General Guidelines

• Refrigerate or freeze leftovers as soon as possible after preparation. A good rule of thumb: if heated food isn't refrigerated within two hours of mealtime, it's no longer fresh.
• Use clear, leakproof, airtight containers for long-term storage; label with the contents and use-by date. (Glass containers are less likely to stain than plastic ones.)
• Whenever possible, vacuum-sealed containers help your foods last even longer.

Safe Thawing and Reheating Tips

• If you are preparing frozen leftovers, allow them to thaw slowly instead of placing directly into the microwave on high heat for reheating. Thaw slowly in the refrigerator, use the microwave's "defrost" setting, or use a bowl of cold water changed every 30 minutes for no more than two hours.
• When re-heating in the microwave, be sure to loosen the lid of your food storage container or remove it altogether. Use a splatter guard or paper towel to reduce the mess.
• Most of all—trust your nose! If it smells funny, throw it out. (You certainly don't want cross-contamination or food poisoning!)

How to Store Holiday Leftovers

• Cooked Turkey And Other Meats: Cooked turkey, steak, pork roasts, fish and chicken will keep about 3-4 days in the refrigerator, or about 6 months in the freezer.
• Stuffing: Stuffing will last about 4 days in the refrigerator and 2 months in the freezer.
• Mashed Potatoes & Veggies: These will keep about 3 days in the refrigerator, but they should NOT be frozen. (Freezing change the texture and will dry them out.)
• Pasta: Cooked pasta will keep 3-5 days in the refrigerator, or 2 months in the freezer. Store it separately from any sauce to give you greater flexibility and to keep noodles from going mushy. Drizzle with olive oil or butter to keep noodles from sticking together. (Pasta and sauce CAN be stored together if eaten within 2 days.)
• Gravy, Soups, & Stews: Cool gravy and soups immediate before storage. These will last about a week in the fridge. (Do not freeze gravy or soups made with dairy products, as the ingredients will separate when thawed.)
• Cranberry Sauce: Cranberry sauce lasts about 2 weeks in the fridge and 2 months in the freezer. Chill in a tightly-sealed container.

How to Store Raw Meat and Eggs

• The USDA recommends your refrigerator's temperature be 40 degrees fahrenheit or below when storing raw meat, poultry, and seafood. Use a leakproof container that will prevent the spillage of any juices (and harmful bacteria).
• Raw ground meats, poultry, seafood and variety meats should be refrigerated for no more than 2 days before cooking or freezing. Beef, veal, lamb and pork roasts, steaks and chops may be refrigerated for up to 3-5 days.
• After cooking, your meat, poultry, or seafood may be safely stored in the refrigerator for 3-4 days.
• Frozen meat and poultry should be thawed and cooked within 3-4 months.
• Eggs may be kept in the fridge for up to 3-5 weeks. (Do not freeze raw eggs.)

How to Store Avocados

• How to Tell if an Avocado is Ripe: An avocado is ripe when it's uniformly soft to the touch. The skin will give slightly but not feel mushy. When it reaches this stage, an avocado is at its peak condition for slicing. (If you're doing your grocery shopping ahead of time, look for avocados that are hard and take them home to ripen. Avoid small soft spots that indicate bruising.)
• Whole, Unripe Avocados: Do not store hard avocados in the refrigerator, as they won't ripen completely. Instead, store unripe, uncut avocados on a kitchen countertop or in a pantry bin at room temperature and they'll be ready within 3-5 days. (To help them ripen faster, place uncut avocados in a brown paper bag and set in a food-safe bin or bowl to speed up the ripening process. Check regularly.)
• Whole, Ripe Avocados: Store unpeeled, uncut, fully ripe avocados in your refrigerator's crisper drawer. They'll usually keep for up to a week.
• Cut Avocados: Once you slice an avocado, you need to work fast to keep them from turning brown. To help them stay green for up to 24 hours, you can—
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• Guacamole: Store guacamole or mashed avocado by covering it directly with plastic wrap, pressing out any air bubbles, then refrigerate. (It will stay brilliant green for hours until ready to serve.) Or, use a special guacamole container.

