Ziploc Storage Bags, Quart, 3 Pack, 48 ct

How are organic and unadulterated foods stored?

The durability of organic and natural foods is shorter. Industrial foods can be exposed to many applications, from seed stage to packaging, for longer storage. For example, the use of domestic seeds in fruit and vegetables, no chemicals to increase the durability, high thermal processes in milk is not applied, the welfare of animals, hormone-free, antibiotic-free cultivation, prolonging the shelf life of these products to protect the nutritional value of the shelf life.

It is useful to know how to store each of the organic and unadulterated foods in order to keep them well in their natural lifespan.

Organic fruits and vegetables

Organic fruits and vegetables deteriorate in a short time because they are not exposed to genetic and chemical interventions. Therefore, when consuming them, first buy the amount you need, and consume without waiting too long. Thus, both nutritional properties and flavors are preserved at the highest level.

The environments where vegetables and fruits are stored well vary. It is very important to store onions, potatoes and garlic in a dark place. The acidic property of onions causes the potato to rot; therefore, the onions and potatoes must be stored without contact with each other. Breathable, hollow cloth bags are ideal for storing them. Otherwise they start to germinate quickly. It is recommended not to consume green potatoes, onions and garlic.

Vegetables such as celery, beetroot and cabbage rots quickly when they come into contact with plastic. You can choose to store them on the paper bag.

Parsley, dill, cress, fresh mint, spring onions, lettuce, such as when they remain moist quickly deteriorate. However, their complete drying reduces their durability. To increase their durability, they should be placed in a closed glass container as they were taken, and a sheet of paper towel, napkin or cotton swab should be placed in the container to absorb moisture.

When bananas are put in the refrigerator, they quickly darken. It is better to store at room temperature. When storing bananas, not to separate the stems from each other also prolongs the durability.

If you take your avocados raw, they ripen faster when you store them at room temperature wrapped in paper bags or newspapers. Then put it in an airtight container and put it in the refrigerator.

Apples and pears like dark, cool and moist places. The bottom drawer of the refrigerator is suitable storage points for these fruits.

In addition, organic fruit and vegetables in general are easily affected by impacts. For this reason, you should try to use fruit vegetables that fall to the ground, get hit in a different way, crack or be punctured.

Milk and milk products

From the milking date of raw milk, it is 3-5 days in the refrigerator without opening its mouth. During this period, it lasts for 5-7 days in the refrigerator after being boiled and cooled. You can use it in the refrigerator for 3 weeks if you put it in canned food and close the mouth immediately after boiling the milk.

You can evaluate the milk by converting it in stages of distortion. When you taste it, you can use mild potatoes, food and custard if its sugar is low and past freshness. It will not be cut when boiling, but if it is to be cut in 24 hours, you can heat the yoghurt and ferment. If it is ready to be cut, you can make it by adding yogurt.

Egg

Shelf life of eggs is 28 days. However, it is generally advisable not to wait for more than two weeks. After this time, it starts to lose its freshness. The storage conditions of the eggs also affect the freshness. Contrary to common knowledge, it is better to store eggs at room temperature with the box, not in the refrigerator. This prevents the passage of moisture through the pores in the egg shell and is protected against deterioration. If you want to keep it in the refrigerator, you can choose to keep it with the container and we recommend you to use it without waiting when you remove it from the refrigerator. You can, however, test the water in the container to see if your egg is fresh.

Legumes, flour and bakery products

In order to avoid problems such as insects and moisture, it is necessary to store the legumes in a cool and dark environment with a maximum of 20 degrees. The place where legumes and flours stop should be free of moisture and away from heating and plumbing pipes. You can also put rock salt or carbonate in these areas. These substances will help to become more dry by absorbing the moisture formed. Wiping these cabinets and drawers with vinegar water is also a method that can be used.

Legumes are suitable to be stored in cloth bags to allow air. Flours are suitable to be stored in the original paper bag or in a clean glass jar. If kept in the refrigerator, the jar must be tightly closed. Wheatmeal-containing whole wheat flour is more prone to deterioration than industrial white flour. To protect the flour, placing bay leaves in a jar or pouch will give a good result.

Whole wheat flour, rye and oat flours generally maintain their freshness for up to 3 months at room temperature. Flours that are kept in the refrigerator so that they do not breathe and are not exposed to temperature changes can last up to 6 months.

Sauces, paste

The key to the long-term stability of such products is that they are stored in a way that they do not come into contact with air. Canned products last long. After opening, the service life is not too long. After opening, you should keep it in the refrigerator and consume within 1 month. In tomato paste and sauces, you can put some olive oil on it to reduce contact with air.

Dried fruits and vegetables

You can put dried fruits and vegetables in glass containers and put them in towel paper. Thus, it can be stored in a healthy way without moisture.


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Ziploc Storage Bags, Quart, 3 Pack, 48 ct

Ziploc Flexible Totes, Jumbo, 1 ct

Which Fruits and Vegetables Are Not Stored in the Refrigerator?

Contrary to popular belief, storing some vegetables and fruits in the refrigerator for long life causes them to deteriorate quickly and decrease their vitamin values .
So what vegetables and fruits are these, how should they be stored?

Potatoes, garlic, onions, apples and pumpkins in the root vegetables group should not be kept in the refrigerator . It should be kept in perforated containers and baskets where they can take air in a cool and dry environment without direct sunlight. These vegetables can last for a long time at a temperature of about 10-15 degrees, but it is sometimes necessary to check for the possibility of decay and deterioration.
Potato

Storing potatoes in the cold in the refrigerator causes the starch in it to turn into sugar. Although this is considered a good situation, it spoils the taste of potatoes. Shells of potatoes stored in the refrigerator immediately darken during cooking. Potatoes should be stored in a cool, dry and dark environment, not refrigerated. If stored in paper bag or paper bag, it will last for a long time. The amount of toxic substance called solanin increases in the potatoes that grow and sprout. For this reason, sprouted potatoes should not be eaten or peeled too thick should be used.
Onion

Onions are not stored in the refrigerator. A false tendency to store potatoes and onions is common. However, this is inconvenient. Onions should be stored in a separate and remote environment from potatoes, because the natural gases of both affect each other and cause them to deteriorate quickly. Onions should be stored in a cool and dry environment in a basket where air can be received without direct sunlight.
Garlic

If the garlic is stored in the refrigerator, it sprouts quickly and the odor permeates other foods. Can be stored for two months in an open top basket at room temperature.
Tomato

Cold weather stops the ripening of tomatoes and makes them tasteless. Tomatoes should be stored in an open basket or in a large fruit bowl at room temperature in a place that is not exposed to direct sunlight so that they do not ripen and soften immediately.
Avocado

Avocado is more delicious when ripe. It should be stored at room temperature for maturation. If you use half of the avocado and keep the other half, keep the half of the core in the refrigerator.
Banana

The banana should ripen at room temperature. You can only store the ripe bananas in the refrigerator to prevent them from maturing. The shells of the bananas stored in the refrigerator become brown, but there is no change in the color of the fruit portion when peeled.
Melon

If melon is stored at room temperature, it will continue to ripen and become delicious. Storing in the refrigerator spoils the flavor of melon. However, if it is very mature, it is put in the refrigerator to stop this process. Once cut, it is stored in the refrigerator again.
Apple

Apples are usually stored in the vegetable-fruit section in the refrigerator. However, if it is to be consumed in a short time, there is no need to keep it in the refrigerator and cold air reduces the amount of antioxidant in the apple's shell. You can store the apple for one week at room temperature and longer in the refrigerator.
Some Fruits

Fruits such as peaches, apricots, nectarines, plums and cherries are stored at room temperature if they are not very soft and will be consumed quickly. When softened and the smell of fruit intensifies, it is taken to the refrigerator. It should be consumed within 3-5 days after this stage.


