by: ERIN ALEXANDER

Not just for organizing your fridge but making everything in it last that much longer, and stay that much fresher. Here are some of them that have worked. Hope that is useful for you!

Label Everything

Says Staff Writer, Kelly Vaughan, “chefs swear by this trick and after working in a restaurant, I do too. No longer do you have to open a container, give it a sniff, and say to your roommate or partner, ‘when did we have these mashed potatoes?’ The label tells you everything you need to know.”

Separate Certain Fruits And Vegetables

Says Market Editor, Jada Wong, “I learned from my mom at a young age to take fruits and vegetables out of any plastic wrapping or produce bags before putting them in the fridge or on the counter. It helps with proper airflow so fruit won’t get too ripe before you can eat them, or worse, develop mold.”

Plus, she points out, “I put most of my fruits and veggies in the crisper drawer or middle shelf of the fridge. It’s key to actually eating them. And I say most because I leave ‘hard’ fruit out on the counter, like apples, pears, and nectarines. ‘Soft’ fruit like mangoes, plums, and berries go in the fridge.’

Make Use Of Baskets And Bins

Home52 Editorial Lead Arati Menon was fed up with parting ways with “condiments, chutneys, and spreads, teeny containers of takeaway sauces, and mason jars of pickled veggies” from a lack of fridge organization. She’s probably the ultimate when it comes to keeping things clean, but losing track of items within the fridge was plaguing her, so she turned to a storage solution she’d employed time and again in other parts of her home, but hadn’t thought of using in the fridge: bins. “If it’s good for your pantry, it’s probably good for the fridge,” Arati says, “after all, the same principles apply: zone, label, stack, elevate. So, why stop at bins? Why not employ all pantry organizers—trays, baskets, lazy Susans, even tiered shelf organizers?”

Treat Soft Herbs Like A Bouquet Of Flowers

If I could count the number of times I’ve bought fresh cilantro, and watched as its leaves went yellow and then brown! It’s usually at that point that I jump in (I’m working on it!) and try desperately to save the handful that are still half-green. To avoid this, writer Lisa Kolb suggests treating soft, leafy herbs (like basil, cilantro, parsley, or tarragon) as if they were fresh-cut flowers in The Best Way to Store Fresh Herbs. Simply trim a small amount off the stems and place the bunch in a glass or Mason jar filled with water. Cover loosely with a piece of Bee’s Wrap and store in the middle shelf of the fridge—they’ll last for at least a week.

Give Pantry Products A New Home

I’m going to let you in on something that took me by total surprise: There are a number of items that you currently store on the shelves of your pantry that would fare much much better in your refrigerator. I’m talking soy sauce, maple syrup, organic nut butters, soy and nut milks, and whole-grain and nut flours, just to name a few. The one that surprised me most? Yeast. Yes, yeast is actually best stored in a chilly environment, like the condiment shelf in your fridge. The reason for this is that yeast is easily destroyed upon exposure to light and heat. For longer-term storage, you can even keep yeast (in an airtight container) in your freezer, where it’ll last for up to a few months.

Save All Your Deli Containers

Assigning Editor, Rebecca Firkser, packs all her leftovers “in quart, pint, or half-pint deli containers. Every size uses the same lid, they stack on top of each other neatly, and don’t leak if they accidentally get knocked over—they’re the only ‘Tupperware’ I own!” And if you’re wondering how long to keep these handy storage containers, we’ve got you.

Let Eggs And Dairy Chill Out

For the longest time, I believed that dairy—milk, cream, eggs, and cheese should be stored on the inside door of the fridge. Turns out that’s not the best idea. Products like these belong in a spot with a constant cold temperature, like the top shelf of your fridge, so they don’t spoil. Storing them here also makes them easier to grab when you’re rushing to put together breakfast before heading out the door.

Give Your Lemons And Limes A Drink Of Water To Last Longer

Contrary to common practice (even I’m guilty of this), the countertop is no place for your lemons and limes to live, according to food writer Valerio Farris. They’ll last much longer—up to a month!—if you store them in your refrigerator, sealed in a bag or container that’s filled with a little bit of water. The logic: Lemons and limes (and other citrus) are super porous, so they’ll dry out more quickly when left out in the open air.

Meat And Fish Belong At The Bottom

“Not only does storing meat, poultry, and fish at the bottom of the freezer keep them colder,” says Kelly, “but it also prevents cross-contamination. Otherwise, if you store it on a top shelf and the package leaks, the meat drippings may fall onto raw produce, packages of butter, or anything else stored in your fridge, which can easily spread bacteria.”

Store And Arrange Items According To What Other Items They Go With

This might seem like a well-duh tip, but you’d be surprised how many people toss things into their fridge with wild abandon. The next time you’re cleaning out your fridge (or stocking it with a fresh set of groceries), take a look at things that go together. I always keep my peanut butter and jelly, eggs and milk, and deli meats and cheeses all side by side for convenience. Think about your daily eating habits and find the pairings you reach for most often! The less time I spend hunting around my fridge and making things topple (and spill), the happier I am, so this makes complete sense.

Consider A Lazy Susan

Editorial Lead Margaret Eby is a self-proclaimed “condiment maximalist,” which means “that I both have at least three kinds of hot sauce at all times, and that they tend to get lost in the depths of my fridge if I’m not careful. After accidentally rebuying the same kind of mustard that I already had twice, I finally invested in a clear, small, turntable (or a ‘Lazy Susan’ but listen, Susan, I know you were framed) for my fridge. It means that I can keep all those little bottles and cans organized, and that I just need to give it a spin to see my whole collection.”

Bonus Tip: For Untouched Cakes, Frosting Acts As A Seal

Many frosted cakes can be stored at room temperature, but there are a few exceptions: if it’s hot and humid; or if the frosting is made using cream cheese. In both scenarios, you can store the unwrapped, frosted cake in the fridge for a few days, according to food blogger Stacie Billis. The frosting makes a seal that keeps the cake from drying out, so you won’t need to wrap it in plastic wrap and ruin your beautiful icing work.

Line Shelves And Drawers

We can all admit that our refrigerators have a tendency to get a little messy, right? Sometimes it’s just too exhausting after a full night of cooking dinner and doing all the dishes to also wipe down the shelves in the fridge. Drips of opened drinks, drops of jam, crumbs from a poorly-wrapped pastry, they love to linger. The best (and easiest) way to combat this problem is to line the drawers and shelves with a heavy-duty, water-resistant liner that wipes up easily and can be removed for deep cleaning. One like this that has ridges is ideal because it will allow airflow above and below, preventing mold or mildew from any pooling liquids.

