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 |