Don't let fruits, veggies go bad. How to make them last
With the price of groceries a consumer concern and farmer's market season approaching, learning how to keep your produce fresher longer is ideal.
South Dakota State University says that temperature, humidity and ventilation are all important factors to consider when storing produce. Not all produce is the same and requires different care.
Fresh produce: Grow Erie facility produces lettuce and herbs in Savocchio Park. It also makes a statement
The following produce requires different steps for proper storage environment, temperatures (all Fahrenheit) and expected storage life:
Apples: Keep in a cool and humid storage environment at 30-40 degrees with a 90-95% humidity rate. This will give apples a month to a year of storage life.
Asparagus: Keep in a cool and humid storage environment at 32-36 degrees with a 95-98% humidity rate. This will give asparagus two to three weeks of storage life.
Bananas: Keep in a warm and humid storage environment at 56-60 degrees with 90-95% humidity rate. This will give bananas two or three weeks of storage life.
Basil: Keep in a warm and humid storage environment at 56-60 degrees with a 90-95% humidity rate. This will give your basil one to two weeks of storage life.
Blackberries: Keep in a cool and humid storage environment at 31-32 degrees with a 90-95% humidity rate. This will give the blackberries two to three days of storage life.
Blueberries: keep in a cool and humid storage environment at 32-35 degrees with a 90-95% humidity rate. This will give the blueberries three to seven days of storage life.
Cherries: Keep in a cool and humid storage environment at 30-32 degrees with a 90-95% humidity rate. This will give the cherries two to three weeks of storage life.
Grapes: Keep in a cool and humid storage environment at 31-32 degrees with a 90-95% humidity rate. This will give the grapes two to four weeks of storage life.
Green beans: Keep in a humid storage environment at 40-45 degrees at 95% humidity. This will give green beans eight to twelve days of storage life.
Broccoli: Keep in a cool and humid storage environment at 32-36 degrees at 95-98% humidity. This will give broccoli two to three weeks of storage life.
Cabbage: Keep in a cool and humid storage environment at 32-36 degrees at 95-98% humidity. This will give cabbage a month to six months of storage life.
Carrots: Keep in a cool and humid storage environment at 32-36 degrees at 95-98% humidity. This will give carrots five to six months of storage life.
Cauliflower: Keep in a cool and humid storage environment at 32-36 degrees at 95-98% humidity. This will give cauliflower two to three weeks of storage life.
Cucumbers: Keep in a warm and humid storage environment at 50-54 degrees at 90-95% humidity. This will give cucumbers one to two weeks storage life.
Eggplants: Keep in a warm and humid storage environment at 50-54 degrees with 90-95% humidity. This will give eggplants one to two weeks of storage life.
Honeydew melons: Keep in a humid storage environment at 45 degrees with 95% humidity. This will give honeydew one week of storage life.
Kiwi: Keep in a cool and humid storage environment at 32-35 degrees with 90-95% humidity. This will give the kiwis one to two weeks of storage life.
Lettuce and other greens: Keep in a cool and humid storage environment at 32-36 degrees with 95-98% humidity. This will give the produce one to two weeks of storage life.
Muskmelon/cantaloupe: Keep in a cool and humid storage environment at 32-36 degrees with 95-98% humidity. This will give melons 5 to 14 days of storage life.
Onions: Keep in a cool and dry storage environment at 32-40 degrees Fahrenheit at 65% humidity. This will give onions six to nine months of storage life.
Green onions: Keep in a cool and humid storage environment at 32-36 degrees with 95-98% humidity. This will give green onions three to four weeks of storage life.
Oranges: Keep in a humid storage environment at 40-45 degrees with 90-95% humidity rate. This will give the oranges two to four weeks of storage life.
Peas: Keep in a cool and humid storage environment at 32-36 degrees with 95-98% humidity. This will give peas one to two weeks of storage life.
Peaches: Keep in a cool and humid storage environment at 31-32 degrees at a 90-95% humidity rate. This will give the peaches two to five weeks of storage life.
