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Loading...Proper Food Storage: The Ultimate Guide (Part I)
- Katie Waldeck
- July 28, 2012
- 2:34 pm
- 78 comments
1. Vegetables
Greens Take off bands holding the greens together. Store in an airtight container with a damp cloth. Spinach should be stored in an open container in your refrigerator’s vegetable crisper.
Onions, Garlic Shallots, Potatoes & Sweet Potatoes Store in a cool, dark & dry place, like a cabinet. Don’t stack onions — they like air circulation. Potatoes can be stored in a paper bag.
Beets, Radishes & Turnips Cut off any greens before storing (see above for how to store the greens). Keep them in an open container with a moist towel in the crisper.
Cucumber, Zucchini & Broccoli Wrap a moist towel around them and store in the crisper.
Asparagus No need to refrigerate if you’re using them within a week. Keep them upright in a glass filled with room temperature water.
Avocado Keep in a paper bag on the counter.
Carrots Keep in an airtight container wrapped in a damp towel.
Mushrooms Take off any plastic wrapping and transfer loose mushrooms to a paper bag. You can also wrap them in a damp towel and store in the fridge. And remember — never wash before storing!
Sweet Corn Don’t store it — sweet corn should be eaten as soon as possible.
Sweet Peppers If you’re using within a few days, keep them on the countertop. If not, keep them loose in the crisper.
Tomatoes Keep them on the counter. Nothing turns a terrific tomato into a terrible tomato quite like refrigeration.
See Also: 18 Quick, Easy & Interesting Breakfasts
Read more: Basics, Conscious Consumer, Conservation, Diet & Nutrition, Eating for Health, Food, General Health, Green, Green Kitchen Tips, Health, Health & Safety, Home, Household Hints, Raw, Reduce, Recycle & Reuse, Soups & Salads, Vegan, Vegetarian, food safety, food storage, slideshow
Katie Waldeck
Katie is a freelance writer focused on pets, food and women’s issues. A Chicago native and longtime resident of the Pacific Northwest, Katie now lives in Oakland, California.
Disclaimer: The views expressed above are solely those of the author and may
not reflect those of
Care2, Inc., its employees or advertisers.
people are talking
I have MS, that might not be a good idea for me.
Especially wonderful for those of us living in a rural area, take the meeting down a rural back road…
Aaawww so precious !
Haha :-) Thank you!
Time out time
78 comments
+ add your ownThanks, I don't buy that much and use the simple advice of storing it the way the store does.
Thanks.
Thanks.
Knew these but thanks, our food lasts a decent amount of time usually
I knew some of these but not all. I wish it had been on one page so I could have printed it out. Thanks.
Great info!
Thank you for the info!
Common sense but it is useful information.
Marianne B: Just like Maureen C. said, it's the smell. Other food (like milk in an open container) tastes a bit like onions afterwards. Bananas "contaminate" other food too!
I never use a wet cloth, just put the veggies in the fridge as they are. I'll try it though.
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