I read Prevention magazine. Recently I was going through an article on saving at the supermarket and found it interesting to share. You know how we are always being told to read the labels, to note the sell-by date, the expiration date, etc. so we can keep our families healthy. I thought this bit of info might be worth sharing.
If stored properly, that means 40 degrees or below these items are still good. Milk for a week past the sell-by date. Eggs 3-4 weeks past the sell-by date. Hard cheese (once opened) is good 2-4 months past the sell-by date. Yogurt, 10-14 days past the sell-by date. Lunch meat 3-5 days past sell-by date.
For milk hit the dairy aisle right before checking out to minimize the amount of time milk is left unrefrigerated, and store it on a shelf pushed far back, where the air is coldest. Store eggs in the original container on a refrigerator shelf rather than on th door, where eggs are vulnerable to temperature fluctuations. Wrap cheese in moisture-proof plastic or foil; if the outside of hard cheese has visible mold, trim off the mold and a 1/2 inch area of cheese below it. Yogurt is best stored at around 39 degrees F., a good temp for your fridge. Don't be deterred by separation---simply stir and enjoy. Store lunch meat in the meat compartment---it is specially designed to keep cool air in.
When I think of the groceries I have tossed, and of course, the money out of my food budget that accompanies it. One thing I have discovered on my own is that if we can keep things air tight they certainly last longer, whether it is cookies or celery, the rule applies. There, my tip for the day. A good one for Thanksgiving when we have leftovers in abundance.
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