Food Storage

As the colder weather is now here in the northeast, we often think of spending more time indoors and travelling less as the weather may be treacherous in some areas of the country.  We long for warm meals, comfort foods, and often stock our pantry and freezer with items that can be kept for a long time.

That is why food safety is very important no matter the time of year, especially when many will be entertaining during the Christmas and New Year holidays.  No one wants the food to go bad.  Consuming spoiled food can lead to physical discomfort with a possible trip to the urgent care center.  Knowing how long it is safe to store foods his highly recommended.

In the last blog entry, the difference in "Use By," "Sell By," and "Best By Date" were explained.  It is also important to know how long to keep food in the fridge before it is considered unsafe or in the freezer before the taste would be compromised due to spoilage.

It all begins with selecting foods at the store or farmers market that are of the best quality, then safely transporting them home in a timely manner to not compromise their quality.  Before freezing meats, check that the packaging is properly sealed.  The shrink wrap may not maintain the "cling."  Placing the item in a freezer storage bag can extend the life.  Knowing how to store an item in the refrigerator - whether the item should be placed in the crisper bin or not washing until it will be used can cause it to spoil sooner than later if not cared for properly.

For example, did you know how to prevent moldy berries?  Before storing, prepare a mixture of one part white vinegar to ten parts water. Place the berries into the mixture and swirl around. Drain, rinse, if you want, (though the mixture is so diluted I find you can't taste the vinegar,) and pop in the fridge.

The vinegar kills any mold spores and other bacteria that might be on the surface of the fruit, and voila! Raspberries will last a week or more, and strawberries go almost two weeks without getting moldy and s and place in the fridge.  The vinegar kills mold spores and other bacteria, allowing the fruit to last a week or more without getting moldy.

The following web site will allow you to look up additional information on different types of foods, including how long they should be stored in the refrigerator or freezer.  http://www.foodsafety.gov/keep/charts/storagetimes.html

*** You may notice that I did not post an entry since October 1.  Due to a potential medical issue, I chose to take a short hiatus from writing this blog.  As I refocus my life on what is most important, I will be resuming the entries, but on a monthly basis.  Look forward to upcoming posts in 2013 about travel, birthday celebrations, and helping out a local charity. ***

Shelf Life - Expired or Not?

Have you ever pulled something out of the fridge or cabinet only to discover that the manufacturer's date stamped on it has passed?  While some products might be fine to use, others are definitely not.

I know that I have used a product beyond the date listed, but with caution.  At times it is safe but there is that little voice in the back of my head warning me to be careful.  Some items are obviously bad - smell, discolored, or texture once the date arrives, while other products might appear to be fine. Sometimes it's a judgement call.  I opt for the better safe than sorry whenever possible.

Check for the dates on your purchases when you shop.   The employees stocking the shelves should be rotating the items to place those with the upcoming dates at the front and the items they are just placing on the shelves at the rear.

With the date are the words such as Use By or Sell By.   What do these terms mean?   This blog entry is devoted to answering that quandary based upon 4 types of dates.

 

Let's begin with the one that is most stringent, the "Sell By Date."  If you are shopping in a store and see this date is passed, the product should NOT be purchased.   This is the last date the item should be on a store's shelf.   This is often seen on products that go bad quickly like milk, yogurt, fresh meat, and poultry.

 

The "Use By" is a date for which you should use the product for it's best quality.  Many of these items have preservative in them and a short shelf life.   It often appears on eggs, pretzels, bread, and baked goods.  This date may be a few weeks or a few months away.

 

Next in the hierarchy is the "Best By Date."  This is not the date to purchase the item by, abide by this date to be finished with the product for the best flavor and quality.  Some of these items may have preservatives in them, but their expiration date is months from their production date.  Products can include soda, cereal, salad dressings, and pasta.

