With the rise in temperatures in the summer, humidity may also rise in some areas, and this is what causes many problems related to food storage in the home, where excessive heat leads to a decrease in the validity and spoilage of foods, or infection of legumes with mites, and rotting of canned food, When the weather is hot and humid, it may be difficult to keep your storage nice and cool, so the seventh day reviews some important tips to keep the storage of the house without spoiling it, according to what was published by the “Seventh Day” website.homesandgardens“.

Store devices elsewhere

You have to separate appliances and storage, such as blenders, coffee machines, and toasters. When the overall temperature is high, it is better to store kitchen utensils away from food because they generate heat, which increases the temperature of the surrounding environment. Any sources that cause heat should be placed elsewhere. .

Increase ventilation

Adding a window or vent on the wall facing the cabinet will improve airflow, just be sure to protect the vents from pests and sun exposure to avoid insects getting in, and food spoiling in direct sunlight. If you don’t have any electrical outlets in the pantry, consider adding A fan that can be easily installed on the shelves to keep the air moving.

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Moisture management

Ideal relative humidity levels for a pantry are between 50% and 60%. To keep it low, run a dehumidifier in your pantry or kitchen area. Moisture is enemy number one in your pantry. If you can prevent moisture, you will reduce the potential for mold, mildew, and spoilage.

Reducing the load of the shelves

Make sure that the pantry is not overcrowded by doing some arrangements in the kitchen before organizing your pantry. Do not pack your food tightly or stack it at a very high height, as this reduces air circulation. Fewer things facilitate ventilation and reduce high temperatures.

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Monitor the temperature day by day

Keep a thermometer in the storage compartment so you can easily monitor the temperature. Your storage temperature should be between 50 and 70°C. This reduces the possibility of bacteria and mold growth and excessive fermentation leading to cracking or bursting of jars.