But no worries, you don’t need to break the bank to acquire a standard freeze dryer and this article will help you find out exactly how in more than one way.

The Freezer method

This is probably the best non-machine freeze drying method, but it takes quite some time to complete. You will need a deep freezer for this method, but your normal freezer will suffice. It is advisable to set your deep freezer to its lowest possible temperature a day before you will be freeze drying; it makes the freeze drying process a lot faster.

This method will work best for high-moisture content foods such as fruits and vegetables like strawberries, apples, guavas, oranges, carrots, and raspberries. You can also employ it in storing sea food like fish, shrimps, and other food items like beef, cheese, pasta, chicken, herbs, and even desserts. It is also advisable to wash your food items before freeze drying them, it saves you the hassle of washing them again after prying them from the tray.

Cut large fruits and vegetables such as apples and potatoes into small pieces and arrange them spaciously on a cookie sheet, air drying rack, or cooling rack. You can leave smaller fruits like the berries just like they are and arrange them on the selected tray. Endeavor to also cook your meat and cut them into smaller pieces before placing them on the tray for freeze drying. Make sure you space the food items so they don’t come in contact.

After arranging the food items, place the tray on a flat surface in the deep freezer (or freezer) and wait. Ideally, 10 days should be enough for total freeze drying, but sometimes, it isn’t. Confirm freeze drying by bringing out one of the cut food items for a few hours under room temperature and keenly observe any change in color. If the item displays dark coloration, assume that the freeze drying is not fully done yet. Discard the test sample, and leave the rest in the deep freezer for a few more days.

After confirming total freeze drying, store the rest of the food items in a ziplock bag under 75°C. Make sure that the ziplock bag is free from direct sunlight, moisture or air. Push out the air content from the ziplock bag as much as you can. Freeze drying extends the shelf-life of food items by as much as 15 times, so your freeze dried foods can stay in good quality for months and even years. Although this process can take weeks to complete, it is well worth the wait.

Dry Ice Freeze Drying

This is a much faster method and is also quite effective. Just like the first method, cut large food items into smaller pieces and don’t forget to cook the meat and pasta (you don’t have to slice the pasta).
After washing and cutting the food items, transfer them into a ziplock bag. Ensure that you put only the same type of food item into the same bag; don’t mix meat with fruits, or cheese and pasta. Don’t forget to push out as much air as you can from the ziplock bag.

Next, you will need a large container about twice the size of the bagged food items, but it has to be a container you don’t really much use of. You will find out why later on. You can use one container for more than one bag to manage space

The idea is to sandwich the food item between two chunks of dry ice. Pour a chunk of dry ice in the empty container, place the bagged food on the ice, and pour some more ice on the food. The amount of ice should be the same as the amount of food you want to freeze dry, so if you want to freeze dry about 4 grams of food, you will need about 4 grams of dry ice to make it even. You will need insulating gloves for this part to protect your hands from the freezing sensation.

Depending on the size of the container, you can store more than one food item. All you have to do is arrange one atop the other without them coming in contact (both sides of each bag of food should be in contact with dry ice).

DO NOT SEAL OR CLOSE THE LID OF THE CONTAINER.

Sealing the container lid will lead to an explosion due to the accumulation of gas from the ice in the container, so to prevent that, loosely close the container lid or puncture holes in it. Either way, NEVER SEAL THE LID.

Place the container inside a deep freezer for at least 24 hours before checking for total freeze drying. Freeze drying is complete once all the ice in the container is gone. If after there’s still some ice after 24 hours, place the container back in the freezer and place the lid just as it was, and wait for another 5 hours before checking again.

After confirming total freeze drying, bring out your freeze dried foods and store them under room temperature. To ensure that your food items retain their quality, push out as much air as you can from the bags, and keep away from direct sunlight.

Now you know how to freeze dry food from home without a machine. Put the knowledge into good use.

Uncut melons

Chilling whole melons—whether watermelon, cantaloupe or honeydew—takes up way too much room in the fridge. More importantly, keeping these mega fruits in the icebox halts the ripening process, meaning they won’t be as tasty as if they’d been kept at room temperature. Chilly temps also reduce the healthy antioxidants found in melons. Keep these fruits on the countertop until they’re ready to eat. If you have leftovers, store them in an airtight container in the fridge for up to three days.

Raw Potatoes

Don’t dump that bag of spuds in the crisper drawer! Frigid temperatures alter the starchy complex carbohydrates found in raw potatoes, giving them a sweet taste and a gritty mouthfeel when cooked. For the best flavor and texture, store raw potatoes in a well-ventilated basket or drawer, out of direct sunlight.

Honey

Due to its high sugar content, honey, a natural preservative, needs no refrigeration. In fact, popping that honey bear in the fridge virtually guarantees you won’t be able to squeeze out the golden goodness. When refrigerated, honey hardens and crystalizes, so store it on a shelf in your pantry. If you already made the mistake of refrigerating it, don’t toss it out. Place the honey bottle in a pan of hot (not boiling) water until it returns to its liquid state.