The final category is used for items in jars and cans, an "Expiration Date."  The manufacturer stamps this date on their packaging and this date is normally the one that can be stored for the longest amount of time.  Items like pickles, tuna fish, vegetables, and spaghetti sauce have a long shelf life.  There are also similar expiration dates found on medications and cosmetics.

 

There are also other factors that can affect the items both before you purchase them and once you get them home.

• Store the item at the correct temperature.  Too much heat or cold may damage the item, as can humidity.  Set up your grocery store stop to be the last things you do before heading home.  Then select the proper storage location.
• Environmental factors like air and exposure to light may altered the product, particularly oils.  Look for special storage recommendations.
• Damaged packaging such as a dent in a can, a torn package, or a broken seal can compromise the integrity of the contents due to microorganisms.  Once opened an item needs to be repackaged in a plastic container or a new plastic bag.  Folding the bag over and using a clip may be fine for a day or two, but items like pretzels can go stale easily.

Here is the United States, there are few federal regulations for food safety.  To help protect the consumer, a few states have set up laws, but the manufacturer and retail stores are the ones who are the most responsible for maintaining safe food on the shelves.  The U.S. Department of Agriculture has a page that expands on the information in this blog at http://www.fsis.usda.gov/factsheets/Food_Product_Dating/index.asp.

 

More coupons sites and not paying for coupons

Have you ever paid for a coupon that you could get for free?  It is not recommended and was featured on Good Morning America during the weekend of July 15 about people in Arizona being arrested for producing and selling counterfeit coupons.

A quick search this weekend of “coupons” on Ebay had more than 71,000 results.  As I scrolled down, I saw many coupons from the Sunday coupon inserts, as well as other coupons that are free like the one I received recently from Kohl’s for a percentage off a purchase during a particular time period.  Although I found many valid coupons, but by the time you add the cost of the coupon (some were Buy It Now, others were part of an auction), shipping fees, and the amount of time necessary for the transaction to conclude, you could either be paying too much for the coupon or it could be expired.

There are also counterfeit coupons advertised on web sites like Ebay.  Just like counterfeit money, some are better reproductions than others.  If you are caught using a counterfeit coupon, you could be subject to arrest for fraud.  Contact authorities if someone asks you to sell or buy these coupons, as they are illegal.

My discussion here does not include legitimate coupons that you pay for, like the promotional booklets that schools and athletic associations sell as fund raisers.  These are coupons that are available for free, some by purchasing a product and mailing in your receipt or others that are available online.  For additional information, go to the Coupon Information Corporation at www.couponinformationcenter.com.  They have more tips and articles about couponing.

Some legitimate web sites where you can obtain coupons, sign up for freebies (many are sample size, but allow you to try a product), or even obtain codes for discounts (most to purchase items online) are:

     retailmenot.com – codes for web sites

     couponcabin.com

     couponnetwork.com

Remember, be careful of offers that seem “too good to be true.”   Be a friend and share this with your friends.

 

Some couponing mistakes and more ideas

There are so many things to remember when you start couponing.  You will learn through trial and error.  What one couponer does may not work for you, so adapt to your needs and organizational abilities.  There are also many ways to gather and organize coupons, but one of the biggest mistakes we all make is forgetting to use your coupons.

There are different systems for storing coupons, determine which way you want to keep yours.  It could be in a 3”x5” index card box; a 3-ring binder with sleeves used for baseball or postcards; an envelope; or some other method.  Some people like to set their coupons up based upon the layout of the grocery store they shop the most often.  I use a zippered coupon holder I purchased many years ago (possibly from Current) and divide my coupons into categories based upon 6 major categories (there are 6 sections):

•             Baking/Pasta/Condiments
•             Cleaning/Laundry/Paper Products
•             Health and Beauty/Pet Supplies
•             Breakfast/Snacks/Beverages
•             Misc. – this includes coupons for batteries, restaurants, and other
•             Dairy/Frozen/Meats

