrigerated, let it warm to room temperature before using it Chocolate is very sensitive to sudden changes of temperature and you will not get the best results if you do not treat it with respect.
• On occasion, there may be a slight graying or "bloom" on chocolate. "Cocoa butter bloom" occurs when chocolate is stored at warm temperatures (above 78 degrees) and "sugar bloom" occurs when condensation causes sugar to dissolve and rise to the surface. "Bloom" does not alter quality or flavor and when used in a recipe, the chocolate will regain it color.

• Unopened cans of coffee will retain their flavor longer in the freezer.
• Coffee beans and ground coffee stay fresh longer when kept in the refrigerator or freezer.
• The enemies of good coffee flavor are heat, light, moisture, and time. It is best to buy no more beans or ground coffee than will be used within a short time. Experts recommend storing coffee in airtight containers in a cool place away from the oven, surface cooking units, or the sink.
• When stored correctly at room temperature, straight roasted coffee beans maintain freshness for a month. If stored for longer periods, it's a good idea to put them in the freezer.
• Unopened cans of vacuum-packed ground coffee and jars of instant or freeze-dried coffee will keep for at least a year at room temperature if stored in a cool spot Once the can or jar is opened, coffee loses flavor and aroma rapidly, so cover it tightly and keep it in a cool place for up to 2 - 3 weeks, in the refrigerator for up to 8 weeks, or in the freezer for up to 6 months. When you use refrigerated or frozen coffee, return the can or jar to the refrigerator or freezer as soon as you have taken out the amount you need, since cold coffee attracts humidity.
• Once ground, coffee stales rapidly; the darker the roast, the faster it will stale. After a week, loss of flavor is noticeable. The answer is to grind beans just before each coffee brewing. The price is only a little time. The payoff is aroma, flavor, and, for coffee lovers, a great start to the day.
• Coffee will retain its freshness longer if you open the lid with a bottle opener rather than a can opener. Punch a hole in the lid, then pour the amount of coffee you need from the spout and reclose it with the plastic lid for storage.
• To have more "kick" in your coffee, remember that every time you open a jar of instant coffee or a can of coffee, some of the aroma is lost Since the large jars and cans are more economical, buy them and keep them in the freezer. Fill a small jar or can as needed and keep it tightly sealed in the refrigerator.
• Place coffee beans in a tightly covered jar and refrigerate them. Or divide the beans into small portions, pack in airtight containers and freeze; use up as soon as possible.
• It's wise to store cans or bags of coffee and jars of instant coffee in the freezer to keep them from deteriorating. If there's no room in the freezer for them, at least refrigerate them. Many contain natural oils that become rancid at room temperature if they stand for long.
• Heat and dampness will deteriorate instant coffee, so you should store it in a cool place (the fridge) and keep the lid on tight.

• To store rolls of cookie dough, freezer-wrap and freeze. Frozen dough keeps 5 - 6 months.
• If you're wrapping dough in waxed paper for temporary refrigerator storage, be sure to use heavy waxed paper - the kind that's waxed on both sides. Some bargain waxed paper is so flimsy that doughs stick to it and it's a major chore to remove.
• Refrigerator Cookies: Wrap and return unused dough to the refrigerator to keep it stiff. This dough stores well for a week or more, to be sliced and baked as needed.

• Soft and crisp cookies should never be stored together.
• Cookies made with oil will keep for at least 2 weeks in a cookie jar. But butter cookies, unless you freeze them, will develop an off-flavor after a week.
• In damp weather, freshen cookies by heating them briefly in the oven.
• Cookies can be kept nice and fresh in the cookie jar by adding a slice of fresh bread. Change the bread about every other day.
• Keep crisp in airtight, tin box. Or keep soft in crock, adding a cut apple or orange if desired.
• When cookies get hard, put half a raw apple in the jar. In a day or so the cookies are like fresh baked and even have a little apple fragrance.
• Slices of apple or orange in the cooky jar help mellow and moisten cookies. Remove fruit in a day or two. Keep cookies covered tightly.
• If you have a large cookie jar and want to store different types of cookies in it, place each variety in separate plastic bags, twist-tie them, and the flavors will not intermingle.
• Crisp, thin cookies should be stored in a container with a loose-fitting cover. If they soften, recrisp by placing in 300 degree oven for 3 - 5 minutes.
•  Macaroons: When you store macaroons be sure they don't touch one another, especially if you store them covered. Wrap each one lightly in a small paper napkin, then place in the storage container.
• Soft cookies should be stored in a tightly covered container. A piece of bread or apple placed in the container helps keep the cookies soft if you change it frequently.
• Soft cookies, bars and squares should be stored in a tightly covered container or right in the baking pan, covered with aluminum foil. If cookies begin to dry, add a piece of bread, apple, or orange to supply the needed moisture.
• Store bar cookies, if you like, in the pan they bake in tightly covered with foil or plastic wrap.

• It's wise to store cornmeal in the freezer to keep it from deteriorating. If there's no room in the freezer for it, at least refrigerate it It contains natural oils that become rancid at room temperature if it stands for long.
• Cornmeal: To keep cornmeal from getting weevils, store it in the freezer. The cornmeal doesn't freeze solid ... and it doesn't get bugs.

• You can keep crackers crisp in even the most humid weather by storing them in your refrigerator. Their own wrappings, if still completely sealed, or foil wrap if the original wrappings have been discarded, will protect that just-bought taste and crispness.

• To help preserve: add a little sugar.
• Storing fresh cream: refrigerate, covered. For best flavor, use in 3 - 5 days.
• Don't keep cream pies or any cream or custard filled dessert at room temperature for long. Bacteria love them as much as you do, and grow quickly. Refrigerate right away and keep cold until serving time. Their refrigerator life is at the most 3 days.

• Don't keep cream pies or any cream or custard filled dessert at room temperature for long. Bacteria love them as much as you do, and grow quickly. Refrigerate right away and keep cold until serving time. Their refrigerator life is at the most 3 days.

DESSERTS
 

• Don't keep cream pies or any cream or custard filled dessert at room temperature for long. Bacteria love them as much as you do, and grow quickly. Refrigerate right away and keep cold until serving time. Their refrigerator life is at the most 3 days.

DOUGHNUTS

• To keep from drying out: store in deep container, cover with damp cloth (over container, not the doughnuts), then with a tight lid.

 
DUCK

• Refrigerate fresh or freshly thawed birds and use within 2 days.

EGGS

• Eggs should be refrigerated at 45 - 55 degrees with the large end up.
• Keep them insulated in their original carton (saves flavor) with the large ends up to hold the yolks in the centers.
• Suggested refrigerator storage is 5 weeks in the carton.
• Store away from strong-smelling foods, such as onions or cheese, whose aromas might penetrate the porous egg shell.

HARDBOILED

• Mark hard boiled eggs with a crayon or pencil before storing.
• To keep hard boiled eggs, put them in a glass jar filled with cold water in the fridge so the egg will sink below the level of the water. Eggs keep beautifully this way for about three days and don't shrink at all.

POACHED

• If you've poached eggs and can't serve them right away, slip them into cool water and reheat in hot salted water (but don't let them cook) when you're ready to serve.

