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 – 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 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 ,”; 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 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.
“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.”;