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Ziploc Flexible Totes, Jumbo, 1 ct

Ziploc Storage Bags, Quart, 48 ct

Does the nutritional value of frozen or canned foods change?

According to the results of the Consumer Research conducted by the International Food Information Council (IFIC) in 2016, 6 out of 100 individuals are concerned about the consumption of processed foods such as frozen or canned foods.

According to the results of the Consumer Research conducted by the International Food Information Council (IFIC) in 2016, 6 out of 100 individuals are concerned about the consumption of processed foods such as frozen or canned foods. The idea that frozen or canned foods, especially vitamin-mineral content is completely lost, is quite common. What does the scientific data say about it? Sabri Ülker Foundation discusses how food storage methods such as ice cream and canning used in vegetables and fruits affect nutritional values.

Farm to fork

Vegetables and fruits are very rich in nutrients when they ripen and are harvested. However, the water content (water activity) of the harvested vegetables and fruits accelerates the deterioration process. It can take 1-2 weeks for these vegetables and fruits to reach the markets or markets, and then meet with the last consumer, and then take a few days to consume. During this time, the conditions in which vegetables and fruits are stored (temperature, humidity) can increase both deterioration and loss of nutritional value. Particularly due to water loss, loss of B group vitamins and loss of vitamin C may occur due to waiting at room temperature.

Vegetables, frozen and deep-frozen

Fruits and vegetables are stored at + 4 ° C (refrigerator temperature) until frozen. In order to minimize the loss of nutritional value, the production sites are generally determined from the locations close to the planting areas. Foods stored at + 4 ° C are taken into production after 8 hours at the latest. Each nutrient according to their characteristics, peeling, sorting, such as after the process of degradation and enzymes involved in the degradation of food to stop the activity of boiling and fast cooling is applied. The nutrients are then freeze-dried individually at -40 ° C.

This process allows frozen vegetables and fruits to be stored in the freezer until the expiration date. At home, you can boil vegetables for a short time, cool them and keep them in the freezer. In the fast freezing process carried out in the production facilities, unlike the application in the home, it is provided that the threshold of -5 ° C, where the loss of nutritional value starts, is maintained and the nutritional value is maintained.

Canned vegetables and fruits

Vegetables and fruits are boiled for 2-8 minutes depending on the temperature applied in the range of 85-98ºC depending on the size of the grains after washing, sorting, chopping, peeling or removing the seeds. Thus, sterilization is ensured, the activities of the enzymes causing the degradation are stopped and the nutritional value is maintained.

What does the scientific data say?

The American Nutrition Society says that frozen, canned or dried vegetables and fruits can help maintain nutritional value, extend shelf life and thus support food safety. According to the results of the 2003-2008 American Nutrition and Health Survey, canned, frozen and dried vegetables and fruits contribute to approximately 30 percent of pulp / fiber intake, 50 percent of vitamin C intake, and 45 percent of potassium intake.

In addition, it is reported that canned and frozen vegetables and fruits are important for the nutrition of vegetarian and vegan individuals and for providing nutritional diversity. All these results help to maintain adequate nutritional values, and to ensure adequate and balanced nutrition by providing food safety and diversity.


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Ziploc Storage Bags, Quart, 48 ct

Amazon Brand - Solimo Slider Gallon Food Storage Bags, 90 Count

How to store vegetables in a freezer

Which vegetables are thrown into the freezer? Vegetables are frozen directly in the deep-freeze (dipfriz) by deep-cooking, boiling or shock-boiling. Very ripe, raw vegetables, onions, radishes, cress, curly salad vegetables are not suitable for deep freeze. The vegetables are cleaned and washed before they are put in the freezer, then chopped into small pieces and packaged and removed to the freezer. Plastic containers, refrigerator bags and plastic bags are used as packaging material in the freezer.

Once the vegetables are cleaned and chopped, they can be packaged according to need and deep frozen. However, some vegetables take up more space in the freezer by volume, vegetables such as white cabbage, spinach, leek are examples. Therefore, removing these or similar vegetables by boiling them in the freezer will make more room for other foods.

How to make scalding shock
To preserve the color, odor, taste and vitamins of some vegetables, we call it boiled before freezing. Shock boiling is done as follows: Put a large pot of water is boiled. The vegetables to be boiled are taken into a strainer 'clean, chopped' and immersed in boiling water and covered. Vegetables are left in this water for 2-8 minutes and at the end of the time the vegetables are kept directly in cold water flowing from the tap and allowed to drain. You can use the water in the pot by boiling each time. 0.5 kg into the strainer. so be careful not to put more than half a kilo of vegetables.

How to store tomatoes in the freezer
As of mid-August, tomatoes reach maturity for the season. During this period, the tomatoes are removed from the freezer. There are two types of tomatoes sold in markets and markets, round and pointed tomatoes. There are so many varieties of these two tomatoes, we consumers can not notice this difference. To remove them from the freezer, bag the ripe tomatoes through the food processor or by chopping them and bagging them in the freezer. I myself in the season of round thin-shelled and pointed thick-shelled tomatoes 15 - 20 kg. around in the freezer. First I peel the tomatoes. For this process; I keep the tomatoes I draw with the knife for 1-2 minutes in the boiling water in the pot, peel the skin. To use these peeled tomatoes, especially in food, I chop large cubes and bag 2 to 3 scoops. I'm not going to peel the thin-skinned tomatoes from the robot. But I always peel the thick shells of the pointed tomatoes. One should not forget that the stem nests of tomatoes and the whiteness of the core nests should be taken. If the tomatoes you buy from the market are hard, you get better results if you wait and use for a few days. Tomatoes are used frozen or thawing. The storage period in the freezer is 12 months.

How to store Madımak
Madımak can be stored in the freezer for a long time. To store the substance; extract and wash until clear water comes out (at least three times). Then the water is filtered very well. The filtered material is finely chopped or shredded in a food processor. The minced meat is put in refrigerator bags according to need and stored in the freezer.

How to store stuffed peppers
Stuffed peppers are boiled in shock or stored directly in the freezer. Shock to make boiled; Keep the stuffed pepper in boiling water for 2-3 minutes, remove, throw in cold water, cool and bag. If you do not want to boil shock; empty the peppers, bag and place in the freezer.

How to store fresh corn in the freezer
Peel fresh milk corn from the cob, wrap one by one and lift into the freezer.

How to store spicy pepper
It doesn't matter if you're pointed pepper or charliston. Cut the stems, remove the kernels and remove them to the freezer bag. Used in frozen state. Storage period is 8-10 months. To fry, puncture and fry the peppers in several places. Cool, bag and lift to freezer. It's perfect for mixed fry with eggplant. You dissolve at room temperature and heat directly in tomato sauce. It's in the freezer for 12 months.

