18 Old Fashioned Food Storage Tricks That Make Your Groceries Last Longer and Stretch Every Dollar

Our grandparents knew how to stretch a dollar. They did not throw away half a loaf of bread or a bag of soft berries, they had a plan for everything. With grocery bills as high as they are, those old habits are worth bringing back. Many of them match what food safety experts still recommend today. Below are simple food storage tricks for bread, bananas, cheese, eggs, rice, leftovers and more, plus one easy recipe for each that uses up food before it goes bad. Which of these did your family do..

Label It and Date It: The Food Storage Rule Grandma Never Broke

A strip of masking tape and a marker might be the cheapest money saver in your kitchen. Write what is inside and the date on every container of leftovers, and keep older food at the front where you will see it. Food safety experts say to put leftovers in the fridge within two hours and use them within three to four days. When the week is almost up, turn odds and ends into this clean out the fridge frittata.

You will need: 8 eggs, 1/2 cup milk, 2 cups chopped leftover vegetables (peppers, spinach, potatoes, broccoli), 1/2 cup chopped cooked ham or sausage (optional), 1 cup shredded cheese, 1 tablespoon butter, salt, pepper.

How to make it: 1. Heat the oven to 375F. 2. Whisk the eggs, milk, salt and pepper. 3. Melt the butter in an oven safe skillet and warm the vegetables and meat for 3 minutes. 4. Pour in the eggs and sprinkle with cheese. 5. Cook on the stove 3 minutes until the edges set. 6. Bake 12 to 15 minutes until the center is set, then cool 5 minutes and slice.

Food Storage Trick: Freeze Overripe Bananas for Banana Bread

When bananas get brown spots, do not toss them. Peel them, drop them in a freezer bag and keep them for baking day. Many cooks also wrap the stems of a fresh bunch in plastic to slow down ripening. Frozen bananas thaw into a soft, sweet mash that makes the moistest banana bread. How brown do you let your bananas get before you bake?

You will need: 3 very ripe bananas (fresh or thawed), 1/3 cup melted butter, 3/4 cup brown sugar, 1 egg, 1 teaspoon vanilla, 1 teaspoon baking soda, pinch of salt, 1 1/2 cups all purpose flour, 1/2 cup chopped walnuts (optional).

How to make it: 1. Heat the oven to 350F and grease a 9×5 loaf pan. 2. Mash the bananas and stir in the melted butter. 3. Mix in the sugar, egg and vanilla. 4. Stir in the baking soda and salt, then the flour, just until combined. 5. Fold in the nuts and pour into the pan. 6. Bake 55 to 65 minutes until a toothpick comes out clean.

Food Storage Trick: Freeze Sliced Bread, Then Make Bread Pudding

Bread goes stale fastest in the fridge, so keep it on the counter for a couple of days and freeze the rest sliced. You can toast slices straight from the freezer. If a loaf does go a little hard, it is perfect for bread pudding, because dry bread soaks up the custard without turning mushy. This is one of the oldest money saving desserts there is.

You will need: 6 cups cubed day old bread, 2 cups milk, 4 eggs, 3/4 cup sugar, 1 teaspoon cinnamon, 1 teaspoon vanilla, 4 tablespoons melted butter, 1/2 cup raisins (optional).

How to make it: 1. Heat the oven to 350F and butter an 8×8 dish. 2. Put the bread cubes and raisins in the dish. 3. Whisk the milk, eggs, sugar, cinnamon, vanilla and melted butter. 4. Pour it over the bread and press down gently. 5. Let it soak 15 minutes. 6. Bake 40 to 45 minutes until puffed and set in the middle.

Keep Berries Dry and Cook Soft Ones Into Sauce

Berries spoil fastest when they sit wet, so good food storage starts with keeping them dry. A popular trick is a quick rinse in water with a splash of vinegar, then dry them very well and store them in a container lined with a paper towel. Better yet, wash them just before eating. Berries that are getting soft are perfect for a five minute sauce to spoon over pancakes, yogurt or ice cream.

You will need: 2 cups strawberries or mixed berries (soft ones are fine), 2 to 3 tablespoons sugar or honey, 1 tablespoon lemon juice, 1 tablespoon water, 1 teaspoon cornstarch (optional).

How to make it: 1. Trim and chop any large berries, cutting away any moldy spots and discarding moldy berries. 2. Put the berries, sugar, lemon juice and water in a small saucepan. 3. Simmer over medium heat 5 to 8 minutes, stirring and mashing a little. 4. Stir in the cornstarch mixed with a teaspoon of water if you want it thicker. 5. Cook 1 minute more. 6. Cool and refrigerate up to 5 days.

