Storing Fresh Vegetables
Source of Recipe
Grandpoohbah
We need to take care properly the fresh vegetables as soon as we buy them. Make
sure to buy the best quality or the the greener and crispier if you will store them for
few days in the refrigerator and they should be used for a week. Yet those bargain
or special prices vegetable are at least 2 to 3 days old, but if we buy them, make
sure you use and cook for a day or two, other wise the vitamins and crispiness are
not beneficial.
There are ways we need to handle and store fresh vegetables before putting in plastic
bags to refrigerator.
First of all , clean and remove all the yellow, dead and soggy leaves, remove the top
leaves of the carrots and radish this will help to reduce the wilting, before bagging.
Organize the sizes of plastic or storage bags you need before you start bagging.
Put labels and dates if necessary, to remind when they can be use or not.
Vegetables like: Asparagus, Broccoli, Brussels Sprout, Cabbage, Carrots,
Cucumbers, Green and Red peppers, Lettuce, Radish and Spinach should be store
in plastic bags if the crisper is not 2/3 full, in the refrigerator vegetable compartment.
Ripe tomatoes need to store uncovered in the refrigerator, and so unripe tomatoes
need to keep in room temperature, also they can be out of direct sunlight until they
get ripe.
Fresh sweet corns should be remove the husk and are best keep in refrigerator.
Potatoes need to be stored at least 50 degrees in dark place and well dried
ventilated area. It can be store also in room temperature, but they need to be use for
a week, and if as they get older for at least 10 days and start sprouting, it's best to
cook for mashed potatoes.
The onions need to keep either in open mesh tray or container or loose woven
container in room temperature. When they start sprouting, they don't have the flavor
anymore, so it's best not to use them.
Fresh vegetables
Storage recommendations are for 37 degrees Fahrenheit
Asparagus, corn in husks
* Keep moist
1 to 2 days
Beans, green or wax
* Keep in crisper or moisture-resistant wrap or bag
1 to 2 days
Beets, carrots, radishes
* Remove leafy tops and keep in crisper
1 to 2 weeks
Cabbage, celery
* Keep in crisper or moisture-resistant wrap or bag
1 to 2 weeks
Lettuce, head, unwashed
* Store in moisture-resistant wrap, bag or lettuce keeper
5 to 7 days
Lettuce, head, washed
* Wrap and store away from other vegetables and fruits to prevent russet
spotting
* Thoroughly drained
3 to 5 days
Mushrooms
* Do not wash before storing
1 to 2 days
Onions, potatoes, sweet potatoes
* Refrigeration not needed
* See cupboard storage chart
Shredded cabbage, leaf and bibb lettuce, salad greens
* Keep in moisture-resistant wrap or bag
1 to 2 days
Tomatoes
* Ripen tomatoes at room temperature away from direct sunlight; then
refrigerate
* 1 to 2 days
Unshelled peas, lima beans
* Keep in crisper or moisture-resistant wrap or bags
3 to 5 days
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