12 Smart Grocery Hacks That Save You Money In the Long Run

Experts estimate that 30% to 40% of our food supply ends up in landfills, translating to around 400 lbs. per person annually. That’s tragic on an environmental level, but it’s also problematic for your wallet.

Whether you’re looking to reduce food waste or spend less on groceries, use these hacks to ensure that more of your food goes into your mouth and not into the trash.

Extend the life of both homemade and store-bought breads by freezing them.

Most commercially made breads have additives to slow molding, but they still only keep for a week or so on the counter. Frozen breads will maintain their freshness for up to two months.

The same strategy that keeps flowers fresh will do the same for cut herbs like parsley, cilantro and dill — putting them upright in a glass of water.

Keep them in the fridge this way (with plenty of air around the top so the leaves don’t freeze) to extend their usefulness.

When buying fresh fruit, try getting pieces at varying stages of ripeness rather than a big bunch of bananas or a huge bag of apples.

You’ll enjoy your food at the peak of its tastiness and end up with fewer overripe bananas in the freezer.

It’s always a disappointment when fresh-baked cookies go stale. You can reverse this tragedy by putting them in a plastic container with a slice of bread.

The cookies absorb enough moisture from the bread to soften them up a bit.

Squashes will keep for several weeks to six months, depending on the variety, if stored between 50 and 55 degrees and at about 60 to 70% humidity.

For the longest shelf life, cure your squash first and store it at a warm temperature with good air circulation for between 10 and 14 days.

Strawberries and blueberries may be on the Dirty Dozen list of foods with pesticide residues, but don’t rinse them until right before you eat them. The extra moisture encourages rot and mold growth.

How many half-eaten jars of salsa or pasta sauce have molded in your fridge before you got around to using them?

Don’t rely on your memory to prevent food waste — freeze unused sauces instead. Frozen tomato-based sauce can last up to six months.

If your block of cheese has a spot of mold, there’s no need to pitch the entire thing. You can safely cut one inch around the moldy spot and eat the rest of the cheese.

Cut fruit reacts with the oxygen in the air, causing oxidation that turns it brown.

You can spritz lemon juice on it to slow this process, as it contains an acid that makes the oxidizing enzyme less effective.

It’s always a bummer to go for a banana only to discover it’s become mushy. The ripening happens thanks to ethylene gas emitted by the banana’s stem.

To slow down ripening, cover the stems with cling wrap or foil.

Milk, cream, and other dairy products usually expire quickly, so store them in the back of the fridge (the coldest part) to preserve their freshness.

Even though many fridge doors have a spot for a gallon of milk, this part of the fridge fluctuates in temperature the most, making it go bad faster.

Many veggies lose their crisp quality when frozen, but this is less of a concern if you plan to cook them anyway.

Slice and freeze mushrooms, peppers, onions, and anything else destined for the frying pan to preserve freshness or prevent them from going bad before you can use them.

The first step to saving money shopping is eating what’s on hand and making sure the food you buy doesn’t go bad. This can be tricky, especially with food items that only last a few days.

The biggest takeaway is to store foods properly to slow spoilage. With some thought and planning, you can extend the life of your favorite foods and enjoy delicious meals and snacks without waste.