20 Clever Ways You Should Have Been Storing Your Food All Along

6. Make a batch of smoothies, then freeze them in mason jars so they last at least three weeks.

Yeah I know it sounds weird, and no, the mason jar glass doesn’t shatter as long as you only fill it up to the freezer fill line (which most glass jars will have near the top).

7. If after cooking you have way too many extra green onions, chop them up and freeze them in an empty water bottle (plastic OR glass).

Then they’re quick to pull out whenever you need to add some to a stew.

8. Flip your all-natural nut butter upside down to keep them from separating.

Keep the lids screwed on tight, and don’t try and do this with a lid that doesn’t screw onto the jar.

9. Freeze tablespoons of tomato paste so you never waste the second half of a can of tomato paste again.

10. Then freeze any extra fresh herbs in olive oil, so they’re easy to drop into stews, pasta, and scrambled eggs.