Each week, I cut coupons and place them in the appropriate section.  At least once a month I pull out the expired coupons (I have noticed the expiration date appears to come faster as many expire within a month).  As I review the sale ads and make my list, I pull the appropriate coupons and place an “*” on the right side of my shopping list.  I also list the sale price with initials for the store so that I can get a good deal.  For example my list might look like:

                       Ice cream  W 3.00  OD 2.99                                   *
                       Paper towels OD 1.19  R 1.09                                *
                       Yogurt R .33  W .39

After coupons that have expired I believe the second mistake we make is forgetting to take your coupons with you.  Why spend all the time to cut, organize, and create your lists if you do not use them?  In a way, this is a trick question.  At times, the coupon may not be the best deal.

Carefully look at the size and quantity on the coupon and determine if the deal using the coupon will save you money.  There are many store brand items that I purchase because we like them more than the name brand not only for the price, but for the quality.  Sometimes using a coupon because you have it is not a deal.  Coupon inserts are designed to appeal to the general population, not you specifically, which means that you won’t use all the coupons in each insert.  Yes, that $2 coupon off some random product is a great deal, but is it something you want and will use?  Don’t pay for something you don’t actually want, no matter the bargain.

Coupons can be found everywhere.  Not only are they delivered to your home in the Sunday newspaper (none on Labor Day weekend due to the holiday - here is the insert schedule for the year www.sundaycouponpreview.com/2012- sunday-coupon-insert-schedule); they come in your mailbox in the format of Valpak (also online at www.valpak.com/coupons/home) and publications like Clipper Magazine (also online at www.couponclipper.com); they can be found in some stores at their customer service desk or on their bulletin board; and are on the Internet including store web sites (Target - www.target.com/coupons); and sites specifically designed for coupon users.

Here are just a few sites I either use or have checked out:

•             coupons.com
•             shopathome.com 
•             couponmom.com

Please feel free to share unique places you have found coupons or your favorite place to get that deal.  In a few weeks, I will continue with more ideas on where to find coupons, including one key tip about coupons that are not free.

I did not get to write a blog entry for the middle of August.  I promise the second part of the coupon blog will be done for September.

Thanks to a friend Marilyn Motley, here is something that is FREE and is all around the country on Saturday, September 29, 2012.

http://www.smithsonianmag.com/museumday/

Type in your zip code and you will receive a map view.  Click on the orange pins and the museum name will appear.

Extreme Couponing

Have you ever watched the show, Extreme Couponing?  It is on the HGTV network, and shows people who spend lots of time clipping and organizing the coupons, then pouring over the sale ads to see who has the best sales on items that match their coupons.  Then they take friends or family with them in at least one vehicle, sometimes with a trailer or oversize van to stuff with all they purchase.

I have been disturbed by three major points with the premise of the show:

1.       How stores can allow stacking of coupons (using more than one coupon on the same item)?  I have checked local stores and none in my area allow this occurrence.

2.      Do these people eat meats and fresh produce?  Their shopping carts rarely have any of these foods in them since they do not have coupons for them.

3.      How can anyone ever make the space to store and in some cases, even use the massive quantities of items they redeem with coupons?  One episode had a college aged male getting free female hygiene items.  He had no idea what the product was for and had no one planned to give them to.

In the end, their goal is to spend as little money as possible on the stock pile after spending hours collecting these items in multiple carts.

Having a friend who works in the grocery industry; the thought of coupons makes those working in the grocery industry cringe.  They hate them because they create too much work, that they actually lose money because of all of the man hours they put into redeeming coupons.  But if they do not accept coupons, they lose customers – it’s a love hate relationship that they must accept.

Some points to know about me:

1.      I am a coupon clipper, only cutting ones for items our family will use.

2.      The stores where I shop do not allow stacking of coupons, so I do not stock pile large quantities of coupons.

3.      I do spend time each week reviewing the sale ads, whether from the newspaper or online.

4.      I purchase generic items when possible, with few exceptions.  If I try the generic option and do not like it, I am willing to spend the extra money on a name brand.