EGG WHITES

• The best way to store egg white is in a tightly covered container in the refrigerator. They'll keep seven to ten days.

 
EGG YOLKS

• If you're going to store 1 or more egg yolks in the refrigerator for a few hours before using them, rinse the storage cup or jar before you slide the yolks in. A dry container is more likely to cause the yolk membrane to break.
• To preserve leftover egg yolks for future use, place them into a small bowl and add 2 tbsp salad oil. Then put into refrigerator. The egg yolks will remain soft and fresh, the egg yolks kept in this way can be used in many ways.
• Cover with a little water. They will keep for several days; or put into glass jar, cover with a little milk, cover jar and place in refrigerator.
• Egg yolks should be covered with water and stashed away in a covered container in the fridge. But use them within 2 - 3 days.

FAT

• Store cooking fat in the freezer and it won't get rancid before you've used it all.

FISH

• Store fresh fish in the refrigerator in plastic wrap, perferably on a pan of ice. If unable to use within a day or two, freeze it Fresh fish will keep two or three days in this manner, but its quality deteriorates rapidly.
• To keep raw fish fresh and odorless, rinse them with fresh lemon juice and water, dry thoroughly, wrap and refrigerate.
• To keep fish a little longer without spoilage, remove their wrappings as soon as you get home from the market, drain off any excess liquid and store in a stainless or crockery container covered tightly with plastic wrap.

• Keep as any other packaged goods in a cool, dry place.

UNBLEACHED WHITE

• Unbleached white flour can remain good for up to 2 years if stored well wrapped and kept fairly cool.

WHOLE WHEAT

• Whole wheat flour contains the wheat germ or fat portion of the wheat kernel. Therefore, this flour, if stored for long periods, should be kept in the refrigerator or freezer to prevent rancidity.

• Make fluffy frostings just before using. Most uncooked creamy frostings may be made in advance, but cover tightly to prevent a crust from forming. If frosting is refrigerated and becomes firm, let it warm to room temperature or stir well after removing from refrigerator so it will soften to proper spreading consistency.

• Some varieties of fruits freeze better than others. If you question how well a product will freeze, you should test it first. To test, freeze three or four packages, and then sample.
• All fruits need to be washed in cold water before freezing, but avoid undue overhandling as it may bruise fruits.
• Don't wash fruit before storing. Put them dry in the refrigerator and they'll keep longer. Wash them just before eating or using.
• Store fresh fruits at room temperature in a brown paper bag until they are ready to eat.
• Fruits will not ripen in the refrigerator. Once ripe, however, most of them stay at their best when refrigerated. Try to use them up soon, since they are fragile.
• Make chicken wire bins under shelves in your cold storage area for long-term storage of apples, pears, etc.
• Use fresh fruit promptly while it is firm and flavorful. Fruit needs careful handling to prevent bruising or crushing. Before storing, pick out any bruised or decayed fruit, which can contaminate sound fruit
• Fruits that may need to ripen at room temperature for several days include apricots, avocados, nectarines, peaches, pears and plums. After fully ripening, these fruits should be stored in the refrigerator and used within 3 - 5 days.

APPLES

• Apples should be stored in a cool, dark, well-ventilated room, as they will shrivel in a room that is too dry.
• The storage room must be vermin-proof and kept at a temperature warm enough to avoid freezing, but the nearer 32 degrees is maintained, the better for most fruits and vegetables.
• Short storage: (a few days to 2 weeks): Keep firm apples in a cool place, 60 - 70 degrees. Keep mellow-ripe apples in the refrigerator.
• Longer Storage (up to several months): If you have plenty of cool - or cold-storage space, where temperature remains the same and the air is rather moist, you can probably save money by storing autumn-picked apples in quantity at home.
• Sort carefully to remove apples with bruises and skin breaks. Use these promptly. Divide the sound apples into half bushel lots and store at 32 degrees F. If you cannot provide this kind of storage, use your coldest storage space, where there is no danger of the fruit freezing.
• Apples should be stored in the refrigerator or kept in a cool place to maintain their crispness and tangy flavor. Use apples within a month.
• Apples keep longer if you make sure they don't touch one another.
• Don't buy more apples than you can use in 3 weeks. After that length of time, apples begin to spoil quickly.
• Store in plastic bag in refrigerator 2 - 3 weeks. At room temperature apples keep less than a week.

APRICOTS

• Apricots spoil rapidly once they're bruised. Be sure you handle them carefully when packing or unpacking them. Because they don't keep well - they quickly become mealy and tasteless - eat them within a couple days of buying.
• Refrigerate apricots; use them within 2 or 3 days.

AVOCADO

• When storing the leftover half of an avocado in the refrigerator, be sure to leave the seed intact. It will help retain the color.
• Refrigerate avocados after they ripen and use them within 3 - 5 days.

BANANAS

• Store bananas in the refrigerator after they have ripened. The cold, although it turns the skin dark brown, does no damage to the fruit inside and helps slow down further ripening.
• Bananas can be stored in the refrigerator. The skins will darken, but the bananas themselves will stay firmer and fresher than if you keep them at room temperature. Use them within 2 - 3 days.
• Bananas will keep much longer if stored in the refrigerator in a tightly closed jar. Do NOT peel the skin.

BERRIES

• Don't wash berries until you need them. Wet berries don't keep as long in the refrigerator as dry ones. But if you have washed berries and must store them, spread them on a towel and to dry before you put them in the refrigerator.
• Berries should be refrigerated whole, and cleaned just before serving. Use within 1 or 2 days.
• Berries should be covered lightly and stored in the refrigerator. They can be washed before storage, but should be drained thoroughly on paper towels. Strawberries can be stored unwashed and unhulled; use within 2 or 3 days. Use blueberries and cranberries within 1 week

CRANBERRIES

• Refrigerate cranberries; use them within 1 - 2 weeks.
• To prevent from sweating when stored: avoid quick changes in temperature. Because they are so small, there is little chance for them to dry off and delay decay. 

 

STRAWBERRIES

• You can keep strawberries firm even if you must store them for several days before using if you put them in a refrigerator in a colander. The cold air will circulate through the berries, keeping them fresh and firm. Don't wash them until they're about to be used. 

CACTUS PEARS

• Keep cactus pears at room temperature and use them within 1 - 2 days.

CHERIMOYAS (CUSTARD APPLES)

• If necessary, ripen cherimoyas at room temperature until they yield to gentle pressure. Refrigerate cherimoyas and use them within 1 to 2 days.

CHERRIES

• Refrigerate cherries; use them within 1 week
• Cherries should be placed unwashed in plastic containers or bags and stored in the refrigerator. Use within 2 or 3 days.

CITRUS

• Citrus fruits should be stored uncovered in the refrigerator. Use within 2 weeks.

 GRAPEFRUIT

• Grapefruit should be open to the air during storage. Don't put them in closed bags or the skins will mildew.
• Refrigerate grapefruit; use them within 1 - 2 weeks.
• Orange, like grapefruit and lemons, should be open to the air during storage. Don't put them in closed bags or the skins will mildew.