Coffee

If you want to savor your cup of aromatic coffee in the morning, don’t store the beans in the fridge. An open package of coffee is subject to condensation in the cold temps of the fridge, which zaps flavor. Additionally, fresh grounds will absorb the odors of other refrigerated foods, making your coffee taste off. For the best tasting cup of Joe, store your coffee in an airtight container at room temperature in a dark place, such as inside a cabinet.

Tomatoes

If you don’t want your fresh tomatoes to taste like cardboard, don’t put them in the fridge. Once harvested, tomatoes continue to ripen and develop flavor, but only when kept at room temperature. A big chill stops the ripening process and dulls the flavor. Store fresh tomatoes on the countertop, out of direct sunlight. If you grow your own tomatoes, snip off a bit of the vine when harvesting. The attached vine helps keep the tomato fresh longer and gives it better flavor.

Onions

The chilly temps and high humidity of the fridge wreak havoc on onions, breaking down their fibrous structure, and leaving them mushy and prone to mold growth. For the best flavor and texture, store onions in a well-ventilated, dark and cool (not cold) spot. An open-weave basket in the pantry is optimal.

Bread

Store your bread in a bread box or on a cabinet shelf, but not in the fridge. Refrigerating bread slows mold growth but makes the bread tough, chewy and stale-tasting. If you know you won’t use the whole loaf before it goes bad, wrap the excess in freezer paper and store it in the freezer for up to one month.

Green Avocados

Many avocados available at the grocery are green and hard, and need a couple days to ripen before they’re ready to eat. They’ll only ripen, though, if you keep them out of the fridge. The only time you should refrigerate an avocado is when it’s completely ripe but you’re not ready to use it. Then, refrigeration will give you an additional day or two before it goes bad.

Strawberries

Refrigerating strawberries reduces their sweet flavor and gives them a mushy texture. For better taste, store fresh strawberries on the countertop, out of direct sunlight, and use them within a day or two of picking or purchasing. And don’t wash them until you’re ready to eat them; strawberries go bad more quickly after they’re washed.

Fresh Garlic Bulbs

Nothing adds flavor to Italian dishes quite like fresh garlic, but if you store the bulbs in the fridge, don’t be surprised if they sprout bitter green shoots. Another danger, garlic bulbs are prone to mold growth in the humid conditions of the fridge. For the best taste, store fresh garlic in a dark, well-ventilated spot. You can store leftover minced garlic in the fridge for a day or two, but the flavor can’t compare to freshly minced cloves.

Open Food Cans

Once opened, don’t store a partially filled food can in the refrigerator. While the cold temps will keep the product from spoiling for a little while, the food can develop a metallic taste due to metal acids that leach into the food from the can itself. The best way to store unused canned food, is to transfer it to a separate airtight plastic food container and then refrigerate.

Unripe Bananas

Like other fruits on this list, bananas will continue to ripen at room temperature—but when put in the fridge, the ripening process stops. Store unripe bananas on the countertop, out of direct sunlight. You can put a fully ripe banana in the fridge for a couple of days, but don’t be alarmed when it turns black. The blackening occurs due to the banana skin’s ethylene content, which undergoes a chemical change when subjected to cold temperatures.

Coconut Oil

Coconut oil is stable at room temperature for up to two years, so there’s no need to store it in the fridge where it becomes hard and virtually impossible to scoop out. Unlike some oils that remain liquid at cool temps, coconut oil contains a high percentage of saturated fats, which causes it to solidify in the refrigerator.

Winter Squash

Putting butternut squash, acorn squash, pumpkins, or other types of winter squash in the fridge will dull their flavor and give them a mushy texture. You don’t need a fridge to keep these vegetables fresh. When stored in a dark, cool (not cold) spot, such as an unheated basement, these autumn favorites will remain viable for two months, or longer. Leftover raw winter squash can be chopped into chunks and frozen for an additional two months.

by: ERIN ALEXANDER

Not just for organizing your fridge but making everything in it last that much longer, and stay that much fresher. Here are some of them that have worked. Hope that is useful for you!

Label Everything

Says Staff Writer, Kelly Vaughan, “chefs swear by this trick and after working in a restaurant, I do too. No longer do you have to open a container, give it a sniff, and say to your roommate or partner, ‘when did we have these mashed potatoes?’ The label tells you everything you need to know.”

Separate Certain Fruits And Vegetables

Says Market Editor, Jada Wong, “I learned from my mom at a young age to take fruits and vegetables out of any plastic wrapping or produce bags before putting them in the fridge or on the counter. It helps with proper airflow so fruit won’t get too ripe before you can eat them, or worse, develop mold.”

Plus, she points out, “I put most of my fruits and veggies in the crisper drawer or middle shelf of the fridge. It’s key to actually eating them. And I say most because I leave ‘hard’ fruit out on the counter, like apples, pears, and nectarines. ‘Soft’ fruit like mangoes, plums, and berries go in the fridge.’

