Sometimes when you go to buy groceries, you get too excited and throw a little bit of everything in your cart. Fruits and vegetables continue to mature and, unfortunately, you end up throwing away a lot of what you bought because it’s no longer able to be consumed.
Proper food storage can save you money and prevent your fruits and vegetables from decaying quickly. It’s important that you take into account the climate of the place where you live because this can also affect the maturation of food. The more humid and hot the place is, the riskier it is for some vegetables. Here’re some helpful tips to make your groceries last and stay fresh and crisp much longer.
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Keep your fridge clean 0:21
Store garlic in a dark place 0:56
Put potatoes in a dark and cool place 1:31
How to make avocados ripen faster 1:46
Don’t store tomatoes in the fridge 2:07
Keep mushrooms in a paper bag with parsley 2:22
Use white vinegar to disinfect strawberries 2:40
Freeze ripe bananas for your smoothies 4:29
Keep citrus fruits on the counter 5:18
Put bell peppers in a paper bag 5:34
Don’t store fruits and veggies near a gas stove 6:10
Store potatoes with apples to keep them from sprouting 6:27
Wrap your celery stalks in tin foil 5:43
Keep roots in the freezer 7:01
Use glassware for fridge storage 7:14
Trim the carrots 7:32
Don’t keep cucumbers in the fridge 7:49
#freshfruits #freshveggies #foodstorage
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– Onions can get rotten pretty quickly if there’s too much moisture. That’s why it’s better to keep them in a cool dark place. And, if you hang them in tights, they can last up to 8 months.
– Place the stems of parsley, cilantro, basil, and asparagus in a container with water and leave them at room temperature.
If you don’t want to put them in the fridge, then you have to treat them the way you treat flowers.
– Plastic bags aren’t the best option for storing potatoes. Paper or mesh bags work better.
– Leave mushrooms in the fridge in a paper bag and add some branches of parsley, which has antioxidant properties, preventing the appearance of spots.
– No one likes soggy green leaves, right? To avoid this, wash them in a large amount of cold water and dry them completely before putting them in the fridge.
– If you’ve cut an avocado in two, save it from turning brown by putting a few drops of lemon juice on the pulp or by brushing the avocado half with a little bit of edible oil.
– To store freshly peeled potatoes up to 4 days, put them in a container full of water, add a few drops of white vinegar, and place it in the fridge.
– Citrus fruit should be stored away from direct sunlight, at room temperature, and in an open space. This will greatly reduce mold growth and the rapid spoiling of the fruit.
– If the bell pepper isn’t cut, keeping it in a paper bag will help to keep it crisp and reduce moisture build-up, which creates an environment for mold growth. If it’s cut then wrap it in a paper towel and put it in an airtight container.
– Don’t store fruits and veggies near a gas stove or in an area that tends to have heat or smoke. Just like ethylene, natural gas is known to increase the ripening process.
– Apples are potatoes’ best friends because they can keep all the sprouts away. But onions are not great companions for potatoes since they can make them go bad faster.
– If you use roots for juicing or cooking you can freeze them and they’ll still grate quite easily. But their storage period will be much longer.
– Any green tops draw out moisture and cause carrots to go limp pretty quickly. That’s why it’s better to cut them off and leave unpeeled carrots in a zip-top bag in the fridge.
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