this post was submitted on 15 Nov 2023
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I saw a video that opened my eyes to what I could do with plastic wrap in the context of food storage. Also freezing stuff. In general I feel like both help me keep my groceries fresher and also waste less.
Some examples. Sometimes you only need half of an onion. I used to use an entire zip lockbag or just put it in the fridge as is. This is such an obvious idea but now I just plastic wrap left over veggies and they stay super fresh. Plastic wrap can pretty much be used to create a near airtight bag of any shape and size.
Another example with freezers is sometimes I buy things like jalapenos and end up only using half of them and eventually have to throw the other half out. Again this is such an obvious idea in hindsight but now I just freeze the other half. They can pretty much stay fresh for months and I will end up figuring out another use for them in the meantime.
Both these ideas seem so obvious but for some reason didn't really come naturally to me until I watched some cooking videos and found this is what some chefs do.
I tend to use glass jars for this. They are reusable and recyclable, you can see what's in them, they protect what's inside from getting crushed, and they're free if you repurpose jars that food came in.
I do this to the point of preferring certain brands of things like pasta sauce and salad dressing because they use continuous thread lids (Mason jar style) instead of lug lids. (The sauce company disclaims against reusing their jars for canning, but I do it anyway and haven't had a problem yet.)
I like standardizing on one specific lid type so that I can just throw them in a pile instead of having to keep lids matched with jars, and so that I can use various Mason jar-compatible accessories (e.g. a fermentation lid, an attachment for my vacuum sealer etc.) with them.