Make Use Of Baskets And Bins

Home52 Editorial Lead Arati Menon was fed up with parting ways with “condiments, chutneys, and spreads, teeny containers of takeaway sauces, and mason jars of pickled veggies” from a lack of fridge organization. She’s probably the ultimate when it comes to keeping things clean, but losing track of items within the fridge was plaguing her, so she turned to a storage solution she’d employed time and again in other parts of her home, but hadn’t thought of using in the fridge: bins. “If it’s good for your pantry, it’s probably good for the fridge,” Arati says, “after all, the same principles apply: zone, label, stack, elevate. So, why stop at bins? Why not employ all pantry organizers—trays, baskets, lazy Susans, even tiered shelf organizers?”

Treat Soft Herbs Like A Bouquet Of Flowers

If I could count the number of times I’ve bought fresh cilantro, and watched as its leaves went yellow and then brown! It’s usually at that point that I jump in (I’m working on it!) and try desperately to save the handful that are still half-green. To avoid this, writer Lisa Kolb suggests treating soft, leafy herbs (like basil, cilantro, parsley, or tarragon) as if they were fresh-cut flowers in The Best Way to Store Fresh Herbs. Simply trim a small amount off the stems and place the bunch in a glass or Mason jar filled with water. Cover loosely with a piece of Bee’s Wrap and store in the middle shelf of the fridge—they’ll last for at least a week.

Give Pantry Products A New Home

I’m going to let you in on something that took me by total surprise: There are a number of items that you currently store on the shelves of your pantry that would fare much much better in your refrigerator. I’m talking soy sauce, maple syrup, organic nut butters, soy and nut milks, and whole-grain and nut flours, just to name a few. The one that surprised me most? Yeast. Yes, yeast is actually best stored in a chilly environment, like the condiment shelf in your fridge. The reason for this is that yeast is easily destroyed upon exposure to light and heat. For longer-term storage, you can even keep yeast (in an airtight container) in your freezer, where it’ll last for up to a few months.

Save All Your Deli Containers

Assigning Editor, Rebecca Firkser, packs all her leftovers “in quart, pint, or half-pint deli containers. Every size uses the same lid, they stack on top of each other neatly, and don’t leak if they accidentally get knocked over—they’re the only ‘Tupperware’ I own!” And if you’re wondering how long to keep these handy storage containers, we’ve got you.

Let Eggs And Dairy Chill Out

For the longest time, I believed that dairy—milk, cream, eggs, and cheese should be stored on the inside door of the fridge. Turns out that’s not the best idea. Products like these belong in a spot with a constant cold temperature, like the top shelf of your fridge, so they don’t spoil. Storing them here also makes them easier to grab when you’re rushing to put together breakfast before heading out the door.

Give Your Lemons And Limes A Drink Of Water To Last Longer

Contrary to common practice (even I’m guilty of this), the countertop is no place for your lemons and limes to live, according to food writer Valerio Farris. They’ll last much longer—up to a month!—if you store them in your refrigerator, sealed in a bag or container that’s filled with a little bit of water. The logic: Lemons and limes (and other citrus) are super porous, so they’ll dry out more quickly when left out in the open air.

Meat And Fish Belong At The Bottom

“Not only does storing meat, poultry, and fish at the bottom of the freezer keep them colder,” says Kelly, “but it also prevents cross-contamination. Otherwise, if you store it on a top shelf and the package leaks, the meat drippings may fall onto raw produce, packages of butter, or anything else stored in your fridge, which can easily spread bacteria.”

Store And Arrange Items According To What Other Items They Go With

This might seem like a well-duh tip, but you’d be surprised how many people toss things into their fridge with wild abandon. The next time you’re cleaning out your fridge (or stocking it with a fresh set of groceries), take a look at things that go together. I always keep my peanut butter and jelly, eggs and milk, and deli meats and cheeses all side by side for convenience. Think about your daily eating habits and find the pairings you reach for most often! The less time I spend hunting around my fridge and making things topple (and spill), the happier I am, so this makes complete sense.

Consider A Lazy Susan

Editorial Lead Margaret Eby is a self-proclaimed “condiment maximalist,” which means “that I both have at least three kinds of hot sauce at all times, and that they tend to get lost in the depths of my fridge if I’m not careful. After accidentally rebuying the same kind of mustard that I already had twice, I finally invested in a clear, small, turntable (or a ‘Lazy Susan’ but listen, Susan, I know you were framed) for my fridge. It means that I can keep all those little bottles and cans organized, and that I just need to give it a spin to see my whole collection.”

Bonus Tip: For Untouched Cakes, Frosting Acts As A Seal

Many frosted cakes can be stored at room temperature, but there are a few exceptions: if it’s hot and humid; or if the frosting is made using cream cheese. In both scenarios, you can store the unwrapped, frosted cake in the fridge for a few days, according to food blogger Stacie Billis. The frosting makes a seal that keeps the cake from drying out, so you won’t need to wrap it in plastic wrap and ruin your beautiful icing work.

