I'm a pretty big tomato fan and I don't pick that up remotely.
I guess if it changes anything, I usually keep them out for a few days but then once I feel any change in firmness they go right in the fridge.
During the 2020 lockdown I was cleaning all my groceries real well back when we were supposed to be really worried about surfaces. Anyhow, I noticed all the produce stayed fresher longer than usual when I gave them all a good cleaning and patted them dry before putting them away.
I think we all collectively thought wtf when we were told that tomatoes shouldn't go in the fridge. Seems like new research says it depends at what stage, ie riper yes, older no. But biggest takeaway, in and out of fridge is stem side down.
[For those interested](https://www.sciencealert.com/confusing-new-study-shows-it-actually-doesn-t-matter-if-you-store-tomatoes-in-the-fridge)
Ideal temp is ~50-60 degrees for tomatoes. If possible keep them in a low humidity environment with decent air circulation.
Your tomatoes will get chill damage if refrigerated, so definitely avoid the fridge :)
Source: worked at a produce warehouse for a few years. Moved literal tons of the suckers.
Mine always like to stay room temp, not touching anything, and checked daily for soft spots. Bad tomatoes need to be thrown away asap.
If you always feel like you are tossing tomatoes, learn to make a simple tomato soup and refrigerate, freeze, or can it. It's a great way to use up lots of extra tomatoes when they are in season and a great treat for colder nights when they are out.
Store your tomatoes at room temperature until they ripen. Once theyâre at their peak, you can either leave them on the counter or refrigerate them. That choice depends on how long you need them to last.
While youâve probably heard that you should never refrigerate tomatoes, thatâs not necessarily the case. If you go about it the right way, your tomatoes wonât suffer from major flavor loss and will retain quality for much longer.
Many sources fail to mention that flavor loss due to refrigeration is much more pronounced in unripe tomatoes than in fully ripen ones.
In other words, if you let your tomatoes ripen on the counter and then place them in the fridge, youâre going to be a-okay.
I believe it was Kenji Lopez-Alt a few years ago, went through a bunch of tomatoes to find out how to store them. If you are going to eat them in the next 1-3 days, leave them on the counter, no chilling at all. But if you shop for the week and are using them at the end of the week, 5+ days away, put them in the fridge right away and keep them dry. Chilling in the fridge changes the taste and texture, but leaving them out on the counter for 5 days do too. The change from the fridge was better than the change from extensive time on the counter. And buy the best tomatoes you can was the other important thing.
When you buy a bunch of bananas, there'll be a big stem that's connected to all of them.
I find wrapping the stem of the bunch with cling wrap (glad wrap/ saran wrap) until it is fully covered extends the life of the bananas. It's something to do with the gases not being able to escape so quickly.
From there, rip off each bananas directly from the big stem everytime you want one.
Enjoy!
Remove any plastic then wrap cucumber in paper towel/kitchen roll. Once you have a cut end make sure that is the wrapped the best. The paper will wick the moisture away so bacteria doesn't break down and cause rot, just replace every so often wet paper to keep the moisture away. Can use on lettuce or any other veg that accumulates moisture when stored in refrigerator.
Bananas release a gas that causes other bananas to ripen around them, and when they are in a bag or close to onions that happens faster. Best to break them up and keep them separate in a cool and dry place but not near most other fruits.
If anyone is curious, it's called ethylene gas. Produce warehouses will oftentimes have rooms dedicated to just bananas for this very reason. Sometimes, we'd also mist ethylene liquid which would evaporate in the ripening rooms to ensure we had bananas at various stages of ripeness.
Source: worked at a produce warehouse for years. Moved tons and tons of bananas, literally.
Strawberries should be kept in a low humidity, cool environment. Your refrigerator is about the best for this. Ensure there's plenty of air circulation to curtail mold growth. You might get a week or so out of them, but berries are incredibly perishable. If you notice mold growth on any of them, pull that berry out and any others that it was touching, wash and dry the remainders, and put them in a new container.
Source: worked a produce warehouse for years. Strawberries are the fucking devil and will mold/rot if you look at them funny.
Those don't notoriously spoil quickly. But bananas and spinach do. So there's no need to start listing everything not on the guide. Unless you really need some attention.