How to store food during the social distancing

In these days of social distancing, stretching your grocery haul is more important than ever. Here’s how the pros do it.

Given the many anxiety-inducing precautions shoppers must take during the coronavirus pandemic, you hardly need health experts to urge you to keep food shopping trips to a minimum. Buy wisely, and take steps to make the food you get last longer.

One of the most fundamental ground rules for keeping refrigerated items fresh: “The colder the fridge, the longer things will last,” says Jonathan Deutsch, Ph.D., a professor of food and hospitality management and director of the Drexel Food Lab at Drexel University in Philadelphia. “Refrigerators should be between one and four degrees Celsius for both safety and quality—even a degree can make a difference for products like milk.”

Everyone is home all day, which means there’s likely a lot more opening and shutting of the refrigerator door. This likely means that the food in the front and on the side of the refrigerator door may be well above four degrees, he says. So make sure your fridge is set to cool enough and push things as far back from the door as possible.

1. Choose foods with staying power

“Never before has processed food become more important for health,” says Kantha Shelke, Ph.D., a food scientist and principal of Corvus Blue LLC, a food science and research firm. It’s important to remember that not all processed food is bad—sometimes the processing that’s done is to help make it shelf-stable. Organic milk, for instance, will last much longer than conventional because of the ultra pasteurization it undergoes. Some other long-lasting picks, according to Kanthe: apples, winter squash, eggs (they’re good up to five weeks), citrus, onions, hard cheeses (avoid low-sodium cheese which won’t last as long), tofu, pickles, cream cheese, sour cream, heavy cream, and bacon.

2. Socially isolate your produce

All fruits and vegetables are not created equal, and tossing them all into the same crisper drawer can significantly shorten the lifespan of some food items. Apples, tomatoes, potatoes, melon, and peaches, among others, produce a lot of ethylene gas, a plant hormone that speeds up the ripening process. Asparagus, garlic, onion, broccoli, cauliflower, carrots, green beans, peppers, and strawberries are among the produce items most sensitive to the effects of ethylene. Potatoes, tomatoes, onions, and avocados last longer at room temp, Deutsch says.

3. Scalp it

Spoilage can be caused by several factors, including moisture and oxidation (exposure to air), says Kanthe. But with produce, time is usually the killer. “Some enzymes in fruits and vegetables continue to be active and cause deterioration in their quality and safety,” she says. That’s why, for root vegetables like carrots, parsnips, turnips, and beets, removing its leafy tops can extend its life in storage by months.

4. Wait to wash things

Not your hands, definitely wash those as much as possible. But moisture leads to mould, so washing a whole carton of strawberries at once is a ticket to spoiler city. Instead, only wash the amount you’re going to eat in one sitting immediately before eating it and leave the rest dry, says Deutsch.

5. Bag your herbs

Ingredients like fresh herbs make a big impact but those delicate greens never last long. Growing your own is always a good option, as is using dried. The best way to extend the life of cut leafy herbs like cilantro and parsley is to stick it in a jar of water and place a plastic bag loosely over the top. That helps maintain proper moisture levels. Remember to change the water regularly.

6. Halve your losses

Sometimes you only need half an onion, tomato, or lime, and that’s OK. Since exposure to oxygen is one of the fastest ways to spoil food, you want to minimize your cut surfaces (i.e. don’t chop the rest of that onion) and cover it tightly with plastic wrap. Bonus: This will prevent odours from stinkier items like onions from permeating surrounding foods, says Deutsch.

7. Don’t smother your cheese

Cheese, especially good cheese, is a living thing. And plastic wrap, the standard way to store an open wedge, doesn’t let it breathe. Instead, it traps moisture inside, which is why cheese can start to feel slick and slimy before sprouting mould (the bad kind). A better option: If you didn’t save the fancy paper it came in, wrap it in parchment or wax paper and pop it in a small Tupperware container with a tight-fitting lid.

8. Wrap right

Ideally, you want to treat the food in your refrigerator and freezer like you’d treat yourself on a sub-zero day: Layer up. Start by wrapping leftovers in plastic wrap, foil, or both, before popping then in a Tupperware container. This can be especially important for preventing freezer burn on foods you’re planning to keep for longer times.

9. Vacuum pack it

When you don’t want to take any chances with food going bad before it’s time, pumping the air out of the container your leftovers are in is the only solution. Proponents claim that vacuum sealing can keep food fresh for five times as long as other storage methods.

10. Label everything

One of the reasons food goes bad is because people forget to eat it. That’s why transparent storage containers are so important: So you can see what’s ready to be consumed at a glance. Tagging each dish or item with the date you put it in there takes seconds, but can save you countless meals.

11. Practice self-preservation

Preserving foods through pickling or fermenting can extend its shelf life several times over. Pickles, salt-preserved lemons, kimchi, and sweet or savoury jams are all great options to make at home. “I’m a huge fan of canning applesauce and tomatoes,” says Marisa McClellan, author of The Food in Jars Kitchen. “They are things that my family uses in abundance and the homemade versions are both cheaper and better.” When it comes to storage containers, you want them to be squeaky clean, have the ability to seal tightly, and, if you are making something for the freezer, you want sturdy straight-sided glass jars.

12. Put a lid on it

It’s time to institute a no open containers policy in your refrigerator. Everything goes into storage. No Tupperware? No problem. Stretchable lids fit right over the top of the serving bowls and containers you already own.

1. Apples

Crunchy, sweet, or tart apples are at their best in fall! With hundreds of varieties and many regional favorites, you’ll find one to love. When choosing—either at the store or you-pick orchard—look for solid apples with no mushy spots, bruises, or holes. Store in perforated plastic bags (poke holes every 6 inches on both sides of the bag), which allows air movement while retaining moisture.

Stores for: 1 to 3 months, depending on the variety

Best for: Pies, sauces, or sautéed for breakfast or served with pork dishes

2. Arugula

This spicy green loves cool weather, so it’s plentiful in the fall. You can even try growing it yourself because it matures quickly, typically in less than a month. Choose bright green, dry arugula with no sliminess. Store it loosely packed in a perforated plastic bag. In a sealed bag, too much moisture will build up and cause mushiness.

Stores for: About a week

Best for: Salads alone or with other mixed greens, pizza toppings, or pasta dishes

3. Beets

No more canned beats! If you’ve never roasted fresh, you’re missing out on their earthy sweetness. Look for solid beets with healthy tops, which also are edible. Store in the fridge (but you can cut off tops to extend storage life).

