As winter is coming and our fresh vegetable options are starting to dwindle, it’s time to think about ways to preserve whatever we can. Here in London, I don’t know many people who have extra space of anything, but across the country have found a way to hide food for the winter in various places. This NYTimes article “Food Storage as Grandma Knew It,” talks to people around the country who are starting to store up for the coming cold months.
Food-Specific Storage Tips
- Store apples either in the fridge or in a dry storage area slightly below room temperature.
- Bananas, pears, pineapples, melons and avocados ripen quickly at room temperature. Once the fruit is ripened to your preference, store them in the fridge to maintain ripeness level.
- Berries spoil quickly, so it is best to use them soon after purchasing. Store in the refrigerator spread into an even layer on a tray or in a shallow container and uncovered. Remember not to rinse or wash until just before use.
- Grapes keep best in a perforated plastic bag, which is how most grocery stores sell them. Simply refrigerate grapes in the original packaging to maintain freshness.
Vegetables
- Eggplants keep best at room temperature in dark places, such as a pantry or cupboard. One sliced, rub the exposed flesh of the eggplant with lemon, cover with plastic wrap and store in the fridge.
- To extend the life of lettuce and other leafy veggies, wash and dry them, tear the leaves from the stems and place in a sealed plastic bag with paper towels to absorb extra moisture and keep them from wilting.
- Store broccoli like flowers by trimming the stems and placing them in a vase of cool water in the refrigerator. Be sure the stems are mostly submerged and the broccoli should last up to two weeks in the fridge.
- Keep potatoes and onions in a dark, dry and cool storage area.
- Artichokes, asparagus, beans, broccoli, cabbage, cauliflower, spinach and summer squash should be kept refrigerated in a sealed plastic bag.
- Cut the tops off of beets, turnips and carrots before refrigerating in a sealed plastic bag or container.
- Store fresh corn in the fridge, unhusked.
- Refrigerate mushrooms on a tray or in a shallow container spread into an even, single layer covered with damp paper towels.
- Tomatoes are similar to fruit when it comes to storage. Keep unripe tomatoes at room temperature. Place in the fridge to slow the ripening process when desired and after slicing.
- Keep bread stored in a drawer or cupboard. If you do not intend to use the bread for more than five days after purchase, store it a sealed plastic bag in the freezer, not the fridge.
- Keep milk and eggs on the shelves in the fridge, not in the side-door storage surfaces, where it tends to be warmer.
- Store tofu submerged in water in a plastic container. The tofu will keep for 3-4 days if the water is changed daily.
