Store Fruits from everything since berries to herbs to carrots is covered in this list of the most tried-and-true methods for keeping your produce fresh for as long as possible.
When it comes to reducing food waste at home, one of the most straightforward methods is to store fruits and vegetables properly so that they last longer. Was it ever dawned on you that a quick vinegar rinse can significantly extend the shelf life of your strawberries? Alternatively, you could say that you should treat your herbs like flowers and place them in water. Ten of the most common tried-and-true tricks for keeping your produce as fresh as possible have been compiled here for you to browse through. Even a minor adjustment can make a significant difference!
1. Rinse Berries In Vinegar
When it comes to fresh produce, moisture is often the enemy, causing it to spoil and mold quickly. While berries are certainly susceptible to this problem, giving them a vinegar rinse before using them will ensure that they last the longest with store fruits. Without altering the flavor of the berries, the vinegar kills any bacteria that could cause spoilage to occur.
Using your fingers, pick through the fresh berries, discarding any that are bad, and place them in a mixing bowl with one part vinegar to three parts cool water. Add them to a colander and rinse under cold running water to remove any remaining seeds.
To dry as much as possible, use a clean kitchen towel to gently squeeze out the excess liquid. Maintain a dry environment by storing in a large container lined with dry paper towels and leaving the lid cracked. A week or more is usually sufficient storage time.
2. Store Potatoes In a Cool, Dark Place
Potatoes require only a few basic storage conditions: circulation of air, cool temperatures, and complete darkness. In most cases, they’re sold in netted bags, which are ideal for allowing air to circulate around each individual spud.
Furthermore, while potatoes prefer a cool environment (such as a cellar), they do not tolerate the refrigerator. Water will cause the potatoes to soften and sprout more quickly as a result of the moisture.
Leaving potatoes in a bowl on the counter is a common practice, which is fine for air circulation and acceptable for temperature, but it does not meet the final requirement of darkness.
Potatoes will turn green when exposed to sunlight, and an excessive amount of green can be harmful. So tuck your potatoes away in a dark, cool place until next time (think: cellar, basement, or a kitchen closet or drawer with ventilation).
3. Store fruits, Herbs Like Flower Bouquets
We can all relate to the experience of purchasing an entire bunch of parsley for a recipe only to have half of it languish in your crisper drawer until you finally threw it away. Many home cooks have difficulty maximizing the use of herbs because they have a short shelf life if they are not stored properly.
Fresh herbs such as cilantro, parsley, and dill will keep for approximately two weeks if they are stored properly.
Trim the ends of the stems and discard any sprigs that are brown or wilted. Place the bunch in a jar or glass filled with an inch of water, making sure the stems are completely submerged. Place a plastic zip-top bag or produce bag over the top of the leaves to completely enclose them, and then store them in the refrigerator.
Replace the water in the vase every few days, just as you would with a bouquet of flowers.
4. Freeze Herbs in Butter
If you find yourself with an overabundance of herbs and realize that you will not be able to use them all up no matter how well you store them, make herb butter. Keeping chopped, fresh herbs in fat will help them retain their flavor and color for longer periods of time. It also makes a delicious spread, dip, or addition to soups and sauces.
Finely chop clean, dry herbs and mix them with softened butter until well combined. Season with salt to taste. The butter can be rolled into a log by placing it on a piece of waxed paper or plastic wrap.
Refrigerate for up to three months after wrapping a second time. Thaw before using.
Refrigerate the log until it is firm before slicing it into circular slices to freeze in smaller quantities. Wrap each slice individually in plastic wrap and place it in a freezer bag with a zip-top closure.
5. Put Asparagus in Fresh Water
Similar to storing fresh herbs, asparagus does best when it is kept in a container filled with fresh water. Prepare a jar or glass by placing the stalks upright in it and lightly trimming them, leaving them in a bunch.
Fill the container with just enough water to submerge the stems. Seal the container with a zip-top bag or plastic produce bag and store in the refrigerator for up to a week.
6. Trim and Bag Carrots
Even though carrots have a longer shelf life than most other fresh produce, they can become wrinkled and rubbery before you know it. Trim the tops of the strawberries and place them in a zip-top bag to get the most out of them.
Individual carrots can be washed as they are needed and stored in a bag in the crisper. They’ll be good for at least two weeks if you do it this way.
7. Move Apples to the Fridge
Chances are that your apples have already spent some time in cold storage if you did not go apple picking or visit a farmers market during the fall season. Cold storage is used to keep commercial apples fresh after they have been picked and while they are in transit, allowing grocery stores to carry fresh apples throughout the year.
Placing apples in a plastic bag and storing them in the refrigerator for up to two weeks or longer is recommended. Make sure to keep an eye out for bad apples, because, as you may have heard, one bad apple can ruin the whole bunch.
Keep them separate from leafy greens and carrots, as apples will cause these vegetables to spoil more quickly if they are stored together.
8. Wrap Up Ears of Corn
It’s important to use up fresh corn as soon as possible because it has a bad reputation for spoiling quickly when left out. However, there are a few strategies that can be used to extend its lifespan.
First and foremost, do not peel it. Leave the ears in their husks to provide insulation, and wrap them in a damp kitchen towel. You can keep the bundle in the crisper for up to four days if it’s wrapped in plastic.
9. Roast Garlic for Longer Storage
Whole heads of garlic kept in a cool (not cold) and dry environment will last for a month or longer.
But what if you bought a large bag of garlic at the supermarket and it’s starting to sprout? What do you do then? Roasting garlic heads in the oven and storing them in a jar in the fridge for up to a week is a good idea.
10. Keep Tomatoes Away From the Fridge
The temptation to store delicate tomatoes in the refrigerator to extend their shelf life is strong; however, the cold moisture has the opposite effect.
Tomatoes quickly become mealy and mushy when stored in the refrigerator, and they may even lose some of their flavor as a result. Store them with the stems facing down in a cool part of the kitchen.
Smaller varieties of tomatoes, such as grape and cherry tomatoes, should be stored unwashed and in their original container, which should have holes to allow for proper air circulation. If your tomatoes are particularly ripe and you are unable to consume them right away, you can store them in the refrigerator for up to two days, allowing them to come to room temperature before consumption.
Store Fruits: Did you know?
Apples cause other fruit and vegetables to ripen faster. Keep them in a separate place in the fridge, if possible. so store fruits.
it’s easy to storage your fruits, isn’t it?