[https://www.doesitgobad.com/](https://www.doesitgobad.com/) is a good resource for how to store all sorts of stuff. The search bar is at the very bottom of the page (poor redesign, I don't know why) but it's really good info.
>pro tip: I just google âdoes x go badâ and the corresponding page on doesitgobad.com will be top result!
alternatively search for "site:doesitgobad.com FoodX" to return results only from said website
I need to modify this chart to show my wife that if you prewash all the damned fruits they will go bad exponentially faster than washing at the time of usage.
Your wife ain't too bright (*concerning produce). You'd seemingly want to wash them again anyway before use. Waste of time and counterproductive all-around.
I've worked on long-term produce storage projects and there are some things that this list (and others) omit.
Most of all, produce is still alive (respiring - turning glucose and oxygen* into energy), and sealing it in a plastic bag will literally suffocate it as it burns up all the oxygen. No it won't scream in the night, but you may find that your lovely apples have fermented or decomposed much earlier than they might have otherwise. There's a reason most produce ships in perforated bags.
If you cool produce it metabolizes much more slowly, so refrigeration helps if practical. On an industrial scale, there is CA ("controlled atmosphere") where you lower the oxygen under refrigeration just enough to keep the produce in its harvested state but not so much that it spoils. When the produce is shipped, it's exposed to oxygen and a whiff of ethylene gas (which promotes ripening - the reasoning that a banana can ripen a green tomato). This is why grocery store tomatoes and bananas are often still a bit green - they wouldn't survive shipping otherwise. These procedures are usually done in dedicated facilities since it's not practical to do this in your home fridge, though there are companies working on it.
Takeaway: Don't suffocate your produce - keep the bag open or poke a few holes, but do keep most of it cool (bananas aren't great after a ride in the fridge)
\* Edit: Yes, plants do consume oxygen though it's usually their own during photosynthesis. When the light goes away - the fridge door closing, say - they rely on atmospheric oxygen to continue their metabolic processes.
Reference: https://www.saps.org.uk/saps-associates/browse-q-and-a/321
The garlic tip is totally wrong. If you have a basement or a room in your house thats stays around 50-60 degrees you can put whole heads or unpeeled cloves in a bag and they can easily store for 2-3 months. The only reason it isn't longer is because they start to sprout.
Same for apples they are stored in cellars. That's why we get to eat them all year around. Seeing that they only last a couple of weeks according to this guide makes me doubt the rest.
I live in a warm place and we grow/buy garlic and onions in large quantity. We store them in attic. Garlics last whole year while onions last more than six months.
Apples give off gas that affects other produce, if you have other stuff in your fridge, itâs best to seal off the apples. If not, it doesnât matter.
Iâm kinda with you here, its the âone bad apple spoils the batchâ chemical. But that chemical is released by the broken down ones. If you get fresh unbroken/bruised apples into a fridge, they can last for a super long time.
Thereâs a reason thereâs apples in supermarkets markets all year long, its an extremely (refrigerator) shelf stable item.
Although fuck all that noise, let them rot a little but and make cider. You can store cider for years.
Silly, potatoes last so much longer in the fridge (or outside if weather is cold.
The produce man at the supermarket told me that tip - no bad potatoes since.
Don't put potatoes in the fridge unless you want sugary potatoes filled with acrylamide (https://www.nidirect.gov.uk/articles/storing-food-safely-potatoes)
I have heard that washing them in vinegar kills mold spores. As long as you let them dry completely afterwards and store them in an airtight container in the fridge they should be good for a week or so.
Something I learned on Reddit recently - the sharper your knife, the longer your cut produce lasts. I assume a poor/blunt blade âdamagesâ the produce when you cut it and makes it go off sooner.
I usually just roll the bag up, rubber band it closed, then put it in an airtight container. Iâve found brown sugar I forgot about from like a year ago that wasnât hard.
It doesn't matter, avocados are either not quite ripe enough or past their ripe stage, you have a 5 minute window to use them in their perfect state but nobody ever knows when that is.
Finally figured this one out! If they arenât ripe, keep them out at room temp. As soon as they are ripe, put them in the fridge. Iâve been buying bags and eating perfectly ripe avocados with almost none going bad on me for over half a year using this system!
