12 Foods You’ve Been Storing All Wrong

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If you find yourself tossing soggy celery and mealy tomatoes in the trash all too often, you’re not alone. No one gives you a guidebook on how to store food to prolong shelf life and flavor. So, it’s no surprise that the average American throws out more than 20 pounds of food per person every month, according to the National Resources Defense Council – that’s equivalent to $165 billion dollars a year ending up in a landfill.

I’VE ROUNDED UP ADVICE FROM THE EXPERTS ON HOW TO KEEP YOUR NUTS THE CRUNCHIEST, YOUR AVOCADOS THE BUTTERIEST, AND YOUR FLOUR THE FLOUR-IEST FOR THE LONGEST PERIOD OF TIME:

NUTS: REFRIGERATOR (NOT PANTRY)

13 Foods You've Been Storing All Wrong, Food Storage

Photo: Almond Board of California

Toss nuts into a resealable bag or storage container in the refrigerator. Their natural oils become rancid more quickly at room temperature and cause a sharp, bitter flavor. Cool, dry conditions slow the process, so they can last for a year or more.

EGGS: REFRIGERATOR MIDDLE SHELF (NOT REFRIGERATOR DOOR)

13 Foods You've Been Storing All Wrong, Food Storage

Photo: American Egg Board

Store raw eggs in the coldest part of the refrigerator – the middle shelf. Even though the door has cute built-in egg cups, the temperature fluctuates too much for food safety experts.

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