Can-Do Attitude

Cathy Barrow describes how she began canning food on a regular basis:

“About six years ago, I began to stock my pantry in a different, more practical way. Some of that change was spurred on by a pledge to eat more healthfully, to buy food grown locally and to reduce trash (plastics, tin cans and foam packaging). But I can’t deny that a good part of my growing interest in DIY happened because I just love a good kitchen project.”

Not Too Hot, Not Too Cold

Jane Touzalin reveals the ideal refrigerator temperature:

“You probably know that some places in the refrigerator are warmer than others. The bottom and rear generally are colder, and the door is the balmiest spot of all. If you keep the thermometer in the middle and set the fridge so that the thermometer registers 35 or 36, that should be high enough so the lower produce crisper bins don’t turn your iceberg lettuce into actual icebergs.”

Why Tomatoes Should Stay on the Counter

Caroline Kaufman shares food storage tips:

“If you find yourself tossing soggy celery and mealy tomatoes in the trash all too often, you’re not alone. No one gives you a guidebook on how to store food properly to prolong shelf life and flavor. So, it’s no surprise that the average American throws out more than 20 pounds of food per person every month, according to the National Resources Defense Council – that’s equivalent to $165 billion dollars a year ending up in a landfill.”