Food Storage
You spent money on that food—let’s make sure it doesn’t go to waste.
In Food Storage, we talk about how to keep your groceries fresher for longer, how to organize your fridge and freezer so you can actually find things, and how to know when it’s time to let something go.
We’ll cover:
- How to store fresh herbs, fruits, and vegetables so they don’t wilt or spoil in two days.
- Freezer basics – what freezes well, what doesn’t, and how to avoid freezer burn.
- Labeling and dates – how to keep track of what you cooked and when.
- Batch cooking and portioning – freezing meals in a way that makes weeknights easier, not more complicated.
You’ll learn simple systems, like:
- Keeping “eat me soon” items up front.
- Using clear containers so you can see what’s inside.
- Storing leftovers in meal-sized portions instead of one giant mystery bowl.
The goal is to help you save money, cut down waste, and always have something good ready to go when life gets busy.
Food Storage: Save Money, Cut Waste, Eat Better
You work hard for your groceries—seeing them spoil in the fridge hurts. Food storage is about making what you buy last longer and stay safer, so you get your money’s worth.
Fridge Basics: What Goes Where
A few simple habits:
- Keep raw meat on the bottom shelf, well wrapped, to prevent drips.
- Store fruits and veggies in the crisper drawers when possible.
- Don’t overcrowd the fridge—cold air needs space to circulate.
Try using clear containers so you can actually see what you have.
Freezer Tips: Your Backup Plan
The freezer is your best friend when used right:
- Cool hot foods before freezing.
- Divide big batches into smaller portions.
- Label with the name and date (future you will be grateful).
Great things to freeze:
- Cooked rice, beans, and soups
- Marinated meats
- Bread and tortillas
- Fresh herbs in a little oil (for cooking later)
Pantry Smarts
Keep pantry items:
- In sealed containers
- Away from heat and direct sunlight
- Organized so older items are in the front and used first
Rotate new items to the back so nothing sits for too long.
Making Food Stretch Through the Week
Use storage to your advantage:
- Cook once, eat twice (or more).
- Plan “leftover nights” where everything in the fridge gets a second life.
- Keep a “use me soon” section for foods that are close to their limit.
Featured Recipe Idea: Freezer-Friendly Vegetable Soup
Make a big pot of vegetable soup:
- Enjoy some today.
- Store extra in freezer-safe containers.
Now you’ve got easy, comforting meals waiting for you on busy days.