Food Storage Tips for Vegetables

Food Safety:

Keep raw vegetables away from raw meats. Do not cut vegetables with the same utensils that were used for raw meats. Wash and drain all fresh vegetables. Keep frozen vegetables frozen until you are ready to prepare them.

Storage Tips:

Vegetables should be stored at 40 degrees F, and maintain humidity at 95 to 100% to extend shelf life.

Wrap or cover fresh leafy vegetables in moisture-proof bags to retain moisture and prevent wilting.

Root vegetables, such as eggplant, and root starches, such as potatoes, should be stored in a cool, well-ventilated place around 50 to 60 degrees.

Removal of the tops from carrots, radishes, and beets prior to refrigerator storage will reduce the loss of moisture and also extend the shelf life of such vegetables.

Cook vegetables whole to prevent the loss of nutrients.

Corn and peas should be stored in a ventilated container.

Store dry ingredients such as rice and flour in a dry, cool place, and in airtight containers once original packaging is opened.

Source: The Eating Smart Cookbook