 LEMONS

• Keep lemons for a few days at room temperature or refrigerate them and use them within 2 weeks
• To keep lemons for months, after you buy them at a bargain, put the whole lemons into sterilized canning jars, cover with cold water, adjust rubber rings, and screw covers down tightly. Not only will they stay fresh for months, they will yield much more juice then when you first bought them.
• Lemons should be open to the air during storage. Don't put them in closed bags or the skins will mildew.
• Orange, like grapefruit and lemons, should be open to the air during storage. Don't put them in closed bags or the skins will mildew.

LEMON PEEL

• Do not discard rinds of lemons. Grate them and place in a tightly covered glass jar and store in the refrigerator. Makes excellent flavoring for cake, frosting and such. And you can sprinkle grated lemon rind over fish.

LIMES

• Keep limes for a few days at room temperature, or refrigerate them and use them within 2 weeks.
• Limes keep well in the refrigerator if you store them in a capped jar.

 

 ORANGES

• Keep oranges at room temperature for a few days or refrigerate them and use them within 2 weeks.
• Wipe with dry cloth and wrap individually in waxed paper; keep in cool place.
• Orange, like grapefruit and lemons, should be open to the air during storage. Don't put them in closed bags or the skins will mildew.

COCONUT

• Once a coconut is opened it won't keep for much more than a week in the refrigerator, but you can freeze the pieces. They'll be less likely to dry out if you submerge them in coconut milk and store in containers.
• To store shredded coconut: put in tightly covered glass jar.
• Refrigerate coconuts and use them within a week Shredded, fresh coconut will keep in the refrigerator for 1 - 2 days.
• To keep shredded coconut fresh, store in an airtight container. If it should dry out, soak it in a little fresh milk before using.

DATES
 

• To store freshly pitted dates: drop into a wide-mouthed jar and do not pack; cover jar tightly; do not put in refrigerator.

FIGS

• Fresh figs don't keep well. Plan to eat them immediately after you buy them.

GRAPES

• Grapes do not ripen further after harvesting and should be stored in the refrigerator. Use grapes within 3 - 5 days.

GUAVA

• Refrigerate guavas after ripening and use them within 2 - 3 days.

KIWI

• Firm, unwashed kiwifruit may be stored by itself in a plastic bag in the refrigerator for several months. Ripen Kiwifruit at room temperature; refrigerate after ripening and use within 1-2 days.

 
KUMQUAT

• Refrigerate kumquats and use them within 1 week

LOQUATS

• Refrigerate loquats; use them within 2 - 3 days.

MANGO

• Let mangoes ripen at room temperature; then refrigerate and use them within 2 - 3 days. Keep refrigerated until ready to serve, as mangoes taste best when cold.

MELONS

• Let melons ripen at room temperature; then refrigerate them and use them within 2 ¬3 days. Keep them well-wrapped; after cutting.
• Once a melon is cut, it absorbs odor from other foods easily. Wrap or cover it tightly before storing in the refrigerator.

CANTALOUPE

• Firm cantaloupe melons should ripen at room temperature for several days. Ripe melons should be stored in the refrigerator in a plastic bag to protect other foods from their pungent odor. Use melons within a week.
• If you'll put a cantaloupe in a bread wrapper and tie the end in a knot or secure tightly with a twistem, you will not be bothered by its odor in your refrigerator.

HONEYDEW

• Firm honeydew melons should ripen at room temperature for several days. Ripe melons should be stored in the refrigerator in a plastic bag to protect other foods from their pungent odor. Use melons within a week.

 
WATERMELON

• Refrigerate watermelon and use it within 1 week. After cutting, cover the cut surface with waxed paper or plastic wrap; use within 1 or 2 days.
• Taking a watermelon on a picnic? If you wrap it in dry newspaper or burlap as soon as you remove it from the refrigerator, it will stay refreshingly cool till you're ready to slice and enjoy it

NECTARINES

• Let nectarines ripen at room temperature, then refrigerate them and use them within 3 - 5 days.

PAPAYAS

• Refrigerate papayas; use them within 3 - 4 days.

PASSIONFRUIT

• Refrigerate, use within 3 days.

PEACHES

• Peaches spoil rapidly if they're bruised. Be sure to handle carefully when packing or storing.
• Refrigerate peaches; use them within 3 -5 days.

PEARS

• Let firm pears ripen at room temperature for a few days, then refrigerate and use them within 3 - 5 days.

PERSIMMONS
 

• When ripe, refrigerate persimmons and use them within 1 - 2 days.

PINEAPPLES

• Pineapples do not ripen further after harvesting and should be stored in the refrigerator. Use pineapples as soon as possible.
• Always keep cut pineapple very well covered in the refrigerator. Dairy products quickly absorb pineapple odor.

PLUMS

• Refrigerate; use within 5 days.

POMEGRANATES

• Refrigerate the fruit; use it within 1 week.

QUINCES

• Refrigerate quinces; use them within 2 weeks.

RAISINS

• Raisins will not dry out if kept in an airtight container.

TANGELOS

• Keep at room temperature a few days or refrigerate and use within 2 weeks.

TANGERINES

• Keep at room temperature a few days or refrigerate and use within 2 weeks.

UGLI

• Refrigerate; use within 1 week

• Try baking fruit cakes in muffin tins. You can ice the cakes, or decorate with candied cherries or pineapples. Wrapped in waxed paper, they'll keep for weeks.
• Line pans with aluminum foil, then grease. Leave short "ears" so you can "lift" the cake out easily. If you intend to store the fruitcake, extend the foil well over the sides of the pan. When cake has cooled, bring foil up and over the top and seal.
• To keep moist after baking: pack in brown sugar as soon as removed from oven; this will keep cake moist for 2 months; or brush top with corn syrup and pack into box with several pieces of raw apple; or wrap cooled cake in wax paper and keep in airtight tin container.
• To store fruitcake: Wrap cakes in cloth soaked in fruit juice. Wrap in waxed paper. Place in tightly covered tin can with a slice of apple for each cake. Do not place fruit directly on cake. Store in dry cool place. Redip cloth if it becomes dry and change apple slices to keep them from molding. A large stone crock with a tight cover is ideal for storing fruit cake.
• Metal containers are good for fruitcakes.
• Fruitcakes can be stored for many months. Wrap in a rum or brandy-soaked cloth and place in an airtight container or wrap in foil and then place in the container. Or spread with icing, and wrap in foil and place in an airtight container. All of these cakes improve with age.
• Wrap fruitcakes closely in plastic wrap or foil and keep them in a cool place. If desired, sprinkle them first with wine or brandy, or wrap them in a wine-or brandy-dampened cloth, then overwrap them with foil. Redampen the cloth weekly. Glaze or decorate a fruitcake just before serving.

• Not to be "caught short" by unexpected company, keep a bowl of gingerbread batter in the refrigerator, ready to pop into the oven at a moment's notice. Icebox gingerbread may be stored for several days in the refrigerator and then baked when convenient.

• Use fresh or thawed goose within 2 days.

• To keep a skin from forming on a sauce containing flour, mashed potato, or other starch, top the surface of the sauce with a little cream or melted butter before your refrigerate it When you're ready to serve, stir well and heat.