How to store paprika
Mid-August is the time for red pepper to reach a seasonal maturity. In this month, you can prepare the red peppers to the extent you need and put them in the freezer. I wash the red peppers to the extent I need, pierce them with a knife and lay them on the baking tray so that they do not explode, roast them in a preheated oven at 200 ° C. After the peppers have cooled, peel the skin, cut the stem and remove the seeds. I washes the cleaned peppers in a nice filter. After the bags as I need and writes the name and packing date on the sidewalk to the freezer. I use the peppers before I use them. Storage period is 8-10 months.

How to store green beans
Fresh beans taken during the season are extracted, washed and born according to your needs. After shock boiling for 3 minutes, cool under tap water, strain and bag, write the date of packaging on it, remove to freezer. Or chop the bag as needed without water and write the date of packaging on it, lift directly into the freezer. I tried both methods, I recommend you to freeze the boiled shock. In both cases, the beans are used frozen. Storage period in the freezer is 10-12 months.

How to store cucumbers
Cucumber 'cucumber' is not directly put into the freezer as a whole. If placed, you will get a piece of dry ice from the freezer and it will be of no use when thawed. Most of the time, I grate the cucumbers waiting in the cupboard in summer or winter season, or chop small cubes and put them in refrigerator bags in a bowl size and put them in the freezer. I only use the frozen cucumbers to make them tycoon. Frozen cucumber is delicious and smells like blessed. When I'm going to make tzatziki, I take out the cucumber bag from the freezer and use it after thawing at room temperature. I can dissolve the cucumber in the microwave in case of emergency. In my experience, grated cucumbers at -14 ° C in the freezer does not lose their property for 1 year.

How to store internal kidney beans
After harvesting the bean beans in season, bag them to the extent you need and write the packing date on it, and put it directly in the freezer. While cooking, boil for 25 minutes and pour black water. Cook after boiling. The internal kidney bean bean ice cream and storage time is my own experience. I did not wait until 8 months, I did not wait longer, I consumed.

How to store spinach
Fresh soft-leaf spinach is cleaned, washed, chopped and bagged and brought directly to the freezer. Spinach freezer storage time is 9 months. If you want to boil the spinach, boil in boiling water for 2 minutes, then cool under tap water, strain and bag after the date of packaging, write on the freezer, remove. I shock myself.

How to store white cabbage
Fresh and hard cabbage is cleaned, chopped and bagged directly into the freezer is removed. Cabbage in the freezer storage period is 8 months. If you want to boil the cabbage shock, 2 minutes into boiling water, then cool under tap water, strain and bag after wrapping the date on the packaging, remove the freezer. I shock myself.

How to store cowpea
Fresh cowpea is extracted, washed and chopped. Then chop the bag as needed without water and write the date of packaging on it, lift directly into the freezer. If you want, you can boil the shock şok just like fresh beans sak and store it in the freezer. In both cases fresh cowpea is used frozen. Storage period in the freezer is 10-12 months.

How to store Brussels sprouts
Brussels sprouts are cleaned, the big ones are divided in lengthwise. Other cabbage 3-4 mm. At the depth is drawn similar to the '+' sign with the knife from the top. Cabbage shock boiling for 3 minutes, then cool under tap water, strain and bag after the date of packaging, remove the freezer Brussels cabbage in the freezer storage period is 9-12 months. I use my own shocks and frozen in food. How is Brussels sprouts boiled and frozen in shock? Here you can find a detailed description.

How to store leek
Leeks are cleaned, washed and chopped to the appropriate length. Chopped leeks, after 5 minutes of shock boiling, cool under tap water, strain and bag on the date of packaging, write on the freezer, lift. Leeks in the freezer storage period is 8 months. I use my shocks, frozen at meals or thawing at room temperature.

How to store carrots
Fresh carrots are cleaned, sliced ​​according to your preference and bagged and removed directly into the freezer. The storage period of carrots in the freezer is 12 months. If you want to boil the carrots in shock, immerse in boiling water for 3 minutes, then cool under tap water, strain and bag after writing on the date of packaging, remove the freezer. I use my own shocks and the food is frozen.

How to store cauliflower
Cauliflower is cleaned, separated from the body in groups of three to four as a branch and left in lemon water. Filtered cauliflowers are bagged and taken directly to the freezer. Cauliflower storage time in the freezer is 10 months. If you want to boil cauliflower shock, add a piece of chickpea-sized lemon salt into boiling water, soak in boiling water for 3-5 minutes, cool under tap water, strain and bag after filling, write the date of packaging, remove the freezer. I use my own shocks and the food is frozen.

How to store parsley
It is cleaned and the leaves are extracted from the stem parts. It is washed beautifully, filtered and chopped leaves. After packing in the size you need, write the date of packaging on it, lift it to the freezer. The storage period of the parsley is 8 months. Used in frozen state.

How celery is stored
A beautifully washed and peeled. It is chopped to the extent that you can use it and squeezed lemon. After packing in the size you need, write the date of packaging on it, lift it to the freezer. Celery storage in the freezer is 12 months. Used in frozen state.

How to store red cabbage
Wrinkled and pale upper leaves are separated, washed. It is divided into 2 or 4 pieces according to the size of the cabbage. Leaves of the parts that are suitable for your needs except the white cob are finely chopped and immersed in vinegar hot water. After immersing in boiling water for 3 minutes, cool under tap water, strain and bag, write the date of packaging on it, remove to freezer. Red cabbage storage time in the freezer is 10 months. Used in frozen state.

How to store the inner peas
The inner parts of the peas are separated from their shells and washed. Add to boiling water for 2 minutes, then cool under tap water, filter and bag after writing the date of packaging, remove the freezer. I use my own shocks and the food is frozen. Or you can bag it to the extent you need it without scalding, write the date of packaging on it, lift it to the freezer. Internal pea storage time in the deep freezer is 8-12 months. Used in frozen state. I hid the pea myself in two ways, and I was happy with the pea I was shocked with. I advise.

How to store artichokes
The artichokes taken during the season are taken into lemon water so that they do not tarnish. To remove the artichokes in the freezer whole or chopped to the extent that you need as bagless and write on the packaging date, directly into the freezer. Or for 2 minutes shock boiling 'boil water into chickpea-sized lemon salt add' after you do cool under tap water, strain and bag on the date of packaging, write on the freezer. I hid the artichokes using two methods myself. If it is kept in the freezer for a long time, it is not possible to get the first flavor. I recommend not to wait more than 6 months.

How to store eggplants in the freezer:
I keep the food eggplant in the freezer but in a vacuum bag. I tried so hard, I couldn't find another easy way. This requires a kitchen vacuum cleaner and a vacuum bag. Here you can find information about the tool.

Karnıyarık, imambayıldı, eggplant moussaka, eggplant sitting, islim kebab and fry eggplant in the freezer is very good to store. I use the eggplants in which food, such as eggplants used in the food fry, cool and bag after putting in the freezer. I prepare the fried eggplants, fried spicy peppers and bags. I use it after thawing at room temperature. Storage period is 12 months.

How to store zucchini in the freezer:
Fresh cooking gum squash is chopped as food, shocked for 2 minutes, cooled and bagged and placed in the freezer. It is used frozen when cooking. Storage period is 9 months.

