SAFELY STORING THANKSGIVING #LEFTOVERS

Tomorrow is Thanksgiving for those of you living in the U.S. One of the great things about Thanksgiving is leftovers—especially leftover turkey and stuffing (not to mention pumpkin pie!) However many people don’t store leftovers safely or store them for too long and wind up at best with nasty intestinal problems or at worst with a trip to the emergency room. So just in time, here’s a reminder about the safest ways to store your leftovers.

Turkey

If the turkey was stuffed, make sure you remove all the stuffing. Cut the meat from the bones. You can use the bones for making turkey soup. Wrap the meat well and refrigerate for no longer than three days. You can also freeze turkey meat for up to a month.

To keep turkey from drying out, microwave the sliced meat in a small amount of turkey broth or water or bake in the oven until the meat begins to steam.

Stuffing

After removing from the turkey, place the stuffing in an airtight container. Refrigerate for up to three days or freeze for a month. To reheat, drizzle a little broth or gravy over the stuffing and microwave or back until heated through.

Potatoes and Cooked Veggies

Place in airtight containers or resealable plastic bags. Refrigerate for up to three days or freeze for up to a month.

Salad

Salad should only be saved if it’s not dressed. Store covered in the fridge for no more than two days.

Pies

Really? You think there will be anything beyond crumbs left? Maybe if there’s a blizzard and half your company is stranded at the airport. If that happens, cover the pies and store in the fridge. I seriously doubt they’ll last beyond breakfast the next morning. We all know about those Thanksgiving midnight snacks.

MONEY MATTERS WITH SHEILA--FOOD STORAGE

Money guru Sheila Conway is back today with ways to keep food lasting longer in the fridge. -- AP

Thanks, Anastasia! Do you often have to toss fruits and veggies because they’ve gone bad before you had a chance to use them? The trick to keeping fresh foods fresh longer is to know how to store them.

Berries should never be washed before storing in the refrigerator. Wash them just before eating or cooking.

Lemons and limes will keep at room temperatures for a week. If you want them to last longer, place them in a sealed plastic bag in the crisper drawer of your refrigerator. They’ll last 2-3 weeks.

Apples should never be stored at room temperature for more than a day or two. Keep them in a sealed plastic bag, to which you’ve added a tablespoon of water, in your crisper drawer, and they’ll last up to 4 weeks.

Store bananas at room temperature, but if they ripen quicker than you can use them, just toss the ripened bananas into the fridge. The skins will turn black, but the bananas will stay ripe.

Keep fresh mushrooms in the refrigerator, first placing them in a brown paper bag covered with a damp paper towel.

Wrap fresh herbs in a dry paper towel. Place in a sealed plastic bag and store in the crisper drawer.

Nuts stored in the freezer will keep longer and shell easier.

Great tips, Sheila! I hate having to throw out food. Readers, do you have other tips you’d like to share? Let’s hear from you. -- AP

COOKING WITH CLORIS--FROZEN ZUCCHINI

Cloris has a quick and easy, no-cook zucchini storage tip today. -- AP

Thanks, Anastasia! If you planted zucchini this past spring, by now you probably have zucchini up to your eyeballs. Fear not. The first killing frost is on the way, and you will soon be through picking zucchini for the year. However, if you’re someone who likes having lots of zucchini to add to recipes, you don’t have to wait until next year’s bumper crop. Here’s a very easy way to freeze zucchini and stretch the end of your crop throughout the coming winter.

FROZEN ZUCCHINI
Cut zucchinis in half. Scoop out seeds and discard. Shred zucchini in food processor or chop into 1/2 - 3/4” cubes. Place 1 cup amounts of shredded zucchini in zip closure plastic sandwich bags. Press out as much air as possible while sealing bags. Place bags in freezer. Add a bag or two of frozen zucchini to soups, stews, pasta sauce, and meatloaf mix. Or use in bread and muffin recipes.

Thanks, Cloris! What an excellent idea with none of the mess or hassle of canning!


Readers, what tips do you have for all that extra zucchini, tomatoes, or other garden produce? Let's hear from you. 

Everyone who posts a comment this week is entered in the drawing for a free book from our Book Club Friday Guest Author. 

-- AP