How to Store Mushrooms

• Mushrooms are around 80-90% water, so they tend to spoil quickly and should be used within a few days. They can be stored up to one week in the refrigerator.
• The best way to store mushrooms is to keep them whole and unwashed in their original packaging, or in a brown paper bag in the refrigerator.
• If you picked your own mushrooms or received a vegetable delivery from a local farm, an alternative method to store mushrooms is to put the whole, unwashed mushroom in a brown paper bag with top folded down. The paper bag absorbs moisture, keeping the mushroom fresh.
• Keep them cool in the fridge, and away from the crisper drawer (as it adds moisture). They're also prone to absorbing odors, so keep them away from onions and similar foods.
• If you are uncertain of how long it will be before you use your mushrooms, you can freeze them. First, rinse the mushrooms with cold water, pat dry, and remove their stems; then you can saute or steam them. Once they have cooked and cooled, spread them out on a cookie sheet and freeze for approximately two hours. Store them in the freezer in a hard-sided, freezer-friendly airtight container for up to one year. Mushrooms are prone to freezer burn, so ensure air is out of the container when packaging them for the freezer.

How to Store Strawberries

• General Guidelines: Strawberries are best stored in cold and humid conditions, so keep them in your refrigerator in a crisper drawer.
• Up to One Week (Hulled): Cut the green leafy top (or hull) off of each strawberry. Do not wash the berry. Place the cut side down on a paper towel-lined, tight-fitting container and close the lid. Keep in the refrigerator for up to one week. Wash the hulled berries when ready to eat.
• One Week (Mason Jar): The easiest option is the canning method—just remove unwashed strawberries from their original packaging and place them into a glass jar with a tight-fitting lid. Be sure to remove any strawberries with visible damage or mold. Wash and hull when ready to use. 
• Up to 2 Weeks (Berry Bath): This option helps prevent spoilage by removing mold and bacteria. Start by filling a bowl with 1-1/2 cups of water and 1/4 cup of vinegar. Place a colander into the bowl, then add the berries and soak them for 5 minutes. Take the colander out of the bowl and rinse the berries with water to remove the vinegar taste. Next, dry the berries on a paper towel on the counter; once dry, place them on a fresh paper towel in a tight-fitting container and close the lid. (This method works on other types of berries too!)
• If you need to store strawberries for longer than 2 weeks, it's best to freeze them. First, rinse and completely dry the strawberries, then slice them and remove the stems. Place them on a parchment-lined baking sheet and freeze for 4-6 hours until they are frozen solid. Place in a plastic bag or freezer-safe, airtight container.

How to Store Potatoes

• Store unwashed potatoes in a cool, dark, dry place like a garage, root cellar, pantry, kitchen drawer or closet. Avoid warmth and humidity, and don't keep potatoes in your refrigerator if you want them to last. (The cool temperatures in the fridge can turn the potato starch into sugar.)
• Potatoes that are stored next to ovens or on top of microwaves and refrigerators take in excess heat, which trick them into sprouting.
• Don't wash potatoes until you are ready to use them.
• Avoid storage in plastic bags, as these retain moisture. Instead use burlap sacks or breathable containers like paper bags, cardboard boxes, baskets and bowls to allow for air flow.
• Don't freeze raw potatoes.
• Store potatoes away from onions, bananas, or apples. These items give off ethylene gas, which makes potatoes spoil faster.

How to Store Onions

• Moisture causes spoilage, so store onions in a cool, dry, dark place using a breathable container, such as a hanging mesh bag. Ideally, place one onion in the bag, then tie off the space with a twist tie. Insert another onion and repeat. This keeps the onions from touching each other and allows any moisture to evaporate.
• A wire basket in a pantry or lower cabinet is also a good choice. Although you will need to rotate the onions to ensure they stay dry if you plan to store them for long periods of time.
• If you use onions a lot or tend to stock up on them, you may want to consider freezing them. Chop them as fine as you like and spread on a cookie sheet. Freeze for one hour, then transfer to a zipper bag or airtight jar and return to the freezer. That way all the pieces freeze separately and they can be poured out of the bag or jar as needed.
• You can also puree the onions and freeze them in ice cube trays. Once the cubes are frozen, they can be stored in a freezer bag or airtight jar.
• Avoid storing onions in the fridge, as the cold makes them soft. Also avoid storing them in plastic bags—onions need air circulation to stay fresh!

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