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ISBN: [B-279-5]
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| Price: $7.95 |
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STOP THROWING OUT YOUR PRODUCE. LEARN PROPER STORAGE TECHNIQUES, SAVE MONEY, AND EXTEND THE FRESHNESS OF PRODUCE AND DRY GOODS.
How to Store Goods is a concise guide to selecting produce and how to quick-ripen it, pointers on handling and storage, and handy charts to help take the mystery out of fresh, raw food usage. The focus of healthy food shopping is fresh, organic produce. At least 60% of grocery purchases should be in the form of vegetables. Proper selection and storage will preserve beneficial nutrients and help make fresh produce last longer. Buying locally and in season saves money and results in optimal taste.
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CLICK ON HEADERS TO PREVIEW CONTENT
Why buy fresh?
Qualities of Great Produce
Avoiding Pesticides
Highest pesticide load fruits
Highest pesticide load vegetables
Lowest pesticide residue fruits
Lowest pesticide residue
vegetables
General Produce Tips
What About Pre-washed Produce?
Know Which Produce Produces Gas
Eat it Right Away
A Trick to Revive Your Wilted
Greens or Lettuce
Refrigerati on Tips and Tricks
For best results
Do not refrigerate
How and Where to Store Fresh Herbs
How and Where to Store Fresh
Berries
Recipes
A diet high in fresh vegetables and fruit may reduce the
risks of many chronic diseases as well as some forms of cancer.
Fresh foods also boost the immune system, helping to prevent common
illnesses such as colds, flu and infection.
Choose organic rather than
conventionally-grown whenever possible
Learn when vegetables are in
season and buy accordingly
Select young not
large vegetables and fruits
Buy tree or vine ripened produce,
rather than gas or countertop-ripened
Produce sold in stores has a small
sticker or tag with a number on it. This number is a price look-up
code (PLU), usually containing four or five digits.
For conventionally grown produce,
(produced using chemical fertilizers or insecticides), the PLU code
on the sticker consists of four numbers
Organically grown produce has a
five-number PLU prefaced by the number 9
Genetically engineered crops
receive a five-number PLU starting with the number 8
The Environmental Working Group publishes a guide to pesticides.
Their analysis shows certain crops have more chemicals applied to
them than others during conventional growing. Opting for organic
produces means less exposure to pesticides and harmful chemicals. In
this section of the full guide we provide a list of the least and
most pesticide laden foods.
Most fruits and vegetables should be stored unwashed, because
the water remaining on the produce speeds up the deterioration
process
Be sure to wash produce even if the skin will be discarded -
Bacteria on the surface can move inside to the flesh when produce is
cut
Separate fruits from vegetables to minimize the ripening
effect on the vegetables of ethylene produced by the fruits
Store garlic, onions, shallots, sweet potatoes, winter squash
and potatoes in a well-ventilated area in the pantry - Store onions
away from potatoes
The full guide provides tips on how to store:
tomatoes
asparagus
fresh corn
mushrooms
avocados
beets, carrots, parsnips, and radishes
grapes and berries
stone fruits, including nectarines, peaches, and plums
Fruits and vegetables naturally emit an odorless and harmless
gas called ethylene
When ethylene-producing foods are stored next to
ethylene-sensitive foods, the gas will speed up the ripening process
of the sensitive produce
This is helpful for faster ripening of a piece of produce:
for example, an apple will help an unripe avocado to ripen more
quickly
To avoid speeding up the ripening process, keep gas producing
and gas sensitive fruits and vegetables separate
The full guide contains a list of which foods are damaged by
Ethylene gas, and those that produce it.
Some fruits need to ripen before refrigeration in order for their
full flavor to develop. These
include:
Avocadoes
Mangoes
Pawpaw
Pears
Plums
Do not refrigerate:
The full guide provides tips on:
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Apples
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Fridge-loose
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Artichoke
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Crisper BPA-free green bag
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Asparagus
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Fridge-upright, keep tips moist
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Avocados
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Room temp to ripen, then fridge
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Bananas
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Room temp
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Beets
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Fridge-ventilated BPA-free green bag in crisper with greens
removed
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Bell peppers
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Fridge in BPA-free green bag or crisper
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Blackberries
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Crisper
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Blueberries
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Crisper
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Broccoli
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Crisper
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Brussels sprout
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Crisper
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Cabbage
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Crisper
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Cantaloupe
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Room temp to ripen, then fridge
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Carrots
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Crisper-ventilated BPA-free green bag
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Cauliflower
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Crisper
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Celery
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Crisper-ventilated BPA-free green bag
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Cherries
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Fridge-covered. Rinse just before use. Store soft ones
separately.