How to store chestnuts
Chestnuts are drawn individually with a knife and can be stored directly in the freezer without any action. Bag the chestnuts that you need and label them and put them in the freezer. The storage period in the freezer is 12 months of my own experience.

How chickpeas are stored in the freezer:
Boil the chickpeas directly in the pressure cooker for 30 minutes, filter and cool, then put the bags in a freezer. After thawing in water, I use to make soup and rice.

Forging and storage of green lentils in the freezer:
After forging and boiling green lentils separately, I combine both, cool and put the bags in the freezer for soup. I use it directly in the broth without melting. I repeat this process every 3 or 4 months.

How to store bread in the freezer:
I put the breads such as leavened village breads, bakery breads, lavash, yufka, bazlama in fresh and cooled bags into the freezer. I use it after thawing at room temperature or microwave. The storage period is 3 months, the others are 4 months.

How to store Kadayif in freezer
Put the raw kadayif you need in the refrigerator bag and lift it directly into the freezer. If you do not prepare and do not do anything in the same way the kadayif stuffed can be stored in the freezer.

How butter is stored in the freezer:
Slices of breakfast butter to the extent I need, wrap it in stretch and put it in the freezer. Storage period is 6 months.

How to store cheese in the freezer:
With the exception of white cheese, I can wrap hard brine cheeses, braided cheese, Urfa cheese, and kashar cheese as much as I need and put them in the freezer. I'il use it after thawing. Storage period is 6 months.

How to store garlic in the freezer:
I put a portion of the garlic that I bought in winter in a bunch in a stretch wrapper in February. In the first months of spring, I don't suffer from garlic until fresh garlic comes out sak even until November. As of September 2012, I gained full experience in garlic storage. So, at the beginning of the first spring, cut off the heads of your garlic in the house and bag it in the freezer. Remove and use as needed. Garlic doesn't take it out of the freezer, it thaws itself. Frozen garlic turns into a natural “white içerisinde color in the meal and doesn't lose its taste. If the volume of your freezer is large, you can store the garlic directly in your freezer. If your place is not suitable, you can store your garlic in the proper place and remove it in the freezer in February.

How to store chicken meat in the freezer:
I cut the boiled chicken meat (chicken leg, breast) into small pieces and put the bags in a freezer. After thawing at room temperature, I use it to make chickpea chicken rice. I repeat this process for 2 or 3 months. Raw chicken breast 200 to 300 g. Stretch wraps into pieces as you store them in the freezer. When I use it, I use it in the microwave or refrigerator.


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Amazon Brand - Solimo Slider Gallon Food Storage Bags, 90 Count

Hefty Slider Freezer Bags - Gallon Size, 96 Count

Storage Advice for Nuts, Spices and Pulses

The most common products used in kitchens are legumes, spices, nuts and proper preservation methods.

When the proper storage conditions are provided, the foods will last longer and maintain their freshness. Especially properly sealed and airtight glass storage containers ensure a healthy storage of many foods. For this reason, when the spring cleaning is done in the kitchen, the covers of the old storage containers should be checked to see if they pass air, and the old ones that lose their vacuum feature should be renewed. In this article, you can find the ideal storage conditions for foods such as pulses, spices, nuts.

How should spices be stored?

When the spices giving the flavor of the food do not come into contact with the air, they are longer lasting when stored in glass and porcelain jars. If you plan to keep your spices intact, check the following:

The spices should be placed in a cool, low-light corner of the kitchen or stored in the food supply cabinet.
Spice racks are the ideal storage containers for spices.
When you want to add spices to the dish, do not bring all the spices close to the pot, use spoons. Steam shortens the spice life.
Powdered red pepper, curry and chili peppers are spices that do not like the warm environment. Keep them in the refrigerator.
Do not mix it with the old spice so that the spice you have just taken will last longer.
After you clean and dry the spice, you can fill the new spice in the jar.
After filling the pulses in the glass jar, note the date on which you received the product. Do not allow spices to stand for more than a year.

Did you know?
Fresh thyme, rosemary, fresh spices such as ice cubes with olive oil can be filled and stored in your freezer. When you want to use fresh spices, you can add as many ice cubes as you need or thaw them in a bowl.

How to store nuts?

Types of nuts; It is one of the healthiest snacks when you enjoy television with your loved ones, playing fun games with your children or snacks on your diet. To maintain the freshness of nuts and long-term storage, you must use the correct storage containers.

Nuts must be stored in airtight glass storage containers to maintain freshness.
Unpacked nuts can be stored for long periods in sealed refrigerator bags that are not airtight in the refrigerator. They take up less space in the refrigerator thanks to the locked bags.
Nuts that are exposed to heat and light for a long time are stale quickly. A cool and non-light supply cabinet is the ideal environment for nuts.
Since the glass jars with vacuum lids do not breathe air, nuts can be stored in these storage containers for a long time.

Tip: You can store the nuts in the freezer after putting them in the locked refrigerator bags. After keeping your nuts at room temperature, you can consume the freshness of the first day.

How to evaluate stale nuts?

Are you upset that stale nuts go to the trash? So for your stale nuts you must follow our refreshing recommendations.

Put the stale nuts you put on the paper bag on the heater and wait for them to warm up. Your nuts are fresh now.
Stale nuts can be regenerated by casting or roasting in low heat in a granite pan.
You can use the nuts that you roast for stale, in pastries such as cakes and cookies.
With stale almonds, you can prepare dishes such as rice with almonds and almond meat.
After roasting stale pistachios, you can turn it into a food processor and use it to decorate the cake.

Tips for storing pulses

Dried pulses are short-lived in a humid environment. A dry, light-free supply cabinet is ideal for pulses. Optimum storage conditions for pulses are as follows:

Dried pulses should be stored in a glass jar.
Rice can be kept intact for up to two years if there is no air.
You can put a pinch of salt in the jar to prevent the rice from being trusted.
Pulses are long lasting when protected against air and liquid contact.
You can use glass jars with vacuum lids to store pulses.

Did you know
Long beans and chickpeas, such as baked beans in a pressure cooker after boiling in the refrigerator bags can be stored in the freezer by filling. So you can prepare practical dishes.

Food preservation techniques

Packaged deli products, fresh vegetables and fruits, fish, legumes are stored under different storage conditions. Here is all the information you need for healthy storage of food:

Fresh vegetables of the season can be frozen and canned.
Fresh fruits can be frozen or jam made.
Meat and fish taken in large quantities can be frozen in portions.
Raw meats should not be stored in the refrigerator for more than 2 days, should be frozen.
Delicatessen products such as salami, sausage, sausage and unopened packaging should not be left in the refrigerator for more than 3 days and should be frozen.
The first product should be placed in the food storage or refrigerator.
For the healthy storage of food, products such as glass jars, refrigerator bags and plastic storage containers should be used in the refrigerator and food cupboard.
Apple, pear, pineapple, avocado, mango, strawberry, cherry, okra, pepper, plum, peach, citrus fruits, greens should be kept between 8 - 12 ° C.
Potatoes, nectarine, dried garlic, pumpkin, watermelon, melon, tomato, banana should be kept in a cool and dry environment.
Pulses should be stored in glass jars in a dry and light-free environment.
Canned food should be stored in the food storage cabinets before opening and in the refrigerator after opening.


