Reducing food waste doesn't just help the environment; it reduces your grocery bill too. The EPA gives plenty of good advice on reducing food waste, but what about preserving the foods you already have?
Use a juicer or a pair of tongs to squeeze every last drop of juice out of lemons, limes and other citrus.
Image: Jon Chiang/Flickr
Keep leftover avocado halves green by storing them with a cut onion to keep them from browning for one to two days. The sulfur compounds in the onion prevents oxidation.
Wrap cheese loosely in waxed paper before putting it back in the plastic packaging, and only partially seal the plastic. This prevents ammonia and bacteria from being trapped and keeps your cheese from absorbing chemicals and odors from the packaging.
Add oil, vinegar, herbs and spices to a near-empty mayo jar, and shake vigorously for an impromptu salad dressing that gets every last bit of the mayo.
If you don't use all the stock in the can, don't toss it. Pour it into ice cube trays in 1- or 2-tablespoon increments (whatever your tray fits) to use on the fly. When they're frozen, toss them into a freezer baggie for easier storage.
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Freeze leftover chili and soups by lining the bottoms of the bowls you eat from with plastic wrap and pouring the chili in. Once it's frozen solid, pull it out of the bowls, and store it in a freezer bag in individual servings — it will fit right back in your bowl.
Instead of discarding the green tops of carrots, beats and radishes, use them in stir-fries, pestos or even as stand-alone sides.
Before your herbs go bad, chop them up, and mix them with butter or olive oil. Place the mixture in ice cube trays, and once they're frozen, place them in a freezer bag. Use them to sauté onions, season popcorn or steamed veggies, or defrost to spread on toast.
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Break romaine lettuce or similar greens into well-washed and dried leaves, and store them in a baggie or sealable container wrapped in a dry paper towel to suck up lettuce-killing moisture. Replace the paper towel as needed.
Don't toss stale bread. Turn it into homemade croutons!
Don't toss eggs because you're not sure. Find out if they're fresh by floating them gently in a bowl of water. The ones that sink are still fresh.
Image: Chiot's Run/Flickr
Store onions and garlic in unused knee-high stockings to keep them fresher.
Store apples and potatoes together to prevent the latter from sprouting.
Toss a few marshmallows in with brown sugar to keep it from getting hard or to soften it.
When you're cutting peppers, potatoes, tomatoes and more, instead of tossing the ends and other edible bits that don't measure up to the current dish, cut them into dice-size pieces, and freeze them to use in a quick pasta, omelet or rice dish during the week.
Image: Fernando Stankuns/Flickr
Wrap the stem of a bunch of bananas in plastic wrap to keep them fresher longer.
Herbs, green onions and asparagus all benefit from being stored root- or stem-end down in water. Cover the exposed ends if necessary, and store in the fridge.
Trim the leafy tops off your celery to keep them fresher. But save those leaves for a tasty salad add-in.
Image: elana's pantry/Flickr
Stale chips or crackers? Refresh them in the microwave or oven.
Don't throw out that Nutella jar! Warm a little milk, pour it into the jar (with a little cinnamon or nutmeg if you want), screw the cap back on, and shake vigorously to make a hazelnut-flavored hot cocoa.
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