SHORT-TERM REFRIGERATOR STORAGE

SHORT-TERM REFRIGERATOR STORAGE
Most vegetables keep best for a short time when
stored in the refrigerator, at a high humidity and a
constant temperature, just above freezing. A
temperature of about 40°F and a humidity of 95
percent are ideal for storing fresh vegetables, and
these conditions are most likely to be found in the
crisper or hydrator sections of the refrigerator. For
the best results, the crisper should be at least twothirds
full; if it's empty or almost empty, vegetables
placed in it will dry out.
To keep vegetables moist and fresh, follow these
simple rules of refrigerator storage:
• Store vegetables in the crisper or hydrator, and
keep the crisper full.
• When storing only a few vegetables, put them
into airtight plastic bags or plastic containers,
then into the crisper.
• When storing vegetables in other parts of the
refrigerator, put them into airtight plastic bags or
plastic containers to prevent moisture loss.
Almost all vegetables store well in the
refrigerator, but there are a few that don't. Mature
onions, peanuts (dried), potatoes, sweet potatoes,
pumpkins, winter squash, and such root vegetables as
rutabagas, salsify, and turnips keep better in cold
storage outside the refrigerator, in a basement storage
room or root cellar. This type of storage is discussed
in the next section. Most other vegetables, regardless
of whether they can be kept in cold storage, keep
very well for a short time in the refrigerator.
Preparing vegetables for refrigerator storage
Refrigerator storage is the simplest type of storage
to prepare for — all you have to do is sort the
vegetables, remove damaged or soft ones for
immediate use or discard, and remove as much
garden soil as you can. Some vegetables should be
washed before they're stored; others keep better
when they're not washe^d until you're ready to use
them. The directions below tell you how to prepare
each type of vegetable for refrigerator storage. For
the best results, discard damaged vegetables or use
them immediately; perfect vegetables keep best.
Artichokes
Do not wash until ready to use. Store in plastic bag
up to 2 weeks.
Asparagus
Do not wash until ready to use. Slice off bottoms of
stalks and stand upright in 1 to 2 inches of water. Store
up to 1 week.
Beans, green or snap
Do not wash until ready to use. Store in plastic bag
up to 1 week.
Beans, broad, dry, lima, or mung
Do not shell or wash until ready to use. Store in
plastic bag up to 1 week.
Beets
Cut off tops, leaving about 1 inch of stem. Do not
wash roots until ready to use. Store in plastic bag for 1
to 3 weeks. Wash greens thoroughly in cold water;
drain well and store in plastic bag up to 1 week.
Broccoli
Do not wash until ready to use. Remove any
damaged leaves. Store in plastic bag up to 1 week.
Brussels sprouts
Do not wash until ready to use. Remove any
damaged leaves. Store in plastic bag up to 1 week.
Cabbage
Do not wash until ready to use. Remove any
damaged leaves. Store in plastic bag for 1 to 2 weeks.
Cardoon
Trim roots and cut off leaves. Wash thoroughly in
cold water; drain well. Store stalks attached to root in
plastic bag for 1 to 2 weeks.
Carrots
Cut off tops. Wash thoroughly in cold water; drain
well. Store in plastic bag for 1 to 3 weeks.
Cauliflower
Do not wash until ready to use. Remove any
damaged leaves. Store in plastic bag up to 1 week.
Celeriac
Cut off leaves and root fibers. Do not wash until
ready to use. Store in plastic bag up to 1 week.
Celery
Trim roots and wash thoroughly in cold water;
drain well. Cut off leaves and store in plastic bag for 3
to 5 days. Store stalks attached at root in plastic bag
f o r i to 2 weeks.
Chard
Wash thoroughly in cold water; drain well. Trim any
bad spots on leaves and cut off tough stalks. Store in
plastic bag for 1 to 2 weeks.
Chayote
Do not wash until ready to use. Store in plastic bag
up to 1 week.
Chick peas
Do not shell or wash until ready to use. Store in
plastic bag up to 1 week.
Chicory
Do not wash until ready to use. Store in plastic bag
up to 1 week.
Chinese cabbage
Trim roots and wash thoroughly in cold watersdrain
well. Store in plastic bag up to 1 week.
Collards
Wash thoroughly in cold water; drain well. Remove
any damaged leaves. Store in plastic bag up to 1 week.
Corn
Do not husk or wash; store in plastic bag for 4 to 8
days. For best flavor, do not store; use immediately.
Cress, garden
Wash thoroughly in cold water; drain well. Store in
plastic bag up to 1 week.
