Storage Smarts
Making the most of your grocery haul isn’t just about meal planning—it starts with how you store your food. With a few simple tweaks, you can keep ingredients fresher longer, save money and waste less.
Produce Storage Tips
Tomatoes
Keep tomatoes at room temp, stem-side down.
Onions
Store onions in a cool, dry and ventilated spot.
Potatoes
Keep potatoes in a cool, dry and dark place, away from windows and heat. To avoid rot, remove any plastic bags.
Apples, Pears and Citrus
Apples, pears and citrus do well on the counter, but keep away from bananas to avoid over-ripening.
Pro Tip
To speed up ripening of produce such as peaches, pears or avocados, put them in a brown paper bag with a banana. The banana will release natural gas that accelerates ripening. Check daily to avoid over-ripening.
Seasonal Picks
Make the most of your grocery haul by shopping for items that are at their peak right now.
Berries
Most berries, like raspberries, strawberries and blueberries, are ripe and full of flavor during the summer months.
Melons
Watermelon, honeydew and cantaloupe reach their peak ripeness and flavor June thru August. Choose melons that feel heavy and smell sweet near the stem.
Stone Fruits
Most stone fruits, like peaches and cherries, are at their best mid to late summer. Cherries have the shortest season, peaking from late May to early July.
Tomatoes
Tomato season peaks July–September. Look for local picks at Schnucks.
Sweet Corn
Generally, sweet corn season is mid-June through early September, but its flavor is best in July and August.
Zucchini & Summer Squash
June–August is squash season. Shop local options at Schnucks!
Chiles
Many hot peppers ripen in late summer. If you have peppers in your garden, leaving them to ripen 10–14 days after they turn green will give you the most intense heat and flavor.
Basil
This herb thrives in hot weather. Harvest June thru September.
Chilled Storage Tips
Zone 1
Top Shelves
Top and middle shelves have the most consistent temps, with the top being slightly warmer. Store ready-to-eat foods and leftovers here.
Zone 2
Bottom Shelves
Store milk, yogurt and raw meats at the back of the bottom shelf. It is the coldest spot in the fridge. Keep drinks, like iced coffee and juice, up front.
Zone 3
Crisper Drawers
Crisper drawers control humidity to keep produce fresh. Use the high-humidity drawer for items that wilt easily, like leafy greens or cucumbers. Use the low-humidity drawer for more-dense produce, like broccoli or cauliflower.
Zone 4
The Door
Keep condiments and butter in the fridge door. It’s the warmest spot and those items are stable enough to handle the temperature.
A Well-Stocked Pantry
Our biggest tip for grocery savings? Keep your kitchen stocked with these Schnucks brand essentials and you’ll never have “nothing to eat.”
Freeze With Ease
Can't eat all those fresh goodies before they expire? These helpful tips for freezing and thawing will make the most of your food and stretch your dollar even further.
Eco-Friendly Storage Solutions
These eco-friendly solutions for storing food help reduce waste and promote sustainability in your kitchen.
Cotton or Linen
Use cotton or linen produce bags for leafy greens and herbs. Dampen the bag slightly to keep the greens fresh even longer.
Beeswax Wrap
Use beeswax wraps for cut fruits and veggies. The beeswax softens with your touch and will form to the shape of the items, keeping air from ripening them further.
Glass
Glass food containers are great for sauces, chopped produce and meal-prep items. Choose containers that have silicone or bamboo lids to be even more eco-conscious.
Silicone
Silicone food-storage bags are ideal for ready-to-go snacks and precut or chopped produce, and most are dishwasher-safe for easy cleanup.