Storing fruits and vegetables is easy and they can last fresher & longer when stored and preserved correctly! Check out the tips on storing and preserving your favorite fruits and vegetables!
APPLES: Store on a cool counter or shelf. For longer storage, place them in a card-box in the refrigerator.
BANANAS: Take the bananas apart after you get them. They ripen faster when they stay connected at the stem. Keep on top of counter or a basket that allows air to circulate.
GRAPES: Do not wash grapes before storing them in the refrigerator. While we think pre-washing keeps them clean, the water affects the skin of the grapes causing them to become mushy and moldy. Wash when eaten.
BERRIES: Only wash them when you plan on eating them. When storing, avoid stacking containers too high.
KIWI: Keep at room temperature until ripe, then refrigerate. Kiwis can last up to 1-2 weeks.
LEMONS/LIMES: If used immediately within a week, keep them on a counter at room temperature. For longer storage, refrigerate in a wide bowl giving them air. When refrigerated, lemons & limes can last up to a month.
ORANGES: Place in a basket at room temperature which makes them stay fresher and juicier.
STRAWBERRIES: Refrigerator the container in a paper bag checking the bag daily for moisture. Strawberries can last up to a week. Wash before eating.
MANGOES: Keep on counter until ripe which takes 2-5 days. After ripen, store in refrigerator which keeps them fresh for about a week.
PEACHES: Refrigerate only when ripen.
PLUMS: Keep at room temperature until they ripen. Once ripen, refrigerate for up to 4-5 days.
WATERMELON: Keep uncut on a counter at room temperature for up to 7-10 days. After cutting, watermelon that is refrigerated lasts about two days.
POMEGRANATES: Store on a cool counter. Lasts up to a month.
PEARS: Store on a cool counter in a light paper bag. To speed ripening, place an apple in the bag with them.
NUTS : (peanuts, cashews, and almonds) – They contain oil. Store them at room temperature for up to a month. After a month, place nuts in an airtight container in the refrigerator for up to six months or in the freezer for up to a year.
LETTUCE: Refrigerate and keep damp in an airtight container.
ONIONS: Store in a cool, dark, and dry place for air circulation.
PEPPERS – (green, red & orange) : Store in a plastic bag before placing in refrigerator. Green peppers stay fresher longer than red and orange peppers. All can last 1-2 weeks. If you freeze green peppers, they can last up to 9-10 months.
ASPARAGUS: For longer preservation before refrigeration, place loosely in a bowl with water at room temperature.
AVOCADOS: Place in paper bag at room temperature. To speed ripening, place an apple in the bag with them.
CUCUMBERS: If eaten in 1-2 days, store in a cool room. For longer storage, wrap a moist towel around them in the refrigerator.
OKRA: Better when eaten quickly. Store in airtight container.
BASIL: It doesn’t do well with cold or wetness. Store in an airtight container on the counter.
BEANS: shelling beans are eaten for the edible seeds inside and have pods that must be removed before the bean can be cooked or dried. If eaten immediately, refrigerate and keep them in a open container. Freezing beans is the recommendation if not eaten right away.
TOMATOES: Don’t refrigerate (even though most of us do!). When left on counter, tomatoes can last up to 2 weeks. To speed up ripeness, store in a paper bag with an apple.
GREENS: Remove ties placing them in an airtight container with a damp cloth to keep them from drying out.
GREEN TOMATOES: Store in a cool room. Use quickly, or they will being to color.
FRESH SPINACH: Store loosely in an open container. Spinach has to stay cold, so refrigerate as soon as possible.
MUSHROOMS: Refrigerate in original package and wrapping. Re-wrap with plastic wrap after removing your desired amount.