Considering the substantial amount of food waste in the Western world, there’s a good chance you’ve found yourself with an abundance of food about to go bad at one point or another. So instead of adding to the landfill or gorging until you have to undo your belt buckle more then one notch, try a few of these ideas instead.
Drying your food can take a long time, but if you happen to be puttering around the house all day, worth it. And if you’re anything like me and avoid anything over ‘mild’ on the spice meter, one batch of dried chili peppers could last you a whole year (or longer). And yes, you can dry things other then chilis. You’ll just have to ask google about that.
Once I conquered my fear of poisoning all of my loved ones with botulism, the idea of canning became a lot more enjoyable. I was able to preserve an enormous amount of fruit this summer with jam- that of course, we couldn’t all eat fresh. You can also try and make jelly, but I would highly recommend not following my instructions.
Blanching is as easy as boiling something for 30 seconds, throwing it in cold water, straining and freezing. This works well with almost any leafy green (expect lettuce. thats gross), and was a great way to tame this once it overtook the whole garden.
Just cook up your item of choice, throw it in the blender, and freeze. Works best with root vegetables and squashes, less so with roast dinners.
I may or may not do an upcoming post with tips on freezing different types of fruit, so I don’t want to give any spoilers. But I will say it involves throwing berries or chopped fruit in a bag and putting it into the freezer.
If all else fails, just combine all your pre-mold remains into one of your favourite fridge cleaning recipes- soups and pasta sauces are my go-tos, with both also freezing well if you’re not going to eat right away.