Fruit & Vegetable Storage 101

Great tasting fruits and vegetables begin with proper storage. In the restaurant biz we learn an important rule that you should apply your home: First In, First Out. Use whatever is oldest first and continually rotate your stock to ensure freshness and reduce waste.

Fresh
  • Use within a few days.
  • Some can be left at room temperature to ripen, then refrigerated.
  • Once cut or washed, you should keep in the fridge until used.
  • If you are not going to use within a few days, consider freezing or blanch, then freeze.
Frozen
  • Store at 0°F or less.
  • Use within 6 months or before the “use by” date on the package.
  • Store in a re-sealable bag or container to avoid freezer burn and spills in the freezer.
Canned
  • Store at room temperatures, avoid too high or too cold temps.
  • Most canned goods have a shelf life of about 2 years, but check the “use by” date.
  • Do not purchase cans that are damaged or bulging.
Dried
  • Store in a cool, dry, dark place. Warm and moist will cause molding. .
  • Most dried fruits will last between 4 months to a year, but check the “use by” date.
  • Store in a re-sealable bag or container to keep air out.