Proper food storage is crucial for keeping your family healthy. Eating spoiled food can make people sick. Every homemaker should make sure their home offers the right conditions for storing food and know how to preserve it effectively.
Food storage conditions vary. Meat, fish, and dairy products should be kept cold—in the freezer, refrigerator, or cellar. The ideal air temperatures for storing food are as follows: for meat, between 36°F and 39°F (2°C to 4°C); for fresh fish, between 32°F and 36°F (0°C to 2°C); and for milk and dairy products, between 39°F and 43°F (4°C to 6°C).
Storing Food on Ice. When storing food on ice, don’t put it directly on the ice—place clean cheesecloth underneath.
Storing Food in Refrigerators. Many refrigerators for perishable items come with automatic temperature regulators. The temperature on the middle shelf should not exceed 37°F (3°C) when the outside temperature is between 39°F and 68°F (4°C to 20°C). When using electric refrigerators, follow these guidelines:
a) Do not place hot food or drinks in the refrigerator; allow them to cool to room temperature first.
b) Strong-smelling foods should be stored in tightly sealed containers to prevent their odors from permeating other items in the fridge.
c) Do not line the shelves with paper, as it can obstruct proper air circulation.
d) Minimize heat influx into the refrigerator by opening the door as infrequently as possible.
e) When the frost on the evaporator exceeds 0.2 inches (5 mm), set the thermostat to the “Thaw” setting. Make sure the drip tray is positioned correctly to catch melting water and prevent it from spilling onto food. Do not scrape ice off the evaporator.
f) Clean greasy spots and dirt with soapy water, then dry with a soft cloth. Wipe chrome parts with a clean, soft cloth.
Storing Meat Without Ice. Meat can be stored for a limited time without ice. Various methods can be used at home to limit air exposure to the meat. One method involves pouring milk over the meat, covering it with a clean towel, and placing it in a cool spot. The milk will curdle quickly, sealing the meat and preventing air from reaching it. The acid in the milk also creates an unfavorable environment for bacteria that cause spoilage. Under these conditions, meat can remain fresh for up to a week. Before cooking, wash the meat thoroughly and dry it with a towel.
Another method for storing meat involves placing it in a deep enamel pot or clay jar and covering it with boiling water. The boiling water will whiten the meat, cooking the outer layer of protein and preventing air access. Top the meat with melted lard to further block air exposure. To help prevent spoilage, sprinkle grated horseradish over the meat.
Preventing Meat Spoilage from Flies. In summer, flies can spoil meat by laying eggs in it. To prevent this, store the meat in a cold place wrapped in a cloth soaked in strong brine. To protect ham from flies, rub the skinless side and the area around the bone with finely ground pepper. Ham can also be stored in a bag filled with clean hay; place the ham inside so the hay surrounds it completely. Tie the bag and hang it in a dry place.
Eliminating Unpleasant Odors from Meat. Improper storage, especially in summer, can make meat develop an unpleasant odor even if it’s still safe to eat. To remove this odor, add a few pieces of charcoal to the water used for boiling the meat. This method also works for removing unpleasant smells from fish and cabbage.
Restoring Ham’s Juiciness. With prolonged or improper storage, ham can lose its juiciness. To restore it, cut the needed pieces from the bone and soak them in milk. After some time, the meat will regain a richer color, become more tender, and lose excess saltiness.
Storing Fish Without Ice. To keep fresh fish longer, gut it, remove the gills, and dry the cavity thoroughly. Make sure there are no traces of blood or slime left. Then line the cavity with absorbent paper that has been soaked in salt and dried. After this, wrap each fish in a dry, clean piece of cotton cloth. Fish can also be well preserved in peat powder.
Storing Eggs. Eggs spoil quickly because decay-causing microbes can penetrate the shell’s pores. To preserve eggs, limit air access. This can be done in several ways:
a) Wash the eggs, dry them, coat them with clean petroleum jelly, and wrap them in paper; place the eggs in a container with the pointed end down.
b) Select fresh eggs, place them pointed end down in a clay pot, cover them with a 10% lime solution so that the lime covers the eggs, and store them in a dry, cool place.
c) Place eggs in a box filled with ash or oven-dried sand and store them in a dry place.
d) Submerge fresh eggs in a salicylic acid solution for 20 minutes, remove them, dry them on a sieve, and place them in a box; to prepare the solution, mix 3 cups of water with 2 teaspoons of salicylic acid; this solution can be reused several times.
e) Briefly dip eggs in boiling water for 5 seconds using a wire basket or colander; a thin film of protein will form under the shell, preserving the eggs for up to 6 months.