Stores for: A few weeks

Best for: Roasting with olive oil and topping salads, or eaten warm or cold as a side

4. Broccoli

Look for firm heads with no yellow or open florets. Store unwashed heads in the fridge in a perforated plastic bag.

Stores for: About a week

Best for: Raw for snacks, steamed or sautéed as a side

5. Brussels Sprouts

Brussels sprouts are sweeter when harvested after a frost, so buy local, when possible. Pick firm and solid heads. Refrigerate in perforated plastic bags.

Stores for: 3 to 5 weeks

Best for: Steamed or roasted with olive oil and drizzled with maple syrup

6. Buttercup Squash

Buttercup, not to be confused with the better-known butternut variety (see below), are a type of winter squash. Winter squash has hard outer rinds, so they can be stored for months. Buttercup may be a little more difficult to find, but it’s worth the search. It’s a turban-shaped squash with a buttery-sweet, creamy texture. Pick smooth, solid squashes with no nicks. Store in a cool, dry place, such as a basement or pantry.

Stores for: A few months

Best for: Bake, puree, and add olive oil and romano cheese for a creamy pasta sauce

7. Butternut Squash

Butternuts are another type of winter squash, and they’re readily available everywhere. Choose butternuts that are heavy and not bruised or dented. Store at room temperature or in a cool, dry place.

Stores for: 3 to 6 months

Best for: Roasted alone and drizzled with maple syrup or added to soups and stews

8. Cabbage

Pick heavy, firm heads with no squishiness. There are many different varieties, but they store the same: Leave a few outer leaves in place to prevent drying, and store them in your crisper drawer; a plastic bag isn’t necessary.

Stores for: 3 to 4 months

Best for: Slaws, sautéed, or oven-roasted or made into sauerkraut

9. Cauliflower

Cauliflower comes in so many pretty colors! Choose firm, smooth heads with no black spots. Keep a few leaves in place to hold the head together. Wrap it in a damp cloth or paper towel to boost humidity, which prevents browning.

Stores for: 3 weeks

Best for: Fresh for snacks, or steamed, stir-fried, or mashed and substituted for potatoes

10. Cranberries

These jewels are at their peak in fall when they’re harvested from bogs. Choose hard berries with no visible brown spots. Store cranberries in perforated plastic bags in the fridge.

Stores for: 1 to 2 months in the fridge, but freeze well whole for up to a year

Best for: Sauces, baked goods, or as a side to pork and poultry dishes

11. Dumpling Squash

Instead of the same-old, same-old acorn squash, try these multi-colored winter squashes with a squat little shape. They’re pretty and edible, and frankly, a lot sweeter than acorn squash. Choose solid squashes and store in a cool, dry place.

Stores for: 1 to 2 months

Best for: Baked whole, grilled, steamed or stuffed

12. Eggplant

These pretty vegetables come purple and white in a variety of shapes and sizes. Choose firm, bright eggplants with no soft spots. Store in the fridge but use within a few days; after that, they’ll develop surface pitting and brown spots (you can use them; just cut off the bad spots). Or store for a few days at room temperature in perforated plastic bags.

Stores for: A few days

Best for: Roasted with garlic and tossed with olive oil over pasta or make caponata

13. Kale

Kale loves cool weather, so you’ll find many different varieties available in autumn. If you’re not a fan of the curly types, which take forever to cook, opt for heirloom varieties such as Red Russian or Dwarf Siberian, which have tender leaves. Baby kale also is a good option. Store in perforated plastic bags in the fridge.

Stores for: A few weeks

Best for: Salads, sautéed as a side dish or in frittatas, or oven-roasted to make kale chips

14. Leeks

Look for solid leeks with bright green leaves and no sliminess. Trim off the leaves and roots, then wash and store in a plastic bag in the fridge.

Stores for: 2 to 3 months

Best for: A substitute for onions

15. Parsnips

These lesser-known root vegetables are at their peak after a frost. Select firm parsnips that aren’t dried out. Remove the tops and wash, then store in the fridge (with or without a plastic bag). Like carrots, they become sweeter with cold storage when starches are converted to sugars.

Stores for: About a month

Best for: Mashed or roasted or chunked in stews

16. Pears

Don’t worry if the pears you’re buying seem too hard: Unlike some other fruits, pears mature on the tree, then ripen after harvest. Look for those without any nicks. Wrap individual fruit in paper or perforated plastic bags in the fridge.

Stores for: A few weeks

Best for: Snacks, sauces, baked goods, and salads

17. Pumpkins

Pumpkin’s not just for pies! This nutritious winter squash can be used in dishes that go way beyond dessert. Choose pumpkins with no holes or smooshy spots. Store in cool, dry condition.

Stores for: 2 to 6 months, depending on the variety

Best for: Roasted as a side, added to stews and pureed for baked goods or to top yogurt and oatmeal

18. Rutabaga

Another lesser-known root vegetable, rutabagas are sweeter after a frost, so buy locally after cool weather sets in. Look for solid rutabagas with no visible damage. Store in a cool dark place.

Stores for: 4 to 6 months

Best for: Boiled and mashed like potatoes, or roasted in brown butter

19. Shallots

Shallots have a sweeter flavor than most onions. Look for firm, solid shallots, and store at room temperature away from light.

Stores for: 1 to 2 months

Best for: A mild, sweet substitute for onions

20. Spinach

Spinach likes cool weather, so it’s easy to find locally in the fall. Or grow it yourself! Baby spinach is ready in less than 30 days. Choose bright green, fresh-looking leaves. Store in perforated plastic bags in the fridge.

Stores for: 7 to 10 days

Best for: Salads, frittatas, and quiches, or sautéed as a side

Ethylene-producing foods

Ethylene may sound scary, but don’t worry, it’s completely natural. It’s a gas that helps to ripen fruit or vegetables into that perfect, juicy produce that we all know and love. Here are some of the more common ethylene producers.

1. Apples

Apples are probably one of the most common ethylene producers, so keep them far away from your other produce! However, what’s interesting about apples is how ethylene affects it based on how long the apple was harvested. If the apple was picked before reaching a peak in harvest, the ethylene may cause the apple to scald, which makes the skin turn brown. Apples last three weeks in the pantry, 4 to 6 weeks in the refrigerator, or 8 months in the freezer. So if you buy some apples, it may be best to store them in a bowl in the center of your table, all by themselves. It’s safer that way!

