Find yourself with unexpected mould in the jars in your cupboard? Fear not, a savvy food expert has shared a brilliant tip to keep your condiments sprightly for longer and the secret ingredient is likely already in your kitchen.
Christina Soteriou, a whizz with culinary hacks, argues that throwing away half-finished jars of pesto or unique sauces should be a thing of the past. The trick? A simple splash of olive oil.
According to Christina: “Adding a thin layer of olive oil on top of your condiments creates a seal that prevents bacteria from getting into the product.”
Here’s her method: clean off any sauce dregs from the jar’s sides; firmly pack down the remaining contents, generating some space below the lid; top it all off with a slender veil of oil, just a few millimetres in thickness will do the job, reports the Mirror.
This nifty trick isn’t fussy it gets along with an array of jars, embracing everything from pesto and chilli oils to minced garlic and tomato paste. Yet, while this hack is ingenious, it’s wise to regularly check your jars to ensure they haven’t spoiled no measure of olive oil can bring back edibles from the brink of a funky smell or off-putting hue.
Also, the success rate of this preservation method hinges on the calibre of olive oil employed; the better the quality, the more effective it will be at maintaining the freshness of your pantry items. An innovative kitchen hack involving the use of oil to preserve food has been circulating on social media, earning accolades from cooking aficionados.
The technique, which involves a small quantity of oil, not only keeps costs down but also helps to cut down on food waste. It’s especially effective for oil-stored items like sundried tomatoes, as you can top up the oil after usage to extend shelf life.
Connoisseurs of cuisine flocked to comment their approval and experiences with this method. One enthused user shared: “We do this with pesto and it lasts loads longer,” while another eagerly sought advice, “Thanks for the tip!! Cannot wait to try it, I have a jar of opened pesto in the fridge right now but leaving for a holiday for 10 days. Do you think it will last until I come using this method or should I just freeze it?”
Meanwhile, another person voiced their troubles with food going off too quickly, commenting: “Wow. My rose harissa goes mouldy after a week after opening. I’m not using it daily. Going to try this.”
For one avid cook, this preservation strategy is set to be a game-changer, claiming it’ll “absolutely revolutionise” her fridge organisation. Additionally, a user endorsed the tradition by recounting her grandmother’s storied success, stating she employs the same oil approach to maintain the freshness of her pickles “works like a charm”.