How to Store Fruits and Vegetables the Right Way

Everyone’s food-buying habits have changed, to say the least, since mid-March. People can’t grocery-shop as frequently as they used to, at least not for a while. And though it might feel most practical to beeline to the frozen and canned sections of the store (or freeze the food you buy), we think the snap of fresh greens or the crunch of raw carrots is worth making the effort for. One of the big challenges right now is keeping those perishables fresh for weeks once you get them home. A good strategy is to choose hardy produce that can withstand time, and to learn how to properly (and creatively) store it for maximum shelf life. So let's run down the produce, storage methods, and gear that will (hopefully) keep you stocked with fresh fruits and vegetables.

A handy guide to fruits and veggies that produce, or are sensitive to, ethylene gas: https://bit.ly/2NrembG
Read more about the best ways to store produce: https://nyti.ms/3fOZeRD

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Chapters:

0:00 - Intro
0:17 - Factors in produce storage
1:11 - Starting with fresh produce
1:39 - Potatoes and sweet potatoes
2:42 - Other root vegetables
3:28 - Cabbage and its cousins
4:08 - Onions and garlic
4:41 - Winter squashes
5:18 - Leafy greens
5:51 - Apples and pears
6:51 - Mangoes
7:19 - Citrus fruits