2. Avocados

Avocados don’t ripen on the tree, which is why picking the perfect avocado is quite a difficult ordeal. Ethylene production happens after the avocado is plucked from the tree, and will increase as the avocado continues to ripen. An avocado is ripe when it feels tender and the skin color has darkened. They usually only last 3 or 4 days in the refrigerator.

3. Bananas

The ethylene in the banana is released from the stem, so you can keep bananas fresh by wrapping the stems with plastic wrap. Because ethylene production happens quickly, it’s important for bananas to have little exposure to carbon dioxide in order to delay ethylene from releasing. In order to keep bananas from ripening during transport, special boxes or ripening rooms are used. Once bananas hit your preference in ripeness, they will last 3 days in the refrigerator. Bananas also last 2 to 3 months in the freezer.

4. Honey Dew

Surprisingly, some melons (like honeydew) actually produce ethylene, unlike other melons (like cantaloupe) who are sensitive to it. Honeydew will ripen slower pre-cut, but ethylene production increases once it is cut. It seems shocking that these two fruits are usually served together, right?

Melons can be ripe in the pantry for seven days. You’ll know if it’s ripe if the fruit is tender. Melons will last 2 weeks in the refrigerator, but if you open up the melon, it will only last 2 to 4 days. It can stay frozen for 1 month.

5. Mangos

While ethylene production for mango is smaller compared to other fruits, it will still ripen from the gas. Mangos can stay in the pantry for 3 to 5 days, or up to 1 week in the refrigerator. You can store them in the freezer for 6 to 8 months.

6. Pears

Similar to mangos, pears will ripen faster when exposed to warmer temperatures, but at a much faster pace. If you want the ripening of a pear to extend for a longer period of time, putting the pear in a colder environment will reduce ethylene production. Pears can last 1 to 2 days once they are ripe in the pantry. They’ll last 3 to 5 days in the refrigerator, or 2 months in the freezer.

7. Peaches and Plums

The ethylene production for these two fruits is very similar. When a peach or a plum is unripe, the ethylene production is very small. However, as the fruits continue to get ripe, ethylene production spikes. Peaches and plums have the same shelf life as a pear: 1 to 2 days once ripe in the pantry, 3 to 5 days in the fridge, or 2 months in the freezer. So if you’re looking to ripen a peach for one of these peach recipes, leaving it out for a day or two may be the fastest way to get it ripe. Just don’t store it near anything else!

8. Potatoes

Compared to other ethylene producers, potatoes (both regular and sweet) release a very small amount of ethylene. The ethylene rate will increase if the potatoes are chilled, wounded, or start to decay. Potatoes have a pretty long shelf life. They can last in the pantry for 1 to 2 months, which is actually longer than their 1-to-2-week shelf life in the refrigerator. It’s actually recommended to store potatoes in a pantry at room temperature. You can freeze potatoes for 10 to 12 months, but only if they are already cooked.

9. Strawberries

Unlike other ethylene producers, which tend to ripen once off the tree, strawberries are typically picked when they are fully ripened. Storing them outside of the refrigerator wouldn’t be best practice for proper strawberry storage. Instead, remove the strawberries from ethylene producers and place them in the refrigerator where ethylene production is stifled. Nevertheless, it may still be wise to keep them away from ethylene-sensitive items. Strawberries will last 2 to 3 days in the refrigerator and up to 8 to 12 months in the freezer.

10. Tomatoes

Because ethylene production for tomatoes happens at a moderate rate, tomatoes can be stored in the pantry up to 7 days once they are ripe. However, because exposure to ethylene can affect numerous vegetables negatively, it’s highly recommended to store tomatoes like other ethylene-producing “fruits”—in a basket by themselves. Surprisingly enough, the USDA doesn’t recommend storing them in the refrigerator because it may affect the flavor, so don’t even bother putting them in the refrigerator door with those other vegetables. If you want them to last, tomatoes can be in the freezer for 2 months.

Ethylene-sensitive foods

While some ethylene-sensitive crops can also produce a very small amount of ethylene during ripening, it isn’t significant enough to make a difference for that plant. That’s why it’s important to keep ethylene-sensitive foods away from ethylene producers; it will ripen them quicker. Here’s what to keep away from the fruit bowl.

1. Asparagus

Ethylene accelerates the lignification of asparagus, also known as “toughening” of the asparagus spears, and will even cause the vegetable to yellow. Asparagus should always be stored in the refrigerator and will last 3 to 4 days. They’ll last a much longer time in the freezer (up to 5 months).

2. Broccoli

When exposing broccoli to ethylene producers, the shelf life is reduced by 50 percent. The broccoli florets will start to yellow. When stored separately, broccoli only lasts 3 to 5 days in the refrigerator, so if near an ethylene producer, that’s a very short shelf life for this vegetable! However, broccoli lasts up to 10 to 12 months in the freezer, so freezing may be your best bet for keeping this vegetable fresh.

3. Brussels Sprouts

While Brussels sprouts can produce a small percentage of ethylene compared to other green or leafy vegetables, it is more sensitive to ethylene than anything. When exposed, Brussels sprouts will start to yellow and some of the leaves will detach. Stored separately, Brussels sprouts have a similar shelf life to broccoli: 3 to 5 days in the refrigerator, and 10 to 12 months in the freezer.

4. Carrots

When exposed to ethylene, carrots will start to develop a bitter flavor. While carrots will last up to 2 to 3 weeks in the refrigerator, when exposed to ethylene, the bitter flavor will set in after two weeks. If you would rather freeze, carrots last 10 to 12 months in the freezer.

5. Cauliflower

Similar to broccoli, cauliflower is highly sensitive to ethylene. The vegetable will start to yellow and the leaves will detach themselves from the stalks, so it’s highly recommended to store away from ethylene producers like apples, melons, and tomatoes. Cauliflower and broccoli have a similar shelf life with just 3 to 5 days in the fridge, and 10 to 12 months in the freezer.

6. Cucumbers

Most gourd vegetables tend to be sensitive to ethylene, including cucumbers. Cucumbers will experience an accelerated yellowing and decay when exposed to ethylene, especially around bananas, melons, or tomatoes. Cucumbers will last 4 to 6 days in the refrigerator, but the USDA does not recommend freezing cucumber. So you better eat up that cucumber quickly!

7. Herbs

Some fresh herbs are more sensitive to ethylene compared to others. Marjoram, mint, parsley, and oregano are very sensitive to ethylene. Others such as sage, thyme, basil, and rosemary aren’t affected as much. When exposed, herbs will start to yellow, experience epinasty (when the stem curves), and leaves will start to fall the stem. In the fridge, herbs will last 7 to 10 days. They can last 1 to 2 months in the freezer.