The quickest place to get coupons for food, health and beauty, and cleaning coupons is the Sunday newspaper.  Yes, you pay for the Sunday newspaper, but this is just one of the many features of the newspaper.  Major coupon inserts from the Sunday newspapers include:

¨      Redplum – coupons are also available at Redplum.com

¨      Smartsource – coupons area also available at Smartsource.com        

¨      Proctor and Gamble - pgeveryday.com –web site only shows you what coupons will be in newspaper and in which ones by entering your zip code, however, they offer quarterly free samples of items such as shampoo

After you cut the coupons you plan to use, share the coupon inserts with family, friends, neighbors, and co-workers.  If someone has a cat and you do not, offer them those coupons.  Our church recently began a coupon pantry, where someone cuts the coupons and places them in two small labeled plastic mini filing drawers.

In my next installment, I will continue the topic of coupons with more options on where to locate coupons.

Saving by Gardening

Thank you for all who encourage me in my writing of this blog.  I have enjoyed sharing ideas on ways to live a thrifty lifestyle.  Not all deal with saving money, as some may save you time which can equally be important.

To those who have left private messages on Facebook, I would appreciate you leaving your input here in the comment area so that others can also see it.  That is another part of my intention of this blog, for my followers to share ideas with each other.  The topic of this blog will allow you to do just that – share a recipe.  Read on …

It is a wonderful time of the year, as the abundance of summer produce is available, possibly from your own garden or at local produce stands and farmers markets.  My garden is starting to produce wonderfully fresh items including different varieties of lettuce, tomatoes, green beans, zucchini, and fresh herbs.  We like to eat healthy, and knowing that we can grow our own vegetables and herbs makes it easier.

If you haven’t started a garden, plan one for next year if space allows.  Otherwise, stop by farm markets or produce stands.  Not only will you be supporting a local home business, but you will be purchasing foods grown near where you live that are fresh.

Many people blanch and freeze corn on the cob or can produce like green beans.  Personally, I have never tried either of these methods, but have frozen other produce both in raw and in a processed form.

Before doing so, follow safety tips to make sure the food will be safe to eat.  Libraries are a great place to be educated and locate recipes.  There are also many good web sites with proper safety preparation information and recipes.  Personally, I like http://extension.psu.edu/food-safety/food-preservation.

A few summers ago, the overabundance of tomatoes and jalapeno peppers gave me the idea to make my own salsa, which freezes well.  After defrosting it, all I have to do is drain off some of the liquid and it tastes great.

Never having grown zucchini, a few years ago I had no idea that 4 plants would produce more than we could eat.  I gave many of them away and sought out recipes using it.  Did you know it could be used in baking with chocolate – YUM!

Now it’s your turn to share.  Please post one of your favorite recipes using locally grown summer produce.  I’ll start with one I discovered last year using zucchini and I added carrots to,  If shredded enough you might be able to get your children to eat their vegetables without knowing it!

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Carrot and Zucchini Meatloaf

Meatloaf

2 eggs, slightly beaten

1 cup either chopped or shredded carrot

2 cups shredded zucchini (1 large or 2 small)

1/3 cup plain bread crumbs

1/3 cup chopped onion

1 teaspoon salt

1/2 teaspoon dried oregano leaves

1/4 teaspoon pepper

1 1/2 lb lean ground beef

Topping
    1 tablespoon packed brown sugar

2 tablespoons ketchup

1/2 teaspoon yellow mustard

·         Heat oven to 350°F. In large bowl, mix all meat loaf ingredients until well blended.

·         Press mixture into an ungreased 9 1/2-inch deep-dish glass pie plate. Bake 35 minutes.

·         Meanwhile, in small bowl, mix all topping ingredients.

·         Remove meat loaf from oven; pour off drippings. Spread topping over loaf. Return to oven; bake 10 to 15 minutes longer or until thoroughly cooked in center and meat thermometer reads 160°F. Let stand 5 minutes before serving.