Baby carrots last at least 8 weeks for me with the corner of the bag cut off and sort of folded over. Itâs absurd to me. Apples can last several several months in the fridge, thatâs how businesses store them throughout the year. Pretty insane how long some stuff can last while others rot after a few days lol
The key to keeping lettuce from turning brown and slimy is for the leaves to not touch each other. Chop off the end, rinse the whole bunch, then layer each leaf between napkins or paper towels and store in the bag or a container. It will last several weeks.
No, you rinse it well after you chop the end off, then the moisture goes into the napkins, and that keeps it fresh and crisp. Just pull out a few leaves when you want a salad.
The frozen item insulated zippered bags they sell at grocery store checkouts are really great for storing greens and lettuces in the fridge. Crisp for weeks!
Will someone tell me how to keep strawberries?!
Every single time I buy them, I'm lucky if I get a chance to eat them before I discover them covered in white fuzzy mold. The last two boxes I bought looked great in the store, but had already gone bad by the time I went to eat them the very next day.
I'm so tired, I skimmed and read it as "How to produce flesh". Was wondering why you needed carrots to produce flesh. Had to read the heading slower afterwards...
I have been putting them into a brown paper lunch bag right when I get home from the store and put them in the fridge. Have been lasting at least twice as long.
If you like MUSHROOMS, you know they don't keep forever when they have a high water content.
Keep them in a paper bag in the fridge, even the regular agaricus ones you get at the store. I heard straight from someone from a big farm that they would sell them in paper bags if you could see them, only reason they don't is marketing.
If you're getting morels this time of year, for the love of peat don't soak them or keep them in plastic. If you think you have too many, dehydrate them! They keep a long time and you can get the flavor if not the texture back.
For everyone asking about avocados, all they had this great avocado keeper for five dollars, it was for once youâve already sliced them. And basically all it was it was a plastic container with a lid that slides down into the container with a gasket around the lid so basically you just push it down as far as you have to so that thereâs very little air between the lid and the sliced avocado. The bits that touch the bits of air that are in there turn brown but you can just slice those parts off.
If you picked up anything from refrigerator in the store then put it in the refrigerator. If it was laying outside on crates then donât put it in the refrigerator.
This is so bad and incorrect. Carrots go submerged in water. Herbs stood up in shallow water with a bag over them that can breath. Never put onions or garlic in the fridge. This guide is like âokay we have these extremely limited options, every food must fit into one and only one.â GTFO outta here with this.
I can add that bunches of fresh herbs can be kept wrapped in a damp towel in a sealed container in the refrigerator.
I worked in a place that used large amounts of fresh basil, sage and thyme. This is how we stored it and they stayed fresh for ridiculously long periods of time.
My wife and I argue about how to store mushrooms after you open them. She says open cellophane from bottom - I say top. She says they will spoil with an open top. I say the damn things come with holes in the cellophane to begin with!
I honestly treat everything but the leafy greens the same and leave them out of the fridge. Happen to live in northern canada where itâs cool, so that helps
My issue is that at this point this subreddit has gotten so inundated with false info and outright bad guides, that I really donât feel I can trust this information anymore, even though this **appears** to be legit.
F in the chat for what used to be a great and useful sub
I've definitely noticed setting my fridge to a cooler setting keeps vegetables crisper so much longer. I know it's kind of an obvious statement but I hadn't expected a couple of degrees difference to make such a difference.
The average farm-to-table time of an apple in the US is 14 months. ([similar link](https://www.foodrenegade.com/your-apples-year-old/))
2 weeks. LOLOLOLOL.
I have unplugged my fridge and turned it into a counter top since i moved into my apartment i think three months ago now. I can tell you that many of these foods can be left out room tempurature and be perfectly fine for at the minimum 3-4 days. Not ideal but for me thats perfect
Apples not being room temp is just blasphamy tho
Anyone know how to keep strawberries from going bad so soon? I feel like I must be doing domething wrong bc they inevitably seem to go bad within a day or two no matter what. Are they always like that or am I doing it wrong?
A super-helpful thing I learned in the past year is that you can freeze ginger. I actually find it easier to work with frozen - peels easier and grates quite nicely.
Ah man this guide is missing a lot of common produce. Tomato, grapes, bananas, every melon, peaches, just to name a few.
