Archive for Stocking The Pantry

Storing Fresh Fruits and Vegetables Part 2

Freezing

A great way to store fruits and vegetables for the long haul is by freezing them. This takes them at the peak of their flavor and color and puts a sudden halt to the ripening process.

Before freezing vegetables, they should be blanched for a few minutes. This allows the colors to come out and the flavors to develop. Once they have been blanched, they should be left to cool to room temperature and then frozen individually before being bagged up. Laying them out on a sheet pan and put into the freezer for three to five hours can do this. Once they have started to freeze, then and only then, should they be bagged together.

Fruits are a little different. Because of the sugar content in most fruits, the cells need to retain the sugar content, so it is advised to freeze the fruits in simple syrup or a sugar compound with a little ascorbic acid to slow down the oxidation process. When oxidation occurs, the fruit turns discolored and brown, making it difficult on the eyes to stomach.

Drying

Another popular storage method for fruits and vegetables is to dry them in a food dehydrator. Dried foods can be stored in an air-tight container in your pantry for extended periods of time without worry of spoiling. Consult your dehydrator for the appropriate drying temperature and length of time for best results.

No matter how you store your fruits and vegetables, make sure you pick them at the peak of their ripeness and during the appropriate season. Once stored properly, you will be able to enjoy the best foods all year long and while others are digging through the grocery store, you can have the juices running down your chin.


Storing Fresh Fruits and Vegetables Part 1

Nothing beats a well-developed strawberry, with all of the juices flowing and the sweet taste running down your chin. Perhaps you are not a big fruit fan, but a full crown of broccoli really gets you going. Either way, whether you like fruits or vegetables, or a combination of both, there are different ways to store them so they retain their freshness. Here are a couple of ways to store your delectable delights:

Open Spaces

Some fruits and vegetables are not supposed to be chilled. Bananas, for instance, are best left to their own devices, on the counter. Avocados are another fruit, believe it or not, that are usually left to ripen out in the open. The best judgment call to make is, however you find the fruit and vegetable in the grocery store, is probably the best way to store them at your house.

Refrigerator

While some fruits and veggies are best left in the open air, others need to be refrigerated in order to maintain their vibrant color and great taste. Again, use the rule of thumb, wherever you find them in the store, keep them the same way at home. Leafy greens and vegetables with stalks or stems usually do best in the refrigerator, which slows down their ripening process.

Containers Can Make a Difference in the Pantry and Freezer Part 2

What to Look For

No matter where your container is going, whether it is on your kitchen counter, in your pantry or in the icebox, there are a few basic rules to follow in choosing the right container.

  1. Air tight – Make sure your container has a good locking mechanism and a rubber seal that goes around in order to seal out air and moisture. This will slow the process of spoiling and also keep the contents inside fresh for a longer period of time.

 

  1. Different sizes – The more sizes you have, the less space you waste. By filling a container up as much as possible, there is less room for air inside the container, which is what aids in the breakdown process. Not to mention, having different sizes, makes it convenient to stack, store and save different products; there is no reason to keep raisins in a container meant to hold spaghetti.

 

  1. Easy marking surface – A surface that is easy to mark, erase, and mark again is extremely important. Having a good writing surface makes it easy to label what is in each container, especially if the containers are not translucent. This also aids in organizing your pantry and freezer since you can put like items together and even alphabetize them if you would like.


A good container makes all of the difference when storing your food in your pantry or freezer. If you don’t have a set of decent quality containers, go to the local store and pick some up. Just remember, they don’t have to be expensive in order to meet all of the criteria.

Containers Can Make a Difference in the Pantry and Freezer Part 1

Containers serve multiple functions in the pantry and freezer. From organizing, to keeping foods stored properly, containers are a useful tool for any home. When you walk in from a long day at work, instead of rifling through the pantry to find the exact ingredients you need, containers, which can be labeled and then organized, make it simple to find exactly what you want. In the freezer, the right containers help keep your food from getting freezer burn and becoming a waste of money.

No matter where your containers are, if they are in your pantry, locked inside the freezer, or sitting out on your open counter, choosing the right container is vital for your sanity and food safety. Here are some tips on how to choose the right container for your needs.

Pantry

Storing food in the open can be a risky business without a proper container. Many foods, in a non-refrigerated setting, can go bad well before their expiration date and will not show any signs of such until the day you go to get them out and the smell is rancid. Having the right container makes it possible to keep foods longer and to keep your products organized.

Freezer

Freezer burn is one of the worst things that can happen to foods stored in the freezer. Freezer burn occurs when thousands of tiny water molecules turn into ice crystals within the food. This event causes the food to loose moisture and to have the “parched” look. Not only does the water escape and freeze, but also, oxygen gets into the pores of your food, causing the once-bright color to fade and the flavor to dissipate. Proper storage in containers fit for the freezer will help to reduce the amount of freezer burn your foods endure as well as save you money because less will need to be thrown out.

What’s On Hand in Your Arsenal of Food Part 2

Some of the world’s greatest dishes came from experimenting with certain foods. Take, for instance, the waffle cone or the potato chip. Both of these classics were invented by mistake. People playing around and experimenting with the ingredients they already had on hand turned out with a new product that was completely unique. Both of these are now huge successes around the world. Let’s take a look at what you may have in your pantry or fridge and see what new ideas can be formulated.

Pasta is a food that most people have in their arsenal of common foods. Next time you fix pasta, try adding in some raisins and olives for the sweet and salty feel of a slightly Mediterranean dish.

Run out of milk? That’s ok, just use yogurt to replace the liquid content in your cereal. Incorporate some bakers chocolate into your next batch of chili and deep fry the pickles in some flour before topping your next burger, for a different kind of crunch. There are many different ways to spice up your arsenal of food; it just takes a little creativity to keep out the mundane.

Step into the kitchen; pick up your pan and oven mitt and start adding in new ingredients. Don’t be afraid to try something completely out of the ordinary, after all, there are always the frozen pizzas as a quick and easy back up to a meal gone awry. Just stay away from the junk food cabinet unless you plan on a Twinkie Cheesecake – although regular potato chips make a great coating for fried chicken.

What’s On Hand in Your Arsenal of Food Part 1

If you went over and looked in your pantry, what would you find? Do the same thing with your refrigerator and freezer. Now take a look in the cabinet that you keep all the junk food stashed in – ok, close that cabinet, it won’t help any with what we are about to do.

Chances are if you are the average American home, you probably have some basic ingredients that are kept well stocked in case there is a rushed day. You know the ingredients that you can pull out at a moment’s notice and whip something together that will nutritiously satisfy your family for a night while you make sure to actually take out the pot roast so it can defrost this time.

The next time you are stuck trying to pull together a last minute dinner, stop for a second and think about the ingredients you are using. Could you add in another vegetable or try brazing instead of pan-frying to change the entire taste and texture of your emergency meal?

The tongue has about 10,000 taste buds; you would be surprised how quick it becomes accustomed to flavors and textures. Shortly after that, boredom sets in and the tongue awaits something new to experience. In order to keep your tongue on its toes, figuratively speaking of course, it is always a great idea to change things up. This change can be as easy as working a new ingredient into a well-known dish.