• Whole or Half Hams: In the refrigerator, store whole or half hams at 40 degrees or lower for no longer than one week; ham steaks, three to four days.
• Canned Hams: Canned hams may be kept, unopened, for up to six months in the refrigerator. Small canned hams, which do not require refrigeration before opening, should be refrigerated after opening.
• Sliced Ham: Sliced boiled ham and proscuitto can be refrigerated up to three days.

• Beef should not be ground too long before it will be sold. It will retain good flavor and freshness for about 2 or 3 days. After this time, it will not be good. If you plan to keep it longer than this, be sure to freeze it immediately after purchasing.
• Ground beef should be stored, loosely wrapped, in the coldest part of the refrigerator up to 24 hours (if you are planning to use the ground beef within 24 hours of purchasing). If packaged in the market, remove wrappings and cover lightly with waxed paper.
• Keep hamburger meat very cold and use it as soon as possible. Any kind of ground meat deteriorates faster than whole meat.
• If you're storing hamburger in the refrigerator for a day or two, flatten it so that the cold can penetrate it quickly.

• Alphabetizing your spices makes them handier to use.
• Spices and herbs keep best away from heat and light. Put them in covered jars in a cool place. If you have the room, keep bottled herbs - especially paprika, curry and chili powder - in the refrigerator. Their color and flavor will last longer.
• Spices should be stored in a cool, dark place. Keep them away from the range and radiator. During hot, humid weather you might even move paprika, chili powder and cayenne into the refrigerator for better keeping. Be sure you cover all containers immediately after using, and keep them tightly sealed so flavor and aroma won't escape.
• Never keep spices close to a kitchen range - they lose their flavor and color. for best results, store in refrigerator or any other cool dry place.
• Dried herbs rarely have a shelf life of more than 4 months. Open the jars and sniff now and then. Replace when necessary.

CAPSICUM

• Spices from the capsicum genus include paprika, red pepper (cayenne), and chili powder.
• During hot summer months store these in dark containers on the refrigerator door compartments; they deteriorate in heat and high humidity.

HOT CHILlS

• The best way to store hot chilies is in the refrigerator in a porous brown paper bag, loosely sealed. They will retain their potency for days.
• Keep dry chili peppers refrigerated in a plastic bag. When ready to use, remove the stems and break the peppers in half. Remove the seeds and soak in water for 30 minutes to an hour.
• Use within a few days.

GARLIC

• The best way to store garlic. First, peel the garlic and break the buds apart. Take a jar with a tight-fitting lid and, after putting the garlic into it, cover it completely with cooking oil. It will keep indefinitely and always be ready for use. The oil will become very "garlicky" in just a few days, and this can be used in various recipes, but very sparingly Oust a few drops). As the oil is used, add more from time to time.
• The oil is great for salads and browning meat.
• As long as it stays dry, garlic keeps in the refrigerator for weeks. you can store it uncovered - its own papery covering will keep it from smelling up the interior. A good way to store garlic is in a small open container on one of the door shelves.

PARSLEY
 

• The best way to store parsley: wash thoroughly and shake off excess water. Cut off long stems, place sprigs in wide-mouthed jar with a screw top and refrigerate. When water accumulates in bottom of jar, drain and return jar to refrigerator. The parsley should remain fresh for 10 days or more.
• Keep parsley fresh by placing it stem-side down in a jar with a little cold water - not enough to reach the leaves. Screw on the top and refrigerate. This will keep nicely for several days.
• Keep parsley fresh and crisp by storing in a wide-mouth jar with a tight lid. Parsley can also be frozen.

PEPPER

• A few peppercorns in your pepper shaker will keep holes from clogging and give ground pepper a fresh taste.

SALT

• When filling shakers of salt from the bottom, first put in enough rice to completely cover the shaker holes in the top cover, then pour the salt and it won't sift through the holes.
• If your salt shakers clog because of moisture, put in 1/2 tsp cornstarch into 1/4 cp of salt Mix well and the salt will pour freely.

WATERCRESS

• To keep watercress for up to one week, place stems ends in a shallow bowl or glass of cold water. Wrap glass and cress in tightly closed plastic bag and refrigerate.

• If honey crystallizes, stand the jar (at room temperature) in a pan of warm-to-hot water until it liquifies.
• Put honey in small plastic freezer containers to prevent sugaring. It also thaws out in a short time. If it has sugared, simply place the jar in a boiling pot of water.
• Keep honey at room temperature. it can be kept a little colder, but the colder the temperature, the more likely it is to crystallize.
• Wipe off the rim of the honey jar with a damp cloth every time you pour from it, then replace the cover. The cover will never stick.
•  Keep liquid honey in a dry place. Freezing does not injure the color or flavor but may hasten granulation. Avoid damp places for storage because honey has the property of absorbing and retaining moisture. Do not put honey in the refrigerator.

• Ice cubes tend to splinter and become slightly hollow if they stay in the freezer too long. Tins can be avoided if you slide the trays onto long plastic bags and twist the ends closed. Safe from the air, they won't lose moisture.

KETCHUP

• An unopened bottle of ketchup or chili sauce will stay fresh for about 1 year. An opened bottle (which should be refrigerated) will keep its flavor and color for about 3 months.

• If you use a lot of lemon juice in your cooking, squeeze the juice of several lemons and store it in a small bottle in the refrigerator. the flavor lasts well for more than a week. You can also freeze it, but allow room in the bottle for expansion during freezing. If you freeze lemon juice in small bottles, it thaws quickly at room temperature. lemon juice you freeze yourself tastes exactly like fresh squeezed lemon juice.

MARSHMALLOWS

• Store marshmallows in an airtight container in the freezer to keep them from drying out. they are also easier to cut if frozen. Simply cut with scissors when ready to use.

MAYONNAISE

• An unopened jar of mayonnaise will stay in good condition for about 8 months; opened (and refrigerated, of course) for from 4 - 6 months.
• Store mayonnaise in the least cold section of the refrigerator - high up or on the door shelf (Store-bought mayonnaise should not separate unless frozen).

MEAT

• Wet a paper towel and place it over the top of leftover meats and put in the refrigerator. No hard dry edge ( or top) on the meat when you slice it cold for the next meal.
• Meat will begin to lose flavor and spoil if you don't store it quickly and properly right after you buy it. Fresh meats, to be at their best, should be used within 2 - 3 days; ground meat and variety meats within 24 hours. If it is to be used within 1 or 2 days, fresh prepackaged meat may be stored in it original wrapper; if the meat is to be kept for a longer period, loosen the ends of the wrapper and store as described below. Fresh meat which is not prepackaged should be stored unwrapped or wrapped loosely in waxed paper, plastic wrap or aluminum foil. This allows the air to partially dry the surface of the meat and thus retard the growth of bacteria. Meat should never be washed. Cured and smoked meats, sausages and ready-to-serve meats may be stored in their original wrappings.
• Fresh meat wrapped in clear plastic material can be stored in the refrigerator, as is, for 1 or 2 days. For meat purchased over the counter, remove paper wrappers and rewrap the waxed paper before refrigerating.
• If you have to store meat in the refrigerator a bit longer than you usually would, dust all the surfaces well with ground white or black pepper. Wipe it off with a damp cloth when you're ready to prepare the meat
• To keep meat a little longer without spoilage, remove their wrappings as soon as you get home from the market, drain off any excess liquid and store in a stainless or crockery container covered tightly with plastic wrap.
• Cooked meat and the liquid in which meats have been cooked should be cooled quickly, then covered and stored in refrigerator. Cooling can be hastened by placing the pan in cool water.
• Cooked meat: Refrigerate cooked meat within an hour or two. Cover the meat to prevent its drying out ad use it within 1 - 3 days.
• You can store steaks and large cuts of meat in the refrigerator for 2 - 3 days. Their flavor and tenderness will improve if you first squeeze some lemon juice over them.
• Use steaks in 3 days and roasts within 3 - 5 days.