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Hefty Slider Freezer Bags - Gallon Size, 96 Count

Glad Plastic Food Wrap Variety Pack - Press'n Seal Wrap - FreezerWrap - ClingWrap - 3 pack

Freezing method: Things to know about freezing and thawing food

The freezers and dipfrizzes have become so life-saving that we use them as the cellar of our collective shopping rather than a last resort. Because there is no possibility of consuming the twenty-piece hamburger meat we buy in bulk to be cheap. Is it healthy to freeze food? Experts say yes; however, we need to ensure that we understand the method of freezing food correctly.

We have searched for Uplifers readers who need to be careful about freezing and thawing food. Here are five tips to keep you from our freezers:

Microorganisms become inactive at 0 degrees.
Freezing is a method of preserving food by putting microorganisms into sleep that cause food spoilage and also cause food poisoning. Bacteria do not die at 0 degrees, they only become inactive. The nutritional value of foods is maintained during the freezing process.

Food stored at 0 degrees is safe for a long time; however, not all food is suitable for freezing. Eggs and canned food are not frozen, while lettuce, cream and mayonnaise are frozen and thawed.


The maximum freezing time varies from food to food.
The fact that it is safe to consume a food does not guarantee that its quality will remain the same. Each food may not have the same taste and texture when thawed. It is suitable to store frozen hamburgers for 3-4 months, cooked food for about 6 months, frozen meat, whole chicken and turkey for one year. Therefore, if the product you put in the freezer does not have an expiration date, you can take notes and monitor whether the food you are defrosting is safe.

How to dissolve food?
IMPORTANT: When thawing food, it is very dangerous to remove it from the dipfriz and put it directly at room temperature. It's a healthy way to get food into the refrigerator, though it may dissolve more slowly. A slightly faster method would be to take the food out and put it in cold water. If your home has a microwave oven, you can also use the thawing program. However, when some products are thawed quickly, their texture may change, such as bread.

Watch out for frozen fish.
When buying frozen fish, be sure to take them in vacuum bags or bags with multiple layers of ice. When you want to freeze fresh fish, you can immerse it in cold water until it is covered with ice about half a centimeter thick, then store it in plastic refrigerator bags for up to 6 months.

Can food be frozen once thawed?
If the product is raw, it can be re-frozen without baking after thawing in the refrigerator. When a previously cooked and frozen food is thawed in the refrigerator, you can also freeze the inedible portion again. It is important not to dip the food again at room temperature for more than 2 hours.


40AXX
Glad Plastic Food Wrap Variety Pack - Press'n Seal Wrap - FreezerWrap - ClingWrap - 3 pack

Ziploc Slider Freezer Bags, Gallon, 24 ct

Fruit Storage in Deep Freezer

How to put fruit in the freezer?

Everything is fresh, beautiful and economical during the season. For this reason, both for the family budget and for the winter to eat fruit compote as in the season, preparations are made from the summer. To make compote (compote) you can put plums , apples , apricots, cranberries, strawberries , cherries, raspberries, blackberries, peaches . Wash the fruits thoroughly, extract and peel some of the shells you will need to put in bags to cook as pepper. Air is removed with a pipette in such a way that there is no air in the bags, it is lifted to the deep freezer by tightly binding the mouth and packing date is written on it. Plastic containers, refrigerator bags and plastic bags can be used as packaging material in the freezer. Do not use glass containers as storage containers in the freezer. Because liquids that expand when frost causes glass to break. When you take it out, throw it into the pan and add water and sugar to boil. The storage period of the fruits in the freezer is 8-10 months .

Warnings:

Plastic containers, refrigerator bags and plastic bags can be used as storage containers in the freezer. Certainly do not prefer glass containers. Because liquids that expand when frost causes glass to break.
Do not forget to write the date on which the products you store will be packaged. This date will determine the time to be considered during the retention period.
All frozen products are not frozen again after thawing and must be consumed within a short time.


39AXX
Ziploc Slider Freezer Bags, Gallon, 24 ct

Amazon Brand - Solimo Slider Quart Food Storage Bags, 120 Count

How to freeze parsley for the winter?

Summer - is not only time to relax and stay near the bodies of water, but also to prepare for autumn and winter. In the meantime, all the hostesses began to make various gaps little by little. Traditionally, many different flavors are harvested for the winter. Today we will talk about how to prepare parsley in winter, because this component not only creates cooking, but also creates facial masks as well as decoctions and tinctures. Of course, parsley can also be dried or pickled, but the taste of such greens will be completely different.


In winter, the presence of frozen greens comes in handy, dishes interspersed with parsley, very nice and not only on a festive table. Recipes freezing greens have been around for quite a long time, today we're looking at some of these.

Foliage collection methods

Parsley can be frozen in three different ways. These methods are the simplest and most common, you can choose any of the offered.

Parsley can be frozen in bunches. To do this, you need to collect the greens in a few bundles and then fold them into normal plastic bags and put them in the freezer. Usually in the form of frozen parsley and strips. In this case, the greens are pre-cut into strips and then placed on the cling film. Then, wrap the greens in a sausage and put them in the freezer.
The greens can be easily recovered in the form of ice cubes in winter. For this you need to chop parsley, but not too small, so it fits into ice molds. After that, dissociate into cells and fill with water. The mold is then placed in the refrigerator in the refrigerator. When the cubes are ready, you can pour them into a plastic bag and put them in the freezer for storage. Cubes not only with water, but also with melted butter. The cooking mechanism is the same as in the first case, only the mold is filled with butter.
Parsley can also be frozen in a chopped form. This method is often no different from the first, only the greens are crushed.

The second method of freezing greens is very popular among hostesses today, and they consider ice cubes to be the most suitable method. It is very convenient to take ice cubes and add them to the first classes when cooking soup.

In general, it is recommended that all freezing methods be used at once or depending on how the greens will be used in the future. For example, ice cubes are best suited for cooking first courses. If you only use parsley to add to the french fries or to add any snacks, it is best to freeze the chopped parsley. If the greens in your kitchen are only used to decorate dishes, branches or bunches of frost are perfect.

How to keep parsley fresh?

Today we will take a closer look at the third way to freeze the greens. For the whole process we need:

parsley;
cellophane bags, zip type ziplock bags or green storage trays;
cutting board and a good sharp knife;
paper napkins or towels for drying parsley;
Water to wash greens.

For the best preservation of greens in winter, it is best to freeze, because it does not lose color and flavor and appears quite fresh after thawing. You can buy two types of parsley for ice cream: regular and curly. Both species have a bright and very rich color and a distinctive aroma.

To prepare the greens properly, be sure to follow some guidelines:

It is very important to freeze fresh parsley. If there is an opportunity, the parsley must have just emerged from the garden.
The greens must be sorted before freezing. It is important to remove all damaged or dry leaves, such as damaged and yellow leaves, as well as any leaves.
It is very important to rinse before freezing before the greens. Prepare the parsley with water in a deep container and wait for a while and then rinse thoroughly with water under the tap.
Also note that parsley must be thoroughly dried before freezing, as the extra liquid in the parsley is completely unnecessary. It is suitable for ordinary kitchen towels or paper napkins for this purpose. We often use thick paper towels to dry the leaves.

