Ground beef plays a starring role in everything from holiday barbeques to everyday dinners.
Here are the tips to help you safely sore ground beef.
Storing fresh ground beef:
• Keep refrigerated and use or freeze within 1 to 2 days of purchase.
• It’s okay to keep the ground beef in its original store packaging when refrigerating; do not open the package until you’re ready to use it.
• You can also freeze ground beef — use within 3 to 4 months for best quality.
Thawing frozen ground beef:
• You’ve got three safe choices for thawing ground beef: in the refrigerator, in cold water or in the microwave. (Check here for detailed instructions.)
• Once thawed, ground beef will keep for an additional 1 to 2 days in the refrigerator before using.
Can you refreeze thawed ground beef?
• Yes — as long as you thawed it in the refrigerator. If that’s the case, you can safely refreeze the ground beef within 1 to 2 days of thawing it.
• If you had thawed the ground beef in the microwave or in cold water, you should cook the ground beef before refreezing.
Storing cooked ground beef:
• Refrigerate cooked ground beef within two hours of preparing. Use or freeze within 3 to 5 days.
HOW TO STORE MY FRUITS AND VEGGIES SO THAT THEY LAST AS LONG AS POSSIBLE?
IN A COOL, DRY PLACE
Keep bananas, tomatoes, potatoes, lemons, and limes in a cool, dry area, not in the fridge.
Mushrooms can be kept in a cool, dry place and should only be washed just before use.
Eggplant should be stored in a cool area and used within a couple days of purchase.
Keep potatoes out of the fridge in a cool, dry place with plenty of ventilation.
IN THE FRIDGE
Store your apples in the fridge. They soften ten times faster at room temperature.
Most fruits and veggies can be stored in the refrigerator.
A crisper drawer will help protect your produce and keep the moisture in to maintain freshness for longer.
Asparagus should be stored in the refrigerator, wrapped with a moist paper towel or you can stand them up in a glass of cold water wrapped with a damp paper towel.
Store carrots in the fridge and peel them when you’re ready to use them.
Plastic bags with tiny vents help keep produce fresh longer by releasing moisture. They are great for grapes, blueberries, cherries or strawberries.
Store berries in the fridge and wash gently before eating or using.
Fresh heads of lettuce should be washed really well with water before refrigerating. Dry the leaves and store them in a clean plastic bag with a few paper towels.
Rhubarb should be wrapped in plastic and stored in the fridge, but it also freezes well.
IN THE FREEZER
Freezing fruits at home is a fast and convenient way to preserve produce at their peak maturity and nutritional quality.
Freezing most vegetables at home is a fast, convenient way to preserve produce at their peak maturity and nutritional quality. Freezing is not recommended for artichokes, Belgian endive, eggplant, lettuce greens, potatoes (other than mashed), radishes, sprouts and sweet potatoes.
Peel and freeze your dark bananas in a clean plastic bag. Use them later in baking or for delicious fruit smoothies.
Freeze papaya slices or mangoes on a tray, then store in a clean plastic bag for tasty frozen snacks.
AT ROOM TEMPERATURE
Garlic and onions should be kept at room temperature (or cooler) in a well-ventilated area.
Tomatoes should be stored at room temperature and washed just before using.
Mangoes, plums, peaches, and pears can be ripened at room temperature in a brown paper bag and should then be refrigerated for longer storage.
Store pineapple upside down for a day or two at room temperature or in the fridge to allow the sweetness to spread throughout the fruit.
Keep whole melons at room temperature. Cantaloupe can be stored at room temperature, but it will ripen quickly.
For more information on ground beef safety and storage, visit the U.S. Department of Agriculture's Food Safety and Inspection Service Web site.