In one sentence, describe what the following article is about: If your canned goods expire, you’ll have to discard them.  Throwing away food is like throwing money in the bin.  Take action to prevent waste by labeling your canned food with expiration dates. Write the expiration date on the front of your canned foods with a marker.  That way, when you open your pantry, you’ll be able to quickly see which canned goods are closest to expiring. Once you’ve labeled your canned food by writing the expiration date in bold lettering on the front, order your canned foods based on their expiration dates.  Place canned foods closest to expiration toward the front, and canned foods that expire further in the future toward the back.  This will help you use items that are closer to expiration first. Even though it is a good idea to stockpile your canned food and buy in bulk, you should still set reasonable limits to how many canned goods you store.  For instance, do not buy more canned food than you can fit in your pantry. Check your pantry before heading to the store.  If you see that you’re stocked up on canned food, do not purchase additional canned food. Prepared canned food – chili, soup, and sauces – tends to be relatively expensive.  But raw canned ingredients – fruits, veggies, meats, and legumes – are more affordable. Instead of buying prepared canned food, buy the ingredients to make it yourself, then freeze the dish in small batches that can easily be thawed and reheated.
Summary: Mark your canned goods. Organize your pantry. Shop wisely. Don’t buy prepared canned food.

In one sentence, describe what the following article is about: You won't need the stems when you freeze the basil. If you harvest basil from your garden during the middle of the growing season, snip or pinch off the top 5 or 6” (12.7 to 15.2 cm) so that you leave some stems and leaves to keep on maturing. You can also put the basil in a bowl of cold water and let it soak. Drain the water from the basil. Put the basil in a colander and let it drain thoroughly. Gently pat the basil dry with paper towels. Basil is fragile, so pat the leaves gently or let them rest nestled between paper towels until they are dry. Fill up the food processor bowl, but don’t pack the leaves too tightly. This will result in coarsely chopped leaves; if you want to make a paste, use the manufacturer's suggested setting on your food processor. This should only take a few seconds. The more finely you want to chop the basil, the longer you should process it. Olive oil prevents the basil from turning dark or even black when it is frozen and gives it a richer flavor. You should use about 2-3 tablespoons of olive oil for each batch of basil. Using olive oil is optional. If you'd like to skip it but still freeze the basil in ice cube trays, you can add enough water to form a slush in the processor instead. If you use ice trays, you can transfer the basil cubes to larger containers after freezing them for 12 hours. You can leave them in the freezer for months and take them out and use them for recipes whenever you like, especially in the winter months. They'll separate from each other easily so you won't have to pull them apart. If you're putting them into a heated dish, then just throw in the frozen leaves and wait for them to thaw -- you won't have to thaw them on your own. If you have too much frozen basil, give it away to your friends -- they'll love you for it.
Summary: Pinch or snip off each basil leaf and discard the stems. Rinse the basil under cold, running water. Place 1- 2 handfuls of basil in your food processor. Use the “pulse” setting to chop the basil. Drizzle olive oil over the basil while you are chopping it. Spoon the chopped basil into freezer containers or ice cube trays. Use your frozen basil.

In one sentence, describe what the following article is about: If you experience any symptoms of anemia, such as persistent fatigue, weakness, pale skin, or shortness of breath, make an appointment with your doctor. It’s important to get a definite diagnosis so that you can treat your condition appropriately. Different types of anemia require different treatments. It’s also important to rule out other conditions that might be causing your symptoms (such as a thyroid disorder or heart disease).  Your doctor will perform a physical exam, which means they will listen to your heart and breathing. They will also check for physical signs of anemia and ask you about other symptoms. Your doctor will also likely draw a small amount of blood to check your blood count. This is a test that counts the number of RBCs and other cells in the blood and check the quality of your RBCs. If the underlying cause of the anemia is not clear, other tests may be ordered.  If you try to donate blood and can’t because you have a low hemoglobin count, see your doctor and ask to be tested for anemia. Before using any supplements to treat your anemia, talk to your doctor about which supplements are likely to help you and in what doses. You should also let them know about any other medications or supplements you are currently taking to avoid potentially dangerous interactions. If you have deficiency anemia, you may need to take your supplements in forms you can’t get over-the-counter. For example, treatment for vitamin B-12 deficiency anemia sometimes involves regular injections of vitamin B-12.
Summary:
See your doctor for a diagnosis if you suspect anemia. Consult with your doctor before trying supplements.