Pears: Keep in a cool and humid storage environment at 29-31 degrees with 90-95% humidity rate. This will give the pears two to seven months of storage life.
Peppers: Keep in a humid storage environment at 45 degrees with 95% humidity. This will give peppers two to three weeks of storage life.
Plums: Keep in a cool and humid storage environment at 31-32 degrees with 90-95% humidity rate. This will give the plums one to two weeks of storage life.
Potatoes: Keep in a humid storage environment at 45 degrees with 95% humidity. This will give potatoes two to nine months of storage life.
Raspberries: Keep at a cool storage environment at 31-32 degrees with 90-95% humidity. This will give the raspberries two to three days of storage life.
Strawberries: Keep at a cool storage environment at 32 degrees with 90-95% humidity. This will give the strawberries three to seven days of storage life.
Summer squash: Keep in a humid storage environment at 55-60 degrees with 95% humidity. This will give squash one to two weeks of storage life.
Winter squash: Keep in a warm and dry storage environment at 55-60 degrees with 65% humidity. This will give squash two to three months of storage life.
Sweet corn: Keep in a cool and humid storage environment at 32-36 degrees at 95-98% humidity. This will give corn four to seven days of storage life.
Sweet potatoes: Keep in a warm and humid storage environment at 50-60 degrees at 90-95% humidity. This will give the potatoes six to nine months of storage life.
Tomatoes: Keep in a warm and humid storage environment at 50-60 degrees at 90-95% humidity. This will give tomatoes two to 14 days of storage life.
Watermelon: Keep in a warm and humid storage environment at 50-60 degrees at 90-95% humidity. This will give watermelon two to three weeks of storage life.
More: Single-use plastic bags, banned from Erie Giant Eagle stores 3 years ago, have returned
Contact Nicholas Sorensen at Nsorensen@gannett.com.
This article originally appeared on Erie Times-News: Best storage and care tips for in-season fruits, vegetables
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Yahoo
12 hours ago
- Yahoo
Group Trump Stranded in Djibouti Getting Sick From Living Conditions
Donald Trump's administration is forcing horrible conditions upon a group of Immigration and Customs Enforcement officers and a group of immigrant detainees in limbo from a paused deportation to South Sudan. Last month, U.S. District Judge Brian Murphy blocked the government's imminent removal of a group of immigrants to South Sudan, ruling that immigration authorities had failed to give the detainees the opportunity to challenge their removal there. While Murphy had ruled that the government needed to maintain custody over the detainees, he never said that they could not be returned back to the United States — but the Trump administration has insisted on keeping them at Camp Lemonnier, a U.S. naval base in Djibouti, despite the dire conditions there. In a court filing Thursday, the Department of Homeland Security's acting Deputy Executive Associate Director Mellissa Harper testified about the poor condition to which the detainees, and the ICE officers charged with guarding them, had been subjected. Harper said that the group of detainees were being held in a conference room in a converted Conex shipping container, which is 'not equipped or suitable for detention of any length.' Detainees are subjected to pat-downs before using the restrooms, located 40 yards from the container. Outside of the container, the daily temperature has regularly reached 100 degrees Fahrenheit, so showers can only happen at night. Harper said that since first arriving at Camp Lemonnier, things have been rough, considering the nearby burn pit used to dispose of trash and waste, creating a disgusting smoke that lingers in the air. 'Within 72 hours of landing in Djibouti, the officers and detainees began to feel ill,' Harper said. 'The medical staff did not have immediate access to medication necessary to treat their symptoms.' She lamented the conditions of the ICE officials, who had foregone anti-malaria treatment before arriving in Djibouti, and continue to experience a range of symptoms including coughing, difficulty breathing, fever, and achy joints. The original team of three ICE officers who escorted the detainees was expanded late last month to a staff of 13, including two ICE officers to help medical staff. The group of ICE officers must share six beds total. Harper also noted that the ICE officers did not have 'body armor or other gear' that would be useful during a rocket attack from Yemen. It's equally likely that the detainees also lack body gear, but that went unmentioned. While the detainees may be kept on the base for an indeterminate amount of time, Harper said that relief will soon come to the ICE officers watching them 'Notwithstanding staffing challenges, the current group of ICE officers responsible for administering these duties is expected to be replaced soon,' Harper said. White House Press Secretary Karoline Leavitt has repeatedly railed against the federal judge's decision to block the deportation, arguing that it puts ICE officers at risk. But in fact, it is their government that has stranded them abroad and endangered their lives.
