Vegetable Storage ^top
(Storage times are refrigerated times unless otherwise indicated). |
| Food Item | Preparation Method | Refrigerator Storage |
| Commercially Frozen | Store in original package | 1 year - In Freezer |
| Canned Vegetables (Opened) | Store in airtight container. Do not store in the opened can. | 3 days |
| Artichokes | Sprinkle with a little water and lemon juice, place in an airtight plastic container. | 1 week |
| Asparagus | Blanch and immediately shock in ice bath. Remove as soon as cool | 3 to 5 days |
| Beets | Leave roots and trim stems to 1 to 2 inches in length. Keep in covered container. Check weekly. | 4 to 8 weeks |
| Broccoli | Store in a perforated plastic bag. | 5 to 7 days |
| Brussel Sprouts | Trim damaged leaves and store in a perforated container. | 2 to 3 weeks |
| Cabbage | Remove any loose leaves from the outer surface and place the cabbage head in a plastic bag. | 4 to 8 weeks |
| Carrots | Keep in perforated plastic bag. | 1 to 3 months |
| Cauliflower | Do not wash. Keep in perforated plastic bag. | 10 to 14 days |
| Celery | Keep in original case until needed | 3 to 4 weeks |
| Corn, Sweet | Store with husks on | 3 days |
| Cucumber | Keep in original packaging. | 10 to 12 days |
| Endive | Wash leaves thoroughly, shake to remove excess moisture, and gather leaves together and tie. Place tied head in a plastic bag. Disgard outer leaves as they wilt but inner leaves will still be good and crisp. | 2 to 3 weeks |
| Fennel | Store in a plastic bag. | 6 or 7 days |
| Kale | Remove as much moisture as possible by blotting with a paper towel. Store in a loosely sealed or perforated plastic bag. | 7 to 10 days |
| Kohlrabi | Trim roots and stems and place in a loosely sealed or perforated plastic bag. | 2 to3 weeks |
| Leeks | Remove excess moisture by blotting with a paper towel. Place in a plastic bag or wrap with plastic. | 1 to 2 weeks |
| Lettuce, head | Do not wash before using. Remove the core and outside damaged leaves. Cut to spec. Wash and spin in salad spinner. Store in sealed container | 10 to 12 days |
| Lettuce, leaf | Wash leaves and dry in a salad spinner or by shaking off excess water. Layer leaves between paper towels and place in a plastic bag. | 10 to 12 days |
| Mushrooms | Keep in original package | 2 to 3 days |
| Okra | Store in a plastic bag and place in the warmest area of the cooler. | 5 to 7 days |
| Onions | Be sure onions are dry and then store in a mesh bag or a basket. Storage area must have good air circulation. | 1 to 3 months
(refrigerate or cool, dry area) |
| Parsnips | Be sure leaves have been trimmed and store parsnips in a perforated plastic bag. | 1 to 2 months |
| Peas | Store unshelled peas in a perforated plastic bag. Shelled peas can be stored in a regular plastic bag. | 5 to 6 days |
| Peppers | Keep in original package. | 1 to 2 weeks |
| Potatoes, Sweet | Place in a well ventilated box or basket and store in a cool (55° to 60° F), moist area with good ventilation. Do not refrigerate. | 2 to 4 months
(do not refrigerate) |
| Potatoes, White | Place in a well ventilated box or basket and store in a dark, cool (around 40°F works best), moist area with good ventilation. Do not refrigerate and do not store in plastic bags. | 2 to 4 months
(do not refrigerate) |
| Radishes | Store in original packaging | 2 to 3 weeks |
| Spinach | Store in original packaging | 2 to 3 days |
| Squash, Summer | Store in a perforated plastic bag. Do not wash until ready to use. | 1 week |
| Squash, Winter | Store, whole, in a cool, dry place. Do not wash until ready to use. If cut, store wrapped in plastic and refrigerate for up to 1 week. If whole squash is properly cured in the sun (at 70° to 80° F) for 10 days, it will extend storage time. | 2 to 3 months
(do not refrigerate) |
| Swiss Chard | Store in original packaging | 2 to 4 days |
| Tomatoes, Ripe | Store with stems down at room temperature. | 5 to 7 days
(do not refrigerate) |
| Tomatoes, Green | Wrap individually in newspaper and store with stems down at room temperature. Can also be placed in a deep box in 1 or 2 layers, unwrapped. Allow for adaquate air circulation. Avoid exposure to temperatures below 50° F. Check weekly for ripeness. | 2 to 5 weeks
(do not refrigerate) |
| Turnips | Leave unwashed and trim leaves off. Store in a perforated bag. | 1 to 3 weeks |