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Corn
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Crisper, in husk
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Cucumbers
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Fridge-crisper or in BPA-free green bag
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Garlic
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Room temp
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Grapefruit
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Room temp or fridge, not in BPA-free green bag
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Grapes
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Fridge
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Green Beans
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Fridge-crisper or in BPA-free green bag
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Herbs
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Fridge-crisper or in BPA-free green bag
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Honeydew
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Fridge-ventilated BPA-free green bag
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Jalapeños
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Fridge-crisper or in BPA-free green bag
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Kiwi
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Room temp to ripen, then fridge
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Lemons
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Room temp or fridge, not in BPA-free green bag
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Lettuce
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Fridge-cool temp, high humidity, in BPA-free green bag
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Limes
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Room temp or fridge, not in BPA-free green bag
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Mangoes
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Crisper-in ventilated BPA-free green bag
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Mushrooms
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Fridge-cool temp, high humidity, in BPA-free green bag
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Nectarines
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Room temp or fridge, not in BPA-free green bag
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Okra
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Fridge-cool temp, high humidity, in BPA-free green bag
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Onion
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Room temp
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Oranges
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Room temp or fridge, not in BPA-free green bag
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Peaches
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Ventilated BPA-free green bag in crisper
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Pears
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Crisper-ventilated BPA-free green bag
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Pineapple
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Room temp or fridge
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Plum
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Crisper-ventilated BPA-free green bag
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Potatoes
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Cool, dark area, no bag or fridge
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Raspberries
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Crisper
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Salad greens
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Fridge-cool temp, high humidity, in BPA-free green bag
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Snap peas
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Crisper-ventilated BPA-free green bag
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Spinach
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Fridge-cool temp, high humidity, in BPA-free green bag
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Squash
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Fridge-crisper or in BPA-free green bag
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Strawberries
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Crisper
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Sweet Potatoes
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Room temp
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Tangerines
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Room temp or fridge, not in BPA-free green bag
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Tomatoes
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Room temp
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Watermelon
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Fridge
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Zucchini
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Fridge-crisper or in BPA-free green bag
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Arugula
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Wrap roots in damp towel, refrigerate up to 2 days
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Basil
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Wrap in damp towel, refrigerate in BPA-free green bag
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Bay leaf
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Store in BPA-free green bag in refrigerator up to 3 days
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Chervil
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Store in BPA-free green bag in refrigerator up to 2 days
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Chives
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Store in BPA-free green bag in refrigerator up to a week
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Cilantro
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Place roots in a glass of water, refrigerate. Loosely cover
leaves with plastic wrap
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Cinnamon
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Keep in an airtight container in a cool, dark place
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Dill
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Refrigerate, wrapped for a few days
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Fennel
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Wrap tightly in plastic and refrigerate up to 4 days
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Garlic
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Store in a cool, dark bin
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Gingerroot
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Store in refrigerator up to 3 weeks
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Horse radish
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Cut root in chunks and freeze
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Lemongrass
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Wrap each stalk in foil and refrigerate up to 2 weeks
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Marjoram
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Wrap leaves in damp paper towels; place in BPAfree green bag
and refrigerate
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Mint
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Place stems in a glass of water, refrigerate. Loosely cover
leaves with plastic wrap
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Oregano
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Refrigerate in a BPA-free green bag
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Parsley
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Place roots in a glass of water, refrigerate. Loosely cover
leaves with plastic wrap
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Rhubarb
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Refrigerate, unwashed, in a BPA-free green bag for up to 1 week
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Rosemary
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Refrigerate in a BPA-free green bag for up to 1 week
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Sage
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Refrigerate in a paper towel for up to 4 days
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Savory
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Refrigerate in a BPA-free green bag for up to 2 days
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Tarragon
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Wrap and refrigerate for up to 2 days
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Thyme
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Wrap in damp paper towel and refrigerate in BPAfree green bag
for up to 5 days
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Blackberry
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In a single layer on a paper towel-lined baking sheet. Cover
with another paper towel. Refrigerate for up to 2 days
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Blueberry
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Refrigerate up to 1 week, tightly covered
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Boysenberry
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In a single layer on a paper towel-lined baking sheet. Cover
with another paper towel. Refrigerate for up to 2 days
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Cranberry
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Refrigerate for up to 1 month
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Currant
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On a paper towel in clusters in the refrigerator for up to 3
days
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Gooseberry
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Refrigerate for up to 2 weeks
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Grape
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Unwashed in the refrigerator up to 1 week
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Loganberry
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In a single layer on a paper towel-lined baking sheet. Cover
with another paper towel. Refrigerate for up to 2 days
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Mulberry
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In a single layer on a paper towel-lined baking sheet. Cover
with another paper towel. Refrigerate for up to 2 days
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Fuyu persimmon
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In a cool place. Use within a month. Refrigerate ripe fruit for
up to 3 days
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Hachiya persimmon
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Use ripe fruit within a few days. Refrigerate ripe fruit up to
3 days
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Raspberry
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In a single layer on a paper towel-lined baking sheet. Cover
with another paper
towel. Refrigerate for up to 3 days
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Strawberry
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In a single layer on a paper towel in a sealed container.
Refrigerate for up to 3 day
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- Format: 2 panels, 4 pages
- Size
when folded: 8.5" x 11"
- Size
when open: 11" x 17" flat
- Multi-panel charts are folded using our exclusive Clearkote™
Lay-Flat Hinge
- Laminated both sides with a sealed edge to ensure product is
waterproof and tear proof
- Our Guarantee - Limited
lifetime warranty against peeling and delaminating
About the Author: The information contained in this chart is approved by the Hippocrates Health Institute's director, Brian Clement.
Our full guide is available as a 2 page
laminated quick reference - perfect for kitchen use. We can put your brand or label on this
product if you are a reseller, school fundraiser, or looking for a unique item
to give away to your clients. |
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