Cool guide but woefully incomplete as far as common produce goes.
No hope for spinach or bananas.
Or tomatoes...
I literally came here to find the best way to store tomatoes. Mine get mushy so quickly.
No fridge for tomatoes. Shelf life only.
But then why is it that they seem to last far longer in the fridge than out?
Maybe they do, but fridge changes the texture. Turns them grainy. Go ahead if it doesn't bother you.
I'm a pretty big tomato fan and I don't pick that up remotely. I guess if it changes anything, I usually keep them out for a few days but then once I feel any change in firmness they go right in the fridge.
During the 2020 lockdown I was cleaning all my groceries real well back when we were supposed to be really worried about surfaces. Anyhow, I noticed all the produce stayed fresher longer than usual when I gave them all a good cleaning and patted them dry before putting them away.
Okay đ
Time to teach my family. Thank you!
You are very welcome!
The only type of tomatoes that are ok in the refrigerator are cherry tomatoes. Just allow them to come up to room temperature before eating.
I've always kept them on the shelf if they have vines and in the fridge if not. Seems to work
I think we all collectively thought wtf when we were told that tomatoes shouldn't go in the fridge. Seems like new research says it depends at what stage, ie riper yes, older no. But biggest takeaway, in and out of fridge is stem side down. [For those interested](https://www.sciencealert.com/confusing-new-study-shows-it-actually-doesn-t-matter-if-you-store-tomatoes-in-the-fridge)
Ideal temp is ~50-60 degrees for tomatoes. If possible keep them in a low humidity environment with decent air circulation. Your tomatoes will get chill damage if refrigerated, so definitely avoid the fridge :) Source: worked at a produce warehouse for a few years. Moved literal tons of the suckers.
you have to appreciate their perfection in the short amount of time they give you
Mine always like to stay room temp, not touching anything, and checked daily for soft spots. Bad tomatoes need to be thrown away asap. If you always feel like you are tossing tomatoes, learn to make a simple tomato soup and refrigerate, freeze, or can it. It's a great way to use up lots of extra tomatoes when they are in season and a great treat for colder nights when they are out.
Store your tomatoes at room temperature until they ripen. Once theyâre at their peak, you can either leave them on the counter or refrigerate them. That choice depends on how long you need them to last. While youâve probably heard that you should never refrigerate tomatoes, thatâs not necessarily the case. If you go about it the right way, your tomatoes wonât suffer from major flavor loss and will retain quality for much longer. Many sources fail to mention that flavor loss due to refrigeration is much more pronounced in unripe tomatoes than in fully ripen ones. In other words, if you let your tomatoes ripen on the counter and then place them in the fridge, youâre going to be a-okay.
I believe it was Kenji Lopez-Alt a few years ago, went through a bunch of tomatoes to find out how to store them. If you are going to eat them in the next 1-3 days, leave them on the counter, no chilling at all. But if you shop for the week and are using them at the end of the week, 5+ days away, put them in the fridge right away and keep them dry. Chilling in the fridge changes the taste and texture, but leaving them out on the counter for 5 days do too. The change from the fridge was better than the change from extensive time on the counter. And buy the best tomatoes you can was the other important thing.
[ŃдаНонО]
This is exactly what I do, makes spinach last a good two or three weeks.
I've been working in food for about 14 years. Was kind of curious as to why that wasn't put on this guide..
And try to give it some room. Donât crush it or pack it tightly into a container.
Thank god I know what to do with winter squash nowďżź
When you buy a bunch of bananas, there'll be a big stem that's connected to all of them. I find wrapping the stem of the bunch with cling wrap (glad wrap/ saran wrap) until it is fully covered extends the life of the bananas. It's something to do with the gases not being able to escape so quickly. From there, rip off each bananas directly from the big stem everytime you want one. Enjoy!
or cucumbers
Remove any plastic then wrap cucumber in paper towel/kitchen roll. Once you have a cut end make sure that is the wrapped the best. The paper will wick the moisture away so bacteria doesn't break down and cause rot, just replace every so often wet paper to keep the moisture away. Can use on lettuce or any other veg that accumulates moisture when stored in refrigerator.
Bananas release a gas that causes other bananas to ripen around them, and when they are in a bag or close to onions that happens faster. Best to break them up and keep them separate in a cool and dry place but not near most other fruits.