MILK

• Storing fresh milk Refrigerate, covered. For best flavor, use in 3 - 5 days.

EVAPORATED MILK

• Keep between 35 degrees and 60 degrees F; if kept for any length of time, turn every 60 days.
• Opened: refrigerate, covered, use in 3 - 5 days.
• Unopened: store at room temperature; use within 6 months.

POWDERED MILK

• Dry (powdered) milk, if very well wrapped, will stay fresh for a couple of years.
• Reconstituted: Refrigerate, covered, use in 3 - 5 days.
• Unopened: Store nonfat dry milk at room temperature. Use within a few months. Store dry whole milk in refrigerator. Use within a few weeks.

SWEETENED CONDENSED MILK
 

• Opened: Refrigerate, covered, use in 3 - 5 days.
• Unopened: Store at room temperature; use within 6 months.

• Shelled Nuts: Keep opened cans or jars of nuts in the refrigerator and they'll stay fresh longer.
• It's wise to keep shelled nuts in the freezer to keep them from deteriorating. If there's no room in the freezer for them, at least refrigerate them. Some contain oils - natural oils - that become rancid at room temperature if they stand for long.
• The oil in shelled nuts won't become rancid as fast if you store the nuts in airtight containers in a cool dark place.
• Nuts in the shell stay fresh longer than shelled nuts.
• Nuts in the shell, if kept cool and dry, will last a year. If shelled, they should be kept cold and will stay reasonably fresh for 6 months. they will stay freshest if kept in the freezer.
• Shelled walnuts will keep well at room temperature for about a month or in the refrigerator for about 3 months. After this they will begin to develop a slightly bitter flavor. If they're airtight, you can keep them in the freezer indefinitely.
• Walnuts in the shell will last well for about 6 months.
• Walnuts will last longer if you freeze them in their shells until you're ready to crack them.

• Don't buy oats for long storage. They have a relatively high fat content and in time the fat becomes bitter. Use them within 3 months.

• When you buy a bottle of cooking oil, fold a paper napkin in half, wrap it around the bottle, and secure with a rubber band. The drip which usually runs down the bottle to soil your refrigerator will be absorbed by the napkin.
• Some oils may cloud if you refrigerate them but they'll clear after they're brought back to room temperature.
• Store cooking fat in the freezer and it won't get rancid before you've used it all.
• Olive oil will keep indefinitely at room temperature in the kitchen cabinet - but not a cabinet over the stove. It need not be refrigerated. Keep the container tightly capped and the oil will keep its flavor and purity.
• To keep your cooking oil fresh, store it tightly sealed in a dark glass or plastic container in a cool place.

• To prevent scum from forming on an opened jar of olives or pickles, add a couple of tsp of vegie oil to the liquid. Always shake well before removing the leftovers.
• To keep longer and improve flavor: pour off part of brine and add 2 tbsp olive oil. Cover tightly and shake well. Let stand for awhile before using.
• To keep after opening: cover completely with brine made in proportion of 1 tsp salt to 1 cp water.

• Cook spaghetti, macaroni, and other pasta ahead of time to use in salads or whatever the next day. Keep it refrigerated - under water - in stainless steel or glass jars for as long as two or three days. When needed, just drop it in boiling water for a minute to heat, then drain.
• Cooked Pasta: Leftover cooked pasta should be tossed with a little salad oil to keep the pieces from sticking together, then covered and refrigerated. It can be reheated in a pot of boiling water just long enough to heat through, then drained and used as you would fresh-cooked pasta.

• Pasta, well wrapped and stored in a cool, dry place will keep for about 1 year (6 months for pasta containing eggs).
• The extra-large jars of instant coffee make excellent storage jars for spaghetti and macaroni. They're narrow and high and the contents are immediately visible. Break the stands in half and stuff them in. One of these tall jars holds an 8 oz package of spaghetti, keeping it dry and safe.
• After opening a box of any pasta product, store unused portion in a tightly covered glass container to preserve freshness.
• Wrap dried homemade pasta in plastic wrap; refrigerate it and use within 2 weeks; or freeze and use within 1 month.

• To keep oil from floating on the top of the peanut butter jar, store it in the refrigerator upside down.
• An unopened jar of peanut butter will stay in good shape (condition) from 6 months to 1 year. Once opened, it should be refrigerated. It will remain in top condition for 3 months.
• Refrigerating peanut butter slows down the possible growths of molds or bacteria, and helps to prevent the oils from becoming rancid.
• Homemade nut butters should be made in small amounts, refrigerated in closed containers and used within a reasonable time.

• To prevent scum from forming on an opened jar of olives or pickles, add a couple of tsp of vegie oil to the liquid. Always shake well before removing the leftovers.

PIES

CREAM

• Don't keep cream pies or any cream or custard filled dessert at room temperature for long. Bacteria love them as much as you do, and grow quickly. Refrigerate right away and keep cold until serving time. Their refrigerator life is at the most 3 days.
• After cooling pies to room temperature, cover and refrigerate any with fillings containing eggs or dairy products.
• To avoid spoilage, refrigerate pies with cream or custard fillings as soon as they have cooled, especially in warm weather. After serving, refrigerate any leftovers immediately.

CUSTARD
 

• After the custard pie cools to room temperature, always cover and refrigerate it if it's to be stored for any length of time before serving. Cover and chill to store after serving, as well.

FRUIT

• You can store fruit pies at room temperature for a short period of time. But cover and refrigerate any pies with fillings containing eggs or dairy products.
• Most fruit pies can be kept at room temperature overnight, even in warm weather, covered with foil or plastic wrap. For longer storage, refrigerate them; then freshen by warming them in the oven or microwave oven.

MERINGUE

• Meringue topped pies should be served the day they are made.
• To cover a meringue-topped pie, insert several toothpicks halfway into the surface of the meringue to hold wrap away form pie. Loosely cover with clear plastic wrap and chill to store. (After the meringue is refrigerated, it will be somewhat rubbery).

• To keep canned ones from spoiling: after being opened, cover with salad oil and keep in covered jar or dish in refrigerator, or cover with slightly salted water.

• Popcorn should always be kept in the freezer. Not only will it stay fresh, but freezing helps eliminate "old maids". Freeze a full 24 hours before using.

