Throwing out too much food? Here are tips to keep food fresher, longer

I think I have two holdovers from the pandemic. My sense of time is way off, and with memories of empty shelves, I overbuy canned goods.

Having canned tomatoes, beans, tuna and other canned goods on hand is great for quick dinners. But a consequence of this behavior is forgetting when I bought something and how long it’s been there.

Every few months I do an inventory of my pantry and move cans that are getting near their use-by-date to the front. Important point here. Most canned goods, if they are in good condition, will last long past their use-by date. There might be changes in flavor or texture but they will be safe. I also bag up food that is close to the use-by date and donate it to a food pantry. Food is expensive and we all want to avoid waste.

Here are other things I do to keep food fresh:

Regularly check the temperature of the refrigerator. The goal for freshness without ice forming is between 35-38 degrees Fahrenheit. Nothing will spoil food faster than a warm refrigerator. A free-standing thermometer is an inexpensive and wise investment.

Let’s talk limp celery. Celery is so good in soup, salads and stews. But it is a challenge for a small household to finish a double bunch of celery. The limpness comes from loss of moisture.

Before storing celery at home, take it out of the plastic bag it came in and wrap in aluminum foil. The foil is more efficient at maintaining moisture. A little extra work can give you extra weeks of crisp. And cut celery should be kept in water in a closed container.

Two weeks ago, I hit two of my favorite places for baked goods. That would be Zak the Baker and Knaus Berry Farm. To the freezer they went. I wrapped the bread and sticky buns in plastic wrap and then foil. Good for about three months and no freezer burn, just deliciousness. www.fda.gov is where to go for food storage tips.

Sheah Rarback MS, RDN is a registered dietitian nutritionist in private practice in Miami.