Here are easy tips on storing fresh produce safely.

Summer means Farmer’s Markets and fresh produce at the local grocers. It often means shopping carts filled to the brim with crisp greens and fragrant perishables.

Sadly, it can also mean wasted dollars as much of the food will perish or wilt before it is consumed. Here are a few simple tips to help you in storing fresh produce safely and longer.

Some fresh produce facts:

1. Cold sensitive foods such as potatoes, onions, garlic, and winter squash lose flavor and moisture in cold temperatures; keep them in pantry in cool, dark place.
2. Produce needs to breathe: putting in air-tight bag speeds up decay.
3. Keep foods whole when possible to enable longer storage life.
4. Store apples, apricots, cantaloupe, honeydew in frig apart from other fruits because they are gassy.
5. Avocados, unripe bananas, nectarines, peaches, pears, plums and tomatoes are gassy but do not like refrigeration.

 

CHOPPED SALAD OR GREENS – These keep longer if stored in a covered bowl lined with a paper towel. After washing, pat dry with towel as excessive moisture hastens spoilage.

POTATOES, APPLES, AND ONIONS – An apple stored with potatoes will help keep potatoes from sprouting. Onions need to be stored separately. Hint: to keep onions up to 7 months, drop them in panty hose (tied between each one) and hang in cool, dry place.

ALL FRESH FRUITS AND VEGETABLES – Do not cut until ready to use for longer life and best flavor. A little lemon juice will keep sliced apples from browning if you have leftovers to keep.

BERRIES, SMALL FRUITS, AND GREENS – For best results, clean fruits, vegetables, and greens in a solution of one part white vinegar and ten parts water to remove dirt and pesticides and prevent mold.

BANANAS – Store bananas away from other fruits as they produce high amounts of Ethylene gas. If you need them to ripen super fast, place in closed plastic bag; the gas they produce will be locked in and ripen them. Plastic wrap around the crown of a bunch of bananas will slow ripening.

TOMATOES – Store at room temperature away from sunlight for longer life. Plastic bags or wrap promotes spoilage; keep them dry and cool.

CELERY, LETTUCE, KALE, BROCCOLI – Store these items in the refrigerator in tin foil to decrease their spoilage time.

For a great alphabetical list of veggies and fruits and how long they will keep, click here.

Worth noting: fresh produce stored in the refrigerator should be put in drawers and not in the door to maintain regular temperature. It is best to use glass containers as some plastics increase spoilage time.

What works for you in storing fresh produce safely? Share with us.

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