• Uncooked: To keep poultry a little longer without spoilage, remove their wrappings as soon as you get home from the market, drain off any excess liquid and store in a stainless or crockery container covered tightly with plastic wrap.
• To store fresh poultry: wrap loosely in transparent plastic wrap or foil and store in the coldest part of the refrigerator until ready to cook. Fresh poultry may be ketp 1 - 2 days.
• Cooked: To store leftover poultry: refrigerate meat, dressing and gravy separately. Cooked meat may be kept 1 or 2 days. Meal-size portions may be frozen and held up to 1 month.
• Don't let cooked poultry stand at room temperature longer than about 1 1/2 hours after cooking; harmful bacteria might grow. Remove any stuffing; refrigerate it and any gravy in separate covered containers. Wrap and refrigerate poultry, and use it within 2 - 3 days. Reheat leftover gravy to boiling just before serving.

• To keep paste for several days: wrap tightly in waxed paper, then in a dampened towel; store in refrigerator.

 
RICE

COOKED

• To refrigerate cooked rice: place rice in bowl and cover tightly or wrap completely to prevent drying out. Keeps 4 - 5 days.
• You can freeze leftover rice or store it in the refrigerator for several days. When you're ready to sue it cover with boiling liquid and let stand a short time. If the rice is frozen, you may have to simmer it for 1 or 2 min. This won't give you first class rice as far as texture goes, but you can certainly use it in many dishes.
• Keep cooked rice in the refrigerator about one week in a tightly covered container. To reheat, place enough liquid in the pan to cover the bottom and keep the rice from scorching. Heat to boiling and add rice. Cover tightly, turn heat to simmer and heat until warm.

UNCOOKED

• Uncooked Rice: Rice should be stored at room temperature in a cool, dry place. Once the package has been opened, store rice in a glass or plastic container with a tight-fitting lid.
• Uncooked Rice: If kept well wrapped or in tightly closed jars, white rice can be stored safely for a couple of years.
• Uncooked Brown Rice: It's wise to store brown rice in the freezer to keep it from deteriorating. If there's no room in the freezer, at least refrigerate it Some contain natural oils that become rancid at room temperature if it stands for long.

SANDWICHES, TEA

• If you want to store tiny sandwiches, cover them with a thoroughly wrung-out damp dish towel and keep them in the refrigerator. Take them out and uncover about 20 minutes before serving to enable the dampness to disappear.
•  Sandwiches made with cream cheese don't store well, even when wrapped and refrigerated. The cheese tends to dry out and yellow. Eat such sandwiches the same day they're made.

SAUSAGE

• Sausages should be refrigerated to retain their natural goodness.

SESAME SEEDS

• Are often available in bulk at cheap prices in natural food stores. If you buy in quantity, store them in tightly covered jars or containers in a cool, dark, dry place.

SOUPS & STEWS

• Don't disturb the cake of fat which forms on meat stock after you've strained it boiling hot into a container and refrigerated it It will preserve the stock in the refrigerator for 2 or 3 weeks.
• To keep when refrigeration is not available: bring to a boil every 24 hours.
• To save broth or stock of soup, strain while hot then put in a bowl. Don't skim off the fat It will solidify and seal the stock pretty much like paraffin seals jelly in a glass. The stock will keep quite a while if it is left undisturbed in the refrigerator. but if you use some of the stock, bring the leftover stock to a full boil, cool and put it bake in the refrigerator, again leaving the fat on it

STEAMED PUDDINGS

• Steamed puddings keep very well and may be warmed over.

STUFFING

• Never plan to stuff and refrigerate or freeze a bird ahead. (Purchased prestuffed turkeys are frozen commercially under temperatures and conditions that cannot be duplicated at home).
• Refrigerate meat and stuffing separately. Use leftovers within 2 - 3 days.
• Cooked stuffing needs to be refrigerated for later serving. Also be sure to remove any leftover stuffing from the bird before refrigerating it.

SUGAR

BROWN

• If you keep brown sugar well wrapped in the refrigerator, it rarely hardens or becomes lumpy.
• Keep brown sugar in a jar with a tight screw cap. If you leave it even slightly exposed to air it will harden.
• Brown sugar won't harden if stored in the freezer.
• If you store brown sugar tightly closed in its original box in your refrigerator, it will not get hard.
• To store brown sugar. Wrap tightly. Place in coffee can with snap-on lid.
• If your brown sugar is not stored in an airtight container and becomes hard, put it in one and add an apple slice. Leave overnight When you take the apple out the next day, the sugar will be soft and won't smell of apple.

GRANULATED

• A sensible way to store granulated sugar is to pour it through a funnel into clean, dry, quart (or larger) bottles, such as pop bottles, with screw caps. when you need to measure out sugar or fill your sugar bowl, pour straight into the bowl or measuring cup. And before you pour, give the bottle a few hefty shakes to break up any small lumps. Sugar stored in a dry narrow-necked bottle pours out like a dream, is easy to measure, and never cakes into a hard lump.

SYRUP

• Always clean off the neck of the syrup bottle with a clean damp cloth before you replace the cover. This will make it easy to open the next time.

MAPLE

• Store maple syrup in a cool dark place. Once you've opened the bottle or can, keep it in the refrigerator to prevent fermentation. If fermentation does occur (you'll see bubbles and a grayish scum on top) strain the syrup into a pan, heat it to boiling and let it boil slowly for 1 min. then skim and strain it again into a clean hot jar. This will restore it almost to its former condition.

TEA

• Put the tea you buy - any kind of tea - in airtight jars or tins and keep it on the shelf at room temperature. It should last 6 months or more. (Tea must be stored airtight - it absorbs odors and moisture easily.)
• Unlike coffee, tea doesn't deteriorate much with time. When you open a package of loose tea or tea bags, transfer the contents to a tight-capped jar and store in a dark place.
• Loose tea and tea bags should be stored at room temperature. After opening the tea, transfer it to an airtight container and use it within 6 months. Store jars of instant tea at room temperature; close tightly after each use.

TEA BREADS

• Freezes well for 3 months.
• Slice cake or nut and fruit breads before freezing. Put plastic wrap between the slices. It's easy to remove the number of slices you need, and they thaw quickly.
• To thaw: let the loaves stand, unwrapped, at room temperature for about 11/2 hours.

VANILLA BEANS

• To store your cured vanilla beans, put them in an open container at a temperature of about 10 deg C at low humidity.
• Vanilla beans should be wrapped tightly in plastic wrap, placed in an airtight jar and refrigerated. They can be stored in this manner for about 6 months.

 
VANILLA EXTRACT

• Extracts can be stored indefinitely if sealed airtight and kept in a cool, dark place.

• Most vegies (except root vegies) should be refrigerated to help preserve freshness and nutrients. Store cleaned vegies in crisper or plastic bags.
• Vegies must be properly stored to retain their quality and nutritive value. With only a few exceptions, vegies keep best in the frig. Sort vegies before storing and place them in vegies crisper or plastic containers or bags.
• Make chicken wire bins under shelves in your cold storage area for long-term storage of onions, potatoes, winter squash, apples, pears, etc.
• Store fresh vegies at room temperature in a brown paper bag until they are ready to eat.
• To store fresh vegies which you intend to use within 3 days, wash and wrap them in paper toweling and put them in the vegetable compartment of your refrigerator. There'll be just enough moisture adhering to them to keep them fresh.
• Store in cool, dry place. Most vegies keep better if piled up so that air is excluded, except squash which should be spread out so they do not touch each other. Squash and sweet potatoes require a little higher temperature than other vegetables.