Of course, he has heard that a special shock freezing technique is used in factories where many half-cooked dishes are made. This method allows you to preserve nutrients and vitamins in the composition of products. If your fridge freezer has a quick freezing option, it is better to use it, so that the parsley freezes quickly and remains as fresh and useful as possible.

We will use chopped greens for harvesting. It is better to take only green leaves, but it is better to cut hard stems. Chopping parsley, collecting in small bundles, saves time.If you want, the herbs can chop in a blender, but with an old knife is still better. It should not be cut too small, it is enough to do it normally, as you usually chop in the cooking process. It is better to put the chopped greens in a specially prepared bowl.

Once all the greens have been cut, you must place them in the storage tanks. We will use regular plastic bags for this. We make small bags with greens, we have a bag. Before tying the bags and placing them in the freezer, you must release all air from the bag. This will significantly reduce the space available in the freezer and keep the package intact.

You can also store spices in trays and collect not only parsley but also other greens such as sorrel. You can also freeze parsley in small bags with a zippered buckle. Such an arrangement is very convenient because gaps are obtained in batches. The freezer will not have to pick up all the greens, just take one bag for one-time use.

If you are saving greens on a tray, it is better to wrinkle with a hand beforehand, so that more greens will fit into the container. When frozen in trays, you can also use the food cover first and close it first. After the parsley is carefully packaged, the trays are put into the freezer. The convenience of the spaces in the trays is that the greens in them turn dry, so it is very convenient to take them with a teaspoon or tablespoon in the future. It is important to remember that after eating the right amount of parsley to put the tray in the refrigerator.

What dishes for frozen parsley?

Parsley of all herbs used in food is perhaps the most fragrant and spicy. If almost everyone likes sweetening with smell and taste, not everyone has parsley to taste. However, such spices can also be used in the process of creating various dishes, such as first meal, soup, meat, fish dish, various salads, sauces and snacks. You can also use parsley and canned for various homemade preparations.To decorate almost any dish.

Now it's easy to freeze greens because every home has a freezer refrigerator. Previously, housewives had filled parsley in jars and cleaned it in the cellar. As a rule, in such cases parsley is either ground or chopped very finely.

In modern housewives, it is generally acceptable to freeze not only greens, but also many vegetables, because this is a great way to maintain food for a long time and have a pleasant time in winter.


38AXX
Amazon Brand - Solimo Slider Quart Food Storage Bags, 120 Count

Ziploc Zip'n'Steam Microwave Cooking Bags, Medium - 10 Bags (Pack of 3)

How is sacrificial meat stored? Practical information from experts

How to keep sacrificial meat, what should be considered? A portion of the sacrificial meat is distributed to the needy, while a portion is stored in the freezer. What are the techniques of sacrificial meat storage? Practical information from experts in our news.

With the arrival of Eid al-Adha, we all think of roasting and other meat dishes. The news to make these dishes more delicious and to consume meats later. How is sacrificial meat stored? Do not store the meat in the refrigerator without waiting below 14 degrees. Experts warn that sacrificial meat should be properly maintained.
HOW IS THE SACRIFICE MEAT STORED?

In order to decrease the cutting temperature, it should be kept in the refrigerator after waiting for at least 5-6 hours. Sacrificial meat should not be placed in the refrigerator, in a bag or in large pieces in such a way that it cannot take air, while still at the cutting temperature. In this case, because the temperature of the refrigerator will not be enough to cool the interior of the meat, deterioration and rancidization and even greening occur in a very short time (2nd day). Such parts should not be consumed, but should be discarded immediately. The durability of the sacrificial meat varies according to the quality of the cut and the size of the piece of meat, but it is 5-6 days under normal refrigerator conditions. This period is usually 3 days in ground beef. If a longer storage period is considered, the meat should be stored in the freezer (minus 18 degrees).

Manisa Chamber of Tradesmen and Craftsmen Butchers Representative Ridvan Kececi, meat consumption reached the highest stage before the Eid al-Adha, a short time before, how to save the meat made recommendations.

Manisa Chamber of Tradesmen and Artisans Butchers Representative Ridvan Keçeci, gave information about how to protect the sacrificial meat. Keçeci reminding that one of the troubles in the victim is the preservation of meat, water is kept on the meat when it is first cut, the meat should be taken to rest for an hour, he said. Keçeci stating that the meat should be stacked in a metal tray in such a way that it can take air in all sides, "The water should be kept in a plastic basin after being rested for one hour.

'PACKAGE UP TO USE'

Keçeci noting that meat should be placed in deep freezer in packages that can be used, gave the following information:

Kur On the Feast of Sacrifice, the meat is left in deep freezers for longer term use. Citizens should put them in the deep freezer in as many packages as they can. left, the removal process is done if the meat is broken, "he said. Keçeci, citizens without sacrificing meat to the town without bringing any operations will be healthier, he warned. Felt goats, roasting their meat by recommending the use of a little bit more salt ratio, "However, more than harmful to the health of salt rather than oil should use.
HOW TO SOLVE FROZEN MEATS

Frozen meats should be thawed in the refrigerator. It is inconvenient to keep on heating and stove or at room temperature for quick dissolution. The hands should be clean and dry when touching the meat. Cooked meats should not remain at room temperature for more than 2 hours. Before preparing raw meat, and then, hands should be washed for 20 seconds. Use 2 separate cutting boards to prevent cross-contamination. Use one of the cutting boards for raw meats, the other for fruits and vegetables.


37AXX
Ziploc Zip'n'Steam Microwave Cooking Bags, Medium - 10 Bags (Pack of 3)

Glad Food Storage and Freezer 2 in 1 Zipper Bags - Gallon - 36 Count

35 Tips for Healthy Eating to Add Value to Your Life

There are many important points to be considered about nutrition which is one of the most important elements of healthy life. That is why if you want your food not to be wasted or to return to you as vitamins and health, not as harm; take a look at our list.
1. Seasonal products should be preferred


We should choose the products suitable for the season. We should not take dents, rotten, germinated products. If we need to use a product that is not necessarily suitable for the season, it is healthier to use frozen products.

2. Packages must be checked


Foods in torn, broken, crushed packaging should never be purchased. Foods in this type of packaging always carry the risk of contamination.
3. Attention! Expiration date!


The expiration date of the product must be checked. This is because microorganisms can grow in expired products; the product may have lost its nutritional value and has deteriorated; The flavor and physical appearance of the product may be altered.
4. Damages of plastic containers


We should never keep food in plastic containers. Even and even experts recommend that we do not insert anything made of plastic into our house. Those used for food (cheese, yogurt, etc.) are produced in such a way as to cause less harm to health. But these are also disposable. Use of the product in the container until the expiry date is valid. After that it should be discarded, not used a second time. Glass containers are the healthiest.

5. Unknown danger: Aluminum foil


In aluminum containers and dishes cooked with aluminum foil, too much aluminum passes to the food. Aluminum is harmful not only in cooking but also in putting food into it. It causes bone and kidney diseases. Increases the risk of Alzheimer's disease.
6. Frozen foods should be used without thawing


Ready-to-use frozen or some of our own frozen foods at home should be used without thawing. This is especially true for food such as peas, ravioli, leaf wrap and ice cakes.

But meat, chicken, ground beef, fish, such as food should be used after thawing; these products must be removed from the freezer and placed on the upper shelves of the lower section of the refrigerator (even in the newly produced refrigerators there is a section for the removal of the products from the freezer and there is a section for a healthy thawing) and they should be thawed there slowly.