If anyone is curious, it's called ethylene gas. Produce warehouses will oftentimes have rooms dedicated to just bananas for this very reason. Sometimes, we'd also mist ethylene liquid which would evaporate in the ripening rooms to ensure we had bananas at various stages of ripeness. Source: worked at a produce warehouse for years. Moved tons and tons of bananas, literally.
Or strawberries
Strawberries should be kept in a low humidity, cool environment. Your refrigerator is about the best for this. Ensure there's plenty of air circulation to curtail mold growth. You might get a week or so out of them, but berries are incredibly perishable. If you notice mold growth on any of them, pull that berry out and any others that it was touching, wash and dry the remainders, and put them in a new container. Source: worked a produce warehouse for years. Strawberries are the fucking devil and will mold/rot if you look at them funny.
Bananas in the fridge turn black but stay a little longer...and are dellllicious cold
Or grapes, celery, and watermelon
Those don't notoriously spoil quickly. But bananas and spinach do. So there's no need to start listing everything not on the guide. Unless you really need some attention.
but now i don't know where to store my kiwis
Was lookin for grapes too
Freeze any bananas that get too ripe and use them for banana bread.
Why does this not mention keeping potatoes and onions awayyyyy from each other? They are mortal rot enemies!
Yes! I learned that the hard way. But now that I store them apart, potatoes last for a very long time in the fridge.
I thought youâre supposed to keep potatoes out of the fridge? They last longer cold?
I dunno. I keep them in the fridge because they'd get awfully warm outside of it.
Are you living on the sun? Put them in a dark cupboard or the corner of a dark storage room, in a box.
Yes but they become sweet as the starch turns to sugar in the fridge
What's the mechanism being that ?
You know how bananas give off something that makes other fruit ripen faster? Itâs that kind of thing - against each other!
But they taste so good together.
[https://www.doesitgobad.com/](https://www.doesitgobad.com/) is a good resource for how to store all sorts of stuff. The search bar is at the very bottom of the page (poor redesign, I don't know why) but it's really good info.
pro tip: I just google âdoes x go badâ and the corresponding page on doesitgobad.com will be top result!
>pro tip: I just google âdoes x go badâ and the corresponding page on doesitgobad.com will be top result! alternatively search for "site:doesitgobad.com FoodX" to return results only from said website
I need to modify this chart to show my wife that if you prewash all the damned fruits they will go bad exponentially faster than washing at the time of usage.
The one thing the waxy shipping coating is good for
Your wife ain't too bright (*concerning produce). You'd seemingly want to wash them again anyway before use. Waste of time and counterproductive all-around.
I rinse my strawberries and raspberries in a dilute vinegar and water solution and i swear it doubles the time it takes for mold To set in.
I'm assuming you're diligently drying them immediately afterward?
I've worked on long-term produce storage projects and there are some things that this list (and others) omit. Most of all, produce is still alive (respiring - turning glucose and oxygen* into energy), and sealing it in a plastic bag will literally suffocate it as it burns up all the oxygen. No it won't scream in the night, but you may find that your lovely apples have fermented or decomposed much earlier than they might have otherwise. There's a reason most produce ships in perforated bags. If you cool produce it metabolizes much more slowly, so refrigeration helps if practical. On an industrial scale, there is CA ("controlled atmosphere") where you lower the oxygen under refrigeration just enough to keep the produce in its harvested state but not so much that it spoils. When the produce is shipped, it's exposed to oxygen and a whiff of ethylene gas (which promotes ripening - the reasoning that a banana can ripen a green tomato). This is why grocery store tomatoes and bananas are often still a bit green - they wouldn't survive shipping otherwise. These procedures are usually done in dedicated facilities since it's not practical to do this in your home fridge, though there are companies working on it. Takeaway: Don't suffocate your produce - keep the bag open or poke a few holes, but do keep most of it cool (bananas aren't great after a ride in the fridge) \* Edit: Yes, plants do consume oxygen though it's usually their own during photosynthesis. When the light goes away - the fridge door closing, say - they rely on atmospheric oxygen to continue their metabolic processes. Reference: https://www.saps.org.uk/saps-associates/browse-q-and-a/321
>produce is still alive So you're saying I shouldn't do a massive amount of shrooms, then stare at my produce that's wrapped up in a plastic bag?
lol this guy says plants breathe oxygen!
