Practical Produce Storage

Brown spots on apples. Bananas that have gone bad. Moldy berries. Sprouting potatoes.

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Is there anything more frustrating in the kitchen than when your produce goes bad? It seems that with the snap of a finger avocados go from firm to rotten and ready to eat greens have gone limp. One of the perks of eating more fruits and vegetables is the added nutrients to your diet. But the downside is, often, that the “shelf-life” of raw foods is short. Fortunately, with a little help, produce can be preserved through practical storage methods; nothing fancy, just a general know-how for appropriate storage of everything from sweet fruits to savory vegetables.

Read on to learn practical produce storage for the top 10 produce items.

  1. Firm fruits such apples, pears, lemons, peaches : Keep these firm fruits at room temperature, stored in a bowl on the counter. They can also be stored loose but always away from sunlight, heat and moisture. Always store them separately from other vegetables as apples and pears release gases that can make vegetables spoil.

  2. Berries:  Berries should NOT be washed prior to storage. They can be stored in a small container with a produce liner or paper towel underneath. They should have some air flow to keep them from molding. Plan to eat them as soon as possible.

  3. Bananas: Store on a banana hanger on the counter. Alternatively, you can purchase bananas that are “un-gassed” - they are not treated for ripening and will take much longer to ripen.

  4. Onions, Shallots, Garlic: Create a vegetable box and place them on your counter or in the pantry. Do not peel but keep them whole until ready to use. Always be sure to keep them at room temperature.

  5. Potatoes: Keep in a dark, dry, cool place. Keep them separate from onions since the onions will make the potatoes sprout faster.

  6. Mushrooms: Remove them from the store-bought container. Do NOT wash them, instead place them into brown paper bags and store in the refrigerator.

  7. Celery: Can be removed from the stalk and stored in a glass jar filled with water to keep them ripe. They may also be chopped and washed with an organic vegetable wash to remove dirt then placed in container containing a vegetable liner or paper towel in the bottom to absorb any excess liquid.

  8. Carrots: Buying whole, uncut carrots can help them to last longer. They can be cut a few days ahead of consumption, rinsed with organic vegetable wash and placed in a container or jar with a lid. Pour enough filtered water to cover, refreshing the water every few days. This should keep carrots (and celery) fresh for up to one week.

    If purchasing baby carrots that are prepackaged, line a container with a produce liner/paper towel and let them sit for a day. Remove carrots and liner to dry the excess moisture from the bottom, replace and cover.

  9. Tomatoes: Do NOT wash prior to storage. Remove from container and place in a clear, glass bowl to allow them sunlight and air. Wash with organic produce wash prior to use. 

  10. Greens: Do NOT wash prior to storage. Store each variety separately in a sealed bag or container with a lid. Line the bottom with a produce liner and place a piece of dry paper towel on top of them to absorb excess moisture. 

Optionally: Kale and other fresh stalked veggies such as green onions or cilantro tips can also be trimmed at the ends and stored in a mason jar of water in the refrigerator to preserve freshness. 

Quick storage for a few other common fruits & vegetables:

On the counter:
Most fresh cut herbs in jars of water, Melons, hard Squash, Lemons, Avocados

In the fridge:
Green Beans, Peppers, Brussels Sprouts, ripe Avocado, Cilantro in a jar of water, Broccoli, Cauliflower, Cucumber, Zucchini

Next steps

Check out the Aspen Wellness Resources for a downloadable guide to produce storage.

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Eat WellAlecia Ritzema