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.
There’s a nifty way you can make your leftover food last twice as long[/caption]
Adding apple cider vinegar works to prevent bacteria and mould growing on your food, and can even add a nice “tang”, the experts said[/caption]
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.
Fridge or cupboard? The essential food storage guide
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.”
