How To Stop Wasting Fresh Food When You Don't Cook Often - Tasting Table

"From a nutritional standpoint, both canned and frozen vegetables can be every bit as good for you as fresh. That's because preserved produce is often packaged straight from the field at the height of its freshness, which protects its vitamins and minerals at their peak. So you aren't doing your body a disservice in any way by making a side of frozen spinach."

"No matter the reason, you know you should be cooking more fresh homemade meals, so you stock up on ingredients, only to watch them go bad when you don't get around to using them. It's a vicious cycle of waste that can further discourage you from trying to cook. But there's a simple solution that will let you cook when the opportunity arises, without the worry about stocking up on and wasting fresh food. You need to embrace the freezer and the can."

Frozen and canned ingredients provide a practical way to make healthy home-cooked meals without wasting perishable items. Preserved produce is often packaged at peak freshness, retaining vitamins, minerals, and flavor. Canned tomatoes can offer superior taste and availability because they are packed at peak ripeness. Using frozen and canned foods increases flexibility for people with limited time or energy, reduces food waste, and supports consistent cooking. Embracing preservation methods maintains nutritional quality and can improve taste, enabling cooking when opportunity arises while preventing spoiled ingredients and discouragement.

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