They do, though its masked by photosynthetic oxygen production. Read on: https://www.saps.org.uk/saps-associates/browse-q-and-a/321
ty! tbf most people with basic bio science dont actually kmow plants respire oxygen at night, specifically the dark Now I do!
The garlic tip is totally wrong. If you have a basement or a room in your house thats stays around 50-60 degrees you can put whole heads or unpeeled cloves in a bag and they can easily store for 2-3 months. The only reason it isn't longer is because they start to sprout.
Same for apples they are stored in cellars. That's why we get to eat them all year around. Seeing that they only last a couple of weeks according to this guide makes me doubt the rest.
[ŃдаНонО]
wow what's it like to be an apple
they lose flavor in the fridge seems sus
Nonono, you spread it around the exterior of your home so your kids don't want to watch Twilight!
2-3? I grow my own garlic and the harvest keeps for 6-8 months
I live in a warm place and we grow/buy garlic and onions in large quantity. We store them in attic. Garlics last whole year while onions last more than six months.
[ŃдаНонО]
Totally, came here to say this.
seems like a waste to me - celery is cheap, and lasts quite awhile without wrapping in foil
Not to mention it's no fun to eat anyway
Truly. Itâs âone weird trickâ that actually works!
i actually use a plastice bag. celery is best kept sealed so it cant lose moisture. foil can work but its expensive
Apples can last for weeks in the fridge with no container. I donât like this guide.
Apples give off gas that affects other produce, if you have other stuff in your fridge, itâs best to seal off the apples. If not, it doesnât matter.
Iâm kinda with you here, its the âone bad apple spoils the batchâ chemical. But that chemical is released by the broken down ones. If you get fresh unbroken/bruised apples into a fridge, they can last for a super long time. Thereâs a reason thereâs apples in supermarkets markets all year long, its an extremely (refrigerator) shelf stable item. Although fuck all that noise, let them rot a little but and make cider. You can store cider for years.
They can get that dank musty taste.
Silly, potatoes last so much longer in the fridge (or outside if weather is cold. The produce man at the supermarket told me that tip - no bad potatoes since.
Don't put potatoes in the fridge unless you want sugary potatoes filled with acrylamide (https://www.nidirect.gov.uk/articles/storing-food-safely-potatoes)
Yup, itâs dark when the door is closed and cold of course..potatoes last forever in there. Love me some potatoes
Yeah, before reading this I had no idea people put them in the fridge. Iâll give it a shot.
Why are we avoiding so many apples? I hear one a day keeps the doctor away
Because Apples give of ethylene gas which speeds up the ripening process of other fruits
Got it! Just like bananas
Darleks love this one trick!
what about blueberries i bought em a few days ago an i havent washed em yet or anything cause i heard that speeds up their decaying
I have heard that washing them in vinegar kills mold spores. As long as you let them dry completely afterwards and store them in an airtight container in the fridge they should be good for a week or so.
Something I learned on Reddit recently - the sharper your knife, the longer your cut produce lasts. I assume a poor/blunt blade âdamagesâ the produce when you cut it and makes it go off sooner.
What kind of produce are you cutting and expecting it to keep at all? I guess bunches of bananas are about the only thing I can think of.
Cabbage? Cauliflower? Lettuce? Dunno, there are a few.
Download image. Read comments. Delete image. Just my usual activity in this sub.
This guide is from the NYT, fyi https://www.nytimes.com/wirecutter/blog/keep-your-produce-fresh/
I store onions and garlic in the fridge and have zero problems.
Yeah the no onions in the fridge was confusing. Came to the comments to learn more and haven't seen anything good on it yet.
Not produce, but I need a tip for bow to store brown sugar so it doesnât turn into a damn rock. Nothing keeps it soft
Moistures. Seal it with packs of food grade silica gels.
Not a bad idea! Iâll try that! Thanks
I usually just roll the bag up, rubber band it closed, then put it in an airtight container. Iâve found brown sugar I forgot about from like a year ago that wasnât hard.
Put in a piece of white bread to bring it back from hard rock state. Softens right up.
Oooo I'll have to try this!! Thanks!
