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23 Easy Ways To Make Your Groceries Last As Long As Possible

Put an end to throwing out sad, spoiled produce.

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1. Invest in some produce bags that absorb ethylene, a gas that accelerates ripening and decomposition.

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Your veggies will last a lot longer. In addition, pack your leafy greens loosely, which keeps moisture and sogginess to a minimum.

Get a pack of 30 produce bags for $8.

2. Wrap or cover your leafy greens with a paper towel to keep them fresh all week long.

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3. Get ethylene gas absorbers for the fridge.

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These little pods absorb the ethylene emitted by fruits and vegetables to keep them fresh up to three times longer. Here’s a handy list of ethylene-producing and ethylene-sensitive foods.

Get a set of two for $9.40.

4. Place fresh herbs in a jar filled with enough water to cover the tips of the stems.

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Trim the ends and then place them in a glass jar, like a bouquet of flowers. For basil and cilantro, store them at room temperature.

Get a set of 12 mason jars for $12.

6. Store bananas away from other countertop produce and wrap their stems with plastic to keep them fresh.

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Since bananas produce a lot of ethylene, a fruit-ripening gas, it's best to keep them away from other produce, unless you want to speed up their ripening. If you want to ripen an avocado more quickly, place it in a bag with a ripe banana.

Get a bamboo banana hammock for $12.50.

7. Place tomatoes on the counter with the stems facing down.

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Since they're fairly delicate, placing them upside down thwarts air from entering through its stem, which accelerates ripening. If they're stored in the fridge, they'll lose flavor and develop a mealy texture.

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10. Spray leftover guacamole with cooking spray before putting it back in the fridge.

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There are a number of ways to keep avocado green, and oil is one of them. You should also keep the pit in the guacamole.

Get a can of olive oil cooking spray for $6.

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15. Wash berries in vinegar before drying them and store them on a paper towel lining in the fridge.

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This will prevent them from getting moldy quickly. Compared to spoiling after a few days, they'll last for up to 1-2 weeks.

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19. Corn should be left in the husk until the very last minute because, otherwise, it'll lose flavor.

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And try not to store corn in the fridge for too long. They'll taste sweeter the sooner you eat them but if you have to store them, keep them in their husks.

20. Stop scallions from getting slimy by placing the roots in a jar of water.

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By keeping the roots attached, they'll continue to grow (if they're stored in a sunny spot and the temperature's warm) and you'll have a long-lasting supply of green onions.

23. Lastly, freeze everything you know you won't use in time.

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You can pretty much freeze anything! Some key things to remember are that vegetables freeze better after they're blanched, which retains their texture and nutrients, and some foods like avocados will freeze better after being treated with a citric wash. Here's a helpful, comprehensive guide to freezing all types of fruits and vegetables.

Get started with some freezer bags ($12), airtight containers (salsas and jams) ($17), and freezer tape ($5.71).

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