VEGETABLE STORAGE
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BROCCOLI

STORE: Remove leaves and blemishes before storing in your high-humidity crisper drawer. Wash just before using. 

REVIVE: Put broccoli in ice water, drain, and then put back in refrigerator.

FREEZE: Trim. Separate into individual pieces. Cut broccoli stalk lengthwise. Rinse and drain. Blanch, cool promptly, drain, package, leaving no headspace and freeze.

 

MORE INFO:https://ohioline.osu.edu/factsheet/hyg5512 

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BRUSSEL SPROUTS

STORE: Remove leaves and blemishes before storing in your high-humidity crisper drawer. Wash just before using. 

FREEZE: Trim, removing coarse outer leaves. Wash thoroughly. Blanch, cool promptly, drain, package and freeze.

 

MORE INFO:https://ohioline.osu.edu/factsheet/hyg5512 

STORE

Separate the bunch, store on the counter away from other fruit. Once ripe refrigerate. Freeze if browning.

REVIVE

Bruised areas can be cut away. If very brown cut and freeze.

FREEZE

Peel banana and cut, then freeze in an airtight container.

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CARROTS

STORE: Remove the green tops before storing. Place carrots in a plastic bag in high-humidity crisper at 32° to 45°F. Keep away from apples and other fruits that release ethylene during ripening.

REVIVE: Put carrots directly into ice water in the refrigerator for 1 hour.

FREEZE: Wash, scrape, trim and wash again. Dice or slice if desired. Blanch, cool promptly, drain, package and freeze.

MORE INFO: https://ohioline.osu.edu/factsheet/hyg-5514

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CAULIFLOWER

STORE: Remove leaves and blemishes before storing in your high-humidity crisper drawer. Wash just before using. 

FREEZE: Trim. Separate into individual pieces. Cut stalk lengthwise. Rinse and drain. Blanch, cool promptly, drain, package, leaving no headspace and freeze.
 
MORE INFO:https://ohioline.osu.edu/factsheet/hyg5512 

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CUCUMBER

STORE: Store in a cool spot (55°F) in the kitchen in perforated plastic bags. Storage in the refrigerator for a few days is possible. Will develop pitting if chilled below 40°F. Do not store with apples or tomatoes. Store in a breathable bag in a high-humidity environment. 

REVIVE: Peel or cut off damaged areas.

FREEZE: Not recommended.

MORE INFO: https://extension.umn.edu/planting-and-growing-guides/harvesting-and-storing-home-garden-vegetables#cucumbers-8769110

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MUSHROOMS

STORE: Wipe mushrooms with a damp cloth do not wash in water. Store in a paper bag in your humid crisper drawer and refrigerate for up to 10 days. Wash before use.  

REVIVE: Remove browning areas. Keep refrigerated.

FREEZE: Steam for 5 minutes, buttons or quarters 31/2 minutes, and slices 3 minutes. Cool promptly, drain, package, and freeze.

MORE INFO: https://extension.purdue.edu/foodlink/food.
php?food=mushroom

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CELERY

STORE: Celery can be stored unwashed in a plastic bag in refrigerator drawer for up to five days.

REVIVE: Put celery into ice water for 10-15 min.

FREEZE: Select crisp, tender stalks, free from coarse strings. Wash thoroughly, trim and cut stalks into l-inch lengths. Blanch for 3 minutes. Cool promptly, drain and package leaving no headspace. Seal and freeze.

MORE INFO: https://extension.purdue.edu/foodlink/food.php?food=celery

STORE

Separate the bunch, store on the counter away from other fruit. Once ripe refrigerate. Freeze if browning.

REVIVE

Bruised areas can be cut away. If very brown cut and freeze.

FREEZE

Peel banana and cut, then freeze in an airtight container.

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EGGPLANT

STORE: Store as soon as possible in the vegetable crisper of your refrigerator or wrapped loosely in plastic wrap. Use within one week of purchase. 

REVIVE: Add salt to the eggplant flesh to remove any bitterness.

FREEZE: Wash, peel and slice ⅓-inch thick. Include ½ cup lemon juice per 1 gallon water when blanching. Cool promptly, drain, pack, seal and freeze. 

MORE INFO: https://ohioline.osu.edu/factsheet/hyg-5517

STORE

Separate the bunch, store on the counter away from other fruit. Once ripe refrigerate. Freeze if browning.

REVIVE

Bruised areas can be cut away. If very brown cut and freeze.

FREEZE

Peel banana and cut, then freeze in an airtight container.

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ONIONS

STORE: Store onions in a cool, dry, dark place. Onions can be stored in loosely woven or open-mesh containers for several months. Do not wash before storing. Wash onions just before serving.

REVIVE: Blemished layers can be peeled. 

FREEZE: Blanch, cool promptly, drain, pack, seal and freeze. 

MORE INFO: https://ohioline.osu.edu/factsheet/hyg-5524

STORE

Separate the bunch, store on the counter away from other fruit. Once ripe refrigerate. Freeze if browning.

REVIVE

Bruised areas can be cut away. If very brown cut and freeze.