Line Shelves And Drawers

We can all admit that our refrigerators have a tendency to get a little messy, right? Sometimes it’s just too exhausting after a full night of cooking dinner and doing all the dishes to also wipe down the shelves in the fridge. Drips of opened drinks, drops of jam, crumbs from a poorly-wrapped pastry, they love to linger. The best (and easiest) way to combat this problem is to line the drawers and shelves with a heavy-duty, water-resistant liner that wipes up easily and can be removed for deep cleaning. One like this that has ridges is ideal because it will allow airflow above and below, preventing mold or mildew from any pooling liquids.

How to store food during the social distancing

In these days of social distancing, stretching your grocery haul is more important than ever. Here’s how the pros do it.

Given the many anxiety-inducing precautions shoppers must take during the coronavirus pandemic, you hardly need health experts to urge you to keep food shopping trips to a minimum. Buy wisely, and take steps to make the food you get last longer.

One of the most fundamental ground rules for keeping refrigerated items fresh: “The colder the fridge, the longer things will last,” says Jonathan Deutsch, Ph.D., a professor of food and hospitality management and director of the Drexel Food Lab at Drexel University in Philadelphia. “Refrigerators should be between one and four degrees Celsius for both safety and quality—even a degree can make a difference for products like milk.”

Everyone is home all day, which means there’s likely a lot more opening and shutting of the refrigerator door. This likely means that the food in the front and on the side of the refrigerator door may be well above four degrees, he says. So make sure your fridge is set to cool enough and push things as far back from the door as possible.

1. Choose foods with staying power

“Never before has processed food become more important for health,” says Kantha Shelke, Ph.D., a food scientist and principal of Corvus Blue LLC, a food science and research firm. It’s important to remember that not all processed food is bad—sometimes the processing that’s done is to help make it shelf-stable. Organic milk, for instance, will last much longer than conventional because of the ultra pasteurization it undergoes. Some other long-lasting picks, according to Kanthe: apples, winter squash, eggs (they’re good up to five weeks), citrus, onions, hard cheeses (avoid low-sodium cheese which won’t last as long), tofu, pickles, cream cheese, sour cream, heavy cream, and bacon.

2. Socially isolate your produce

All fruits and vegetables are not created equal, and tossing them all into the same crisper drawer can significantly shorten the lifespan of some food items. Apples, tomatoes, potatoes, melon, and peaches, among others, produce a lot of ethylene gas, a plant hormone that speeds up the ripening process. Asparagus, garlic, onion, broccoli, cauliflower, carrots, green beans, peppers, and strawberries are among the produce items most sensitive to the effects of ethylene. Potatoes, tomatoes, onions, and avocados last longer at room temp, Deutsch says.

3. Scalp it

Spoilage can be caused by several factors, including moisture and oxidation (exposure to air), says Kanthe. But with produce, time is usually the killer. “Some enzymes in fruits and vegetables continue to be active and cause deterioration in their quality and safety,” she says. That’s why, for root vegetables like carrots, parsnips, turnips, and beets, removing its leafy tops can extend its life in storage by months.

4. Wait to wash things

Not your hands, definitely wash those as much as possible. But moisture leads to mould, so washing a whole carton of strawberries at once is a ticket to spoiler city. Instead, only wash the amount you’re going to eat in one sitting immediately before eating it and leave the rest dry, says Deutsch.

5. Bag your herbs

Ingredients like fresh herbs make a big impact but those delicate greens never last long. Growing your own is always a good option, as is using dried. The best way to extend the life of cut leafy herbs like cilantro and parsley is to stick it in a jar of water and place a plastic bag loosely over the top. That helps maintain proper moisture levels. Remember to change the water regularly.

6. Halve your losses

Sometimes you only need half an onion, tomato, or lime, and that’s OK. Since exposure to oxygen is one of the fastest ways to spoil food, you want to minimize your cut surfaces (i.e. don’t chop the rest of that onion) and cover it tightly with plastic wrap. Bonus: This will prevent odours from stinkier items like onions from permeating surrounding foods, says Deutsch.

7. Don’t smother your cheese

Cheese, especially good cheese, is a living thing. And plastic wrap, the standard way to store an open wedge, doesn’t let it breathe. Instead, it traps moisture inside, which is why cheese can start to feel slick and slimy before sprouting mould (the bad kind). A better option: If you didn’t save the fancy paper it came in, wrap it in parchment or wax paper and pop it in a small Tupperware container with a tight-fitting lid.

8. Wrap right

Ideally, you want to treat the food in your refrigerator and freezer like you’d treat yourself on a sub-zero day: Layer up. Start by wrapping leftovers in plastic wrap, foil, or both, before popping then in a Tupperware container. This can be especially important for preventing freezer burn on foods you’re planning to keep for longer times.

9. Vacuum pack it

When you don’t want to take any chances with food going bad before it’s time, pumping the air out of the container your leftovers are in is the only solution. Proponents claim that vacuum sealing can keep food fresh for five times as long as other storage methods.

