Savvy shopping, freezing can cut costs

The rising cost of food — much of it staples — has consumers looking for ways to trim their grocery bills.

Food prices increased 1.4 percent in April, on top of a 1.5 percent increase in March. More than half of April’s increase was because of a 10.4 percent jump in prices for dairy products, the biggest rise since July 1946, the U.S. Labor Department said.

Buying staples when they go on sale can save you money. You can also opt for store brands, although sometimes another brand that’s on sale will be cheaper. On a recent trip to a Portland, Ore., Safeway, for instance, a 2-pound package of Lucerne cheddar cheese was $6.99, while a 1-pound block of Tillamook brand sold for $3 a pound. You could buy two 1-pound packages of Tillamook for $6, a savings of 99 cents. Although it takes time to figure out which is the best buy, you’ll save money.

While eggs have risen in cost just like other staples, they’re still a relatively inexpensive source of protein. Since eggs have a long shelf life, buy them when they go on sale. You can use them four to five weeks after the date on the carton. If you can’t use them in that time, freeze them. Beat the whites and yolk together without incorporating too much air. Freeze in ice cube trays, transfer to freezer bags and freeze for up to three months. (One egg equals about 3 tablespoons.)

Buying cheese in larger quantities can also save money. An 8-ounce package of cheddar cheese can cost nearly $7 a pound. Buy the 2-pound brick when it’s on sale and it can be as low as $2.50 a pound. Cut the larger blocks of cheese in half or thirds and rewrap so that when using one part the rest doesn’t dry out.

If 2 pounds is too much to eat before turning moldy, consider freezing it. Hard cheese tends to become crumbly when frozen, but if it’s shredded before freezing, it works well as a topping or in baked dishes. Use the shredded cheese within three months. Unopened cheese will keep in the freezer nine months to a year. Do not freeze in just the wrapper it comes in; place in freezer bags or wrap in aluminum foil for extra protection. Otherwise, it could dry out.

Substituting margarine for butter can cut costs. If you are concerned about the potential cholesterol-raising effects of trans-fatty acids in margarine, use half butter and half margarine for cooking. When baking, be sure to use stick margarine rather than a lower-fat spread.

When butter or margarine goes on sale, buy extra and freeze. Wrap it in aluminum foil or place it in a freezer bag.

Because butter is 80 percent fat and vegetable oil is 100 percent fat, substituting oil in baked goods doesn’t always work, and can even make them greasy. For best results, use recipes that have been formulated for oil. If you choose to substitute oil for butter, use less oil: 1/3 cup oil for 1/2 cup butter or margarine or 2/3 cup oil for a cup of butter. Be aware that the other liquid ingredients in the recipe may also need to be slightly reduced.

Not everyone knows that you can freeze milk. When a store has a “buy one get one free” offer, you can purchase the extra gallon and freeze it.

Freezing causes ice crystals to form, which will give the milk a flaky appearance. However, this doesn’t affect the flavor and the nutritional value, and if the milk is shaken, the crystals will dissipate somewhat. For best quality, do not freeze longer than three months.

Because liquid expands when it freezes, be sure there’s enough head space so the container won’t crack. Take at least 1 cup of milk out of each gallon to leave enough room for expansion. When you defrost the milk, do it in the refrigerator. This will take several days, so plan ahead.