Yahoo
13 hours ago
- Yahoo
11 ICE Officers Are Stuck In A Shipping Container In Djibouti
A group of 11 Immigration and Customs Enforcement officers and eight migrant detainees are stuck in a shipping container in Djibouti after a federal judge blocked the Trump administration from deporting immigrants to third-party countries without due process. The group's plight was described in a filing in U.S. District Court on Thursday, where Melissa Harper, a senior ICE official overseeing deportations, said they're currently being housed in a converted shipping container on the U.S. Naval base in Camp Lemonnier, Djibouti. 'This has been identified as the only viable place to house the aliens,' said Harper. According to Harper, the daily temperature outside exceeds 100 degrees Fahrenheit. At night, Djibouti ignites burn pits near the base to dispose of trash and human waste, creating a lingering smog cloud. Upon their arrival, defense officials also warned the group 'of imminent danger of rocket attacks' from terrorist groups in nearby Yemen. Harper said members of the group have fallen ill and complained about a lack of medical equipment, including testing for what agents described as upper respiratory infections, all developed within 72 hours of landing. (The U.S. Department of Defense, which operates the base, might contest that description, having reportedly supplied the agents with Augmentin (an antibiotic), Azithromycin (another antibiotic), Doxycycline (a third antibiotic), Prednisone (steroid), inhalers, Zyrtec (treats allergies), Tylenol (pain and fever reliever), Motrin (pain reliever), Benadryl, Mucinex, Sudafed, nasal spray, and eye drops.) While showers are available to both the ICE agents and the migrants, Harper complained they're only available every other day. The three ICE officers originally assigned to the deportation flight were replaced on May 27 with an expanded team of 11 officers and two medical support staffers, who Harper said will also soon be swapped out for a fresh team. Which means the only members of the group consistently being subjected to the inhospitable conditions of Djibouti are the migrants. Trina Realmuto, an attorney for the deportees, told the Washington Post they're increasingly concerned about the conditions they're being held in, especially if they're being shackled. The detainees, who hail from Cuba, Laos, Mexico, Myanmar and Vietnam, were quietly flown out of the country more than two weeks ago, violating the orders of a federal judge barring the government from deporting people to a third-party country — a nation other than the U.S. or their nation of origin — without first giving them a meaningful chance to contest it. Lawyers for the migrants said in court documents that they were given just hours before they were deported, instead of 15 days as directed by the judge. As a result, the flight, originally bound for South Sudan, instead got stuck in Djibouti. It's unclear if DHS attempted to deport the migrants to their countries of origin before settling on South Sudan. Federal law prohibits deporting migrants to countries that are unsafe or where they could be persecuted. It's also unclear why ICE would continue to subject the group to inhospitable conditions when they could simply return to the United States for the requisite hearings. The Department of Homeland Security didn't respond to a question to that effect. Instead, DHS spokesperson Tricia McLaughin lambasted the U.S. District Judge Brian E. Murphy on social media, accusing Murphy of 'putting the lives of our ICE law enforcement in danger by stranding them in Djibouti without proper resources, lack of medical care, and terrorists who hate Americans running rampant. 'Our @ICEgov officers were only supposed to transport for removal 8 *convicted criminals* with *final deportation orders* who were so monstrous and barbaric that no other country would take them. This is reprehensible and, quite frankly, pathological.' Read Harper's sworn declaration, below: Judge: U.S. Officials Must Keep Control Of Migrants Sent To South Sudan Trump Administration 'Unquestionably' Violated Deportation Order, Judge Says White House Confirms Trump Is Exploring Ways To 'Deport' U.S. Citizens People Are 'Disappearing' Since Trump Took Office. Here's What That Means.