10. Label everything

One of the reasons food goes bad is because people forget to eat it. That’s why transparent storage containers are so important: So you can see what’s ready to be consumed at a glance. Tagging each dish or item with the date you put it in there takes seconds, but can save you countless meals.

11. Practice self-preservation

Preserving foods through pickling or fermenting can extend its shelf life several times over. Pickles, salt-preserved lemons, kimchi, and sweet or savoury jams are all great options to make at home. “I’m a huge fan of canning applesauce and tomatoes,” says Marisa McClellan, author of The Food in Jars Kitchen. “They are things that my family uses in abundance and the homemade versions are both cheaper and better.” When it comes to storage containers, you want them to be squeaky clean, have the ability to seal tightly, and, if you are making something for the freezer, you want sturdy straight-sided glass jars.

12. Put a lid on it

It’s time to institute a no open containers policy in your refrigerator. Everything goes into storage. No Tupperware? No problem. Stretchable lids fit right over the top of the serving bowls and containers you already own.

Smelly Ice Cubes

There’s nothing refreshing about taking a big gulp of ice water and tasting the garlic you put in the freezer last week. Once ice cubes have taken on the scents around them, they’ll never get rid of them. Read on for more things in your freezer you should toss out today.

Forgotten Freezer Meals

Look at you with your freezer full of healthy freezer meals! It’s great to plan ahead but don’t get overambitious with your meal prep. Prepared freezer meals should be eaten within three months.

Stale Coffee Beans

Storing ground coffee in the freezer can preserve freshness but be mindful of how long those beans have been sitting in there. Coffee beans absorb moisture, as well as different tastes and smells around them, so make sure to use them within three months.

Freezer-Burned Veggies

How long has that bag of frozen mixed veggies been sitting in the back of your freezer? If it survived your last move, it’s time to toss it. Frozen veggies can be kept in the freezer for about three months or shorter if you notice freezer burn.

Thawed Meat

We love keeping a supply of chicken freezer meals on hand for busy weeknights. Once meat like chicken begins to thaw, though, it needs to be thrown out to avoid salmonella and other bacteria. So if you started defrosting it and then changed your mind, don’t refreeze it.

Pastries with Creamy Filling

Once you’ve gone to the trouble of making a heavenly cheese danish from scratch, the last thing you want to do is throw away the leftovers. Pastries and other treats with cheese or creamy filling don’t keep well in the freezer; toss them after a month (or just eat them to avoid this problem altogether).

Unrecognizable Leftovers

We love finding creative ways to repurpose leftovers; they just won’t last in the freezer forever. Most leftover dishes will keep for two to six months in the freezer. If they’ve been sitting for a while and you can’t remember what the food was in the first place, pitch it and start over.

Old Ice Cream

Most of us don’t have the problem of ice cream lasting too long in our homes but if you happen to have more self-control, you may find yourself in this predicament. If your tub of ice cream is older than three to four months, it’s time for it to go. So grab a bowl and a spoon before time is up!

Fresh Cut Flowers

There’s a good reason why you often see flowers stored in refrigerated cases at florists and floral departments! The cold environment helps prevent the petals and stems of fresh cut flowers from wilting like they tend to do at warmer temperatures.

You can use this fact to your advantage the next time you buy flowers for someone, because you can buy them a day or two beforehand and keep them fresh in your fridge. That’s one less thing to worry about!

Eye Cream

While most eye creams are perfectly fine to store at room temperature, a lot of people prefer to store theirs in the fridge. Applying a cool eye cream in the morning can feel really refreshing, and it will help reduce puffiness and redness around your eyes too!

Lipstick

The oils in lipstick can eventually spoil and render your favorite shade unusable! You can avoid this unfortunate scenario by storing your most expensive or treasured lipsticks in your fridge.

Refrigerated lipsticks do have a tendency to “sweat” when brought back to room temperature, which isn’t necessarily harmful—the moisture beads can leave marks, but it’ll still be perfectly wearable. I recommend refrigerating “special occasion” lipsticks you don’t wear all that regularly, because they’ll last a lot longer that way!

Eyeliner

Warm, slightly softened eyeliner might be easier to apply, but it’s almost impossible to sharpen! When your eyeliner needs to be sharpened, stick it in the fridge for a while to firm up, and you’ll have no problem achieving the perfect point!

Pillowcases

Sleeping during the summer can be challenging for me because I have a hard time relaxing when I feel hot or sweaty. I often find myself seeking refuge on “the other side of the pillow” to feel some relief, if only momentarily.

Nail Polish

Storing nail polish in the fridge can extend its lifespan dramatically. Refrigeration can make nail polish more viscous and tricker to apply smoothly, but it thins out a bit as it starts to come back to room temperature. As with lipstick, I recommend refrigerating shades you don’t wear very often to help preserve them.

Homemade, Organic, And Natural Cosmetics

If you own any organic or natural cosmetics, or have a few of your own homemade concoctions, you definitely want to store those in your fridge! Many of these types of products are made without preservatives, and refrigeration is your best bet at keeping them fresh so you can actually use them before they spoil.