8. Lettuce and leafy greens

Although some types of leafy greens can last longer than others, most are highly ethylene-sensitive. Romaine and spinach will discolor in certain spots, and even experience some spotting. So if you plan on making a salad with leafy greens that mix with an ethylene producer (like apples or tomatoes), it may be wise to make the salad fresh and consume day-of for the best quality. In terms of proper storage, lettuce will range based on type. Spinach can last 3 to 7 days in the fridge; Iceberg and Romaine can last up to 1 to 2 weeks; Any bagged lettuce—such as leafy greens, spinach, or mixes—will last 3 to 5 days after opening.

9. Onion

Onions have a long shelf life similar to potatoes, which is why people tend to store these together. However, because potatoes do produce a small amount of ethylene, onions will start to sprout and even grow decay-causing fungi. When stored separately, onions last 1 month in the pantry, 2 months in the refrigerator, and 10 to 12 months in the freezer. Because these have a longer shelf life in the refrigerator compared to the potato, it may be best to store your onions there—far away from your taters!

10. Pumpkins & squash

Pumpkins may look tough on the outside, but they’re very ethylene-sensitive on the inside! Pumpkins, as well as all types of squash (summer and winter), will ripen quickly when around an ethylene-producing crop. Pumpkins last 2 to 3 months in the pantry, or 3 to 5 months in the refrigerator. Summer squash lasts 1 to 5 days in the pantry, 4 to 5 days in the refrigerator, or 10 to 12 months in the freezer. Winter squash will last longer at 2 to 6 weeks in the pantry, 1 to 3 months in the fridge, and 10 to 12 months in the freezer.

You’re not cleaning the internal mechanics

If the defrost drain is clogged with debris or frozen, the water dripping off the coils will overflow the drain trough and drip into the bottom of your refrigerator. Not only can this overwork your fridge, leading to a shorter lifespan, but it can also potentially cause your fridge/freezer to leak water all over your kitchen floor.

You’re not cleaning the fridge itself

Debris, foodstuff, sticky spills, and more common food mishaps that stay on the gasket of the refrigerator’s door too long can tear or break the seal of your refrigerator door, causing a leak that allows cold air to escape. In order to keep your fridge in tip-top shape and working for a long time, be sure to wipe down the door edges often.

You’re not cleaning the coils

According to Family Handyman, you can eliminate more than 70 percent of service calls for your fridge simply by cleaning your coils once a year. (Family Handyman recommends upping that to twice a year if you have furry pets.) Debris on the coils can stop your fridge from properly dissipating heat which means that your compressor will be working harder and longer than it was designed to, using more energy and shortening the life of your fridge.

It’s too full

We’ve all played a few games of Tetris with our refrigerator after we get home with the groceries, but be careful when stocking up and storing. While this isn’t a huge problem with newer models, some older models have fan blades that are less protected. You may even be able to see the fan blades in your freezer or fridge. Cramming your food into the fridge and freezer to the point of applying undue pressure on this small part can affect its shape and fit among related parts of your fridge, which means that it might break or struggle to do its job.

In order to avoid overfilling your fridge, be sure to do a deep clean of the contents of your fridge every once in a while and toss all expired and unwanted items.

Your freezer temperature is too high

Ideally, the temperature should be set between -17 to -15 degrees Celsius. The wrong freezer temperature can affect the longevity of your ice maker, as well as the safety of the food you’ll be eating. A temperature higher than -15 degrees Celsius can also cause the defrost thermostat to stop working which in turn, overworks your refrigerator and shortens its life.

You’re not changing the water filter often enough

If you have the type of fridge that makes ice—with the dispenser either within the freezer or on your door—the water filter is key to keeping this part of your refrigerator in great condition. An old, broken, or dislodged water filter can create all kinds of problems for your fridge. At best, your ice dispenser breaks. At worst, your fridge overworks itself to early death and you’re stuck footing the bill for a new one.

You ignore weird noises or constant running

If you notice that your fridge is always running, or is running louder than usual, do something about it right away. Some fixes are easy enough that you can do yourself, but even if that’s not the case, ignoring professional maintenance when it’s required is a good way to put an early expiration date on this expensive appliance. Depending on the age of your fridge, you may want to decide not to fix it, and instead invest in a new, more energy- and cost-efficient model—something that’s easier said than done during the ongoing pandemic.

Different hacks to get rid of the stinky, smelly, fridge

1. Baking soda in a jar

I know that we’ve all heard that you should keep a box of baking soda in the fridge to keep odors at bay, right? I also like to try this idea for even more odor-fighting effectiveness: put the baking soda in a shaker jar. I also like to put it in a cup and place it on the shelf in the fridge that way there is more airflow as well! The more baking soda is exposed to the air both ways, allowing it to absorb more odors. If you want to go the extra mile put a couple of drops of essential oils in the baking soda too! I like the citrusy smells the best. Essential oils are a great way to boost the fresh smell to get the stink out!

2. Baking soda in a coffee filter

If your anything like me you need your coffee wake me up in the morning! Coffee in the morning, coffee in the afternoon, coffee in your refrigerator?? Sure why not! There is another idea that involves coffee you simply put some baking soda in a coffee filter, tie it up, and put it in your fridge. This was such a genius idea and so simple and convenient too! This allows for plenty of circulation and absorption of odors, too.

3. Charcoal

I personally love charcoal to get rid of toxins in your body! Why not use it for getting rid of stinky smelly refrigerator smells too?! Sure why not?! This idea was a new one for me but it might just do the trick for you! All you have to do is put a few briquettes in a bowl in the fridge or use one of these handy Fridge-It cubes to hold charcoal and hang it out of your way.

4. Newspapers

Newspapers are great for reading but they also help absorb smelly odors as well! Remember that time your kid turned the switch off on the front of the deep freezer from our basement and we had no idea for days! Imagine the horrendous smell?? So when the power goes out or your son decides to turn off your freezer and food has gone bad in the fridge or freezer, it can take several days to get the stink out. In addition to the charcoal idea above, clear out all the food and stuff lots of newspapers inside. Repeat for a few days until the odors are gone.

5. Press ‘N Seal

So when you think of press and seal I am thinking of those sticky things that you place in the bottom of kitchen cabinets! There are so many other uses including in your fridge! This is just another genius trick to prevent smells is by cleaning up messes FAST. It can make cleanup a breeze by applying Press ‘N Seal wrap to your refrigerator shelves. Have a spill or a mystery sticky substance? Just pull up the wrap and replace it.

