[nabs-l] labeling food products and storage

[Nicole B. Torcolini]

The containers that I use for left over storage depend on what it is. 
Generally, if it is something that is not one solid chunk, like pasta, I 
will store it in a zip or glad container. If it is something like pizza, it 
just goes in a zip lock bag. If I want something to last for a long time, I 
freeze it. I cannot smell, so I cannot say whether or not that works. In 
general, if it is more than 2 or 3 days old, it probably needs to go, 
especially if it is meat. Also, I tend to divide up my food as soon as I 
cook it and put away the left overs right away.

----- Original Message ----- 
From: <bookwormahb at earthlink.net>
To: "National Association of Blind Students mailing list" 
<nabs-l at nfbnet.org>
Sent: Saturday, October 30, 2010 4:35 PM
Subject: [nabs-l] labeling food products and storage


> Hi all
>
> What do you use for labeling food products?  I reccon its personal 
> preference.  I know about dimo tape.  what about freezer products?
> Also what do you store leftovers in? Tupaware?  My family usually uses 
> dishes with wrapping on it such as tin foil.  How can you tell when it 
> goes bad?  You can't see mold.  Is smell a good indicator?
>
> Thanks.
> Ashley
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