Metal Kitchen Tools

One of the keys to making a good, stiff whipped cream is keeping everything as cold as possible. The easiest way to do that is to just toss your mixing bowl, whisk, or whisk attachment in the fridge for a while before you want to make some.

You’ll find that it’s much easier to achieve those stiff peaks with chilled equipment. (This tip is something you can use any time of year, but it’s especially useful during the heat of the summer!)

A Sealed Envelope

Ned to add something to a letter you’ve already sealed? Pop that envelope in a plastic bag in the freezer for an hour or two to loosen the adhesive. Once it’s room temperature again, you should be able to re-seal it.

Tights & Pantyhose

Possibly an old wives’ tale, but some people swear that freezing your tights and hose strengthens the fibers against runs and pulls and makes them last twice as long. You only need to do this routine every once in a while (like at the start of the fall tights season): Get the tights damp, fold them into a plastic bag and freeze them overnight. Let them “thaw” the next day and they’re good to go.

Jeans

Good jeans get to look and feel really good if you never wash them. When they (inevitably) start to feel dingy and saggy, a quick stint in the freezer will help them feel fresh.

How about we tackle cleaning that fridge today, and maybe we can open it tonight for dinner prep or the well-earned wine or milk for a cup of tea without being slightly anxious.

Step 1: Assess The Damage

Make a hot cup of something and in the time that it takes the kettle to boil, open the fridge and inspect the damage. What do you find? Mystery mush lost lunch meat, see-through storage containers that are no longer see-through as they’re growing a garden of white fluffy mould, or bowls of”¦ something, that has multi-hued spots.

Grab everything out!

Step 2: Be Ruthless and Chuck It Out!

Open the bin up and pull it close. Pull out everything from the fridge and be ruthless. If it’s something you have to think about, something you’re not sure about, or something that really has seen better days into the bin. Check the use-by dates on things that have a long shelf life, and bin anything that is overdue for replacement.

If it’s the mirin that you used once in 2010 and have kept through 4 house moves and never cooking Japanese in the meantime, it goes in the bin. When in doubt, chuck it out. This applies to any medications or supplements that you have in the fridge as well. Pack up any medications that are no longer needed and return them to your pharmacist for safe disposal, and remind yourself to take those probiotics before they expire.

Step 3: Time To Scrub

Run the sink with hot soapy water and boil the kettle. Pour the rest of the kettle into the sink, then fill a bowl from the sink and grab a Super wipe. These are great for larger jobs (like your fridge) where you are going to need to wipe, rinse and repeat as the double-action holes easily pick up dirt and food particles and allow for the cloth to be hygienically rinsed clean for use over and over again.

Take the shelves and crispers out and give them a good clean, including the shelf that the crispers are on. Then wipe down the whole fridge, top to bottom, and dust out the last bits of freeze-dried food. Change the water in the bowl, add a dash of vinegar or vanilla essence, and wipe down the clean fridge surfaces for a fresh, hygienic start. Wipe over the seals, and dry everything with an old tea towel. This will increase the efficiency of your fridge, food will last longer, less colonization will happen and it’ll smell nicer.

Step 4: Before You Put Stuff Back…..

Grab a box of Bicarbonate of Soda, take off the top so it is open, and pop it in the back of the fridge. This will absorb any odors or nasties that are released by the food. Just replace it every couple of months.

If you want your fridge to smell good, dab a few drops of Vanilla Essence on your cloth when wiping the inside of the fridge.

Also, make a mental note of three things

• Stuff you threw out unopened or unused (don’t buy this again unless you’re going to use it that day);
• Stuff that you threw out some of, because it was past its used-by date or was growing something (buy a small container of this next time to reduce waste things like tomato paste, sour cream, or cheese);
• Stuff you need to use up (do next week’s meal planning around that last bit of curry paste or chutney).

Step 5: Re-stack and Restock

Put what’s left of your big cleanout back into the fridge in an organized way. Maybe the top shelf is for condiments or dairy, the second shelf for meat or leftovers, the next shelf for milk and eggs and bircher muesli, and the bottom shelf for the crispers of fruit and vegetables. Keep like with like, line up those little jars of jam into the door of the fridge, hide your chocolate stash in the top of the door.

Step 6: Clean the Outside

Take a cleaning cloth to remove the fingerprints and any grease from the front of the fridge and leave it sparkly clean.

Bonus points if you tackle the top of the fridge, pull the whole thing out and dust the elements at the back, change the drip tray or and an extra gold star here if you check underneath the fridge for lost magnets, unpaid bills, or dust bunnies.

You’re not cleaning the internal mechanics

If the defrost drain is clogged with debris or frozen, the water dripping off the coils will overflow the drain trough and drip into the bottom of your refrigerator. Not only can this overwork your fridge, leading to a shorter lifespan, but it can also potentially cause your fridge/freezer to leak water all over your kitchen floor.

