Waste-not, want-not kitchen key in this economy

Buying in larger quantities can save money, but that's only if you use it up before it goes bad. Many households waste food. Having a waste-not, want-not kitchen can be a key strategy in this economy. How do you waste less food?

Here are a few suggestions.

Fruit: Ripe bananas can be frozen to be used later in banana bread, pancakes, muffins or a simple fruit smoothie. Apples can be used in baked goods or turned into applesauce or apple butter. If they're mushy and bruised, use them in a simmering potpourri. Simply put it in a pot of water on the stove, add some water, and simmer to fill your home with a wonderful aroma. Ripe fruit can be blended into yogurt, ice cream, cereal, salads and gelatin. If you have small amounts of fruit, mash or puree and place into ice-cube trays. Once they're frozen, pop them out and transfer to freezer bags.

Plan: Dedicate one day a week to use up any leftovers from meals. Get into the habit of freezing leftovers for later use, too. Label and date these leftovers. A simple weekly or monthly meal plan will help you stick to buying what you need and using what you already have. Borrow books or visit Web sites such as Recipe Matcher (recipematcher.com), Cooking by Numbers (cookingbynumbers.com) and Super Cook (supercook.com) for ideas on how to plan meals around ingredients you have on hand.

Inventory: Keep track of what you have and when it expires. You can use a dry erase board or an index card in your kitchen to create a master list. Not only can you use a simple slash system as you use up items (a slash for what you have and an "X" when it's gone), but you can jot down when you opened food such as mayonnaise and salad dressing. Rotate your food, too. Place older items in the front so that you use them first. Know the shelf life of your stored foods. Visit Still Tasty (stilltasty.com) for information on food storage and shelf life.

Clean regularly: Organize what you have in your kitchen so you can see it and reach it easily. Keep shelves clean to prevent food from getting infested with pests such as moths or ants. Periodically remove all items from your pantry. Check for expired items, dented cans, near-empty boxes and spilled food. Vacuum and wipe down shelves with a bleach-and-water solution, with special attention to corners and crevices. Don't overlook cleaning your refrigerator and freezer inside and out, too. Group like items together and shorter items where you can see them. Containers work well for many smaller items. Invest in containers to organize or reuse small boxes, jars, bins or baskets you already have. A Lazy Susan works well in the refrigerator or pantry. Containers or storage bags are important for food storage, too. Get into the habit of going through your refrigerator on a weekly basis. The evening before trash day or before grocery shopping are easy ways to remember and create a new habit. Remember to check bagged items such as potatoes, berries, onions or fruit for any that may have gone bad so you can remove it before the entire bag is bad.

• Sara Noel owns Frugal Village (frugalvillage.com), a Web site that offers practical, money-saving strategies for everyday living. Send tips, comments or questions to Sara Noel, c/o United Media, 200 Madison Ave., 4th Floor, New York, NY 10016, or sara@frugalvillage.com.