Fresh vegetables are great but they don't last very long. Most produce stays fresh with cool temperatures and high humidity but there are steps you can take when storing vegetables to encourage that environment.
Wash your fruits and vegetables before storing, but make sure they are completely dry before packaging them. If a vegetable is still wet when it is put into storage, it is more susceptible to bacterial growth.
Wash produce just before you are ready to use them. Put leafy greens, such as lettuce and spinach, in plastic storage containers.
The bag creates just enough of a moist environment to help retain natural moisture. Store in the coldest part of the fridge and they will last a week to 10 days.
Root vegetables such as carrots, beets and turnips do well in perforated plastic containers in the fridge. Cut off the leafy tops because they will draw moisture out of the root.
Place in plastic bags with a few holes. The holes will allow air to flow without letting too much moisture escape.
Most root vegetables will last up to two weeks. Cauliflower, broccoli and brussel sprouts keep well in plastic storage containers in the refrigerator.
They will stay fresh for up to five days. Cabbage unwashed, uncut and wrapped in plastic will last up to 10 days.
Most other produce such as beans, artichokes and cucumber also do well in plastic in the fridge. Peppers should be stored in a paper bag in the bottom crisper drawer.
Mushrooms should never be stored in plastic and should instead be kept in an open container such as the cardboard they are packaged in. Remove the plastic and cover loosely with a paper towel.
Mushrooms will last up to five days. Garlic and onions do well in cool spots where air can circulate without much moisture.
A hanging basket is ideal for onions, while a darker spot is a benefit to garlic. Potatoes do best at cooler room temperatures and darker locations.
If potatoes are stored in a refrigerator, the starch converts to sugar. Keep potatoes in a cool dark place in a paper container to give them a life of several weeks to a month.
Sweet potatoes can also be kept this way but their shelf life will only be about a week, depending on the coolness of the location. Tomatoes should be kept at room temperature out of direct sunlight and will keep for three to four days.
A sliced tomato can be kept wrapped in plastic in the fridge for one to two days. Corn on the cob is the one vegetable that should not be stored at all.
Corn should be husked and eaten the day it is picked. If that is not possible, then blanch it for two minutes, cool it immediately with cold water and store it in a plastic bag in the fridge.
The freshness will last for two to three days. Freeze fruits and vegetables when they're at the peak of ripeness.
Prepare and freeze right after harvest or store in the refrigerator for up to one day. Wash fruits and vegetables before freezing.
Sprinkle sugar on fruits that will be served uncooked after freezing and mix gently. Mix a simple syrup of sugar and water and pour over fruits that will be cooked after freezing.
Blanch produce before freezing unless they'll be used in one week. Store them in glass or plastic containers, freezer containers and/or plastic wrap.
Fill glass or plastic containers two-thirds full to allow for expansion, and make sure you date all packages. Store blanched produce in the freezer for up to nine months.
Store fruits in the freezer for up to one year. To store in the refrigerator, vegetables need to packaged in a certain way to keep their freshness and make them last longer.
Purchase medium-sized plastic zip-close bags from your local grocery store. Take a small nail and puncture holes throughout the plastic bag.
Make approximately 20 holes throughout the container for each medium-sized bag. Separate your fruits and vegetables from both the bags and in the drawers.
Fruit produces ethylene that can cause the produce to ruin and rot quickly. Have one container for each different fruit and vegetable.
Keep the fruits in a separate produce drawer from the produce. Use or consume the fruits and vegetables within three to five days for peak freshness and taste.
Author Resource:-
Jack R. Landry is an accomplished expert in family preparedness and has been giving seminars for over 15 years. He recommends that everyone have on hand an emergency food storage in case of any emergency or disaster.
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