Food Storage Trick: Wrap Cheese in Paper

Grandma wrapped her cheese in wax paper, and cheese shops still suggest parchment or wax paper with a loose layer of plastic over it, so the cheese can breathe without drying out. When you end up with small ends of different cheeses, blend them into a classic French style cheese spread called fromage fort. It is wonderful on crackers or toast.

You will need: 8 oz leftover cheese ends (cheddar, Swiss, brie, Parmesan, a mix), 1 clove garlic, 3 tablespoons dry white wine or milk, 2 tablespoons softened butter, black pepper, fresh herbs.

How to make it: 1. Trim off any dried rinds or moldy spots. 2. Grate or cut the cheese into small pieces. 3. Pulse the garlic in a food processor. 4. Add the cheese, wine or milk and butter and blend until creamy. 5. Season with pepper and herbs. 6. Chill 1 hour and use within a week.

Store Potatoes and Onions Apart

Potatoes and onions seem like natural partners, but many experts suggest storing them in separate baskets. Onions give off moisture and gases that can make potatoes sprout sooner. Smart food storage means keeping potatoes in a cool, dark, dry spot and onions somewhere with good air flow. When they are ready to use, bring them back together in this crispy skillet supper.

You will need: 1 1/2 pounds potatoes diced, 1 large onion sliced, 3 tablespoons oil or bacon drippings, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon paprika, chopped parsley.

How to make it: 1. Heat the oil in a large cast iron skillet over medium high. 2. Add the potatoes in one layer and cook 8 minutes without stirring. 3. Turn them and add the onion. 4. Season with salt, pepper and paprika. 5. Cook 10 to 12 minutes more, turning now and then, until tender and crisp. 6. Add parsley and serve.

Keep Flour Airtight and Make Pancakes From Scratch

For pantry food storage, remember that a paper flour bag lets in moisture and pantry pests, so pour flour into a clean airtight container as soon as you get home. Whole wheat flour has natural oils that can go stale, so it keeps longer in the fridge or freezer. Grandma always had flour on hand for a quick breakfast, and these from scratch pancakes cost pennies compared to a mix.

You will need: 1 1/2 cups all purpose flour, 2 tablespoons sugar, 2 teaspoons baking powder, 1/2 teaspoon salt, 1 1/4 cups milk, 1 egg, 3 tablespoons melted butter.

How to make it: 1. Whisk the flour, sugar, baking powder and salt. 2. In another bowl whisk the milk, egg and butter. 3. Stir the wet into the dry until just mixed, a few lumps are fine. 4. Heat a greased skillet over medium. 5. Pour 1/4 cup of batter per pancake and cook until bubbles form, about 2 minutes. 6. Flip and cook 1 minute more.

Food Storage Trick: Eggs Go on a Shelf, Not the Door

It is tempting to use the egg tray in the fridge door, but the door is the warmest spot because it opens all day. Food safety experts suggest keeping eggs in their original carton on a shelf inside the fridge. Fun fact: eggs that are a week or two old often peel more easily after boiling, so they are perfect for deviled eggs. Classic or with a sprinkle of paprika?

You will need: 6 eggs, 1/4 cup mayonnaise, 1 teaspoon yellow mustard, 1 teaspoon pickle relish or vinegar, salt, pepper, paprika.

How to make it: 1. Put the eggs in a pot, cover with cold water and bring to a boil. 2. Cover, turn off the heat and let sit 12 minutes. 3. Move them to ice water for 5 minutes, then peel. 4. Halve the eggs and pop the yolks into a bowl. 5. Mash the yolks with mayo, mustard, relish, salt and pepper. 6. Fill the whites and dust with paprika.

Keep Milk on the Coldest Shelf

Milk stays fresh longer when it stays cold, and the fridge door is the weakest spot for food storage, so keep it on an inside shelf toward the back instead of in the door. Experts recommend a fridge temperature of 40F or below. If you have milk to use up before it turns, make this old fashioned stovetop vanilla pudding. It is creamy, comforting and uses ingredients you already have.

You will need: 2 1/2 cups milk, 1/2 cup sugar, 3 tablespoons cornstarch, 1/4 teaspoon salt, 2 egg yolks, 2 tablespoons butter, 2 teaspoons vanilla.