Tips on how to make your own refrigerator deodorizers:

• baking soda
• essential oils
• A little bit of water

They’re super easy, and you don’t have to worry about boxes or containers.
DIY refrigerator deodorizers

1. Vinegar

I love vinegar for another all-natural cleaner that does the trick! Do you want a powerful cleaner that naturally eliminates odor? Vinegar is where it’s at! It’s one of my go-to’s for all-natural cleaning for refrigerator smells. Make your own with heated vinegar and water (1 cup vinegar to 2 parts hot water). Add some essential oils to make it smell better. I like to use either lemon or lime, essential oils! The fresh citrus smells really helps get the stink out! Plus vinegar on its own doesn’t smell that pleasant!

2. Baking soda and water/vinegar

Springtime rolls around and you have some extra time on your hands so why not do some deep cleaning! The best way to deep clean your fridge is whenever you have a super sticky mess on your hands. Use baking soda and water (or baking soda and vinegar) to clean the shelves and drawers after you’ve removed them.

3. No mold allowed

Nobody likes the smell of mold, it can make you sick, and it’s really stinky and hard to get rid of! To do a thorough cleaning make sure that you really get in the nooks and crannies of the drawers and shelves, as sometimes mold can hide there. Luckily it’s a quick fix! And a moldy fridge is a smelly fridge, my friends.

4. Check once/check twice

The best way to examine your stinky fridge is to get make sure you know the source of where the smell is coming from or you’ll never get rid of bad odors. Make sure to be extra diligent and look through the food items in your fridge to find spoiled produce, rancid dairy products, or anything else that could be causing a funky odor.

5. Lemons

One of my favorite smells on earth is lemon! There is just something about it that makes me scream “Clean”! Here is another great tip for getting the stinky smells out! Reuse those lemons after you’ve squeezed the juice out of them! Place them in a bowl in the fridge to give your refrigerator a fresh, citrusy scent.

6. Coffee

Who loves coffee in the morning? I know I do! Don’t throw away those used coffee grounds instead, here is a great way to save them from the morning! If you love the smell of coffee, reuse those old coffee grounds as an odor absorber in the fridge. You can use this fancy gadget or just put them in a bowl. It’s always a good idea to recycle when you can.

7. Dry oatmeal

If you have nothing else on hand at the time there is one more option and it’s something we all have in our lazy Susan or pantry! If you’re all out of the above solutions, one thing almost everyone has on hand is oatmeal. That’s right, just put a bowl of dry oatmeal in the fridge to absorb that stinky smell. I would not recommend eating it after use so be sure to throw it out once the smell is gone!

8. Refrigerator Deodorizer

Ok, I have to be honest here, I have never heard of these before! Maybe it’s because I love DIY so much! There are so many different options that you can buy at the store if you are not into DIY like me, that’s why right here is a really great refrigerator deodorizer. You can buy some really effective ones for fairly cheap. There are activated charcoal purifiers that you can purchase on amazon and stash just about anywhere in the fridge.

How Do Refrigerator Crisper Drawers Work?

Most humidity drawers are adjustable with a few clicks between low and high. These settings simply open or close a window in the drawer. For the low humidity setting, the window is completely open; for the high humidity setting, it is completely closed.

What Should Go in Each Drawer?

The general rule of thumb is to put things that tend to rot in a drawer with a low-humidity setting. This includes fruits and veggies that emit ethylene gas, like apples and pears, because leaving the window open on the drawer gives those gases a chance to escape. When the gases are released, it helps keep the fruits and vegetables from rotting prematurely.

Things that wilt go in the high-humidity drawer. This will be all your leafy greens, like arugula, spinach, and herbs. By having the window closed, water vapor is held in the drawer and the moisture keeps the greens crisper and fresher longer. Keeping fruits and vegetables that are sensitive to ethylene gas, like strawberries, in this drawer will also keep them away from ethylene producers.

Here’s a handy list of what common fruits and vegetables should be kept in each drawer.

High-Humidity Drawer

The high-humidity drawer should contain the following:

• Produce sensitivity to moisture loss.
• Produce sensitive to ethylene gas.

Fruits and Vegetables to Keep in the High-Humidity Drawer

• Bananas (unripe)
• Belgian endive
• Broccoli
• Brussels sprouts
• Cabbage
• Carrots
• Cauliflower
• Cucumbers
• Eggplant
• Green beans
• Herbs (cilantro, dill, parsley, thyme)
• Leafy greens (kale, lettuces, spinach, Swiss chard, watercress)
• Okra
• Peas
• Peppers
• Strawberries
• Summer squash
• Watermelon

Low-Humidity Drawer

The low-humidity drawer should contain the following:

• Produce not sensitive to moisture loss.
• High-ethylene gas producers.

Fruits and Vegetables to Keep in the Low-Humidity Drawer

• Apples
• Avocados
• Bananas (ripe)
• Cantaloupes
• Figs
• Honeydew melons
• Kiwis
• Mangoes
• Papayas
• Pears
• Plantains
• Stone fruits (apricots, nectarines, peaches, plums)

Finally, the drawers work best if they are at least two-thirds full, and we like to think of it as good motivation to have a supply of healthy foods around!

Understanding humidity settings, knowing what is sensitive to ethylene, and knowing which things produce ethylene will help you properly store your fruits and veggies and extend their shelf lives. Once you get the hang of it, you’ll appreciate how useful this information really is!

Wave Goodbye to messily organized pots and pans placed in the cabinets by hanging a ladder overhead. It’s as easy and efficient as any store-bought organizer. Paint a ladder in a color of your choice or one that complements the kitchen decor and hang it on the ceiling with ropes. Install some hooks and you’re all set!

Place Them Vertically

Minimize space consumption and noise while finding your saucepans and pots by investing in this pot rack from Wayfair. This not only lets you display your cookware gracefully but also makes the cabinet shelves available for other storage purposes.

Use a Pegboard

Pegboards aren’t just meant for your garage. Repurpose a pegboard to hold your pots and pans. Just paint one in your desired color and hang it up on the wall. Now add hooks to hang anything you want to from pans to plants to ladles and whatnot!

Hang Inside Cabinets

Don’t wanna create a fuss in your kitchen by hanging or displaying your pots and pans outside the cabinets? Here’s some good news—you can hang them inside the cabinets as well.

