Corralling dust bunnies and washing windows are spring-cleaning standards. After a long, cold winter, the ’fridge and freezer need deep cleaning, too. Prep for spring with a few simple steps.  

Give Whole Foods a Little Love

Farmers markets start cropping up around April. Properly storing your favorite fresh fruits and veggies will help them hold nutrients and last longer.

• Whole fruits and veggies – Store at room temperature for up to one day.
• Chopped produce – Pop it in the ’fridge within two hours after cutting.
• Cooked veggies - Toss them after four days.

Scan Your Cans

The shelf life of canned foods is impressive. Tucked in your pantry, unopened cans can retain their nutrients for years. A change in color, smell, taste or texture will let you know when to let them go. Pitch rusty, leaking or bulging cans. Their contents could be contaminated.

Mind the Meats

Maybe it’s Murphy’s Law: A package of wrapped, uncooked meat always leaks in the ’fridge. Not only does it make a sticky mess, it also opens up the possibility of contaminating neighboring foods. Minimize the mess and keep other foods safe by:

• Keeping packages of uncooked meat on the bottom shelf of the refrigerator
• Swapping places with the food in the crisper drawer
• Placing the wrapped meat on a plate

Storage tip: Fresh meat keeps for about two days in the ’fridge, and can last up to a year in the freezer.