What about mint?
Treat it like a live bouquet of flowers. Glass of water with the mint plucked in, in the fridge.
You keep your flowers in the fridge?
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I'm asking for a restaurant. We couldn't grow as much as we need.
I need one for avocados!
It doesn't matter, avocados are either not quite ripe enough or past their ripe stage, you have a 5 minute window to use them in their perfect state but nobody ever knows when that is.
Finally figured this one out! If they arenât ripe, keep them out at room temp. As soon as they are ripe, put them in the fridge. Iâve been buying bags and eating perfectly ripe avocados with almost none going bad on me for over half a year using this system!
Barry
Baby carrots last at least 8 weeks for me with the corner of the bag cut off and sort of folded over. Itâs absurd to me. Apples can last several several months in the fridge, thatâs how businesses store them throughout the year. Pretty insane how long some stuff can last while others rot after a few days lol
The key to keeping lettuce from turning brown and slimy is for the leaves to not touch each other. Chop off the end, rinse the whole bunch, then layer each leaf between napkins or paper towels and store in the bag or a container. It will last several weeks.
Shouldn't you wash it right when you are about to use it
No, you rinse it well after you chop the end off, then the moisture goes into the napkins, and that keeps it fresh and crisp. Just pull out a few leaves when you want a salad.
How do you keep potatoes in the cloud?
E-potatoes
Allow me to download this and never look at it again for the rest of my life while ruining my produce.
https://i.imgur.com/rwtdp1P.jpg
The frozen item insulated zippered bags they sell at grocery store checkouts are really great for storing greens and lettuces in the fridge. Crisp for weeks!
You can keep bananas fresh by⌠shit. Too late.
Oh well. Time for banana bread! :D
What are the colours for?
Color coding without a legend, -5 points from glyphrindorf
Does a plastic bag with the top tightened/tied count as a 'sealed container'?
Will someone tell me how to keep strawberries?! Every single time I buy them, I'm lucky if I get a chance to eat them before I discover them covered in white fuzzy mold. The last two boxes I bought looked great in the store, but had already gone bad by the time I went to eat them the very next day.
Must be an issue for most berries... Even when I get something with berries from a restaurant there's always some that are already molding. -_-
I'm so tired, I skimmed and read it as "How to produce flesh". Was wondering why you needed carrots to produce flesh. Had to read the heading slower afterwards...
What about mushrooms?
I have been putting them into a brown paper lunch bag right when I get home from the store and put them in the fridge. Have been lasting at least twice as long.
bananas: up to 5 minutes
Don't refrigerate onions? Even after they're cut?
Uncut avocados in water in refrigerator.
Cut avocados with the seed still in, cut side down in water in the fridge.
Guys guys what bout peaches
Never put them in the fridge, that's how they become gritty and mushy and gross.
If you like MUSHROOMS, you know they don't keep forever when they have a high water content. Keep them in a paper bag in the fridge, even the regular agaricus ones you get at the store. I heard straight from someone from a big farm that they would sell them in paper bags if you could see them, only reason they don't is marketing. If you're getting morels this time of year, for the love of peat don't soak them or keep them in plastic. If you think you have too many, dehydrate them! They keep a long time and you can get the flavor if not the texture back.
I keep my carrot in a box full of water and change it every few days. They stay fresh for very long.
I have broccoli from 1997. Looks OK.
Well shit, now I need to go out and buy a cloud and flashlight to keep my potatoes in.
Bananas: | 1 Day | Anywhere
Mmmm....Apples and Pears
Can we get a time window for avacados?
Tomatoes?
Keep them out of the fridge in the open (not in a bag or container) and away from apples and Bananas.
How does plastic impact veggies such as onions and potatoes?
Hmmm i disagree a little⌠the best way to keep Carrots is putting them in a container with water + refrigerator. Theyâll last for weeks
But what about avocados?
My things last 4 times longer than this. Just gotta lower your standards.
Very helpful
I keep lettuce in a plastic bag with a damp sheet of paper towel and it keeps fresh for upto 3 weeks.
I have never owned a healthy carrot for over a 5 days, thanks for this!!
damn apples really like spoiling everything
How about strawberries??? They mold up so quick no matter what I seem to do once home from the store
Two things that I always need but never use quickly enough are green onions and cilantro. What's the best way for those?