FREEZE

Peel banana and cut, then freeze in an airtight container.

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CORN

STORE: If unable to use immediately, store sweet corn unhusked in the refrigerator and use within two days. 

FREEZE: Husk, remove silks and trim ends. Sort by size. Use large kettle for blanching. Chill in ice water for same time as blanching or corn might become mushy and develop cob flavor. Drain, cut corn from cob, package and freeze.

MORE INFO: https://ohioline.osu.edu/factsheet/hyg-5516

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GREENBEANS

& PEAS

STORE: Fresh beans should be kept cold and humid in the refrigerator and used within 5 days if possible. Do not wash before storing, wash them before use.

 

FREEZE: Immerse in cold water several times. Steam before serving. Blanch, immerse in ice water, dry and freeze in an airtight container.

MORE INFO: https://ohioline.osu.edu/factsheet/hyg-5509 

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PARSNIPS

STORE: Parsnips are best if stored in cold, moist storage – at temperatures between 32 and 40°F with a relative humidity of 90 to 95%. 

REVIVE: If there is a waxy residue, peel the parsnip and throw away the waxy peel.

FREEZE: Remove the tops, wash, peel and cut into 1/2-inch cubes or slices. Heat the parsnips in boiling water for 3 minutes. Cool and dry completely. Pack into containers, leaving 1/2 inch headspace. Seal, and freeze.

MORE INFO: https://www.canr.msu.edu/resources/michigan
_fresh_parsnips

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PEPPERS

STORE: Store between 45–50°F  for two weeks or less. Peppers stored in the refrigerator may be susceptible to damp and/or freezing. Wash peppers thoroughly in cold water to remove dirt before eating. When handling hot peppers, wear gloves

 

FREEZE: Wash, remove stem and seeds. Half, chop or cut into ½-inch strips or rings. May be frozen without blanching.

MORE INFO: https://ohioline.osu.edu/factsheet/hyg-5528

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SWEET POTATOS

STORE: Store potatoes in a cool, dry, dark place. Potatoes will keep well for several weeks. Warmer temperatures encourage sprouting and shriveling. Sprouting potatoes can still be used. Remove the sprouts and eyes completely and then peel before cooking. Do not refrigerate potatoes. 

FREEZE: Sort to size and wash. Cook (in water, pressure cooker or oven) until almost tender. Cool at room temperature and peel. Then, either cut into halves or slices, or mash and place in an airtight container. 

MORE INFO: https://ohioline.osu.edu/factsheet/hyg-5529

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POTATOS

STORE: Store potatoes in a cool, dry, dark place. Potatoes will keep well for several weeks. Warmer temperatures encourage sprouting and shriveling. Sprouting potatoes can still be used. Remove the sprouts and eyes completely and then peel before cooking. Do not refrigerate potatoes. 

FREEZE: Prepared potatoes are easily frozen in an air tight container. Fresh potatoes can be blanched, cooled, packaged in an airtight container and frozen. 

MORE INFO: https://ohioline.osu.edu/factsheet/hyg-5529

STORE

Separate the bunch, store on the counter away from other fruit. Once ripe refrigerate. Freeze if browning.

REVIVE

Bruised areas can be cut away. If very brown cut and freeze.

FREEZE

Peel banana and cut, then freeze in an airtight container.

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SALAD GREENS

STORE: Washing greens before storing is not recommended. Fresh unwashed greens can be kept in the refrigerator crisper for three to five days. Before use, thoroughly wash greens under running water.

REVIVE: Put salad greens directly into ice water for 5-10 min. Remove outer layers of lettuce heads to reach edible parts.

FREEZE: Hearty greens like kale or spinach can be blanched and then frozen for longer storage.

MORE INFO: https://ohioline.osu.edu/factsheet/hyg-5519

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TOMATO

STORE: Ripen tomatoes at room temperature. Do not place tomatoes in the window it can result in overheating, which prevents good color and flavor development, and increases the chance of decay. Once tomatoes are fully ripe, store in a cool area on the counter.

FREEZE: Wash thoroughly; sort and trim.
Raw: Wash and dip in boiling water for 30 seconds to loosen skins. Peel, freeze whole, or core and cut in pieces. Package and freeze for use for cooking or seasoning only.


MORE INFO: https://ohioline.osu.edu/factsheet/HYG-5532

STORE

Separate the bunch, store on the counter away from other fruit. Once ripe refrigerate. Freeze if browning.

REVIVE

Bruised areas can be cut away. If very brown cut and freeze.

FREEZE

Peel banana and cut, then freeze in an airtight container.

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WINTER SQUASH

STORE: Do not wash squash before storing. Scrub squash with a vegetable brush under cool running water before eating. Store whole in a cool dry area. Most squash keeps for 2 months. Hubbard squash keeps up to 6 months.

FREEZE: Wash, cut and cook (in boiling water, steam, pressure cooker or oven) until soft. Remove pulp from rind and mash. Cool by placing pan of pulp in cold water and stirring occasionally. Package, leaving one-half inch of headspace. Seal and freeze.


MORE INFO: https://ohioline.osu.edu/factsheet/hyg-5530