How to make it: 1. Whisk the sugar, cornstarch and salt in a saucepan. 2. Slowly whisk in the milk and egg yolks. 3. Cook over medium heat, stirring all the time, until it thickens and bubbles, about 8 to 10 minutes. 4. Cook 1 minute more. 5. Take it off the heat and stir in the butter and vanilla. 6. Pour into cups, cover the surface and chill 2 hours.

Freeze Extra Butter and Make Herb Butter Logs

Butter goes on sale around the holidays, and for long term food storage it freezes very well in its original wrapping inside a freezer bag. Keep one stick out in a covered butter dish for spreading and the rest in the freezer. Got fresh herbs to use up? Mix them into softened butter, roll it into a log and freeze it for steak, corn or warm bread.

You will need: 1 stick (1/2 cup) softened butter, 2 tablespoons chopped fresh herbs (parsley, chives, thyme), 1 small clove garlic grated, 1/4 teaspoon salt, pinch of pepper, 1 teaspoon lemon zest.

How to make it: 1. Mash all the ingredients together in a bowl. 2. Spoon the butter onto a piece of parchment. 3. Roll it into a log and twist the ends. 4. Chill until firm. 5. Wrap in a freezer bag and freeze. 6. Slice off coins as needed and keep frozen up to 3 months for best flavor.

Food Storage Trick: Cool Cooked Rice Fast, Then Make Fried Rice

Cooked rice should go into the fridge within two hours. Spread it on a tray so it cools quickly, then pack it in flat bags or containers and use it within three to four days or freeze it. The good news: cold, day old rice makes the best fried rice, because the grains are dry and firm and fry up instead of turning mushy.

You will need: 3 cups cold cooked rice, 2 tablespoons oil, 2 eggs beaten, 1 cup frozen peas and carrots, 3 green onions sliced, 2 cloves garlic minced, 2 to 3 tablespoons soy sauce, 1 teaspoon sesame oil, 1 cup cooked chicken or shrimp (optional).

How to make it: 1. Heat 1 tablespoon oil in a large skillet and scramble the eggs, then set aside. 2. Add the rest of the oil, the garlic and the peas and carrots and cook 2 minutes. 3. Add the rice, breaking up clumps, and cook 4 minutes. 4. Stir in the chicken or shrimp. 5. Add soy sauce, sesame oil and the eggs. 6. Toss with green onions until steaming hot.

Save Bones and Veggie Scraps for Free Broth

Grandma never bought broth. Keep a bag in the freezer for onion ends, carrot peels, celery tops and chicken bones. When it is full, simmer everything into a rich homemade broth for soup, rice and gravy. It costs almost nothing and tastes far better than the carton. Do you keep a scrap bag?

You will need: Bones from 1 roast chicken, 4 to 6 cups frozen vegetable scraps (onion, carrot, celery, herb stems, no cabbage or broccoli), 2 bay leaves, 10 peppercorns, 1 tablespoon vinegar, 12 cups water.

How to make it: 1. Put the bones, scraps, bay leaves, peppercorns and vinegar in a big pot. 2. Cover with water. 3. Bring to a boil, then lower to a gentle simmer. 4. Simmer 3 to 4 hours, skimming foam now and then. 5. Strain and cool quickly. 6. Refrigerate up to 4 days or freeze in portions.

Freeze Holiday Leftovers in Meal Size Portions

Holiday food storage is easy if you plan ahead. After a big holiday dinner, pack leftovers in single meal portions while they are still fresh, label them and freeze what you will not eat in the next three to four days. Frozen leftovers keep their best quality for about three to four months. Leftover turkey makes a cozy soup that freezes beautifully for busy nights. Need ideas for the turkey? Here are our Thanksgiving leftover recipes.

You will need: 3 cups chopped leftover turkey, 1 onion, 2 carrots, 2 celery stalks, 8 cups turkey or chicken broth, 1 cup egg noodles or rice, 1 teaspoon dried thyme, salt, pepper, parsley.

How to make it: 1. Cook the onion, carrots and celery in a little oil for 6 minutes. 2. Add the broth and thyme and bring to a boil. 3. Add the noodles and simmer 8 minutes. 4. Stir in the turkey and heat through. 5. Season and add parsley. 6. Cool, then portion into containers and freeze.

Revive Wilted Lettuce in Ice Water

Limp lettuce and bendy carrots are not ready for the trash yet. Trim the ends and soak them in a bowl of ice water for 15 to 30 minutes, and they firm back up as the cells take in water. For better food storage, dry the lettuce well in a salad spinner before storing it with a paper towel. Then toss this simple salad with a homemade dressing.

