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How to keep fruits with vegetables from your garden fresh for weeks or months? We have collected useful recommendations and tips for you that will help you succeed in creating the right conditions for storing the crop.
How to store vegetables
Do not use a refrigerator to store potatoes, otherwise the starch that comes in it will turn into sugar, and the vegetable will become a sweet taste. Brush the remains of the earth from the fruit and place them in a dark cool place where the temperature is kept at 4-5 ° C. It is best to store the potatoes in the basement, in an inaccessible area for light, using plastic boxes lined with a layer of wet sand.
Unlike other vegetables, the fruits of potatoes require a little more heat, so containers with them should be placed above the level.
Do not store with apples in one container, as the fruit emits ethylene gas, accelerating the process of potato damage.
Garlic and onions
Neither garlic nor onions (not shallots) are also never stored in the refrigerator. They need a cool dry place with good ventilation and a temperature of 5-8 ° C. Perfectly fit mesh bags, in which a batch of vegetables are delivered to the store (they perfectly "breathe"). If you do not have a special bag, take a bowl. Put the garlic in it and store it in the pantry. You can also use the bag, just make sure that it has enough ventilation holes.
A couple of interesting facts on the note:
- potatoes emit moisture, which accelerates the onion rot, so do not store them near;
- Green onions and shallots can be kept in the refrigerator;
- garlic powder can be prepared from garlic, which serves as an excellent seasoning.
Do you want to stop crying when cutting onions? Cool it for half an hour before separating the outer layers. Cut the root in the last place, since it causes the most tears.
How to store beets, carrots and parsnips
Carrots, parsnips, beets and other root crops should be well cleaned from the ground and stored in a cool, sheltered from the sun (for example, a cellar). If you cut off the tops with leaves, the vegetables will stay fresh much longer.
Carrots and other root crops are well stored in layers in boxes with sand or peat. Keep them on the lowest tier of your basement, it's the coldest of all.
If you have a surplus of beets, cook borsch from it and freeze it. To get a more saturated color, add a little vinegar. The beetroot will be easily grated if it is pre-cooked.
Hot pepper is dried in the old manner on the string. Arrange it so that the pods do not touch each other. In this way, you will ensure good air circulation, and the pepper will dry properly.
Tomatoes are stored at room temperature away from direct sunlight. Suitable for any unheated room, or a ventilated cellar. If the vegetables are still green, put them in a shallow box, separating each fruit with paper, then they will ripen. At a temperature of 12 degrees, this process will take about 26 days. If you raise to 20 ° C, it will only take two weeks. Never store tomatoes in the refrigerator if you want to keep their original refreshing taste.
Salad is not stored for a long time, it is a perishable product. This is the only vegetable that we recommend to rinse and dry before cleaning in the refrigerator. Usually the products are washed immediately before they are cooked. As a result of the action of water, the natural protective coating that prevents mold formation is destroyed.
Rinse the lettuce leaves with cold water and dry on a kitchen towel (if there is no special centrifuge for drying greens). Then remove the lettuce in a plastic container with ventilation holes.
If you collect salad from the garden, then do it only in the morning. Otherwise, it will wither quickly.
Zucchini do not like the cold as root vegetables. They should be stored at a temperature of 10 to 18 degrees. If the room is colder, they will deteriorate, and if warmer - will become stiff and fibrous. You can put zucchini under the bed in your bedroom, but on condition that the room is always cool.
How to store fruit
The best way to store apples
Apples can be placed in the refrigerator for storage for a short time. Put them in a pull-out fruit box and cover with a damp towel.
Never leave apples in a bowl on the kitchen table, unless you are going to eat them in the near future. Even at a temperature of +10 degrees, the fruits ripen 4 times faster than at zero. And if the room is more than 20 ° C, the fruit will become overripe in a matter of days.
For long-term preservation, fill with apple cellophane bags and put in plastic boxes. Keep the column of the thermometer at zero mark, then the fruits will not lose their properties and will not deteriorate within six months. If you do not have a special cellar for root crops, then it is possible to achieve similar conditions. To do this, place a double cardboard box with apples in a cold hallway or in the basement.
If the apples freeze, then when thawing they will release the juice. Make sure that the temperature does not drop below zero.
Never wash berries, if you do not intend to immediately eat them, water removes the thin protective epidermal layer from the peel. Unfortunately, this perishable product will not last long. However, if necessary, wrap the berries in a paper towel and place in a tightly closed container. Clean in a cool dry place, or in a refrigerator for 2-3 days at most.
Tropical fruits quickly lose their taste in the refrigerator or at low temperatures. If possible, store bananas, avocados, citrus fruits, as well as pineapples, watermelons, eggplants, cucumbers, peppers and beans at 10 degrees.
Dill and parsley will stand for up to two weeks if the stems are immersed in a glass of water and covered with a plastic bag. Most other herbs (and herbs) can be stored for a short time in the refrigerator unwashed in a dense closed plastic containers with enough liquid to prevent premature wilting. For longer storage, use moisture-permeable paper and cellophane.
Storage of fresh herbs
Most fresh herbs quickly wilt in the refrigerator. You must have noticed how basil or parsley is brewing. These leafy herbs (as well as cilantro, mint and dill) are best placed in a glass of cold water, like a bouquet of flowers. Cut the stems and change the water every two days. Just pinch the leaves when you need to. This will stimulate even greater growth. You can also dry or freeze greens, and can also be preserved in vinegar or used for pesto sauce.
Dried herbs should not be placed near the stove or in the immediate vicinity of the burners. Heat and steam will quickly make them almost completely lose their taste. As always, choose a dry and cool place.
Some general tips are sure to come in handy. Remember, frozen rhubarb, sweet corn and green beans do not lose flavor after thawing, so safely store them in the freezer.
Cucumbers, beets, cranberries, tomatoes and almost all fruits (especially peaches) are excellent for canning. As one American singer on this theme sang: "My grandmother always keeps a piece of summer in the banks."