Short-Term Storage of Butter Without Ice. There are several methods to prevent butter from spoiling:
a) Wash the butter thoroughly, pack it tightly into a jar, and cover it with cold salted water, changing the water daily.
b) Wash the butter well, knead it, salt it, and pack it tightly into a clay pot.
c) Pack the butter tightly into a stone container, place that container in a larger pot of boiling water, bring the water to a boil, then remove the pot from heat; when the water cools, remove the butter container and wrap it in parchment paper.
d) Place the butter container in another vessel of water that sits lower than the first; cover the butter with a wet cloth so the edges are submerged in the water; as the water evaporates, it keeps the butter container cool and helps prevent spoilage.
Correcting Rancid Butter. To remove the bitterness from rancid butter:
a) Wash rancid butter in a mild solution (1 teaspoon per cup of water), then rinse it several times in clean water, salt it, and dry it with a cloth.
b) Whip rancid butter with fresh milk (6 cups of milk per 3.3 lb of butter); the butter may break apart at first, but it will come back together. Drain the milk and wash the butter in clean water.
c) Pour boiling water over the butter, mix well, let it cool, drain the water, wash the butter, and add salt.
Storing Oil. Oil can become rancid when exposed to air. To slow this, add a little vodka to the bottle of oil and seal it tightly; vodka does not mix with oil and helps limit air contact.
Correcting Bitter Oil. To correct bitter oil, add a pinch of burnt magnesium to the bottle, shake well, and let it settle; the magnesium will slowly sink to the bottom, and the oil should become clearer and less bitter.
Storing Milk, Cream, and Sour Cream. To prevent dairy products from souring, pour them into a glass container and place that container in another vessel filled with cold water. Then cover the container with a wet cloth, making sure the ends are submerged in the water. As the water evaporates, it cools the dairy products and helps prevent souring. To protect dairy from sunlight, which accelerates souring, use orange-colored containers. You can also delay souring by placing a horseradish leaf in the milk.
Storing Cheese. Use a well-evaporated tub or a clean, glazed clay pot. Sprinkle a layer of fine dry salt on the bottom, then place the cheese tightly so no empty spaces remain. Cover it with a thick, clean cloth soaked in strong brine. Place a clean circle on top and weigh it down with a small stone. Every three days, remove the cloth, wipe the edges of the container, and rinse the circle and stone with boiling water. Wash the cloth in boiling water without soap, wring it out, re-soak it in brine, and use it to cover the cheese again.
Another method for storing cheese is to pour melted butter over it; butter does not spoil and can be used later in cooking. This is the most reliable method for long-term storage.
Storing Flour. Do not pack wheat and rye flour into bags and leave them in one position for long periods. Transfer flour to a fresh bag from time to time.
Storing Bread to Prevent Drying. To keep bread from drying out, store it in a metal container with a tight lid. To soften stale bread, place it in a metal container, seal it tightly, then put that container in another vessel of hot water and cover with a thick cloth. When the water cools, the bread will be soft.
Storing Vegetables in Winter. To have fresh vegetables in winter, maintain appropriate temperatures in cellars or basements. These areas should not be too humid. If there is a risk of vegetables freezing during severe frost, warm the storage area. Place hot coals in a large cast-iron pot and set it on the floor; this warmth is usually enough to prevent the vegetables from freezing.
Storing Fresh Cabbage. Select the firmest heads of cabbage and harvest them with the roots attached before the frost. Trim the outer green leaves, tie two heads together by the roots, and hang them in the cellar on a pole, or lay them in a single row on shelves. Store cabbage at 30°F to 34°F (-1°C to 1°C).
Storing Potatoes. Store potatoes in cellars at about 39°F (4°C). Before placing them in storage, sort and dry them thoroughly. You can also store potatoes in pits: dig a shallow pit in a high, sandy, dry area, line it with boards, and insert a ventilation shaft. Cover the pit with boards, add a layer of dry soil (up to 16 inches or 40 cm), then fresh manure and another layer of soil. Dig ditches around the pit to drain water. Under these conditions, potatoes can keep until spring.
Storing Root Vegetables. Store beets similarly to potatoes. Arrange carrots and parsley in rows with the tops facing out and cover each row with a layer of sand, then add another row of vegetables and another layer of sand. Make sure the vegetables do not touch. Stack height should be up to 39 inches (1 meter). Keep the storage area at 32°F to 36°F (0°C to 2°C).