Cucumbers
Wash thoroughly in cold water and pat dry. Do not
cut until ready to use. Store in plastic bag up to 1 week.
Dandelion
Cut off roots and remove any damaged leaves.
Wash thoroughly in cold water; drain well. Store in
plastic bag up to 1 week.
Eggplant
Store eggplant at about 50°F, up to 1 week. Do not
refrigerate.
Endive
Wash thoroughly in cold water; drain well. Remove
any damaged leaves. Store in plastic bag up to 1 week.
Fennel
Do not separate stalks or wash until ready to use.
Store in plastic bag up to 1 week.
Horseradish
Cut off leaves and t r im root; wash thoroughly in
cold water and pat dry. Mix with vinegar and water
according to recipe in "How to Freeze Vegetables."
Store in airtight glass jar in refrigerator f o r i to2weeks.
For stronger flavor, grate as soon as possible after
picking; store in airtight glass jar.
Jerusalem artichokes
Wash tubers thoroughly in cold water and pat dry.
Store in plastic bag for 7 to 10 days.
Kale
Wash thoroughly in cold water; drain well. Remove
any damaged leaves. Store in plastic bag up to 1 week.
Kohlrabi
Cut off leaves and trim root; wash thoroughly in
cold water and pat dry. Store in plastic bag up to 1
week.
Leeks
Cut off roots and all but 2 inches of leaves. Do not
wash until ready to use. Store in plastic bag up to 1
week. Wash very thoroughly in cold water before
using.
Lentils
Do not shell or wash until ready to use. Store in
plastic bag up to 1 week.
Lettuce
Wash thoroughly in cold water; drain well. Store in
plastic bag up to 2 weeks.
Mushrooms
Do not wash until ready to use. Store in open plastic
bag or spread on a tray and cover with damp paper
towels. Store up to 1 week. Wash quickly in cold
water before using; pat dry.
Muskmelon
Do not wash. Store in plastic bag up to 1 week;
cover cut surfaces with plastic wrap.
Mustard
Wash thoroughly in cold water; drain well. Remove
any damaged leaves. Store in plastic bag up to 1 week.
Okra
Do not wash until ready to use. Store in plastic bag
for 7 to 10 days.
Onions^ green
Wash thoroughly in cold water; drain well. Store in
plastic bag up to 1 week. Do not refrigerate mature
onions.
Parsnips
Cut off tops, leaving about 1 inch of stem. Do not
wash until ready to use. Store in plastic bag for 1 to 3
weeks.
Peas, black-eyed
Do not shell or wash until ready to use. Store in
plastic bag up to 1 week.
Peas, shelling
Do not shell or wash until ready to use. Store in
plastic bag up to 1 week. For best flavor, do not store;
use immediately.
Peppers
Do not wash until ready to use. Store in plastic bag
up to 1 week.
Radishes
Cut off tops. Do not wash until ready to use. Store in
plastic bag 1 to 2 weeks.
Rhubarb
Cut off leaves. Wash stalks thoroughly in cold
water; drain well. Store in plastic bag up to 2 weeks.
Salsify
Cut off tops, leaving about 1 inch of stem. Do not
wash roots until ready to use. Store in plastic bag for 1
to 3 weeks.
Shallots
Wash thoroughly in cold water; drain well. Store in
plastic bag up to 1 week.
Sorrel
Wash thoroughly in cold water; drain well. Remove
any damaged leaves. Store leaves or stalks in plastic
bag f o r i to 2 weeks.
Soybeans
Do not shell or wash until ready to use. Store in
plastic bag up to 1 week.
Spinach, New Zealand spinach
Trim roots and tough stalks. Wash very thoroughly
in cold water; drain well. Store in plastic bag up to 1
week.
Sprouts (sprouted vegetable seed, any type)
Store in plastic bag up to 1 week. Use sprouts as
soon as possible.
Squash, summer
Do not wash until ready to use. Store in plastic bag
up to 1 week.
Tomatoes
Wash thoroughly in cold water; pat dry. Store
uncovered up to 1 week, depending on ripeness. Let
green tomatoes ripen at room temperature, out of
direct sun or in cold storage; then store as above.
Turnips
Cut off tops, leaving about 1 inch of stem on roots.
Do not wash roots until ready to use. Store in plastic *
bag for 1 to 3 weeks. Wash greens thoroughly in
cold water; drain well. Store in plastic bag for up to 1
week. Do not refrigerate turnip roots; keep in cold
storage.
Watermelon
Wash thoroughly in cold water; pat dry. Store
uncovered up to 1 week; cover cut surfaces with
plastic wrap.