Germs grow in foods dissolved at room temperature. If we need to use the food very urgently; cold water should be put in a container and the food in the refrigerator bag should be used in this container after waiting for a while to dissolve a little.
7. Danger of careless handling: Teflon!


We must be very careful when using kitchen utensils made of Teflon. When using them, we should prefer tools made of wooden spoons or Teflon (to prevent scratching). The presence of scratches on the Teflon and their contact with metal and iron kitchen utensils (knives, forks, spoons) are very harmful to health.

When you consume food cooked in scratched teflon, you may feel nothing bad and think 'nothing happened'. But the effects of this are returning to us as accumulated diseases in our body. The Ministry of Health, even in the past years because of the health damage due to the use of teflon items had even decided to seize. That's why we should be very careful when using our kitchen utensils made of Teflon.
8. Microwave oven should not be used for cooking


Microwave ovens are best used for heating food, not cooking. The emitted rays can also be harmful. Therefore, you should not stay near when using the microwave.

9. Choose olive oil for frying


Boiling is the most healthy way of cooking. Steaming, grilling and baking are other healthy cooking methods. We need to cook the food without roasting. The experts even recommend that the onion be put together with the food without being roasted. Maybe you will say that the food made by roasting is more delicious, but experts say that cooking in the ways we mentioned is healthier.

Experts do not recommend cooking foods that are fried, especially because they burn fat and carcinogenic substances are formed. But if you want to fry, you should use at least olive oil to minimize the damage. Olive oil; Due to its high antioxidant content, it is the highest oil resistant to high temperature at high temperature oxidation. The boiling temperature is 220 degrees and the chemical structure does not deteriorate up to this degree.
10. Correctly clean cutting boards and blades


When we cut meat, chicken, salami, sausage and sausage on cutting boards; after use, we must wash these boards and the knife we ​​use by disinfecting them (using germicidal products such as bleach). It should stand at least 5 minutes in this way and then wash.

Never use another product to cut the product without disinfection. Kitchen utensils such as kitchen boards, knives and spoons that come into contact with raw foods should not be contacted with cooked foods. And the spoon used to taste each dish should be different. And that spoon should not be used again even if it is not to wash the dish before it is washed.
11. Importance of refrigerator bag


We should not use any other bag than the refrigerator bag for the food we put in the freezer. Because refrigerator bags are produced in a health-friendly way. Recently, glass containers have been manufactured for use in cold-resistant, freezer storage. It is healthier to use them.

Food storage times vary in the freezer. So we need to know which food can stay in the freezer for how long. The expiration date applies to products in the freezer. We must not keep products past the expiration date in the freezer.
12. How long should the food be stored at room temperature?


Cooked food; It should not be kept outside at room temperature for more than 2 hours. Of course this does not apply to 2 hours full summer temperatures. Its duration should be shorter. In summer heat, the food should be put in the refrigerator when it cools a little. In the heat of summer and when we need to go somewhere urgently, we must fill the pot with cold water into a large container and allow it to cool down more quickly and cool the food before leaving the house.

13. Cooked food should be consumed fresh


It is most healthy to consume our food immediately as fresh. Each time the food is heated, it causes vitamin loss. We must make our meals fresh every day and consume them immediately. But we have done more, increased or we have the next day, we have to do today. Then we just have to heat up all the food, not the whole pot. We shouldn't keep food waiting too long, even in the refrigerator. It should be tried to consume meat dishes within 2 days and olive oil dishes within 3 days.
14. Sausage, salami, sausage…


Milk, yogurt, salami, sausage, cream, such as perishable food should not be kept outside for too long. We need to get out of the fridge and consume in a very short time without waiting too long outside. These products should be placed in the refrigerator within 2 hours of purchase (unless it is very hot).

Cold storage bags are sold in the markets. These are bags designed for food that we receive from the freezer and perishable food. It maintains the coldness of the product for several hours and ensures that frozen products do not thaw. We should never put sausages in our children's diet.
15. Let's fly to Temel Reis


Spinach and any food made with spinach should be consumed immediately or in a very short time after cooking. In waiting spinach, “nitrite” is formed, which is very harmful to human beings.
16. Danger of “solanin eki in potato


Germinated, tuberous potatoes should not be used. These include “solanin” and are harmful to health.

17. Oil into carrot juice


Carrot is an oil-soluble vegetable. Because it dissolves in oil, even when we prepare carrot juice, we should put 1-2 drops of oil (olive oil is always preferred for health).
18. Dried legumes should be cooked well


Dried legumes such as beans, chickpeas and lentils; When cooked well, it is easier to digest and the protein value increases. Dried legumes other than red lentils are soaked in water at room temperature for 8-10 hours and then cooked in the expected water; because the nutrients in the legumes have been transferred to this water.

If there is a patient and potassium limitation is desired, boiling water should be poured and hot water should be added again during cooking. However, if the boiling water of the legumes is discarded, the losses in the vitamins and minerals of group B increase. Hard water makes it difficult to cook legumes. Soda is added to the pot to facilitate cooking, which causes loss of vitamins. Therefore it should not be used. Legumes shells can cause gas and bloating. If the shells are removed, gas formation is also prevented.
19. How should meat be cooked?


Meats should be cooked by light or medium temperature and for a long time no matter which method they prepare. After boiling 1-2 carcasses in high heat with the mouth closed, the heat should be reduced and the foams formed on the boiling should be taken. Mouths should not be opened frequently (1-2 times) when cooking meats as in the cooking stage of any kind of food.

Too high temperature solidifies meat proteins, causing water loss and reduced flavor. Protein and vitamin B1 decrease. If the meat is cooked in a pressure cooker or oven with hot water, this nutrient can be best utilized.
20. Caffeine adversely affects vitamin absorption


When foods are consumed with tea or coffee, caffeine and tannins adversely affect the absorption of vitamins and cause loss of some minerals in the body. Eat foods that make blood with vitamin C , foods with calcium and consumption with tea reduce iron absorption.

Especially tea should be drunk 2 hours after meals. Do not use unknown brands. In addition to blood-producing foods, we should use foods that contain vitamin C. Vitamin C provides the absorption of iron in the food. Besides the food, freshly squeezed fruit juices containing vitamin C and lemon salad prepared with tomato and pepper can be preferred.

21. It is acceptable to eat fruit / vegetables with peel


Fruits and vegetables become healthier and vitamins when consumed with their skins and raw. Because vitamin values ​​are just below the shell. And when we have to peel them (potatoes, celery, apples, etc.), we have to peel them very thinly.
22. To reduce vitamin C in fruits de


Vitamin C value decreases if the fruits are waited after being cut or squeezed. We need to consume them now. If the juices are kept in the refrigerator, the vitamin value decreases.
23. Nutrients of high nutritional value


Tarhana; yogurt and flour is made by mixing the mixture, the nutritional value is high. Boiled chickpeas, lentils and carrots add to the cooking value.
24. Bread selection and cutting is very important


If the bread is thinly sliced ​​and fried, its nutritional value decreases. Instead of white bread, we should prefer whole wheat, rye and bran bread. However, people who have anemia should not use too much bran bread and because it contains fiber in the bran, it can cause diarrhea in people with intestinal problems. It is best to consume all breads alternately.

