Saving with your refrigerator

Did you know that your refrigerator can save you money? It can, by keeping foods at safe temperatures so they last longer! Keep your refrigerator at or below 40 degrees Fahrenheit, and your freezer at 0 degrees Fahrenheit. Get an inexpensive refrigerator thermometer and check it every so often – it’s worth it! Then use your refrigerator to keep foods cold. Refrigerate or freeze foods as soon as possible when you get home from the store. And refrigerate leftovers in small, flat containers within 2 hours of cooking – even if they are still hot. For more information about storing foods safely, go to the website, Watch the temperatures — a good refrigerator can be a great money-saver!

Choosing real fruit juice

A young girl drinking fruit juice outsideWhen you shop for juice, what’s more important to see on the label – 100% juice, or 100% vitamin C?  Choose 100% juice.   Vitamin C is only one of many nutrients that real juices give us.  When companies add Vitamin C to fruit drinks, they don’t add all these other nutrients.  So drink real 100% fruit juice for better health!

Saving at the check-out

Close-up of a grocery receiptDid you know that the scanners at supermarket check-outs can make mistakes?  And that these scanner errors cost shoppers precious dollars?  When you check out, watch the prices closely as each item is scanned.  Sometimes foods get scanned twice by mistake,  sale prices don’t get  programmed into the register, non-taxable items get taxed, or scales charge for the weight of a food package (such as a salad bar tin) when they should charge only for the food.  Watch prices carefully and save!

Saving on foods in season

It’s pumpkin time! – not just because Halloween is coming, but because pumpkins are now in season! Massachusetts has more than 80 pick-your-own pumpkin farms, and local pumpkins are usually for sale at markets and roadside stands. Pumpkins can be great for eating! You can toast the seeds for 10-15 minutes in a 250°oven for a crunchy, healthy snack. If you want the pulp or flesh, look for the smaller, sweeter “pie pumpkins.” Cut one in half and bake it cut-side down in a 325° oven until it is easy to pierce with a knife. Scoop out the seeds and remove the skin. Baked pumpkin is great mashed in soups, breads, or of course, pies!