How to store different vegetables?

Last Updated on February 26, 2021 by Henry Matthew

store vegetables

How to store different vegetables?

1. Sprouts

  • Take a batch of mature sprouts
  • Plunge into cold water.
  • The seed hulls will tend to float to the top
  • Gently churn sprout’s clumps to free up many more seed hulls.
  • Pull out all the clean sprouts while removing the seed hulls.
  • Strain the clean sprouts.
  • Most of the water will drain out pretty quickly. Allow the water to continue to drip for a few hours.
  • Place the sprout in a dish for a refrigerator
  • You can refrigerate these for three days.

2. Artichoke

To blanch the artichoke:

  • Remove all the outer leaves, as well as the choke
  • Wash the vegetable thoroughly in cold water before removing any excess water
  • blanch the vegetable in two quarts of water, a tablespoon of ascorbic acid, and a half cup of lemon juice
  • Blanch the artichoke for a few minutes before taking it out and patting it dry with a towel
  • The blanching process prevents any discoloration that may occur in the storing period.

To freeze the artichoke:

  • Place the vegetable on any cookie sheets that you may have facing up.
  • If you want to store the vegetable in dry packs:
  • Transfer the artichokes to vapor-resistant containers so that they do not crack under the low temperatures.

To steam the artichokes:

  • Wrap in heavy-duty aluminum foil.
  • Put them into freeze grade plastic bags to freeze them.
  • They can last up to eight months in the freezer.

To store fresh artichokes:

  • Don’t rinse or cut the artichoke before storing.
  • Just sprinkle them with a little bit of water.
  • Could you put them in an airtight plastic bag?
  • Seal the bag to keep the artichokes fresh for up to 3-5 days.
  • Artichokes taste best really fresh, so it is good to cook them as soon as you buy them.

3. Arugula

  • Wrap leaves in a cloth or paper towel
  • Please place them in a perforated plastic bag in the vegetable crisper section of the refrigerator.
  • Arugula will keep in the refrigerator for about 10 days, but it will be most flavorful in used in 3 to 6 days.
  • Store arugula in cold (32°-40°F (0°-5°C) )and moist( 95 percent relative humidity) atmosphere.

4. Asparagus

  • Sort through the asparagus and toss any spears that have gone soft, gotten soggy, or shriveled
  • Rinse the remaining spears in a colander under cold running water
  • Trim the woody ends by cutting off about an inch from the bottoms
  • Shave away the fibrous skin with a vegetable peeler
  • Blanch the spears (method mentioned below)
  • Cut the dried asparagus into 1- to 2-inch pieces
  • Transfer the asparagus to freezer bags and label them with the date
  • You want to keep the pieces in a single layer so they’ll freeze quickly and last for up to 8 months

To blanch the asparagus:

  • Bring a large pot of water to a boil.
  • Meanwhile, combine set aside a large bowl of ice water.
  • If your asparagus spears vary in thickness, boil the thickest ones first, just until they turn bright green, about 4 minutes.
  • Boil medium spears for about 3 minutes, then thinner ones for about 2 minutes.
  • Remove the asparagus from the water with tongs or a mesh spider and plunge into the prepared ice bath, just until cooled.
  • Drain and pat completely dry with a clean kitchen towel.

5. Beets

  • Store the beetroots; damaged or bruised roots will not store well and should be eaten soon after harvest.
  • Gently rub soil from the roots before storing them. Don’t wash roots before you store them; if you do, be sure to dry them thoroughly.
  • Store beets in a cold, moist place as near to freezing as possible without actual freezing, 32°-40°F (0°-4°C) and 95 percent relative humidity.
  • Store beets in the refrigerator placed in a perforated plastic bag in the vegetable crisper drawer. Beets will keep in the refrigerator for 1 to 3 months.
  • If there is no room in the refrigerator, beets can also be packed in a container—a bucket or plastic storage box, or cooler.
  • Check roots in storage often and remove any that show signs of deterioration.

6. Bell peppers

There are three ways to store bell pepper:

To store whole bell peppers:

  • Any moisture on the pepper will make it rot faster in the fridge.
  • Please wait until you are ready to cook the pepper before you wash it.
  • If you did end up washing your bell peppers, make sure they are scorched before putting them in the fridge.
  • Pat them dry with a paper towel.

To store peppers in a produce bag:

  1. Produce bags are made from mesh, which gives the peppers plenty of air.
  2. If you don’t have a produce bag, take a plastic grocery bag and poke a few holes in it.
  3. Do not tie or knot the bag closed. You will need airflow to keep the peppers fresh.
  4. Do not store peppers in an airtight bag. This will make them spoil faster.
  5. Do not keep peppers in the same drawer as fruits. Fruits release a gas called ethylene, which can cause vegetables to rot faster.

