http://lifehacker.com/software/food-hacks/make-your-food-last-longer-with-proper-storage-300218.php

http://www.ewater.com/index.php?option=com_tuulshop&parent=shop.browse&page=shop.product_details&product_id=60&category_id=4&Itemid=127

Okay, I know this sounds crazy, but it’s amazing. I had pre-cut, mixed greens in a container for 4 weeks before they went bad. My sister wouldn’t believe it had been a month, she assumed we’d bought them in the last week or so.

Also–milk can go “off” due to chemical changes caused by the lights in the refrigerated section of the grocery store. So find one out of the light, and in the back–and it usually has a later exp. date, too. And it tastes better.

So I reorganized my fridge by making the most perishable foods the most visible. First, I put the oldest (but still edible) containers of leftovers on the top shelf, along with any refrigerated meat and some opened jars of home-made preserves and other things I didn’t want growing fuzz. Second, I put the skim milk (which doesn’t spoil as fast as milk with fat in it, I think), yogurt, cheeses, eggs, arugula, and other “slow” perishables in the middle. It’s good to have adjustable racks if you’re putting a gallon milk jug on the middle section. Finally, I put the sealed bread and tortillas on the bottom shelf.

Now the stuff that will spoil the fastest is immediately visible when I open the fridge, and thus will be first on my mind when I consider what to eat. Furthermore, now that I’ve got a system for putting stuff in the fridge by expected shelf-life, I have a better idea of where everything is, which can only add to the overall order of the kitchen universe.

I’ve found that milk is freshest at Aldi’s or Save a Lot near me. I frequently buy it with the sell by date almost 2 weeks away. And remember-sell by means just that, they are supposed to sell it by that date. The milk is still good for several days after that.

Milk can be frozen. Obviously buying gallons is cheaper, but if you won’t go through it, think about putting half of it in another container and freezing it. When frozen it will look yellow (this is normal). I know a full gallon takes about 2 days to defrost in the fridge. It may look slightly separated, just shake it and it goes right back to normal.

I have a foodsaver with the canning jar attachment. These aren’t cheap, but I have used mine so much that I think it has probably amortized itself by now. The bags are expensive and I only use them for things I’m freezing long term. For leftovers etc, I pop them into a wide mouth quart canning jar, then seal on the lid with the attachment, and pop it in the fridge. Because the air has been sucked out food last about 2 to 3X as long-and both the jars and the lids are reusable (unlike those darn bags)

Before I was a married woman with a family, I was a real pro at purchasing & cooking as to never waste. Two and a half years into motherhood and I still can’t get the hang of purchasing or cooking the right amount.

I can’t pull off the menu planning; it’s just not my personality (although, I do rough out a menu for the week, just not super detailed). So, I made the choice to buy a little less. I saw my options as between two evils: more frequent stops at the grocery store or having food go bad. Once a week I will have a major grocery purchase. And, about 3 or 4 days later I’ll have a mini trip that restocks any produce needs or other frequent spoilers. I’ve decided I’d rather live with this hassle than have anything go bad (which may not be reasonable if the grocer is far from home).

That doesn’t really seem like much of a tip, but it’s made a difference in our compost pile.