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8 Tips for Refrigerator Organization Served Up Right

Proper kitchen organization can mean the difference between an easy, home-cooked meal and a not-so-simple scavenger hunt for basic ingredients.

Introduce order to your fridge and freezer and not only will your food stay fresh longer, you'll also find what you need faster. And have, more space for leftovers! Not sure where to begin? Try these eight helpful tips.

1. Organize shelves smartly

Food that requires cooking, such as raw meat, should be stored below ready-to-eat items to reduce trickle-down cross-contamination.

Pro-Tip: Side-by-side crispers provide individual spaces for produce, meat or seafood, and help lower the risk of cross-contamination. If stacking unprepared food, store in a plastic or glass bin to deter leaks.

2. Temperature zones

The temperature of your fridge should rest at 40° F or less. Doors run slightly warmer, so reserve this area for condiments with a longer shelf life, such as syrups, spreads or sauces.

Pro-Tip: The door has long been a popular spot to store eggs and dairy, though it should be restricted to perishables. One option? Store both lower – the lower shelves tend to be the cooler spots in the refrigerator.

3. Decide whether it needs to be chilled

To avoid clutter and allow cold air to flow evenly, only keep items that absolutely need to be chilled in the fridge. Not sure? Pay attention to how items are stored at the market and follow labels with a "refrigerate after opening" note.

Pro-Tip: Some foods that should be stored outside of the refrigerator - avocados, tomatoes, peaches, potatoes, bread, coffee (freeze it instead) and winter squash.

4. Choose containers that count

Store foods in square, shallow containers to maximize space, opting for glass that's microwaveable. Label foods using a dry erase marker to track freshness.

Pro-Tip: Clean your refrigerator and freezer at least once per month. Put a box of baking soda or a cotton ball soaked in vanilla extract in your refrigerator to help combat odor in between cleanings.

5. Treat produce with care

Some fruits can ripen other vegetables, so store them separately. Wash produce right before you plan to use or consume it, as added moisture can cause early wilting.

Pro-Tip: Because berries have a short shelf life store them on the top shelf where you're most likely to remember them. Store greens in baggies lined with paper towels to help keep them crisp.

6. Maximize your freezer

A full freezer (set to 0° F to prevent frost) consumes less energy. Research foods that can be frozen, such as certain cheese, herbs, marinades — even hard-boiled eggs (without shells).

Pro-Tip: Avoid refreezing food that's already been thawed to preserve quality and prevent contamination. Freeze food in smaller portions for quick meals.

7. Determine what needs fridge time, and when

Many items remain fresher in the fridge but don't need to be chilled. Nut butters, for example, can be stowed in the pantry for several weeks before the oils begin to separate.

Pro-Tip: When it comes to nut butter, oils and flours, consider how often they're used. If you plan to use them quickly, store them at room temperature. Remember to note the date you opened them, in the event you don't use them as quickly.

8. Give new life to leftover vegetables

If you erred on the side of surplus seasonal cooking, consider marinating and canning leftover veggies. Just make sure to carefully review the canning process before beginning.

Pro-Tip: Give the gift of flavor by crafting distinct, farmers market-style pickled vegetables.