Essential Tips for Storing Fresh Produce
Maximize your summer harvest this season! Proper storage is key to stretching your dollars and the freshness of your produce. As summer favorites make their way back to the market, learning how to store your produce correctly will not only help you extend its shelf life but also significantly reduce food waste, allowing you to enjoy in-season fruits and vegetables for longer. Read this guide to discover the best ways to store a wide variety of herbs, fruits, vegetables, and more to increase the longevity of your produce.
Tomatoes from Turtle Run
1) KEEP FRUITS & VEGETABLES SEPARATED
Fruits produce ethylene gas, a naturally occurring plant hormone that aids in the ripening process. Avocados, tomatoes, peppers, bananas, stone fruit, and more produce high levels of it. Sensitive vegetables placed next to fruits will decay more quickly and will not be fresh for as long.
Some vegetables most susceptible to ethylene gas are onions, potatoes, and other root vegetables.
2) RIPEN FRUITS AT ROOM TEMPERATURE
Some of the items that release ethylene gas need to be kept out at room temperature to properly ripen. They gain sugar and become softer when left out on your kitchen counter.
It is important to keep these items out of direct sunlight throughout the ripening process to avoid getting too warm. In addition, be sure that items being stored at room temperature have access to air circulation and prevent moisture loss. Putting them in a fruit bowl may be a good idea, but don’t keep it too crowded.
Once they are ripe, refrigerate them to keep them fresh and stop the ripening process.
Herb seedling display from Nourishing Acres
3) STORE HERBS IN THE FRIDGE (herb image)
To keep your herbs fresh, not only should they be kept in the fridge, but they last the longest when the ends are trimmed and put in water. The water should be replaced every day, and the herbs within 1 to 2 days for peak quality.
4) SOME PRODUCE SHOULD BE KEPT IN DARK, DRY PLACES
Potatoes, alliums (garlic, shallots, onions), watermelon, and hard squash can be kept in the pantry, where it is dark and dry with good air flow. However, keep potatoes away from alliums, as potatoes can release moisture and gases that can make them spoil more quickly.
Watermelons, compared to melons, can be kept in the pantry because they stop ripening after being picked. However, other melons are best kept in the fridge.
Bunches of greens from Mu Ta Ka Paw Garden
5) HOW TO STORE GREENS
To preserve the crispiness of your greens, wash them before you put them in the fridge. It is also important to pat the greens dry after rinsing to remove excess moisture and make sure they can “breathe” to keep them fresh.
However, not all produce should be washed right away, as they may lose some natural preservatives that keep them fresh.
6) DON’T RINSE GREEN BEANS AND BERRIES BEFORE USE
Your instincts might tell you that this is counterintuitive, however, these items are more susceptible to mold growth. Berries and green beans contain high levels of moisture, and rinsing them before fridge storage (adding moisture) makes them an ideal environment for mold growth.
7) STORE MUSHROOMS IN PAPER BAGS
Mushrooms are best stored in paper bags in the refrigerator. Storing them in plastic bags traps moisture, which makes it easier for mold to grow.
OTHER BASIC FOOD STORAGE TIPS
1) Keep high-risk food at 40°F or below or above 135°F to avoid the temperature danger zone and food poisoning.
High-risk foods: cooked food, dairy products, eggs, meat & seafood, rice, sauces & soup, fruit
High-risk foods can be kept refrigerated for 3-4 days
2) Store raw foods below cooked foods
3) Keep produce away from appliances that produce heat (microwave, oven, toaster, etc)
4) Don’t refreeze thawed food
5) Always refrigerate cut or peeled produce
We hope these tips will guide you throughout the seasons! 👇 Leave a comment below to share your own rules for storing produce at home
