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Miscellaneous: Storing Fresh Produce

Source of Recipe

Southern Living magazine
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To keep your purchases in prime condition for as long as possible, it's important to know how to store them properly. Learn what to keep at room temperature, what to refrigerate or freeze immediately, and whether to wash items before storage.

• Berries should be refrigerated UNWASHED until ready to eat.

• Store tomatoes at room temperature for best flavor. (A bowl of the plump, red beauties makes a wonderful table centerpiece.)

• Remove corn from the cob as soon as possible to preserve its tender sweetness.

• Refrigerate okra, peas and beans UNWASHED until ready to cook.

• Peaches, plums and nectarines may be washed, dried and stored in the refrigerator.

• Fresh basil should be stored at room temperature, not in the refrigerator (it will turn black). Place stems in a glass with a little water to keep fresh.

• All other fresh herbs can be stored in the refrigerator for up to 5 days. Wash, shake off excess water, wrap in a damp paper towel, and place in an airtight container or zip-top plastic bag.

• Portobello mushrooms: If you buy them wrapped in plastic, remove them and immediately refrigerate in a paper bag. (Plastic holds too much moisture and speeds deterioration.) Rinse or wipe off portobellos with a damp paper towel.

-- HOT-AND-SPICY HINTS --

• The makers of McCormick seasonings suggest that spices in the red pepper family, such as paprika and chili powder, be stored in the refrigerator. The cold helps retain the color and guard against infestation of spice bugs. This is especially important during summer months and in hot climates.

• Measure seasonings into a bowl; then add them to the pot. Don't sprinkle spices and herbs directly from the bottles over a steaming pot. Steam gets into the bottle and speeds the loss of flavor and aroma of the spices. Steam also causes spices to cake.