Keeping Foods Fresh

by Jyl Steinback

• Freeze foods at peak quality; they will taste better than foods frozen after several days of refrigeration.
• Immediately freeze foods you don't plan to use within 1 to 2 days.
• Slightly undercook prepared foods; they will finish cooking when reheated.
• Most casseroles can be prepared and refrigerated up to 24 hours in advance. Add 15 to 20 minutes to cooking time if casseroles are chilled.
• To test egg freshness: Immerse egg into a pan of salted, cool water. If the egg sinks, it's fresh; if it rises to the surface, throw it away.
• Most canned foods, when properly stored at normal room temperatures, will stay good for several years.
  • Low-acid canned goods, including canned meat/poultry; soups and stews (without tomato base); pasta products; vegetables: 2 to 5 years
  • High-acid canned goods, including tomato products, fruits and foods in vinegar-based sauce or dressing: 12 to 18 months
  • Canned meat and poultry: 2 to 5 years

Best Freezing Supplies

• Heavy-duty aluminum foil, plastic wrap, plastic freezer bags and vacuum-packed FoodSaver bags
• Food-grade plastic containers made of moisture-and vapor-resistant material
• Freezer-to-microwave or freezer-to-oven containers in a variety of sizes:
  • Quart containers hold 4 to 6 servings.
  • Pint containers hold 2 to 3 servings.
• Select containers with wide top openings so food can be easily removed without thawing.
• Foods can be frozen in supermarket wrappings if they are used within a month or two. For longer storage, overwrap packages with moisture-and vapor-resistant materials.