We’ve all bought produce and inexplicably allowed it to turn bad. What most of us don’t know is that putting your fruits and veggies in the refrigerator crisper just isn’t enough. If you want your food to last, certain foods shouldn’t be stored together; in fact, some shouldn’t be stored in the fridge but left on the counter or table.

Preserving your fruits and vegetables for a longer life takes a little extra care and knowing their sensitivities. For example, apples and lemons can be kept for up to six weeks in the fridge. Be sure you check on them often and remove any that are decaying to prevent others from following the same fate.

Other common fruits such as oranges can be kept in or out of the fridge, but all berries should be stored unwashed in a single layer (not on top of each other like most strawberries). Mold can spread quickly to other berries.

A great way to take advantage of buying bulk veggies is learning how to blanch. Blanching is the process of exposing vegetables to boiling water for a brief period of time, then rapidly cooling them to stop ripening. This process preserves the color, flavor and nutrients in the vegetables.

Blanch time depends on the vegetable. Leafy and small veggies, like peas and cabbage, take 1 1/2 minutes; small asparagus stalks, lima beans and diced carrots take 2 minutes; broccoli and cauliflower florets, green and waxed beans and sweet pepper halves need 3 minutes; and brussel spouts, small carrots and soybeans require 5 minutes to blanch.

As soon as the blanching is complete, cool the vegetables thoroughly by plunging in cold running water or ice water. A properly blanched vegetable is brightly colored all the way through when sliced with a knife. If the center of the vegetable remains the raw color, the vegetable may need more blanching.

Once finished, use freezer or cooking bags, heavyweight aluminum foil, plastic-coated freezer paper or Saran wrap, or one of the vac-sealed devices and then seal with heat or freezer tape.

Use these tips, and the ones below to keep your fruits and veggies tasting farm fresh.

5 Ways to Preserve Your Fruits and Veggies Longer
Fruits and vegetables don't always play well together once they are stored. But you can get a longer shelf life from them by following these guidelines:

No Direct Sunlight—Any fruit or veggie that should be kept on the counter, such apples, tomatoes and bananas, needs to be kept out of direct sunlight to slow down ripening.

Keep Fruits and Veggies in Separate Crispers—Most of us do this, but separation extends life because some fruits (mostly the soft skin kind, like avocados, nectarines, peaches, pears and plums) produce ethylene gas, which decreases the shelf life and quickens ripening or decay. 

Keep Your Roots and Bulbs Separate—Although all onions, winter squash, garlic and potatoes should be kept in cool, dark places, make sure your onions aren’t close to your potatoes—onions absorb moisture, and potatoes give off moisture.

Keep Those Empty Jars—Peppers freeze well, and to keep them from loosing flavor in the freezer, stick them in a glass jar and seal tight.

Do Not Wash . . . until ready to eat. A lot of fruits and veggies absorb moisture, which will expedite the ripening and decaying process, so only wash right before you are ready to eat.

Autumn Saxton-Ross, Health and Wellness coordinator for the Montgomery County Recreation Department, is available to County schools, groups and citizens for lessons, programs, lectures and advice on topics of health. She can be reached at 240-777-6826.