You’re not cleaning the fridge itself

Debris, foodstuff, sticky spills, and more common food mishaps that stay on the gasket of the refrigerator’s door too long can tear or break the seal of your refrigerator door, causing a leak that allows cold air to escape. In order to keep your fridge in tip-top shape and working for a long time, be sure to wipe down the door edges often.

You’re not cleaning the coils

According to Family Handyman, you can eliminate more than 70 percent of service calls for your fridge simply by cleaning your coils once a year. (Family Handyman recommends upping that to twice a year if you have furry pets.) Debris on the coils can stop your fridge from properly dissipating heat which means that your compressor will be working harder and longer than it was designed to, using more energy and shortening the life of your fridge.

It’s too full

We’ve all played a few games of Tetris with our refrigerator after we get home with the groceries, but be careful when stocking up and storing. While this isn’t a huge problem with newer models, some older models have fan blades that are less protected. You may even be able to see the fan blades in your freezer or fridge. Cramming your food into the fridge and freezer to the point of applying undue pressure on this small part can affect its shape and fit among related parts of your fridge, which means that it might break or struggle to do its job.

In order to avoid overfilling your fridge, be sure to do a deep clean of the contents of your fridge every once in a while and toss all expired and unwanted items.

Your freezer temperature is too high

Ideally, the temperature should be set between -17 to -15 degrees Celsius. The wrong freezer temperature can affect the longevity of your ice maker, as well as the safety of the food you’ll be eating. A temperature higher than -15 degrees Celsius can also cause the defrost thermostat to stop working which in turn, overworks your refrigerator and shortens its life.

You’re not changing the water filter often enough

If you have the type of fridge that makes ice—with the dispenser either within the freezer or on your door—the water filter is key to keeping this part of your refrigerator in great condition. An old, broken, or dislodged water filter can create all kinds of problems for your fridge. At best, your ice dispenser breaks. At worst, your fridge overworks itself to early death and you’re stuck footing the bill for a new one.

You ignore weird noises or constant running

If you notice that your fridge is always running, or is running louder than usual, do something about it right away. Some fixes are easy enough that you can do yourself, but even if that’s not the case, ignoring professional maintenance when it’s required is a good way to put an early expiration date on this expensive appliance. Depending on the age of your fridge, you may want to decide not to fix it, and instead invest in a new, more energy- and cost-efficient model—something that’s easier said than done during the ongoing pandemic.

Different hacks to get rid of the stinky, smelly, fridge

1. Baking soda in a jar

I know that we’ve all heard that you should keep a box of baking soda in the fridge to keep odors at bay, right? I also like to try this idea for even more odor-fighting effectiveness: put the baking soda in a shaker jar. I also like to put it in a cup and place it on the shelf in the fridge that way there is more airflow as well! The more baking soda is exposed to the air both ways, allowing it to absorb more odors. If you want to go the extra mile put a couple of drops of essential oils in the baking soda too! I like the citrusy smells the best. Essential oils are a great way to boost the fresh smell to get the stink out!

2. Baking soda in a coffee filter

If your anything like me you need your coffee wake me up in the morning! Coffee in the morning, coffee in the afternoon, coffee in your refrigerator?? Sure why not! There is another idea that involves coffee you simply put some baking soda in a coffee filter, tie it up, and put it in your fridge. This was such a genius idea and so simple and convenient too! This allows for plenty of circulation and absorption of odors, too.

3. Charcoal

I personally love charcoal to get rid of toxins in your body! Why not use it for getting rid of stinky smelly refrigerator smells too?! Sure why not?! This idea was a new one for me but it might just do the trick for you! All you have to do is put a few briquettes in a bowl in the fridge or use one of these handy Fridge-It cubes to hold charcoal and hang it out of your way.

4. Newspapers

Newspapers are great for reading but they also help absorb smelly odors as well! Remember that time your kid turned the switch off on the front of the deep freezer from our basement and we had no idea for days! Imagine the horrendous smell?? So when the power goes out or your son decides to turn off your freezer and food has gone bad in the fridge or freezer, it can take several days to get the stink out. In addition to the charcoal idea above, clear out all the food and stuff lots of newspapers inside. Repeat for a few days until the odors are gone.

5. Press ‘N Seal

So when you think of press and seal I am thinking of those sticky things that you place in the bottom of kitchen cabinets! There are so many other uses including in your fridge! This is just another genius trick to prevent smells is by cleaning up messes FAST. It can make cleanup a breeze by applying Press ‘N Seal wrap to your refrigerator shelves. Have a spill or a mystery sticky substance? Just pull up the wrap and replace it.

Tips on how to make your own refrigerator deodorizers:

• baking soda
• essential oils
• A little bit of water

They’re super easy, and you don’t have to worry about boxes or containers.
DIY refrigerator deodorizers

1. Vinegar

I love vinegar for another all-natural cleaner that does the trick! Do you want a powerful cleaner that naturally eliminates odor? Vinegar is where it’s at! It’s one of my go-to’s for all-natural cleaning for refrigerator smells. Make your own with heated vinegar and water (1 cup vinegar to 2 parts hot water). Add some essential oils to make it smell better. I like to use either lemon or lime, essential oils! The fresh citrus smells really helps get the stink out! Plus vinegar on its own doesn’t smell that pleasant!