25. When making dessert, sugar should be placed first


Eggs, milk, yoghurt, cheese and tahini desserts have high nutritional value. These desserts; it is more beneficial than just flour, oil and sugar. The use of molasses instead of sugar increases nutritional value. When making milk dessert, sugar should be placed first. The protein value of the milk cooked with sugar decreases.
26. Loss of Vitamin A when drying in the sun


Vegetable, fruit and tarhana dried in the sun can cause loss of vitamin A. Therefore, drying should be done in the shade. A, C, B2, B6 and folic acid values ​​decrease if milk and yogurt are kept in a light place.
27. Danger in canning: Botulism poisoning


When sufficient boiling is not performed in home-made canned food, ost clostridium botulinum ”bacteria grow. This bacterium is very dangerous and causes botulism poisoning which can lead to death. If the lids of the canned food we make at home or from outside have been bombed inward or outward, albeit less, these canned food is extremely harmful to health.
28. Fruits / vegetables should be washed by rubbing


Fruits and vegetables are very good on the remnants of the drug and we should wash by rubbing. Experts even say that only 25% of the residues disappear with this wash. They recommend having a brush that you can use to wash only fruits and vegetables. The scrubbing method does not completely eliminate the remnants of the drug, but leaves less residue.
29. How should pasta be cooked?


Pasta should be cooked with water and should not be kept under cold water after cooking.
30. Time to put lemon / salt / vinegar in salads is important


Lemon or vinegar is added to salads and vitamin A and C values ​​decrease when kept. Salad; oil, salt, lemon or vinegar should be added when brought to the table. Even if possible, the use of vinegar made at home will be much healthier.
31. Vitamin loss in yogurt


If the yogurt is placed in the bag and filtered and the filtered water is discarded, vitamin loss occurs.
32. Eggs should be stored in the box


Egg; should be stored in the refrigerator, cardboard box and must be washed when used. Boiled eggs are healthier than cooking in oil. The raw egg contains “salmonella ter bacteria, which can lead to death.
33. Soaking of vegetables in salted and vinegar water


Vegetables to be consumed raw; Parasitic eggs adhered to the vegetables to be separated and to kill invisible insects, after washing for 15 minutes in salt or vinegar should be washed again. Vegetables should not be cut or tear off. Fruit and vegetable washing concentrate, which provides disinfection of vegetables and fruits, is sold in the markets.

Vegetables should be cooked in less water and in a short time. Rooted ones after the root is removed; others are washed, chopped and used without waiting. Chopped fruits and vegetables are thrown into boiling water while cooking. When we want to roast the food, we must add hot water after roasting the vegetables. Hot water should be added when it is necessary to add water when you see that all kinds of food are running low.
34. am Uncle Grocery Wrapping Bread in Newspaper ”


It is wrong to store food such as parsley, dill, leek and spinach in the refrigerator and to buy bread wrapped in newspaper from the grocery store. Newspapers should not be used in any foodstuff and equipment. Spread the newspaper, eat on it should not. Since the chemical dye is used in the newspaper, this substance passes to the food and this damages our health.
35. Bonus: Watch out for these!


- We should wash our hands with soapy water before we start preparing food.
- We must protect our food from heat, light, moisture.


36AXX
Glad Food Storage and Freezer 2 in 1 Zipper Bags - Gallon - 36 Count

Hefty Slider Freezer Bags - Gallon , 56 Count

HOW DO THE FOOD STORAGE RIGHT IN THE REFRIGERATOR?

Improperly stored foods deteriorate more quickly!
In order to be able to eat healthy, we must first pay attention to the food we receive and then the storage conditions. Improperly stored foods will deteriorate quickly, which will harm both your budget and your health. So, do you know how to keep food right in the fridge? Here are tips to keep food fresh for longer…

Which food should be on which shelf?

Correct placement of food prevents premature spoilage. In some refrigerators, special sections for breakfast products, vegetables and fruits should be used for this purpose as they offer optimal storage conditions, for example vegetables should not be stored in the breakfast compartment. In standard refrigerators, shelves closer to the freezer compartment are always colder. For this reason, foods such as meat, fish, poultry should be near the freezer section and vegetables and fruits should stand on the farthest shelf. It is also important to note that cooked and uncooked meats should not come into contact with each other because raw meats produce bacteria quickly, which can be transmitted to other foods.

Which containers are better to use in the refrigerator?

Food should be kept in glass containers as much as possible. Plastic materials such as ice cream or yogurt cups are very harmful for health. Also ice cream, yogurt and so on. the expiration dates printed on the foods are also the expiration dates of the container.
It is also very important that the milk we frequently consume is stored in the right conditions. There is a high amount of vitamin B2 in milk, which disappears when sunlight receives. In other words, the milk should be kept in the containers that will not be exposed to sunlight and in their own special boxes in the refrigerator.

Which foods cause odor in the refrigerator?

Filling the refrigerator and placing some food at random will cause odor in the cabinet. Therefore, when placing your food in the refrigerator, you should take care to keep the distance between them and not touch each other.
Cheese, fish and meat are the main foods that smell in the refrigerator. These foods must be kept in glass storage containers with lids in the refrigerator. When onions and melons are cut and stored in the refrigerator, their odor may mix with other foods. Mixing odors will cause food to spoil in less time. Another solution for those who complain about the mixing of food odors in refrigerators is to use refrigerator models that do not mix odors. In addition, hot dishes should not be placed in the cupboard immediately, after reaching room temperature should be placed in a suitable container and placed in the refrigerator. No cooked food should be placed in the refrigerator with its mouth open.

VESTEL PUZZLE REFRIGERATOR PREVENTS THE ODOR TRANSITION BETWEEN THE REFRIGERANT AND FREEZER COMPARTMENTS WITH THE SPECIAL COOLING SYSTEM, STORING FOODS FOR A LONGER TIME.

How should food be stored in the freezer?

In recent years, people who care about their health have begun to consume more organic food, increasing the tendency to buy seasonal products during the season and store them in the freezer. But how to store the food in the freezer? Here are a few tips size
First of all, the foods you freeze should be fresh and high quality. Another important point to note is that there are no new foods to freeze next to frozen foods. You must first store the food you want to freeze in the fast freezing compartments of the refrigerator and then throw it into the freezer. This will prevent the frozen food from deteriorating. When you buy a refrigerator, especially if you prefer products with fast freezing compartments, you can freeze your food healthier.

Meat products: Red meats should not be thick and should be kept in pieces. The recommended storage period is approximately 12 months. Chicken and turkey meat can be stored in the freezer for 9-12 months. The fish are divided into portions while being stored, washed and cleaned. Oily fish can be stored in the freezer for 4-8 months and lean fish can be stored for 8-18 months.

Vegetables: When storing vegetables in the freezer, you can make use of specially produced bags. Vegetables must be washed before freezing and stored after peeling and slicing.

Bakery products: Foods such as puff pastry, pastry, ravioli, which are consumed a lot, should be packed after being frozen at home and stored at -18 ° C. It is possible to store foods such as bread, pastry and lavash in the freezer, and the storage period of these foods is approximately 4 months.


35AXX
Hefty Slider Freezer Bags - Gallon , 56 Count