Install a rail inside your cabinet and add some hooks.

Now, what about their lids? Attach some command hooks to the insides of the cabinet doors and store your lids over there. Simple!

Stack With Stackers

Another way to not let pans mess up the counters and also keep them organized inside the cabinets is by using this pan organizer shelf rack.

This pan rack can be placed in both vertical and horizontal alignment, whichever is suitable for you. The number of utensils that can be stored in this will depend on the alignment you choose—vertical installation allows five pans while horizontal allows four.

Use Dowel Pieces

Give your cabinets a brand new makeover by attaching wooden dowels to their shelves—you can customize this set up depending on the sizes of your pots and pans.

This not only creates compartments to keep them organized but also saves dollars that you would spend on buying organizers. After all, savings are precious!

Glide ’em Out

This gliding cookware organizer by Glideware is a boon for those who don’t want to hurt their backs while finding a saucepan or pot. It can handle heavy cookware and comes with hooks to hang them. This organizer’s installation is also pretty easy as it comes pre-assembled

Lazy Susan Corner Cabinet

Lazy Susans are the best shelves you can ever think of having. Not only are they super convenient but also they give us a lot of storage space.

In your corner shelf, replace your normal shelves with lazy susans and place all your large pots and pans in there. If you’re lucky, you’ll also be left with space for lids.

Pull Out Base Cabinet Organizer

This pullout cabinet base organizer is one of the best organizing options available in the market. With the ease of access and two tiers, it provides us with the opportunity of alignment that makes everything look clean. It is pretty easy to get this installed too.

Drill a Plywood Strip

Give your kitchen a rustic look by drilling a plywood strip on the wall and add some nails or hooks to hang your pots and pans. Preferably, place this on the wall behind the stove so that you don’t have to run around looking for cookware while preparing dinner.

 Divide The Drawers

Divide your drawers into different compartments with the help of dentil molding and slip-in wooden panels if you’re handy with woodwork. Assign one compartment each to a respective pot or pan and its lid.

Hang With Hooks

Let us use the walls to display all the pots and pans we’ve got!

Effortlessly design a wall specifically for your utensils by turning it into a recessed area and adding some hooks in a zig-zag manner—leave enough hanging space for the pans and pots.

You can add shelves below this area to store your spices and herbs.

Use a Towel Bar

If you’re storing your pots and pans on the countertop because you don’t have enough cabinet space in your kitchen, look again! The side of your cabinet is probably free—install a towel bar here and hang your cookware with the help of hooks.

Prevent Lids From Falling

Anguished from falling lids or can’t find them when needed? Here’s another towel rack hack to the rescue.

Add a towel rack to the insides of the cabinet doors where your pots and pans are stored and insert the respective lids right next to them. This way they’ll neither fall nor get lost among an endless pile of clutter.

Install A Hanging Rack

This wall-mounted pot and pan rack has a lot of space just for your pots and also multiple hooks for the pans. This stylish and elegant rack is the best way to save cabinet space and keep everything in place at the same time.

Its installation is pretty easy and this organizer can hold up to 60-70 lbs of cookware.

Making Room Inside Your Fridge

The fuller your fridge, the more likely it is that things will rot and go to waste. For instance, all those yogurt containers that you shoved to the back of your fridge never had a chance. Out of sight, out of mind. But it doesn’t have to be this way. Some of the items taking up space in your fridge don’t really need to be in there at all. In fact, chilling even detracts from the quality and flavor of some produce. Be bold! Declutter your fridge by taking out some of the following items and stashing them in a cupboard or on the counter.

Butter

Some people are horrified by the thought of keeping butter out on the counter. It is, after all, a dairy product. But because butter is pasteurized and high in fat, bacteria can’t grow as easily as they would on other foodstuffs stored at room temperature. Salted butter is even less likely to go bad. If left long enough, however, butter can go rancid, but keeping it in a covered dish slows the process significantly.

Eggs

In the United States, eggs are washed to remove contaminants, and then chilled. If these eggs were then left out on a counter, condensation might encourage bacterial growth, and the bacteria could get inside the egg itself through the porous exterior. For this reason, by law in the United States, commercially produced eggs must be refrigerated. That’s why supermarket eggs are stored in the refrigerator case.

But in Europe, eggs are typically left on counters. They can do this because farmers across the pond process eggs differently than we do here. With less reliance on factory farming, they can focus on keeping the eggs clean before collection, eliminating the need for any washing that might make them susceptible to bacterial infiltration. People who raise backyard chickens also tend not to wash their eggs, and as a result they are more likely to store them on the counter. But if you, like most of us, buy your eggs at a grocery store, it’s safest to keep them in the fridge.

Tomatoes

Most avid gardeners are aware of the perils of sticking fresh, ripe tomatoes in the fridge. Storing them in a cool environment is a death sentence for flavor, often resulting in tasteless, mealy tomatoes. Instead, keep vine-ripened tomatoes on your counter, out of direct sunlight, and be sure to wash them thoroughly before slicing. Put cut or sliced tomatoes in the fridge, and eat them within a few days.

Berries

It’s fine to leave whole berries out on the counter. They don’t need to go in the fridge, although the cool environment will slow down the spoilage process. That said, in most households berries tend to be wolfed down pretty quickly, so why not leave them within easy reach? In general, it’s a good idea not to let berries sit too long. Most berries, strawberries included, won’t last more than a week before shriveling or rotting. Always remember to wash berries right before eating them.

Bread

Bread is one of those foods, like tomatoes, that degrades when popped into the fridge. Because the cold environment of the fridge speeds up the degradation process, the ideal spot for your loaf of bread is in a cool (not cold), dry place like a bread box, which keeps moisture levels in check and preserves freshness. If you have extra bread on your hands, stick it in the freezer while it’s still fresh, and it will keep for a few months.

Certain Cheeses

Did you know that not all cheese requires refrigeration? While soft cheeses like Brie must be kept in the fridge for safety reasons, hard cheeses like Parmesan don’t need to be tossed into the chilly depths of a cheese drawer. Hard cheeses will, however, keep longer in the refrigerator than they would sitting out on the counter.

Certain Condiments

Most super-salty, sugary, or acidic condiments don’t necessarily require refrigeration, but it’s not a hard-and-fast rule—those with reduced sugar or salt are an exception, for instance. Honey is best stored outside the fridge (when it’s cold, it becomes thick and unwieldy). Mustard and hot sauces also don’t require refrigeration because they’re highly acidic, although in many cases the fridge keeps these condiments fresher for longer.

