Fuss Free Fridge

Tips for an organized refrigerator

An organized refrigerator helps save space, time and money. Instead of hunting around for the same things over and over or buying an item you already have, get organized now and you will thank yourself later.

How to start 

    Right before you make a trip to the grocery store is the best time to clean out your refrigerator. You will have fewer items to sort through in the cleaning process. 

    Grab your trashcan and toss anything spoiled or wilted. If you aren’t sure when something was purchased, pitch it and buy new. Moving forward, consider writing the purchase date on items that you won’t use up immediately. Later on this will help you determine whether an item has passed its prime. 

    Next, take everything else out and set it on your counter top. Clean all shelves and drawers with warm soapy water. Use baking soda for those gunky stains that won’t come off easily. Take care to not use harsh cleaners, as you don’t want those chemicals in the area where your food is stored. 

    Check the temperature. Your refrigerator should be between 34 and 40 degrees Fahrenheit.

Locations 

    When you begin putting items back, group like with like. Put all drinks on one shelf, yogurts and cheeses in another area and so on. 

    Strangely, you don’t want to keep your butter in the butter compartment if it is on your door. Because of all the opening and closing, items stored on the door are exposed to warmer temperatures and so it is better suited to hold food that won’t go bad quickly. Condiments like ketchup, mustard, BBQ sauce, jelly and salad dressings are fine there. Many of these items contain acidity and vinegar which make them last longer. 

    Butter, along with other dairy products and eggs left in their carton, are best placed on the bottom interior shelf. 

    The meat drawer should be the coldest part of your refrigerator and is the ideal place to store your raw meats. Keeping them in this separate area will also prevent the juices that might leak from contaminating other foods. 

    House leafy greens in the crisper. Keep fruit separate from herbs in the fridge. When fruit ripens a gas is released that speeds deterioration and can ruin other items around it.

Organization 

    Store the tallest bottles and containers toward the back so they don’t block other items. This way your food won’t get lost and spoil before you have a chance to eat it. 

    Designate a certain area for leftovers so they aren’t pushed into the back never to be seen again. Amber Owens, a Northland mom, says, “I always write the date on leftover containers. If it is an item I have cooked before, I also note how long the food will last and still taste okay.” 

    When buying storage containers, purchase ones that are square or rectangular in shape. Round containers make for wasted space.

Tips for longer food life 

    Many times the “sell by” date is not the date that a food item goes bad; it is actually when some items are at their peak.

• Milk usually lasts about 1 week past the “sell by” date
• Yogurt is good for an additional 10-14 days
• Eggs are good for an additional 3-4 weeks

    Don’t wash everything immediately upon your return from the grocery store. The excess moisture can create mold. Wash fruits and vegetables as you eat them. 

    Store grapes, strawberries, blueberries and other similar items in their original containers. The ventilation in the packaging helps keep the mold growth down. 

    Potatoes, onions and garlic should not be stored in the refrigerator unless they have been cut. Until that time they are best kept in a cool, dry place.

Robin Gedman, a Prairie Village mom, finds it much easier and more enjoyable to cook a nutritious and delicious meal when she has a clutter free refrigerator.