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This Storage Container For Guacamole Keeps It Fresh AF For Days

It's the hero our avocados need AND deserve, tbh.

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Hello. I'm here to talk to you about one of the biggest problems currently facing our generation today.

Larisablinova / Getty Images

Keeping guacamole from getting all brown and disgusting within nanoseconds of making it.

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Luckily, the Guac-Lock has arrived, and it's here to save us all from those grim days of gross-ass day-old guac.

Amazon / Via amazon.com

Sure, there are plenty of hacks that are supposed to help keep guac fresh: Sprinkle with lemon or lime juice! Keep the pit in it! Use plastic wrap around the container!

You may have used any of the above tricks to varying levels of success (and been met with varying levels of icky brown gooeyness), but really, the key is to keep as much air out of your storage container as possible.

Basically, guacamole browns when it oxidizes — aka when it has contact with oxygen. The Guac-Lock, available on Amazon for $16.25, claims it can keep guacamole fresh for days, thanks to its airtight seal.

ABC / Via tenor.com

I was dubious (not to mention curious as to what sort of monster would put off eating any and all available guac in their fridge for days), so I set out on a mission to see how well it really worked.

Day 1: Making my guac and setting up the Guac-Lock.

Emmy Favilla

I decided to test the efficiency of this thing using a pretty standard guacamole recipe: avocados, red onion, garlic, jalapeños, lime juice, and some salt and pepper.

The product itself is made up of four parts:

• The base (the round green part, which is plastic with a removable rubber top, pictured here inside the container)

• The elevator (the big white ring)

• The container (the clear part that goes around the base and elevator)

• The cover (which comes with three snaps on the sides and a bigger tab on top)

It's important to set it up properly to prevent as much air as possible from getting into the storage container.

Emmy Favilla

After you've cleaned all the parts and are ready to store your guac, you push the base up from the bottom of the container (NOT down from the top — this is v. important for keeping as much air out as possible!) and plop all that guac on top of it.

Make sure to smooth out your guacamole to make it level, and press it down to get all the air pockets out.

Then put the lid on and snap the three tabs around the lid closed.

Push the base up by setting it on top of the "elevator." Once you see a lil' guac creep out of the hole at the top (aka when it's been squished up to the lid as much as it can), you close the main tab and send it off to hang out in your fridge.

You can watch a tutorial here.

Day 2: The big reveal.

Emmy Favilla

A full 24 hours later, my guac was still green AF! Color me impressed!

FYI, the instruction manual says that it's totally normal to see a little browning around the ring of the container, since presumably a bit around the edge may be squished out and mingle with oxygen, but I didn't really notice anything. ::high-fives myself::

It's important to note that if you're planning on opening up the Guac-Lock and then putting it back in the fridge to store longer, you can't just snap the lid back on once you've taken it off. The guac has been pushed so far upward that it'll just spill out the sides and you won't be able to get the lid on. You'll either have to eat a lot of the guac (well...don't mind if I do) and then level it off with a spoon again, or take the elevator out, push the base back down through the top (which, as I mentioned, is not recommended for initial setup because it can let air in, but when there's already guac on top of it, it's kinda your only option), and then push it back up with the elevator before you snap the top on.

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Day 3: I was worried because the night before, as I mentioned, I'd pushed the base down from the top — so I was kind of expecting a big brown mess. I was met with this:

Emmy Favilla

Not too bad! There was a little patch of brown (middle right), but I scraped off just a thin layer and the guac was as good as new.

And it still tasted great!

Day 4: I had pretty high hopes for my guac sitch, based on how the prior two days had gone down. Here's what it looked like, 72 hours later:

Emmy Favilla

A sadder state of affairs than the previous day, but again, I just scraped off the two small areas where it had browned and we were back in business (cleaned-up version on the right). *sings "Shake It Off" to my guac*

Day 5: I knew the expiration date on my near-invincible guac was nigh, so I was pretty much expecting the worst on the fifth day.

Emmy Favilla

Alas, I was pleasantly surprised that it still hadn't entirely browned! (The photo on the right is what it looked like after I scraped off the thin brown layer.)

A taste test, however, proved that it had past its prime — it wasn't terrible, but it tasted too off to continue eating heaps of it. I couldn't complain, though — who in their right mind waits four days to eat homemade guac anyway?!

The verdict: The Guac-Lock is an effin' miracle worker. (See for reference my cat, also amazed at how good this four-day-old guac looked.)

Emmy Favilla

Granted, it's best used in a scenario where you'll be eating your guac immediately after opening the container — so you won't have to jump through hoops to get it back to its initial setup for ~optimal freshness~ — which, let's be real, is probably how most people will be using it anyway, because who actually has leftover guac?

It's a smart option for making guacamole (or any other dip, for that matter) a day or so ahead of time, and a super-convenient way to store and transport it. For ultimate #HostGoals, you can also pick up a Guac-Lock that comes with a serving tray from Amazon for $19.90.

Guac-Lock sent me the product to try free of charge, but I wasn't obligated to positively review it.

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