An Organized Fridge is a Happy Fridge
Surprisingly, my pantry is still organized … now that I’m used to the clutter-free lifestyle, I want to be able to say the same for my fridge.
Empty and sort items into chuck and keep piles.
- Has it expired? – yes? Chuck – green fuzz is only good for Chia Pets.
- Do you like it? – No? Chuck –if you don’t like it, you’ll never eat it; yes? Keep.
- Will you use it? – No? Chuck; yes? Keep.
If you’re worried about perishables perishing, put the keep pile in a cooler or bag with ice.
Pull out anything that’s removable and clean behind it. Wash the removable items in the sink.
Separate meats from produce; cheese and dairy from both. Keep your vegetables fresh longer by using the crisper. Store meats and cheese in sealable containers (one each). Divide the rest of the items by “type”.
4. Temperature Control
Set the temperature to 40°F (5°C) or under; any warmer and your fridge will just be a cool cupboard.
Adjust the shelves into:
- one big space – for juice jugs, milk cartons and bottles;
- one small space – for spreads (butter, margarine, cream cheese); and
- remaining space – for everything else.
Some models have space for jars and bottles; others have an egg section; and others still have a slot for canned beverages. Use these spaces to make more room on the shelves. But don’t store milk or quick-to-perish products there as the fluctuating temperatures will make them expire faster.
Baskets look neat and are easy to move around if you need something from in behind. Aim for at least three baskets – meats, cheese and spreads.
Make your next cleaning day less of a chore with easy-to-clean shelf mats.