Tips for Saving Fresh Produce
Posted on Thursday, August 23rd, 2018 at 7:00 am
Fresh fruits and vegetables can be healthy and delicious. Sometimes, they can also be expensive. It can be really discouraging to spend money on healthy foods and to have them rot before you can eat them. Here are some tips on saving fresh produce.
Potatoes: Store potatoes in a cool, dark, dry place. A temperature of around 38 degrees Fahrenheit or 3 degrees Celsius is the ideal way to keep your potatoes cool and out of direct light until you are ready to cook them.
Salad Greens: Store them in a plastic storage container lined with paper towels. Dump the lettuce leaves out of the plastic bag they came in and into the container. Don’t jam-pack the container. Put another paper towel over the lettuce leaves and tightly close the container. Put it in the refrigerator.
Bell Peppers: Store bell peppers in a plastic bag and put them in the vegetable crisper in your refrigerator. They will last for approximately one to two weeks.
Onions: Store onions in a cool, dry, well ventilated area. Maintain a storage temperature of 45 degrees – 55 degrees Fahrenheit. Do not store onions with potatoes or other produce items that release moisture. Keep onions out of direct sunlight.
Tomatoes: Store perfectly ripe tomatoes on the counter away from sunlight. Keep them at room temperature. Put them in a single layer without touching each other, and stem side up.
Strawberries: Keep fresh strawberries cold and dry so they won’t mold. Arrange the berries (without washing or removing the stems) on a paper towel-lined tray and cover them with plastic wrap. Put them in your refrigerator.
Bananas: Take the bananas out of the plastic bag as soon as you get home. Bananas stored at room temperature ripen slower and more evenly. Do not expose the bananas to direct heat or sunlight. Place them away from the stove, heater and window. Do not keep them in a bunch – separate the bananas.