While the food we eat is important, what we store our food in is also something we need to pay attention to. Food storage containers often times contain chemicals that can leach into our foods and most of the time the transfer rate is unknown, so we really don’t know if/what finds its way into the foods we eat.
The most common container you’ll find at the store is plastic. It seems that most of them labeled for food storage are now BPA free, but that particular chemical had to have been replaced by something else. And we may not know the repercussions of the new one for many years to come.
I use glass for almost everything when it comes to food.
Over the years I’ve slowly been adding to my collection of glass storage containers, both Pyrex and Anchor.
- Small rectangular pieces (plastic lids) for leftovers and sending lunch to work with Todd.
- Glass bowls for larger items
- Mason jars (a great find at garage sales!) for liquids, sauces, grains, beans, seeds, and herbs. (I’ve even put cheese in them)
At first I was worried about breakage, but it hasn’t been an issue at all. Now, all of my jars and containers do have a plastic lid, so I make sure that the food isn’t touching the lid and that it’s cooled off first.
The one thing I haven’t been able to completely give up are ziploc bags as I still use those for freezing summer produce.
Can’t Afford to Switch?
One of the biggest issues I had with trying to store my food in non-toxic containers was the cost. It was expensive to spend five or six dollars on one small container! But I have also found that the glass containers hold up a lot better than their plastic alternative, so they definitely save money in the long run.
While you transition, you can also choose to use safer food handling practices even when you don’t have glass storage.
The leaching usually occurs when the food is hot, so allow the food to cool before placing in a plastic container. And if you have the option, choose to store fatty foods in glass and things like produce and grains in plastic.
So how do you handle food storage without compromising your position to keep your food toxin free?