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Food Cans: Opened Do Not Put in the Refrigerator

Canned peas, carrots, and corn are popular pantry preserves. Once opened and not completely used up, the canned vegetables often end up in the refrigerator. However, cans that have just been opened should not be stored there.

Food cans: Opened do not put them in the refrigerator

If opened canned goods are stored in the refrigerator, the tin present in the can accumulates in the food inside. This happens especially with acidic content such as tomatoes and fruit.

However, canned mushrooms are also affected by the process in which the food reacts with the tin of the metal can after opening due to the oxygen. This reaction can change the taste of the food. Large amounts of tin in the body can also put an unnecessary strain on the kidneys and lead to stomach irritation.

Decant canned goods

To avoid a reaction with tin, canned food should always be transferred to porcelain or plastic container with a lid and then placed in the refrigerator. This keeps fruit and vegetables fresh for another two to three days. Unopened and in the undamaged original condition, the contents of the can have a shelf life of around one year if the canned food has been stored in the dark and below 20 degrees Celsius.

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Can I Put Warm Leftovers Directly in The Fridge?

After a long day at work, many go to the kitchen in the evening to prepare a warm meal. But what to do with the leftovers? Can you keep them warm in the fridge or should they cool outside?

Should you keep leftovers hot in the fridge?

The above points speak against cooling at room temperature. On the other hand, if you put hot food in the fridge, the entire cupboard heats up. The device takes a correspondingly long time to restore the optimal temperature and thus consumes significantly more and, above all, unnecessary energy. In addition, other foods that are also in the refrigerator are heated during this time. The warm food breaks through the cold chain of the other products due to the abrupt increase in temperature, which are then damaged more quickly. Sensitive foods in particular, such as yoghurts, could be affected quickly. In addition, with open, warm dishes, condensation can form in the refrigerator, which can later be found as icing.

In general, the food should be cooled as quickly as possible – that’s already clear. But how do you regulate the temperature without constantly having to think about high electricity bills, freezing or infection? Here are a few suggested solutions:
Pour the meal into another container, because heat escapes as soon as you transfer it.
Warm food cools faster when stored in small containers.
The food can be placed in a cold water bath for a few minutes before going into the fridge.
At the right time of the year or overnight, the cooked food can be covered animal-safe and placed outside, i.e. on the balcony or terrace.

If the food has to be kept warm in the fridge, don’t forget to cover it to avoid condensation.
When reheating: heat for at least two minutes at a minimum of 70 degrees to give no chance for germination.
Conclusion: lukewarm food can be placed covered in the refrigerator without any problems. Warm or hot dishes, on the other hand, should be cooled first, but then they can also be put in the fridge quickly. Dairy and meat products in particular, as well as foods with eggs, should not be left at room temperature overnight, as this can lead to the undesirable development of bacteria and germs.

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