ARTICHOKES

• Refrigerate and use within 4 - 5 days; artichokes, cauliflower, cucumbers, green beans, peppers and soft-rind squash.
• Refrigerate, use artichokes within 3 days.
• Wrap artichokes, unwashed, in a damp towel and store in a plastic bag in the refrigerator. This will prevent wilting for up to five days.

ARTICHOKES - JERUSALEM

• Will keep in plastic bag in refrigerator up to 1 week.

ASPARAGUS

• Refrigerate and use within 2 - 3 days; asparagus, broccoli, brussels sprouts, chard, green onions, green peas, spinach, salad greens.
• You can store asparagus in the refrigerator for a day or 2, but no more. Before refrigerating, trim the stem ends slightly (you'll trim them further just before using) and wrap the cut ends in wet paper.
• To maintain the moisture content that keeps asparagus fresh, store it after cutting a tiny slice off the bottom of each stalk by standing all stalks upright in a container that has an inch of water at the bottom, and then refrigerating.

BEAN SPROUTS

• Place sprouts in a container with enough water to cover them, and refrigerate: change the water every day. Use within 3 days.

BROCCOLI

• Refrigerate and use within 2 - 3 days; asparagus, broccoli, brussels sprouts, chard, green onions, green peas, spinach, salad greens.

BRUSSELS SPROUTS
 

• Refrigerate and use within 2 - 3 days; asparagus, broccoli, brussels sprouts, chard, green onions, green peas, spinach, salad greens.

BEANS - DRIED

• Don't store cooked beans for longer than 4 days in the refrigerator.
• Dry beans, peas and lentils should be stored in their original package in a cool, dry place. Once opened, they should be transferred to glass or plastic containers with tight¬fitting covers.
• If you use only part of a package, do not mix the remainder with the contents of other packages purchased at a different time, particularly if the packages have been bought several months apart. Mixing packages may result in uneven cooking, since older beans can take longer to cook.

BRUSSELS SPROUTS

• When Brussels Sprouts are bought on a stalk they also keep better in a jar of cold water in a cool place. They will last for weeks stored in this manner.

CABBAGE

• Refrigerate and use within 1 - 2 weeks; cabbage, carrots, celery, lettuce (iceburg), parsnips, radishes.

CABBAGE - CHINESE

• Refrigerate; use within 3 days.

CARROTS

• The tops of carrots, radishes and parsnips should be cut off before the vegies are stored. The tops draw the moisture and food value from the roots, leaving them wilted and limp.
• Refrigerate and use within 1 - 2 weeks; cabbage, carrots, celery, lettuce (iceburg), parsnips, radishes.

CAULIFLOWER

• Refrigerate and use within 4 - 5 days; artichokes, cauliflower, cucumbers, green beans, peppers and soft-rind squash.

CELERY

• Refrigerate and use within 1 - 2 weeks; cabbage, carrots, celery, lettuce (iceburg), parsnips, radishes.
• Celery will keep longer if you store it in paper bags instead of cellophane. Do not remove the outside leaves until ready to use.
• To store celery; wrap tightly in waxed paper, fasten both ends securely, store in refrigerator.

CHAYOTES

• Refrigerate chayote and use within 1 week

CORN

• Refrigerate corn as soon as possible after it has been picked. Corn begins to lose sweetness immediately at room temperature.

CUCUMBERS

• Refrigerate and use within 4 - 5 days; artichokes, cauliflower, cucumbers, green beans, peppers and soft-rind squash.

EGGPLANTS

• Vegies that do not require refrigeration: eggplant, sweet potatoes, rutabagas and hard¬rind squash. Store these at a cool room temperature of about 60 degrees. Temperatures below 50 degrees may cause chilling injury. If these vegies are kept at room temperature, use within 1 week. 
• Try to use eggplant within a couple of days after you buy it it refrigerated for more than 3 or 4 days, eggplant loses flavor.
• Refrigerate in plastic bag 4 - 5 days.
• Do not store under refrigeration; also avoid excess sunshine, heat or frost.
• Should be stored at about 60 degrees - not in refrigerator.

GREEN BEANS

• Refrigerate and use within 4 - 5 days; artichokes, cauliflower, cucumbers, green beans, peppers and soft-rind squash.

GREEN ONIONS

• Refrigerate and use within 2 - 3 days; asparagus, broccoli, brussels sprouts, chard, green onions, green peas, spinach, salad greens.
• To keep scallions garden fresh for more than a week, stand them - bulb side down - in a glass or jar of cold water. Change the water daily.

LEEKS

• Refrigerate: use within 3 days.

LETTUCE

• Refrigerate and use within 1 - 2 weeks; cabbage, carrots, celery, lettuce (iceburg), parsnips, radishes.
• Lettuce will keep longer if you store it in the refrigerator in paper bags instead of cellophane ones. Do not remove the outside leaves until ready to use.
• The leaves of refrigerated lettuce will be less likely to "rust" if you wrap the lettuce in dry paper towels, before you refrigerate it.
• Salad greens keep better when dry and cool. So don't wash them before you store them in the refrigerator unless you intend to use them within 24 hours.
•  Lettuce will not rust as quickly if you place a paper towel or napkin in the storage container.

LIMA BEANS

• Peas and lima beans should be stored in the pod and corn in the husk - to preserve full food value and prevent shriveling.
• Refrigerate; use within 1 or 2 days.
• If you buy lima beans in the pod, store them in the refrigerator that way. Use within 2 days.

MUSHROOMS

• Fresh mushrooms will keep very well in the refrigerator for 3 - 4 days if you put them in a plastic bag. Don't wash them until you're ready to use them.
• Don't wash fresh mushrooms before you store them in the refrigerator. Like berries, they should be handled as little as possible until you're ready to use them. If your refrigerator is properly cold and the mushrooms are dry, they should keep well for more than a week. When it comes to storing mushrooms, moisture is their enemy.
• To keep mushrooms from becoming slimy, always refrigerate them in a brown paper bag - never plastic. Paper lets the mushroom breathe while holding in the humidity that keeps them fresh.
• Refrigerate mushrooms in their original fiberboard container, in a paper bag, or in a plastic bag in which holes have been punched. Mushrooms are best used within 1 or 2 days but they will keep for 1 week

ONIONS

• Keep 1 or 2 onions in the refrigerator, replacing as you use them. If you slice or chop an onion when its cold, you'll weep less. Refrigerated onions will keep fairly well if they're protected from dampness.
• You can keep cut onions for several days in the refrigerator if you put them in a screw¬top jar (to keep the odor in). Don't store them in plastic containers because the odor will permeate the plastic.
• Store onions where air can circulate around them - hanging in your kitchen in a string bag - they'll keep longer.
• Once an onion has been cut in half, rub the leftover side with butter and it will keep fresh longer. 
• Store at a cool room temperature (60 degrees or below) in a container that allows good circulation of air or store in the refrigerator. Keep onions dry. they will last for several months.
• Onions should be stored at about 60 degrees - not in refrigerator.