2. Baking soda and water/vinegar

Springtime rolls around and you have some extra time on your hands so why not do some deep cleaning! The best way to deep clean your fridge is whenever you have a super sticky mess on your hands. Use baking soda and water (or baking soda and vinegar) to clean the shelves and drawers after you’ve removed them.

3. No mold allowed

Nobody likes the smell of mold, it can make you sick, and it’s really stinky and hard to get rid of! To do a thorough cleaning make sure that you really get in the nooks and crannies of the drawers and shelves, as sometimes mold can hide there. Luckily it’s a quick fix! And a moldy fridge is a smelly fridge, my friends.

4. Check once/check twice

The best way to examine your stinky fridge is to get make sure you know the source of where the smell is coming from or you’ll never get rid of bad odors. Make sure to be extra diligent and look through the food items in your fridge to find spoiled produce, rancid dairy products, or anything else that could be causing a funky odor.

5. Lemons

One of my favorite smells on earth is lemon! There is just something about it that makes me scream “Clean”! Here is another great tip for getting the stinky smells out! Reuse those lemons after you’ve squeezed the juice out of them! Place them in a bowl in the fridge to give your refrigerator a fresh, citrusy scent.

6. Coffee

Who loves coffee in the morning? I know I do! Don’t throw away those used coffee grounds instead, here is a great way to save them from the morning! If you love the smell of coffee, reuse those old coffee grounds as an odor absorber in the fridge. You can use this fancy gadget or just put them in a bowl. It’s always a good idea to recycle when you can.

7. Dry oatmeal

If you have nothing else on hand at the time there is one more option and it’s something we all have in our lazy Susan or pantry! If you’re all out of the above solutions, one thing almost everyone has on hand is oatmeal. That’s right, just put a bowl of dry oatmeal in the fridge to absorb that stinky smell. I would not recommend eating it after use so be sure to throw it out once the smell is gone!

8. Refrigerator Deodorizer

Ok, I have to be honest here, I have never heard of these before! Maybe it’s because I love DIY so much! There are so many different options that you can buy at the store if you are not into DIY like me, that’s why right here is a really great refrigerator deodorizer. You can buy some really effective ones for fairly cheap. There are activated charcoal purifiers that you can purchase on amazon and stash just about anywhere in the fridge.

How Do Refrigerator Crisper Drawers Work?

Most humidity drawers are adjustable with a few clicks between low and high. These settings simply open or close a window in the drawer. For the low humidity setting, the window is completely open; for the high humidity setting, it is completely closed.

What Should Go in Each Drawer?

The general rule of thumb is to put things that tend to rot in a drawer with a low-humidity setting. This includes fruits and veggies that emit ethylene gas, like apples and pears, because leaving the window open on the drawer gives those gases a chance to escape. When the gases are released, it helps keep the fruits and vegetables from rotting prematurely.

Things that wilt go in the high-humidity drawer. This will be all your leafy greens, like arugula, spinach, and herbs. By having the window closed, water vapor is held in the drawer and the moisture keeps the greens crisper and fresher longer. Keeping fruits and vegetables that are sensitive to ethylene gas, like strawberries, in this drawer will also keep them away from ethylene producers.

Here’s a handy list of what common fruits and vegetables should be kept in each drawer.

High-Humidity Drawer

The high-humidity drawer should contain the following:

• Produce sensitivity to moisture loss.
• Produce sensitive to ethylene gas.

Fruits and Vegetables to Keep in the High-Humidity Drawer

• Bananas (unripe)
• Belgian endive
• Broccoli
• Brussels sprouts
• Cabbage
• Carrots
• Cauliflower
• Cucumbers
• Eggplant
• Green beans
• Herbs (cilantro, dill, parsley, thyme)
• Leafy greens (kale, lettuces, spinach, Swiss chard, watercress)
• Okra
• Peas
• Peppers
• Strawberries
• Summer squash
• Watermelon

Low-Humidity Drawer

The low-humidity drawer should contain the following:

• Produce not sensitive to moisture loss.
• High-ethylene gas producers.

Fruits and Vegetables to Keep in the Low-Humidity Drawer

• Apples
• Avocados
• Bananas (ripe)
• Cantaloupes
• Figs
• Honeydew melons
• Kiwis
• Mangoes
• Papayas
• Pears
• Plantains
• Stone fruits (apricots, nectarines, peaches, plums)

Finally, the drawers work best if they are at least two-thirds full, and we like to think of it as good motivation to have a supply of healthy foods around!

Understanding humidity settings, knowing what is sensitive to ethylene, and knowing which things produce ethylene will help you properly store your fruits and veggies and extend their shelf lives. Once you get the hang of it, you’ll appreciate how useful this information really is!