Leftovers can be saved and enjoyed the next day, but a few simple steps are needed for both food safety and protection of your appliances. First, always use airtight containers; glass is best, since it doesn’t stain or leach chemicals. If you have a lot of leftover food (like a big pot of chili), don’t store it in a large container. Instead, divide it up into small containers; it’ll cool faster, and bacteria has a smaller chance of germinating. Generally, refrigerate leftovers within two hours; hot foods need to cool down to a moderately warm temperature before going into the fridge.
ANDREWS MCMEEL SYNDICATION