You will need: 1 head romaine or leaf lettuce, 2 carrots shredded, 1 cucumber sliced, 1/2 cup cherry tomatoes. Dressing: 3 tablespoons olive oil, 1 tablespoon vinegar, 1 teaspoon Dijon, 1 teaspoon honey, salt, pepper.

How to make it: 1. Trim the lettuce and carrots. 2. Soak them in ice water 15 to 30 minutes. 3. Spin or pat everything very dry. 4. Chop the lettuce and toss with the carrots, cucumber and tomatoes. 5. Shake the dressing ingredients in a jar. 6. Pour over the salad and serve right away.

First In, First Out: The Pantry Rule

Grocery stores do it, and so did Grandma. When you bring home new cans and boxes, put them at the back and move the older ones to the front so they get used first. Check dates once a month. It is the simplest food storage habit there is. A shelf of cans that need using is the start of this easy pantry chili. What is always hiding at the back of your pantry?

You will need: 1 pound ground beef or turkey (optional), 1 onion, 2 cans (15 oz each) beans drained, 1 can (28 oz) crushed tomatoes, 1 can (15 oz) corn drained, 2 tablespoons chili powder, 1 teaspoon cumin, 1 teaspoon salt, 1 cup broth or water.

How to make it: 1. Brown the meat with the onion and drain the fat. 2. Stir in the chili powder and cumin for 1 minute. 3. Add the beans, tomatoes, corn, broth and salt. 4. Bring to a boil. 5. Simmer 30 minutes, stirring now and then. 6. Serve with cheese, sour cream or crackers.

Food Storage Trick: Keep Apples Away From Other Produce

Apples give off ethylene, a natural gas that makes nearby fruits and vegetables ripen faster. Store them in the fridge crisper by themselves, and they stay crisp for weeks. When a few get soft or wrinkly, bake them with cinnamon and oats for an old fashioned dessert that makes the whole kitchen smell like fall.

You will need: 4 apples, 1/3 cup old fashioned oats, 3 tablespoons brown sugar, 2 tablespoons softened butter, 1 teaspoon cinnamon, 2 tablespoons chopped pecans, 1/2 cup water or apple juice.

How to make it: 1. Heat the oven to 350F. 2. Core the apples, leaving the bottom intact. 3. Mix the oats, sugar, butter, cinnamon and pecans. 4. Pack the filling into the apples. 5. Set them in a baking dish with the water. 6. Bake 40 to 45 minutes until tender.

Ripen Avocados on the Counter, Then Chill Them

Hard avocados belong on the counter until they give a little when you press them. Once ripe, food storage is simple: move them to the fridge to buy a few extra days. For a cut avocado, leave the pit in, squeeze on lemon or lime juice and wrap it tightly. Two ripe ones at once? Make a quick guacamole tonight.

You will need: 2 ripe avocados, 1/2 lime, 1/4 cup finely chopped onion, 1 small tomato diced, 2 tablespoons chopped cilantro, 1/2 jalapeno minced (optional), 1/2 teaspoon salt.

How to make it: 1. Halve and pit the avocados and scoop them into a bowl. 2. Mash with a fork, leaving some chunks. 3. Squeeze in the lime juice. 4. Stir in the onion, tomato, cilantro and jalapeno. 5. Season with salt. 6. Serve right away, or press plastic wrap onto the surface and chill.

Bring Stale Crackers and Chips Back to Life

Crackers or chips that went soft can be crisped again in the oven. Spread them on a baking sheet and warm them at 300F for 5 to 8 minutes, then let them cool. Still too far gone? Crush them into crumbs for a crunchy coating on baked chicken, the kind of thrifty dinner Grandma made all the time.

You will need: 1 1/2 pounds chicken tenders, 2 cups crushed crackers, 1/2 cup grated Parmesan, 1 teaspoon garlic powder, 1/2 teaspoon paprika, 2 eggs beaten, 3 tablespoons melted butter.

How to make it: 1. Heat the oven to 400F and line a baking sheet. 2. Mix the cracker crumbs, Parmesan, garlic powder and paprika. 3. Dip the chicken in egg, then press into the crumbs. 4. Set on the pan and drizzle with melted butter. 5. Bake 18 to 20 minutes, until the chicken reaches 165F. 6. Serve with your favorite dipping sauce.