image from journeywithjill.net
I know our gardens are done producing and you have harvest what you can from them. But found this interesting what to store out of the refrigerator. I have purchased 100 lbs. of potatoes for us to use this winter. Now I must decide where to put them. Yes, I use lots of potatoes in cooking.
I always learn something when I post these, here is what I learned today.
Tip: Want to stop crying when you cut up an onion? Chill that onion for 30 minutes before peeling the outer layers. Avoid the root where it’s the most tear-inducing!
B. VEGETABLES TO KEEP OUT OF THE REFRIGERATOR
Some vegetables are susceptible to cold damage at temperatures below 40°F, which means that they are best stored outside of the fridge. If possible, keep them in a cool (55°F) part of the kitchen, pantry, or mudroom.
Cucumbers
Cucumbers can be stored in the refrigerator for a few days, but will keep for longer in a cool spot in the kitchen. Keep them in a perforated plastic bag for 7 to 10 days.
Eggplant
Eggplant stores best outside of the refrigerator in a cool part of the kitchen. Under cold conditions, it may develop brown spots after more than a few days. Keep it in a perforated plastic bag for adequate humidity. Eggplant will keep for 7 to 10 days.
Onions, Garlic, and Shallots
Never put onions nor garlic (nor shallots) in the refrigerator. Store them in a dry, cool (40 to 50°F), ventilated place. It’s best to store them in mesh bags (which they often come in) to get that ventilation. If you can’t do this, put them in a bowl in your pantry. You may cover with a bag, but make sure there are plenty of ventilation holes.
Do not store onions near potatoes! They are not friends. Potatoes excrete moisture and speed up onion decay.
It’s fine to store scallions and green onions in the refrigerator.
Another way to preserve garlic? Try making your own garlic powder!
Tip: Want to stop crying when you cut up an onion? Chill that onion for 30 minutes before peeling the outer layers. Avoid the root where it’s the most tear-inducing!
Peppers
Bell peppers can be stored in perforated produce bags in a cool part of the kitchen. They will keep for 10 to 14 days.
Store hot peppers the old-fashioned way: by threading them on a string and hanging until dry. Peppers need to have good air circulation and not touch each other to dry properly.
Potatoes
Never refrigerate potatoes—it will turn their starch to sugar. Brush off any clinging soil, and store in a dark, cool place that is about 40°F (4.5°C). If possible, set up an area in the basement, in the coldest and darkest area, with plastic bins lined with a layer of damp sand.
Potatoes like it a bit warmer than other root crops, so store them higher up.
Don’t store potatoes with onions or apples; these crops give off ethylene gas that will spoil the potatoes.
Squashes don’t like to be quite as cool nor as humid as root crops do. Store squash in a place with a temperature of about 50° to 65°F. Below 50°F, they are subject to chilling damage. Above 65°F, they become stringy.
If you have a cool-ish bedroom, stashing them under the bed works well! Watch this video on how to cure and store pumpkins.
Summer Squash (Zucchini)
Zucchini and other summer squashes may be stored in the refrigerator for a few days. For longer than that, store them in a cool part of the kitchen in a perforated plastic bag. They should keep for 10 to 14 days.
Tomatoes
Store in a cool spot out of direct sunlight. If tomatoes are green, layer in a shallow box, separating each tomato with paper and the tomatoes will ripen. At 55°F, they will take 25 to 28 days; at 65°F to 70°F, they will take 14 days.
Never refrigerate fresh tomatoes if you want to keep that fresh off-the-vine taste!
Taken from https://www.almanac.com/how-store-vegetables-and-fruit
Till next time this is Becky Litterer, Becky’s Greenhouse, Dougherty Iowa beckmall@netins.net 641-794-3337 cell 641-903-9365
I always learn something when I post these, here is what I learned today.
Tip: Want to stop crying when you cut up an onion? Chill that onion for 30 minutes before peeling the outer layers. Avoid the root where it’s the most tear-inducing!
B. VEGETABLES TO KEEP OUT OF THE REFRIGERATOR
Some vegetables are susceptible to cold damage at temperatures below 40°F, which means that they are best stored outside of the fridge. If possible, keep them in a cool (55°F) part of the kitchen, pantry, or mudroom.
Cucumbers
Cucumbers can be stored in the refrigerator for a few days, but will keep for longer in a cool spot in the kitchen. Keep them in a perforated plastic bag for 7 to 10 days.
Eggplant
Eggplant stores best outside of the refrigerator in a cool part of the kitchen. Under cold conditions, it may develop brown spots after more than a few days. Keep it in a perforated plastic bag for adequate humidity. Eggplant will keep for 7 to 10 days.
Onions, Garlic, and Shallots
Never put onions nor garlic (nor shallots) in the refrigerator. Store them in a dry, cool (40 to 50°F), ventilated place. It’s best to store them in mesh bags (which they often come in) to get that ventilation. If you can’t do this, put them in a bowl in your pantry. You may cover with a bag, but make sure there are plenty of ventilation holes.
Do not store onions near potatoes! They are not friends. Potatoes excrete moisture and speed up onion decay.
It’s fine to store scallions and green onions in the refrigerator.
Another way to preserve garlic? Try making your own garlic powder!
Tip: Want to stop crying when you cut up an onion? Chill that onion for 30 minutes before peeling the outer layers. Avoid the root where it’s the most tear-inducing!
Peppers
Bell peppers can be stored in perforated produce bags in a cool part of the kitchen. They will keep for 10 to 14 days.
Store hot peppers the old-fashioned way: by threading them on a string and hanging until dry. Peppers need to have good air circulation and not touch each other to dry properly.
Potatoes
Never refrigerate potatoes—it will turn their starch to sugar. Brush off any clinging soil, and store in a dark, cool place that is about 40°F (4.5°C). If possible, set up an area in the basement, in the coldest and darkest area, with plastic bins lined with a layer of damp sand.
Potatoes like it a bit warmer than other root crops, so store them higher up.
Don’t store potatoes with onions or apples; these crops give off ethylene gas that will spoil the potatoes.
Squashes don’t like to be quite as cool nor as humid as root crops do. Store squash in a place with a temperature of about 50° to 65°F. Below 50°F, they are subject to chilling damage. Above 65°F, they become stringy.
If you have a cool-ish bedroom, stashing them under the bed works well! Watch this video on how to cure and store pumpkins.
Summer Squash (Zucchini)
Zucchini and other summer squashes may be stored in the refrigerator for a few days. For longer than that, store them in a cool part of the kitchen in a perforated plastic bag. They should keep for 10 to 14 days.
Tomatoes
Store in a cool spot out of direct sunlight. If tomatoes are green, layer in a shallow box, separating each tomato with paper and the tomatoes will ripen. At 55°F, they will take 25 to 28 days; at 65°F to 70°F, they will take 14 days.
Never refrigerate fresh tomatoes if you want to keep that fresh off-the-vine taste!
Taken from https://www.almanac.com/how-store-vegetables-and-fruit
Till next time this is Becky Litterer, Becky’s Greenhouse, Dougherty Iowa beckmall@netins.net 641-794-3337 cell 641-903-9365