Cold-Brew Coffee

A lot of people stick their cold-brew jars in the fridge because… well, the name says it all: It’s cold brew. Cold brewing means that there was no heat involved in the process (unlike in brewing regular hot coffee), but it doesn’t mean the process necessitates a cold environment. Counter brewing is faster, but the fridge will keep your caffeinated concoction fresher longer.

Cooking Oils

Oils should be stored in a relatively cool, dark place, but not in your fridge. These fatty liquids will congeal in a too-cold environment. Did you know you can reuse cooking oil? If you have a deep fryer, it’s not necessary to chuck that leftover oil after frying. Strain out food bits and save the remaining grease in an opaque, airtight container for up to three months. The container doesn’t need to take up space in your fridge—a spot in your pantry will suffice.

Towel Bar For Lids Storage

Kitchen organization gives your kitchen space and room to have everything you need fit in it. Your cabinets don’t have to be excessively packed. You need to install a towel bar near your pots and pans to store lids without having them get lost in the shuffle. This bar can be installed next to a drawer or cabinet. Don’t they just look easy to retrieve and safe from breakage?

Pot and Pan Holder From Towel Bars

An easy way to save kitchen space and to decorate it at the same time is to hang your pots and pans from a towel bar. This gets you a lot of storage room and beautifies your kitchen with lovely pottery wear. You can have one or two bars depending on the number of pots and pans that you have.

Hanger for Cups and Mugs

Coffee lovers are going to love this a whole lot more. You can display your super collection of coffee mugs and your k-cups. Now you’ll have your very own coffee station in your kitchen with your coffee maker and coffee supplies. Family and friends streaming in the kitchen can prepare their coffee as they check out how organized your space is.

Charging Station Using Towel Bar

Use a towel bar or IKEA’s Fin torp system (affiliate) to make a designated charging station for your devices. All you’ll need is a phone basket and the bar placed next to a  socket. Your devices are safer as they won’t be susceptible to falls or the cables being hazardous to your playful kids.

Bars as Kitchen Towel Hangers

You can add a towel bar to that fake drawer in your kitchen to hang your dishtowels from. This is so handy during holiday baking and dish-washing. Plus it’s not a drawer that was useful anyway. So there’s no loss at all. Your favorite kitchen towels can get a spot of their own now.

Yoga Mats Storage

Yoga can’t get any more interesting than this. Especially when you can have a storage corner for your yoga mats. Use a towel rack to store your mats. What a great space saver for your small home gym! To add more fun to this installation activity you can spray paint the bars to add aesthetics to them. This is motivation enough to wake up and have your morning exercise routine.

Toiletries Storage Hack From Towel Bars

Even if towel bars are known mostly for the toilet, they could be used in a unique way. All your body products and hair products don’t have to lie on the floor or in closed cabinets. You could have them in one place at the same time and use them after using the washroom. Create a storage area above the toilet with hanging wire baskets on towel bars to corral all your toiletries. Now you have more space to move around and utilize.

Gift-Wrapping Material Holder

Wrappers can easily get messy once they unravel and thus be a pain in the neck. To avoid this create a vertical system for storing and organizing your gift wrap behind the door by using a couple of towel bars. It’s totally out of the way and won’t clutter up your closets! This keeps them intact and saves on space. More to the wrappers you can have baskets for your scissors, pens, notepads, and ribbons that come in hand while wrapping a gift.

Chopping Boards Holder

Nothing makes work in the kitchen easier than chopping boards. They are that one thing that your kitchen shouldn’t miss. How easy you retrieve them when about to chop your onions makes the whole difference. You don’t have to place them inside a drawer that has your every other cutlery and utensil.  Creatively hang your chopping boards on a towel bar installed on the end of your island or kitchen counter.

Laundry-Room Drying Bar as a Towel Bar Hack

There are clothes such as cotton shirts that can’t be dried in a drier coz of their tendency to shrink. Thus they need to be air-dried separately and this warrants a drying area for them. Unlike the traditional drying rack, a towel bar creates more space for lots of shirts. So put up a towel bar in the laundry room (under a shelf) to hang items that can’t be dried in a drier. In addition to this task, the bars can be used to hang already ironed clothes when ironing after a laundry day.

Scarves Organized On a Towel Holder

Women’s scarf organization problems get solved with this genius hack. With just a towel bar and shower curtain rings a magic formula for successfully organizing a ton of scarves is devised. Your head scarfs and winter scarfs are all neatly arranged and ready for use whenever the need arises. My favorite scarves will definitely take the first bar. No debate about this.

Towel Bar as a Gardening Tools Organizer

Gardeners in the house, this is your cue to get your spaces neat and easy to navigate. To maximize the space in your tool shed, hang your gardening tools using a bath towel rod. Whatever tool is needed can now be picked easily without having to waste time looking for it.

 Towel Bar Organization Hack For Jewelry

Ladies rush over here. Don’t make a mess of your bedside or dressing drawers by placing your necklace, loops, and bangles anyhow.  Use a towel bar and shower curtain hooks to hang all your jewelry. Before discovering this easy DIY craft I would struggle to untangle my neckpieces whenever I wanted to use them. It was so frustrating that some would end up breaking from their whole pieces. I no longer get frustrating mornings since I installed this Towel Bar Jewelry Hanger. Life is enjoyable and I can beautifully be adorned in my pieces.

 Craft Supplies Towel Bar Organizer

Art is magnificent and so much relaxation for me and my kids. Every now and then do crafts and paint as a bonding activity. Almost all the time things get messy and everything is thrown everywhere. I came across this DIY idea which has helped me hang pails and baskets from a towel bar to organize my craft supplies and my kids are getting the hang of placing things where they ought to be. You could also do the same and create more space for yourself and have an organized home.

DIY Mudroom From Towel Rods

Do you have kids and are in the midst of the spring season where the rains are an almost daily thing? Here’s a simple idea for the mudroom. All you need are towel bars and s-hooks to hang backpacks, jackets, raincoats, and more. How genius of an idea! The rest of the house doesn’t get dirty with a mudroom in place. And you only need cheap tools to be able to create one.

Cleaning Supplies Hanger

Install a towel bar just behind your cabinet door in the washing area or in the washroom. Use this door rack to hang your cleaning supplies under the sink. You could hang two or more spray bottles and retrieve them easily during wash or cleaning time. The hack is an easy one to come up with and serves to help from spillage of cleaning liquids and saving on space as well. Your general cleaning days don’t have to be hectic when you know where every supply of yours is stored.