Tips and Tricks: Keeping Produce Fresh Longer
If you’re like me, when you come home from grocery shopping, you just put everything in the fridge without a second thought of how you should be putting it away. I’m horrible at this. I’ll put them away wherever there’s room and not think anything about it. There are some tips, however, that you can do to keep your fruit and veggies fresh longer (something I really need to try!) by storing them properly.
1. Carrots‐ cut the tops off. Place them in closed container with plenty of moisture, either wrapped in a damp towel or dunk them in cold water every couple of days.
2. Preserve your Celery– If you wrap your celery in tin foil before placing it in the fridge, it will last for weeks. Apparently you can do it with lettuce as well.
3. Cucumber‐ wrapped in a moist towel in the fridge. If you’re planning on eating them within a day or two after buying them they should be fine left out in a cool room.
4. Garlic‐ store in a cool, dark, place.
5. Greens‐ remove any bands, twist ties, etc. most greens must be kept in an air‐tight container with a damp cloth‐ to keep them from drying out.
6. Onion‐ store in a cool, dark and dry, place‐ good air circulation is best, so don’t stack them.
7. Peppers- Store in a plastic bag before placing in crisper. Green peppers stay fresh longer than orange or red peppers. Will last 1 – 2 weeks in refrigerator or up to 10 months in the freezer.
8. Potatoes‐ store in cool, dark and dry place.
9. Tomatoes‐ Never refrigerate. Depending on ripeness, tomatoes can stay for up to two weeks on the counter. To hasten ripeness place in a paper bag with an apple.
10. Apples‐ store on a cool counter or shelf for up to two weeks. If you want them to last longer, put them in the fridge.
11. Bananas- Take your bananas apart. If you leave them connected at the stem, they ripen faster. Keep them on the counter.
12. Citrus‐ store in a cool place, not in an air‐tight container.
13. Berries- When storing be careful not to stack too many high, a single layer if possible.
14. Mangoes - Store on the counter until ripe or 2 – 5 days, then move to refrigerator, then keep for 5 – 7 days.
15. Peaches‐ refrigerate only when fully ripe. More firm fruit will ripen on the counter.
16. Oranges - stay juicier when kept at room temperature. If possible place in a basket.
These are just some of the veggies/fruits. There’s many other ways on this site.
However, sometimes, your veggies may lose some of their freshness. Instead of throwing them out, here’s a few tips about what you can do to stretch out their useability (Found on the What’s in Your Ark? Prepare Today blog):
1. Citrus Peel– To save zest, cover with water in an ice cube tray and freeze. To use, add to beverages or defrost and drain.
2. Mushroom Stems– Finely chop and use to stretch ground beef.
3. Wilted Carrots– Refresh soft carrots in ice water for a few hours before eating.
4. About-to-Expire Eggs– If they’re just at their expiration date, hard-boil for a nutritious snack. (eggs do last a couple of weeks beyond the expiration dates)
5. Softening Fruit– Freeze bananas to use in baked goods. If you have extra apples or pears, peel, core, and cook until soft. Mix with jam and spread on toast for a breakfast treat.
6. Extending the Life of Lettuce– Chop your Romaine lettuce and then seal it in a jar with your food saver. You can have fresh salad for up to 14 days. It has to be sealed with a vacuum sealer for this to work though.
7. Regrow Green Onions– After you’ve used the green part of the onion, don’t throw it out. Simply put the white bulb in a glass of water and put in the windowsill.
Do you have a tip to keep produce fresh longer?