PARSNIPS

• The tops of carrots, radishes and parsnips should be cut off before the vegies are stored. The tops draw the moisture and food value from the roots, leaving them wilted and limp.
• Refrigerate and use within 1 - 2 weeks; cabbage, carrots, celery, lettuce (iceburg), parsnips, radishes.
• Refrigerate in plastic bag up to 1 month.
• Refrigerate parsnips; use them within 2 weeks.
• For a quick supply of roast parsnips, par boil and roast as usual. When cooked, drain them on kitchen paper. Cool and store in plastic bags in the freezer. You will have roast parsnips ready at any time.

PEA PODS

• Refrigerate; use within 2 days

PEAS

• Peas and lima beans should be stored in the pod and corn in the husk - to preserve full food value and prevent shriveling.
• Refrigerate and use within 2 - 3 days; asparagus, broccoli, brussels sprouts, chard, green onions, green peas, spinach, salad greens.
• If you buy green peas in the pod, store them in the refrigerator that way. Use within 2 days.
• To keep fresh peas for several days: shell and place in milk bottle, replace cap and cover with paraffin.

PEPPERS
 

• Refrigerate and use within 4 - 5 days; artichokes, cauliflower, cucumbers, green beans, peppers and soft-rind squash.

POTATOES

• Store in dry, dark, well-ventilated area, ideally at 45 - 50 degrees. Do not refrigerate or potatoes will become sweet.
• When you see white buds growing on potatoes, take your fingernail or a knife, and pop them off and your potatoes won 't shrink and shrivel and they will keep longer.
• Old Potatoes: When old and likely to sprout; place in a wire basket or strainer and lower into boiling water for 1 or 2 minutes, let dry before putting away in sacks. The heat destroys the germ, and potatoes retain their flavor for a long time.
• Peeled Potatoes: To keep peeled potatoes, cover them with cold water to which a few drops of vinegar have been added. Keep refrigerated and they will last for 3 or 4 days.
• Preventing Green Spots: When potatoes are exposed to too much light, their skins may turn green due to a toxin which can be harmful if eaten in quantity. Cooking destroys this compound, however, storage in the dark prevents it formation.
• Potatoes stored in the refrigerator become somewhat sweeter than potatoes kept in a warmer place or at room temperature.
• If you have room, store potatoes in the refrigerator making sure you keep them dry. This will inhibit the growth of" eyes."
• If potatoes are kept at room temperature, use within 1 week to prevent greening, sprouting or shriveling.
• Potatoes should be stored in a dark, well-ventilated place at a temperature of 45 - 50 degrees. If stored properly, general purpose and baking potatoes will keep for several months; new potatoes will keep for several weeks.
• For a quick supply of roast potatoes, par boil and roast as usual. When cooked, drain them on kitchen paper. Cool and store in plastic bags in the freezer. You will have roast spuds ready at any time.

PUMPKINS

• Store in a cool, dry place; use within a month.

 
RADISHES

• The tops of carrots, radishes and parsnips should be cut off before the vegies are stored. The tops draw the moisture and food value from the roots, leaving them wilted and limp.
• Refrigerate and use within 1 - 2 weeks; cabbage, carrots, celery, lettuce (iceburg), parsnips, radishes.

SALAD GREENS

• Refrigerate and use within 2 - 3 days; asparagus, broccoli, brussels sprouts, chard, green onions, green peas, spinach, salad greens.

SHALLOTS

• Provided they're kept dry and exposed to air, shallots will keep for months in the bottom vegetable bin of your refrigerator or on the back of a refrigerator shelf.

SPINACH

• Refrigerate and use within 2 - 3 days; asparagus, broccoli, brussels sprouts, chard, green onions, green peas, spinach, salad greens.

VEGETABLES, SQUASH

Store in cool, dry place. Most vegies keep better if piled up so that air is excluded, except squash which should be spread out so they do not touch each other. Squash and sweet potatoes require a little higher temperature than other vegetables.

SUMMER SQUASH (soft rind)

• Refrigerate and use within 4 - 5 days; artichokes, cauliflower, cucumbers, green beans, peppers and soft-rind squash.

WINTER SQUASH (hard rind)

• Should be stored at about 60 degrees - not in refrigerator.
• Will keep in cook, dry, well-ventilated place 2 - 4 weeks. 
• Refrigerate or store at room temperature; use within a few weeks.
• Vegies that do not require refrigeration: eggplant, sweet potatoes, rutabagas and hard¬rind squash. Store these at a cool room temperature of about 60 degrees. Temperatures below 50 degrees may cause chilling injury. If these vegies are kept at room temperature, use within 1 week.

SWEET POTATOES

• Store in cool, dry place. Most vegies keep better if piled up so that air is excluded, except squash which should be spread out so they do not touch each other. Squash and sweet potatoes require a little higher temperature than other vegetables.
• Vegies that do not require refrigeration: eggplant, sweet potatoes, rutabagas and hard¬rind squash. Store these at a cool room temperature of about 60 degrees. Temperatures below 50 degrees may cause chilling injury. If these vegies are kept at room temperature, use within 1 week.
• Sweet potatoes and yams don't keep well, so count on cooking them within 3 or 4 days after you buy them.
• Sweet potatoes don't keep as well as regular white potatoes, so don't buy them for long storage. And they must be kept dry. They deteriorate rapidly in a humid atmosphere.
• Store in cool dry place for up to 1 month.
• Do not refrigerate sweet potatoes. Store them in a cool, dry place; use within a week.
• Sweet potatoes should be stored at about 60 degrees - not in refrigerator.

TOMATOES

• A cracked tomato won't keep, use it right away. Spoilage starts at the crack.
• If you have more tomatoes than you can use immediately, keep them in a moderately cool spot, but don't put them in the refrigerator. Refrigerating fresh tomatoes for more than an hour can kill the fresh-tomato flavor.
• Refrigerated tomatoes absorb odors more readily than other fruits, store them wrapped in plastic or enameled containers, baggies or covered glass.
• Store ripe tomatoes uncovered in the refrigerator; use within 1 week.
• Unripe tomatoes should be kept at room temperature, but away from direct sunlight until they ripen.

• Add 1/4 tsp of salt to your vinegar cruet and the vinegar will stay clear.

• Wheat germ should be stored in the refrigerator or freezer after opening because it contains a high percentage of fat and is extremely susceptible to rancidity.

• Keep wines in a moderately cool place with the bottles lying on their sides so the corks stay wet and expanded on the inside, not allowing air to get in. Air inside a wine bottle will quickly ruin it.
• An opened bottle of dry cooking wine will keep better if you carefully drip in a little olive oil which will spread to cover the surface and seal the wine from air.

• Compressed yeast must be refrigerated and 'used within a week or so. When in doubt, crumble some of the cake in your fingers. If it crumbles easily, it's still good.
• Remove yeast from the refrigerator about 1 hour before using. It's less active when it's cold.
• Active dry yeast stays fresh for months on the shelf. (Look for the expiration date on the back of the packet).