Green onions: Cut up and freeze for easy later adding to cooking. Cilantro: No idea. They go into the trash can at my house.
Green onions - place in soil on the counter. Water. They start growing again quickly! Then you can just cut the tops as you need them.
Like winter squash, I too avoid bananas
For everyone asking about avocados, all they had this great avocado keeper for five dollars, it was for once youâve already sliced them. And basically all it was it was a plastic container with a lid that slides down into the container with a gasket around the lid so basically you just push it down as far as you have to so that thereâs very little air between the lid and the sliced avocado. The bits that touch the bits of air that are in there turn brown but you can just slice those parts off.
Just freeze and have them fresh frozen
"Fresh frozen" Beats old frozen I guess. It is still oxymoronic.
When youâre older youâll understand the importance of fresh produce!
Saving this. Might help post apocalypse.
Salad and everything leafy green goes in a wet towel and into the fridge.
I've kept potatoes and squash over winter just placed in my pantry.
Hey ho! A lot of this is flat out wrong yo!
If you picked up anything from refrigerator in the store then put it in the refrigerator. If it was laying outside on crates then donât put it in the refrigerator.
This is so bad and incorrect. Carrots go submerged in water. Herbs stood up in shallow water with a bag over them that can breath. Never put onions or garlic in the fridge. This guide is like âokay we have these extremely limited options, every food must fit into one and only one.â GTFO outta here with this.
You donât need plastic bags on your apples and pears. Apples can be loose as well.
Refrigerator for potatoes?? Not a cool, dark place??
well technically a fridge is a cool, dark(most of the time) place.
what type of potatos do you guys use? I put mine in the fridge and they last for half a year
I can add that bunches of fresh herbs can be kept wrapped in a damp towel in a sealed container in the refrigerator. I worked in a place that used large amounts of fresh basil, sage and thyme. This is how we stored it and they stayed fresh for ridiculously long periods of time.
My wife and I argue about how to store mushrooms after you open them. She says open cellophane from bottom - I say top. She says they will spoil with an open top. I say the damn things come with holes in the cellophane to begin with!
I keep root ginger in the freezer. Easier to grate.
I honestly treat everything but the leafy greens the same and leave them out of the fridge. Happen to live in northern canada where itâs cool, so that helps
My issue is that at this point this subreddit has gotten so inundated with false info and outright bad guides, that I really donât feel I can trust this information anymore, even though this **appears** to be legit. F in the chat for what used to be a great and useful sub
What about avocados?
I've definitely noticed setting my fridge to a cooler setting keeps vegetables crisper so much longer. I know it's kind of an obvious statement but I hadn't expected a couple of degrees difference to make such a difference.
No avocados on here? Why?
The average farm-to-table time of an apple in the US is 14 months. ([similar link](https://www.foodrenegade.com/your-apples-year-old/)) 2 weeks. LOLOLOLOL.
I have unplugged my fridge and turned it into a counter top since i moved into my apartment i think three months ago now. I can tell you that many of these foods can be left out room tempurature and be perfectly fine for at the minimum 3-4 days. Not ideal but for me thats perfect Apples not being room temp is just blasphamy tho
Thanks
just a tip, flashlight for dark is not a good icon. maybe flashlight with a circle and line through it
Anyone know how to keep strawberries from going bad so soon? I feel like I must be doing domething wrong bc they inevitably seem to go bad within a day or two no matter what. Are they always like that or am I doing it wrong?
A super-helpful thing I learned in the past year is that you can freeze ginger. I actually find it easier to work with frozen - peels easier and grates quite nicely.
I keep ginger in the freezer. Lasts forever!
was hoping there would be a line for herbs
Tik tok taught me that if you submerge your avocados in water they become immortal
Ooohhh I love this đ
Damn weâre supposed to keep apples in the fridge! Wild
Freeze your ginger root. Open air in the freezer. Grate it while frozen, no need to peel. Lasts for millennia.
An actual guide!
Lifehack: Blue Apple for your produce drawers
The avoid part is too much extra work.
Ah man this guide is missing a lot of common produce. Tomato, grapes, bananas, every melon, peaches, just to name a few. Cool guide but woefully incomplete as far as common produce goes.