USING leftovers for a meal the next day is a brilliant way to save on money.
But there’s a clever way people are making theirs last twice as long, using a staple you’ve probably already got in your kitchen cupboard – vinegar.
While white vinegar is commonly used for cleaning purposes, it also works really well for preserving food.
“When added in small amounts to cooked dishes, sauces or marinades, it can help limit the growth of bacteria and fungi that cause food to spoil prematurely,” the pros at kitchen and bathroom company Plumbworld explained.
As well as white vinegar, you can use apple cider vinegar as a preservative – with bottles of the liquid selling for as little as £2.07 in local stores.
The reason vinegar works so well is because it contains acetic acid, which helps lower the pH level of food – creating an environment in which bacteria and mould struggles to survive.
Most notably, this includes harmful microorganisms such as Listeria monocytogenes, E. coli, and Salmonella.
“The acid in vinegar makes it harder for bacteria to multiply,” the experts added.
“It is a simple kitchen tool that can boost the safety of your leftovers without complicated steps.”
Each vinegar type has its own level of acidity – white and apple cider vinegars have about 5% acetic acid, which is “strong enough to offer mild preservation benefits without making your food taste too sharp”.
To try it yourself, add a teaspoon of vinegar to sauces and dressings before storing, while a splash is sufficient for cooked vegetables.
“A splash of white vinegar added to leftover soup or pasta sauce before chilling can help extend freshness without noticeably affecting the flavour,” they continued.
“With grains like rice or quinoa, mixing in a little vinegar-based dressing can discourage microbial growth while adding a subtle tang.”
Keep your leftovers in an airtight container too – as this helps limit oxygen, whilst the vinegar slows down bacteria growth.
It’s important to remember, however, that while vinegar helps slow down spoilage, it doesn’t make food immortal.
Leftovers should be eaten within three to four days, and should be put promptly into a fridge with a temperature of below 5 °C.
Foods must be stored correctly to keep them fresh and prevent the spread of bacteria.
Nutrition expert Birgit Brendel said bread will last longer when stored in the fridge or freezer.
However, this can compromise the flavour.
Storing in ceramic or pottery containers is an alternative that allows for air to flow easily and slow the growth of mould.
Robert Morris, managing director of food safety consultants, Complete Food Safety, revealed the best place to store fresh fruit and vegetables.
He said salad foods should be stored in the fridge drawer, but away from anything grown in the soil such as carrots, parsnips and beetroot.
Tomatoes are an exception to the rule as fridges can alter the natural ripening process and diminish their taste.
He also advised against putting avocados and bananas in the fridge as this will cause them to blacken quicker.
“It is also important not to rely on vinegar as a substitute for basic food safety — such as reheating thoroughly, cooling cooked food quickly, and never leaving leftovers out at room temperature for more than two hours,” they added.
“These practices work alongside vinegar’s preserving power — not in place of it.
“Vinegar is a helpful tool, but not a magic cure — good hygiene and proper refrigeration are still essential.”
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BRITS are set to enjoy even more glorious sunshine today although some areas could experience rain and some “thundery downpours”.
Following on from yesterday – which was the hottest day of the year so far – much of Britain is set to be “fresher” amid sunny conditions, the Met Office said.
Yesterday, temperatures exceeded 34C in some areas, sending Brits rushing to beaches and outdoor pools to cool off.
34.4C was recorded on the mercury in Writtle, Essex, trumping last year’s record high of 33.2C – recorded on June 21 in Charlwood, Surrey.
But now, the Met Office has predicted that temperatures will begin to mellow out, although without a huge loss of sunshine for many.
In its forecast this morning, the weather agency said today would have a “mixed morning, with sunny spells and showery rain”.
The forecaster continued: “The rain could be heavy in the east, with perhaps the odd thundery downpour.”
Met Office weather maps indicate that much of the eastern and north-east England, as well as Scotland, could receive heavy rain later today.
This includes the cities of Newcastle upon Tyne and Edinburgh as well as a number of other towns alongside the east coast.
Despite this rain, the Met Office has said that conditions are likely to become “drier and sunnier” as we head into the afternoon and evening.
Tonight, the forecaster added it would likely be a “fine” evening, with spells of sunshine ahead of dusk.
The “cooler” conditions are expected to come alongside clear skies for England and Wales overnight, leading to dry conditions.
Northern Ireland and Scotland are expected to be cloudier overnight, with showers slowly spreading eastward.
Yesterday, revellers flocked to beaches to soak up the best of the sunshine and work on their tans as temperatures soared into the mid-30s.
The 34.4C recorded yesterday exceeded the peak from Monday of 33.1C, measured at Heathrow Airport, which marked the hottest start to Wimbledon on record.
Yesterday’s hot weather also marked the second heatwave for parts of the UK within the last month.
Since 1960, UK temperatures in June have surpassed 34C in only three years, with the hottest being 35.6C – recorded in 1976.
But despite the intense heat, sun-kissed Brits were pictured making the most of the weather, tucking into ice creams and relaxing by the sea.
The action has also been hotting up at Wimbledon, with tennis fans and players both trying to keep cool.
Today: A mixed morning, with sunny spells and showery rain.
The rain could be heavy in the east, with perhaps the odd thundery downpour.
Tending to become drier and sunnier later in the afternoon and into the evening. Fresher for many.
Tonight: A fine evening with spells of sunshine ahead of dusk.
Dry for England and Wales overnight, with clear skies.
Cloudier for Northern Ireland and Scotland, with showers spreading eastwards. Cooler.
Thursday: A north-south split in the weather.
Rather cool with sunshine and frequent blustery showers across the north.
Mostly dry with warm spells of sunshine in the south.
Outlook for Friday to Sunday: Brisk winds and rain in the north Friday.
Dry and sunny in the south.
An unsettled weekend for most, with blustery showers.
Cool in the northwest, warmer in the southeast.
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FIFA have been urged to scrap “high risk” kick-off times at the World Cup next year.
Soaring temperatures in several North American cities have led to adverse weather conditions and delays at the Club World Cup.
There is now growing concern for player safety with water breaks deemed insufficient by some experts.
FifPro, a global players union that represents more than 70,000 pros, has called for changes to be made at the World Cup.
They want midday and afternoon matches scrapped in “extremely high risk” cities such as Miami, Monterrey and Kansas City.
Boston, Philadelphia and Guadalajara have been deemed “very high risk” while Los Angeles and New York/New Jersey are “high risk”.
FifPro director of policy Alexander Bielefeld said the issues at the Club World Cup has to be a “wake up call” for Fifa, and calls have been made to move matches to a later kick-off time.
FifPro’s medical director Dr Vincent Gouttebarge outlined the potential health risks involved in playing in extreme heat.
He said: “From our research, a couple of cities and some matches on the ongoing Club World Cup can be labelled as having a higher risk for heat-related illness, or, in the worst case, extreme high risk for heat-related illness.
“There are certain areas in a country that will be more at risk. So think about match destinations such as Orlando or Miami, for example, where you can see over a period of years that there’s a higher risk attached to these venues and destinations.
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“The question is, if we look at match scheduling and match planning ahead of the tournament, if we actually need midday kick-off times in these locations or in these high-risk areas — if we should probably move towards late kick-off times as a preferences for these venues.”
One expert, Professor Mike Tipton of Portsmouth University, a leading specialist on the effect of extreme temperature on the human body, has called for next year’s World Cup final to be played at 9am.
