An Orderly Fridge and Freezer
The first step in organizing your refrigerator and freezer is to empty it out and clean it. Remove all of the shelves and clean them.
If you have glass or plastic shelves, try using a natural cleaner without harmful chemicals. Because the refrigerator is a contained and well-sealed space, you don't want chemicals compromising the indoor air quality — or leaving residue on your apples and blueberries.
Start on the top shelf. Decide what will be kept, and then throw away old leftovers — let go of items that you know you'll never eat. Open all containers and check what's inside. Throw out anything that's out of date or questionable.
If you find that fruits and veggies often languish in your refrigerator, place them at eye level so that the moment you open the door you'll be enticed to eat or prepare them. An overstuffed refrigerator can also contribute to this problem. Clear out leftovers quickly so you can easily view and assess the contents of your fridge.
Next, inventory the items that belong in your refrigerator and decide how you'll organize them. Take full advantage of the drawers, shelves, and refrigerator door. Keep similar items together. Store small, loose items and leftovers in clear-plastic containers so you can see what's inside.
Never keep eggs in the refrigerator door. This will expose them to air each time the door is opened and closed. Instead, keep them in the carton on an upper shelf in the refrigerator.
Crisper drawers are good for vegetables, such as peppers. These drawers typically have humidity controls designed to help prevent vegetables from losing moisture. (The drawers seal tightly, which limits oxygen intake. The more oxygen intake, the quicker a food will deteriorate and spoil.)
Keep lettuce fresher by storing it unwashed in a heavy-duty zipper bag. Discard the outer leaves that contain excess moisture. Wrap the lettuce in a paper towel, insert it in the plastic bag, squeeze as much air out of the bag as possible, and seal the bag.
When it comes to meat, “When in doubt, throw it out.” It is better to waste a little beef than to suffer food poisoning. Fresh fish should be consumed within a few days.
Items for the Freezer
If you wish to store fresh herbs such as basil, store them in the freezer door in a plastic bag. In addition, store whole-wheat flour in the freezer. (White flour, however, can be stored at room temperature.) Freeze meats that you don't plan to use within three days.
Store items in airtight containers, such as freezer bags and Tupperware. Make sure you date all items. Most frozen items, such as soups, casseroles and meat, can keep for several months in the freezer. Just be sure that oxygen doesn't get in and cause freezer burn, which will compromise flavor.
Room-Temperature Items
Though you may be tempted to put all fresh foods in the fridge, this isn't a good idea for certain foods. For example, don't store potatoes in the refrigerator. The starch breaks down quickly, which leaves the potato mushy if baked.
In the same way, tomatoes and cucumbers should be stored at room temperature. If you want these items cold in a salad, chill them before serving. Bananas, avocados, and zucchini should also be kept out.
