REFRIGERATOR AND FREEZER

Turns out, there is a right way to store perishables in the refrigerator and freezer for maximum shelf life. Just follow the tips below. And do a thorough cleaning of these units at least once a season, plus regular purging of leftovers and outdated items.

keep it cold

Most refrigerators have different temperature zones; be sure to check the owner’s manual for specific guidance.

• The coldest spots are usually the bottom drawer and the back of the top or bottom shelf, closest to the vent, while the door will be the least cold (especially with frequent opening).
• Don’t keep the door open longer than you have to—and be strategic when cooking, taking all your ingredients out of the refrigerator at once (rather than continually opening the door).
• Avoid overfilling the refrigerator, as this interferes with cold-air circulation.
• Tuck a baking soda box inside to combat odors, and replace it every month.

store in the right spot

Here’s how to stock any unit for maximal use and optimal food safety.

• Always keep eggs in their original carton (to keep them from absorbing odors) on a higher shelf, where the temperature is most stable—not in the door.
• Store milk and other dairy products on the top shelf—preferably toward the rear, where it’s coldest.
• Designate a middle shelf for leftovers, where they’ll be most visible and likely to get eaten; use clear containers to see what’s inside, and label and date as a reminder to you and others in the home.
• Fruits and vegetables can expedite one another’s ripening and spoilage if stored in close quarters, so keep them in separate drawers (see page 109).
• The bottom drawer of the fridge—the coldest spot—is typically designated for meat. And keeping it there means it can’t drip on anything stored underneath. If your model doesn’t have that drawer, store raw meats on the lowest shelf, placing the package on a rimmed baking sheet in case of leaks.
• Keep cold cuts and cheese in a deli drawer, if your unit has one.
• Hold items with long shelf lives, including condiments and beverages, in the refrigerator door, where the temperature fluctuates the most.

organize the freezer

This food-storage workhorse has its own rhyme and reason.

• Divide the unit into zones depending on what you store there, but at least keeping sweets like ice cream separate from savory soups and casseroles.
• If your unit lacks compartments, use clear plastic bins to group like items.
• Keep foods in resealable freezer bags or clear airtight containers, noting the date and contents.
• Keep leftovers in the door if possible, where they are most visible.