Storing Onions. Bulb onions should be stored in dry cellars at temperatures between 30°F and 68°F (-1°C to 20°C). Build shelves from slats and pile onions in layers 14 to 20 inches (35–50 cm) deep. Before storing, trim the onions, separate the dry stems, sort them, and dry them thoroughly. Make sure the storage area is well ventilated.
Storing Dill and Parsley Greens. Chop dill or parsley finely, mix well with salt (250 g of salt per 1 kg of greens), pack tightly into a glass jar, sprinkle a 0.2-inch (0.5 cm) layer of salt on top, cover with paper, tie with string, and place in a cool place.
Storing Watermelons. Store watermelons in storage areas covered with rye. Under-ripe watermelons can be dried in the sun, wrapped in a thick sheet, and hung in a dry, cool cellar. Older watermelons can be wrapped in tow, coated with clay, and stored in a dry, cool cellar.
Storing Tomatoes. For long-term storage, choose slightly green tomatoes. Layer them in boxes, sprinkling with birch or aspen sawdust or peat, and place them in a dark room at 50°F to 54°F (10°C to 12°C). Check the tomatoes periodically and remove any ripe or spoiled ones. Store ripe tomatoes in boxes sprinkled with peat or birch sawdust at 32°F to 36°F (0°C to 2°C).
Storing Pickled Vegetables. Pickled vegetables prepared for winter can spoil if not cared for properly. To avoid this, cover the brine in barrels with a clean cloth, a circle, and a weight; periodically wash the edges of the barrel with hot water; clean the weights and circles occasionally; use a spoon instead of hands to handle cabbage, cucumbers, and apples; keep vegetables submerged in brine by 1–2 inches (3–4 cm); and store them in a cool place, but do not let them freeze.
Storing Sauerkraut. Periodically sprinkle sauerkraut with a tablespoon of sugar; microbes will turn the sugar into vinegar, which helps preserve the cabbage from spoilage.
Combatting Mold on Pickles. Take 40 g of black mustard seeds, tie them in a cloth bag, and submerge the bag in the barrel with the cucumbers.
Storing Fresh Fruits and Berries. To keep fruits and berries fresh, select healthy, undamaged specimens without spots or wormholes. Pick fruits directly from the tree when possible. The storage area should be clean and kept at a temperature close to freezing.
Storing Apples and Pears. Winter varieties store best. Wipe the fruits dry, wrap each in paper, and place them in boxes. Line the bottom of the box with paper, add a layer of soft wood shavings, and arrange the fruits in rows. Cover the first layer of fruits with paper and shavings, then add a second layer of fruits wrapped in paper, and so on. Use shavings from deciduous trees (aspen, linden, birch); shavings from coniferous trees can impart a resinous odor. Instead of shavings, you can use peat dust, but do not use straw, which quickly absorbs moisture, rots, and can give the fruits a rotten smell. Store the fruits at 31°F to 33°F (-0.5°C to +0.5°C).
Storing Plums. Pick plums carefully in clear weather, leaving the stems intact and avoiding contact with bare hands. Tie them in pairs and hang them in a cool place so they do not touch each other; this method can keep plums until spring. Plums can also be stored in pots layered with sand; cover the pot and bury it in the cellar floor.
Plums can also be stored by placing cleaned, pitted plums in wide-mouthed bottles, sealing them with corks, and wrapping the bottles in hay or cloth. Place the bottles in a large pot of water so the necks stick out, bring the water to a boil, then remove the pot from heat and let it cool. Carefully remove the bottles, seal the corks with resin, and store the bottles in a cool place. It helps to store the bottles neck down for a few days so the cork absorbs some juice, which dries into an impermeable film.
Storing Cherries and Gooseberries. Store cherries and gooseberries the same way as plums.
Storing Grapes. There are several methods for storing grapes:
a) Cut grape clusters can be hung on a pole in the cellar or basement; keep the storage temperature between 31°F and 33°F (-0.5°C to +0.5°C) and remove any berries that begin to rot.
b) Unripe grapes can be placed in large stone pots; sprinkle each layer with sawdust, millet, or peat powder; cover the pots with lids, seal them tightly, and store in a cool place.
c) Grapes can be placed in boxes, sprinkled with sawdust or peat powder, and stored at 31°F to 33°F (-0.5°C to +0.5°C).
Storing Jam. To prevent jam from molding during storage, cover it with a thin layer of melted wax poured over the surface. Then cover the jar with paper and tie it up.
