Potential Shelf Life:
3 to 4 days refrigerated when ripe (unripe avocados may ripen over 4 to 5 days before being refrigerated).
How to Store:
Allow unripe avocados to ripen on the counter, out of sunlight, before refrigerating. When ripe, refrigerate whole fruit in the crisper until ready to use. If fruit has been cut, seal the flesh with lemon juice to prevent oxidation, then wrap tightly in plastic wrap and refrigerate.
Ways to Maximize
Shelf Life and Save Money
1
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Extend the shelf life of your favorite fruits, vegetables and herbs so you have more time to use them.
make your produce last longer
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–U.s. department of agriculture national household food acquisition and Purchase survey
the average american
family throws away
6
Avocados
2
Potential Shelf Life:
3 days from time of ripening; 6 weeks frozen.
How to Store:
Hang bananas to prevent bruising. A cool spot out of direct sunlight is best (bananas ripen rapidly in warm temperatures). After bananas are ripe, you can refrigerate them to gain a few extra days (the peel may turn brown but it will not affect the taste). To freeze bananas, peel them and mash them into a purée, then freeze in a freezer bag.
Bananas
3
Potential Shelf Life:
1 to 2 weeks refrigerated, 6 to 12 months frozen.
How to Store:
Store berries in a sealed Mason jar in the fridge. Do not rinse beforehand, as the moisture can induce mold formation. Freezing is a long-term option. Rinse berries (and hull strawberries), then pat dry. Arrange berries on a baking sheet and freeze for two hours, then add to a freezer bag, removing as much air as possible before sealing and returning to freezer.
Berries
4
Potential Shelf Life:
2 to 3 weeks from date of purchase when refrigerated.
How to Store:
Discard plastic packaging. Leaving bunch intact, wrap celery tightly in aluminum foil to prevent moisture from escaping, then place in refrigerator crisper. Note: If celery becomes limp, restore firmness by soaking in water. To keep chopped celery stalks crisp, submerge in water in a sealed container in the refrigerator.
Celery
5
Potential Shelf Life:
3 to 5 days (cut leaves) or 1 week (whole leaves) refrigerated; 1 year frozen.
How to Store:
Remove bands and ties. To avoid adding extra moisture, wrap unrinsed kale in a paper towel, then place in a zip-top plastic bag and press out extra air before sealing. Store in crisper. To freeze, remove stems and blanch leaves in salted boiling water for 1 to 2 minutes, then drop into ice bath. Pat leaves dry, freeze on baking sheet for 2 hours, then freeze in sealable plastic bags.
Kale
6
Potential Shelf Life:
7 to 10 days refrigerated.
How to Store:
Tender herbs like cilantro and parsley: trim stems, then set herbs upright in a glass with enough water to cover about 1 in. of stem. Cover loosely with an open zip-top plastic bag and refrigerate. (Exception: basil, which should be stored at room temperature in a light area out of direct sunlight.) Hardy herbs like rosemary and thyme: roll up in a damp paper towel, place in plastic bag and refrigerate.
Herbs
The average American family throws away nearly one-third of its food each month, according to the USDA. That’s not just a strain on the family budget, it’s also a waste of the water and energy needed to produce, package, transport and dispose of the uneaten food. Fresh fruits and vegetables are a major part of waste, simply because they expire in days or weeks instead of months or years like packaged foods. Storing produce correctly can help keep it fresh longer, extending its usefulness by anywhere from several days to a week or more.
Some fruits and vegetables emit more ethylene gas than others. These gaseous hormones regulate the ripening process and can therefore hasten ripening of nearby produce. Heavy gas emitters can be bagged, if appropriate, or kept separate from other produce, including other heavy gas emitters. Heavy gas emitters: apples, avocados, bananas, honeydew melons, mangoes, pears, peaches, plums, potatoes, strawberries and tomatoes. Ethylene-sensitive foods: asparagus, broccoli, Brussels sprouts, carrots, cauliflower, cucumbers, herbs, leafy greens, onions, pumpkins and squash.
ethylene
gas EMISSIONS
WORTH OF FOOD EACH MONTH
$163
Motion
4
POUR finished infusion into a serving container, if desired. If storing, strain through a fine-mesh sieve and refrigerate for up to 1 month.
3
STIR or lightly shake jar daily to release flavor. Infusion is ready when vodka deepens in color and flavor is to your liking.
2
TURN OFF OR REDUCE HEAT. Scrape warm racks with a long-handled grill brush to remove grease and keep your hand at a safe distance from heat. For porcelain racks, opt for a soft bristle or nylon cleaning brush to protect the enamel.
1
WITH THE RACKS ON THE GRILL, apply high heat with the lid closed for 10 to 15 minutes. The high temperature will help loosen hardened grease and leftover food.
STEPS
SOURCES
Harvard School of Public Health
Food Waste
FoodSafety.gov
FoodKeeper App
Futurity
The Average American Household...
Seattle.gov
Storage Guide