Cool food before sealing
Sealing hot food traps steam, which turns to condensation and speeds up spoilage. Let cooked food cool to room temperature before you put the lid on and refrigerate.
Keep air out
Air is what makes food go stale and soggy. Use the right-sized airtight container so there's little empty space, and make sure the seal is properly closed. For dry staples especially, a tight seal is everything.
Store staples dry and sealed
In humid weather, moisture is the enemy. Make sure flour, rice and spices go into completely dry containers, and keep them sealed and away from heat to stay fresh and pest-free.
Remove stains and smells from containers
- For stubborn stains in plastic, a baking soda paste or a soak in diluted vinegar works well.
- To clear lingering smells, wash, then air the container in sunlight.
- Clean lid gaskets separately — food and odours hide in the grooves.
Dry containers fully before storing
Put containers and especially their lids away completely dry to prevent musty smells and mould. Store lids off or loosely on so trapped moisture can escape.
Don't overfill or force lids
Overstuffing strains lids and seals, which then stop closing tightly. Leave a little room and let the lid close easily so the airtight seal keeps working for years.
Replace when seals wear out
If a lid no longer seals or a container is cracked or badly stained, it's time to replace it — a failed seal defeats the purpose of food storage.
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