CNBC
18 hours ago
- CNBC
I'm a nutritionist and longevity expert from Japan—these 5 desserts are actually healthy when you're craving sugar
Growing up in Nara, Japan, I always loved eating "wagashi," or traditional Japanese sweets. My favorite was pudding and cakes made with "anko," which is sweet red bean paste. But when I moved to the U.S. and became a nutritionist, I couldn't believe the dessert selections at the grocery stores. They were too rich and sugary for me. So I started making recipes inspired by my childhood. Now when people ask me how they can get rid of their sweet tooth, I tell them they don't need to. By being more mindful and making small adjustments, sweet treats can actually be a healthy and even medicinal part of your diet. Here are some my go-to desserts when I need a sweet fix: There are two types of Japanese sweet potatoes that I like: "satsumaimo," which has a purple skin and a pale yellow flesh, and "murasaki imo," which has purple skin and flesh. You can typically find both at American supermarkets. Japanese people are crazy about baked sweet potatoes, called "yaki imo." I bake a medium-sized sweet potato in the oven for about 60 minutes at 425 degrees Fahrenheit. You can adjust the cooking time depending on the size. These sweet potatoes are so concentrated in flavor that they don't need much else to be delicious. I also make sweet potato wagashi from steamed or baked sweet potatoes, dried fruits, chestnuts, cinnamon, matcha and a bit of sea salt. These ingredients are packed with nutrients! I'm a huge fan of adzuki paste, or "anko." You can typically find it at an Asian supermarket or online. Typically, anko is made with a lot of sugar, so when I make my own, I use alternative natural sweeteners like dates, goji berries, cinnamon or persimmons. To prepare anko, I soak red beans overnight, drain them, then combine all my ingredients — beans, a 2-inch piece of konbu seaweed, dried fruits, chestnuts, cinnamon and sea salt — in a rice cooker and set it on the brown rice setting. It can be used in a variety of desserts, including "an-pan," a soft bread with anko filling, "ohagi," a rice cake covered with anko, "zenzai," a sweet adzuki bean soup, and "dorayaki," an anko-filled pancake. Adzuki beans are also frequently used medicinally and ritually in Japan. We like adding them in recipes meant to promote health, peace and wealth. They are high in fiber, protein, magnesium, potassium and vitamin B. The dried fruit aids digestion and overall gut health, and the cinnamon can help boost metabolic and immune function. When it comes to beans as surprising desserts, I'm also a big fan of edamame paste, called "zunda." It pairs perfectly with tofu mochi, which is made with tofu and rice flour. Dates are naturally sweet and high in vitamins, nutrients, fiber and magnesium. Dark chocolate provides us with antioxidants that are great for heart health and fighting inflammation. The way I prepare it is simple: Just cut down the middle of a dry Medjool date and stuff it with a small piece of dark chocolate and a walnut. That's it! You can try different combinations of fruits and nuts, too. Berries are filled with polyphenols, which are antioxidants found in plants that can help defend against inflammation and boost cell health. I don't add any sugar to my jam. Depending on the season, I use a handful of frozen or fresh organic berries (usually a combination of raspberries, blackberries, strawberries and blueberries) mixed with apple sauce, a slice of organic orange with the peel still on, a little bit of dried goji berries, flaxseed and cinnamon powder. Sometimes I will add a dash of rum for a little kick. I start with medium heat. After the mixture starts to boil, I immediately reduce it to low heat, then let it simmer for about 40 minutes with the lid on. I'll occasionally stir it to keep it from burning. Then I turn off the heat and let it sit for about an hour with the lid on. You can keep it in the fridge for about a week or two. I like serving it with dark chocolate, vegan matcha cake or chia seed pudding. This jam tastes heavenly when spread on a slice of whole wheat bread, too. I call this my "Que Sera, Sera" pudding. Just like the song, "whatever will be, will be," so add whatever you want to personalize it. I enjoy this dessert because it is packed with protein, fiber and omega-3 fatty acids. My go-to recipe: Put everything ingredients into a mason jar, combine well and place into the refrigerator overnight.
