
One aspect common in micro homes is a mini refrigerator. Some people still squeeze in a larger fridge, but it seems to be a running theme to opt for a mini. But if you are anything like most, your fridge is already bulging at the seams. It can seem impossible to get by with just a tiny fridge! So how are these people doing it?
It turns out that we refrigerate many things that don’t need to be refrigerated at all! Eggs and butter for example. True, they both last longer in the fridge, but eggs will last 1-2 weeks on the counter, and butter lasts 2-3 weeks. If we are cooking at home, even just one person could use up eggs in that amount of time. Vinegar based products, like ketchup and pickles, can be left out of the refrigerator for a few weeks to a few months.
Why do we put fruits and veggies in the fridge? I’lll admit that I enjoy the taste of cold grapes more than room temp ones, but is that really worth the space and energy consumed by a large fridge? Fruits and

veggies are just fine on the counter, and asctually, we tend to use them more consistently when we can see them… surely I’m not the only one who finds rotting fruit in the back of the veggie drawer?
There are a few tricks I’ve found for increasing the shelf life of produce. First, always keep food out of direct sunlight. Also, produce needs to be able to breathe, so never keep it in a plastic bag or sealed container; baskets are wonderful here. Some produce can be put in water, just like cut flowers. Use this for herbs and lettuce, putting only the stems in water and keeping the leaves dry (for lettuce, be sure to cut off a tiny bit of the stalk, then just balance atop a pretty container of water.)
Leftovers take up a huge amount of room in the fridge. But I found this nifty trick! If you are cooking something in a pot, and have a tight fitting lid, you can use the same principles that canning uses to keep your soup good outside of the frdge. After you are done with it, heat it back up to boiling with the lid on. Make sure that it stays at boiling temp for about 10 minutes. Then, just turn off the heat and don’t reopen the lid until you are ready to eat it! Meat can last for 3-4 days this way.
Block cheese can be stored in a dark, dry cabinet, kept covered. The flavor is actually increased by not refrigerating cheese.
Also, leftovers can be canned pretty easily. Just follow the directions for canning. Most soups can be canned, though thickened stews don’t always come out right.
So what does need to be chilled? Milk. Milk can be at room temp for a day, and that’s about it. Yogurt also need to be kept cool. Cream cheese has to be chilled. Raw meats, or cooked meats that are not canned have to stay cold. Sauces and condiments that are not vinegar based have to be refrigerated.
Now, I love my fridge. I’m certainly not going to be going without electricity anytime soon. But in a pinch, or as a temporary solution (or even as a way of life if you’re hard-core) there are some really neat ways to keep things cold without a fridge at all.
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