Keep Produce Fresh


Nobody likes throwing away uneaten food. You've spent a lot of money on that lettuce, but you didn't have enough salads and now it's limp and moldy. Thankfully, there are ways to keep your produce edible for longer.

  • Store potatoes and onions in a cool, dry, and dark place- but not the fridge. The cold will ruin the flavor. We suggest keeping them in a cabinet or inside a cloth bag.
  • Keep unripened fruits like avocados and peaches on the counter, then transfer them to the fridge once they're ripe. Bananas should remain on the counter, as brown skin doesn't mean rotten fruit. You can use our banana hook to keep them out of the way.
  • Take celery out of the plastic bag it comes in and wrap it in foil. Store it in the vegetable bin of the refrigerator.
  • Store citrus fruits (like oranges and limes) in a mesh bag in the fruit drawer.

A bunch of citrus fruits in a basket

  • While you should wash your berries before eating them, only do it right before consumption. The moisture will encourage mold to grow. In the same vein, don't cut your fruit and veggies until you're about to eat them. Cut produce spoils faster.
  • Salad greens and herbs (basically, anything leafy) should be stored in an air-tight bag. But make sure there's a bit of oxygen left, though.
  • Alternatively, herbs can be kept in a vase of water, much like you would with a bouquet of flowers.
  • A lot of fruit and veggies produce Ethylene gas, which makes other types of produce rot faster. Keep them away from each other or store in individual bags. Also keep such produce away from any source of heat, which could speed up the process.
  • Don't overstock and only buy what you need for about a week at a time. It'll keep air flowing and promote eating before things go bad.
  • One rotten apple will ruin the whole bunch. Throw them out as soon as you spot them.
  • Spritzing some lemon juice on cut fruit will prevent browning. Use this for apples, avocados, or fruit salads.
  • Keep tomatoes at room temperature and out of direct sunlight. If they've been cut, place in a plastic bag and store in the fridge.
  • Drying herbs keeps them edible without taking up space. Just tie the ends together with some string and hang from someplace high.
  • Clean your fridge regularly. Dirt and mold will promote spoilage.
  • Keep mushrooms in a paper bag in a cool, dry place (and yes, this time the fridge is fine). Plastic and glass containers trap too much moisture.

Mushrooms in a bowl

  • To prevent mold and get rid of all of the dirt, wash your greens and fruits in a mixture that's 10 parts water and 1 part white vinegar. It'll also help get rid of pesticides.
  • Glassware is better for storing in the fridge than plastic, so use glass containers whenever you have a chance. Use our erasable labels to identify them.
  • Nuts should be stored with as little air in the container as possible.
  • Don't keep produce in your refrigerator door, where temperatures tend to fluctuate. Also, don't store produce near meat in case of cross-contamination.
  • Finally, the best way to keep your fruits and vegetables fresh for the longest amount of time is to freeze and/or can them. While this can be a time consuming process, it's easier than you expect and means you won't have to worry about tossing away produce. (Obviously, not all types of produce can be frozen or canned, so keep this in mind. Nobody wants canned lettuce.)

Canned fruits and vegetables.

Let us know in the comments what methods and Jokari products you use to keep your own produce safe and fresh!

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