7. Bok Choy

To clean the bok choy:

  • Cut either half of it or quarter lengthwise.
  • Because baby bok choy is smaller in its size, you can leave the base intact.
  • Run water on the vegetable to rinse them out.
  • If the dirt is extremely clogged in, you can use a soft vegetable brush to clean it out.
  • Once the bok choy is cleaned, strain it using a colander.
  • Gently dab it with a paper towel so that any remaining moisture has been removed.
  • You can then store it or use it for cooking.

To store bok choy in a zipper bag:

  • Do not wash bok choy before storing it in the fridge.
  • Take the unwashed vegetable and place it in a plastic zipper bag.
  • Cut holes in the bag so that there is air circulation and the vegetable doesn’t wilt.
  • You should eat this within 3 to 4 days.

To wrap it in the paper towel:

  • Cut off the base of the bok choy and separate the stalks of the vegetable.
  • Keep the white stems as it is often used in recipes as well.
  • Fill a large bowl with cold water and place the separated leaves inside it.
  • Rinse the leaves out and shake them off to get rid of any excess water.
  • Blow them dry on a paper towel.
  • After the bok choy is completely dry, place the leaves on fresh, new paper towels and roll them up.
  • Place the rolled-up leaves in a plastic zipper bag.
  • Place the bag in the crisper drawer of the refrigerator. The bok choy should be fresh for about five to six days.

To place the bok choy in water:

  • Take a jar and fill it with ice-cold water.
  • Place the stalks upright in the jar and store them in your fridge.
  • Consume the vegetables in one or two days.

There are two ways to freeze bok choy:

To blanch the bok choy before freezing:

  • Wash out your bok choy in the method given above.
  • Once it is clean, take a pot of water and bring it to a boil.
  • Dunk the bok choy leaves into the boiling water for two minutes.
  • Then quickly take them out and plunge them into ice water to stop the cooking process.
  • Dry the leaves with a paper towel and then place them inside airtight plastic freezer bags.
  • Make sure there is as little air as possible inside the bags.
  • Then place them in the deepest part of your freezer.

To freeze the bok choy without blanching:

  • Clean out your vegetable using paper towels.
  • Cut the base of the vegetable, separate the stems.
  • Wipe the stems down thoroughly using damp paper towels.
  • Place the leaves and the stem onto a cutting board and chop them into pieces.
  • Place the pieces inside a freezer bag and lay it down flat to get out any excess air.
  • Seal the bag and place it inside the freezer.
  • The vegetable can be used within a year.

8. Broccoli

To store broccoli:

  • Mist the unwashed heads
  • Wrap loosely in damp paper towels, and refrigerate.
  • Use within 2 to 3 days.
  • Do not store broccoli in a sealed container or plastic bag. Raw broccoli requires air circulation.

Or

  • Submerge the stem portions of an entire bunch of broccoli into a wide-mouthed pitcher filled with ice water.
  • Cover the broccoli crowns loosely with a plastic bag, and change the ice water daily.
  • This unique method will keep the bunch fresh and crisp for a whole week.
  • Never wash broccoli before storing in the refrigerator. The excess moisture promotes mold.

To freeze:

  • Cut washed broccoli into florets and stalks into pieces.
  • Steam or blanch for about five minutes.
  • Plunge into ice water to stop cooking
  • drain thoroughly, and place in sealed bags or containers
  • Freeze up to 12 months.

9. Cabbage

To store cabbage in the refrigerator:

  • Remove loose leaves and clip the cabbage, so a short stem remains
  • Wrap the head in a damp paper towel
  • Please place it in a perforated plastic bag in the vegetable crisper section of the refrigerator.
  • You can purchase perforated plastic bags or make your own by punching 20 holes in a plastic bag using a puncher or sharp object.
  • Do not wash cabbage or remove outer leaves before storing them.
  • Solid heads picked with outside wrapping leaves store the best.

10. Carrots

  • Carrots will keep in a perforated plastic bag or storage bin in the refrigerator for 10 days.
  • It is best to store carrots with their tops removed
  • Otherwise, the roots may lose moisture and nutrients.
  • Sliced and blanched carrots will keep in the refrigerator for 1 to 3 months.
  • You can freeze sliced and blanched carrots for up to 6 months.
  • Carrots pickled in vinegar brine (after boiling) will store for up to 1 year.
  • Store carrots away from apples, pears, potatoes, and other vegetables or fruits that create ethylene gas can cause carrots to become bitter.