Preserving Your Produce Without Plastic

 

The amazing thing about fruits and veggies, besides the fact that they are so great for you, is that there are literally endless possibilities when it comes to preparing and enjoying them. But you’re only one person, with one stomach, and at some point you’ve got to store your produce for later consumption. Lucky for us single-stomach-havers, Berkeley Ecology Center has whipped up some fantastic tips for keeping your fruits and veggies fresh and crisp without relying on plastic.

APPLES

Did you know the best way to preserve apples long-term is to refrigerate them in a cardboard box? Yes way. If you’re planning on eating them within a couple of weeks, they’ll be fine simply stored on a cool counter or shelf.
And if apple crisps, breads, or other recipes highlighting the mighty apple are in your future, you might consider canning your seasonal bunch.

CITRUS

Bright citrus hates being confined to airtight containers. Make sure to store it somewhere cool with ample breathing room. There’s also a lot more to citrus than it’s juicy flesh. Once you’ve eaten your lemons, limes and oranges, save the rinds. There are plenty of great ways to use every part of these refreshing little guys.

POMEGRANATES

Pomegranates are super simple to work with; a single berry (surprise, pomegranates are berries) will keep for up to a month if stored on a cool counter. Extend the length of your relationship with pomegranates and put them or their seeds right in the freezer for future juicing. The only thing to keep in mind here is that they may not be as crunchy after defrosting.

STRAWBERRIES

Strawberries prefer dry environments like the one inside a paper bag. They’ll keep perfectly this way in the fridge for up to a week if checked for moisture. If you don’t trust paper bags, or have an overstock of strawberries on your hands, you can turn them into preserves. Once you’ve got the preserves, use them on toast, ice cream, or even in a salad dressing.

PERSIMMONS

Persimmons store well at room temperature, but must be eaten when fully ripe. They’re easily damaged by a cold fridge, but there are plenty of ways to preserve the fruit by drying, freezing, jarring or cooking it. Told you there were plenty of ways.

AVOCADOS

The best conditions for an avocado include a paper bag and room temperature. Pro tip: if you’re looking to ripen them up quickly, throw an apple or banana into the paper bag with the avocados. Bananas and apples release ethylene gas, which speeds up the avocado’s ripening process. And, interestingly enough, avocados can be stored for up to a year in the freezer with a splash of lemon.

BROCCOLI

The best way to keep broccoli at its best is in an open container or wrapped in a damp towel before placing it in the fridge. Freezing broccoli takes a bit more effort, but the results are well worth it.

CARROTS

If you ask us, carrots are absolutely best when enjoyed fresh. But they’ll stay delicious for about a week if you cut off the tops and store them in a closed container with a damp towel. If you’re keeping your carrots for longer than a week, try pickling them. Tastes a lot less weird than it sounds.

BRUSSELS SPROUTS

Before storing Brussels sprouts, there’s a short, very easy quiz you need to take: are they still attached to the stalk or are they loose? If still attached, store the whole lot somewhere cold. If your Brussels sprouts are loose, put them in an open container with a damp towel on top. Last if – if you’re a fan of spicy, try pickling them with some peppers. Pickling. It’s a thing.

BASIL

Basil is pretty fragile. It’s highly susceptible to moisture and cold temperatures. Your best bet is to keep it loosely packed in an airtight container on your kitchen counter. If you’re feeling creative, you can make some pesto and then freeze it in an ice tray.

POTATOES

Spuds are definitely not afraid of the dark. Keep them fresher, longer by placing them in a box, a pantry or a paper bag. They’ll keep just fine for weeks. If you’re looking to indulge at any point in the future, prep them to make some baked French fries by cutting them up and tossing them in the freezer.

TOMATOES

Tomatoes aren’t too high-maintenance. They’ll keep just fine for up to two weeks on the counter. On a very important and maybe surprising note, you should never refrigerate them- the cold air is damaging. You can speed up a tomato’s ripening process much like you would an avocado, by placing it in a paper bag along with an apple. And if you’re the proud owner of a small heap of tomatoes, here’s a handful of fun ways to preserve them for later.

WINTER SQUASH

According to seasoned growers, winter squash gets sweeter when stored for a week before eating. And the best way to store your squash is in a cool, dark, well-ventilated area. If a week of storage is too little for your taste, consider these options: freezing, canning, drying or pickling.
And there it all is, a slew of preserving tips and tricks to keep your fruits and veggies around longer. Which hopefully means you’ll even save some money while you’re at it. If you pickle anything, let us know how it turns out.