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Top Secret : How the big manufacture keeps their produce fresh and safe for long period of time

The way to stored vegetables are varies. There are many right way to get them fresh and safely to eat. Some of the vegetables and fruits need to be stored in the fridge, some can be sits in a room temperature. To understand how to best stored your vegies and fruits is also a way to get the most quality meal out of your ingredients.

How to store your leafy green as fresh as possible

These leafy greens could be stored to stay fresh longer if they were rinsed and then wrapped with paper towel and put in refrigerator by a container or sealed plastic bag. This method also works with bok choy, lettuce green, swiss chard, spinach and kale

Note/Tips - Wash your greens as soon as possible when you get home makes it more easy to prepared. Also to ALWAYS wash your vegies even if they were prewashed.

Keep your asparagus freash and ready

Storing squash and root vegetables to keep them fresh

These type of vegies should be stored in a dark, dry spot but do not put it in the fridge. The container of these vegie are cupboard or root cellar. The same type of vegie such as potatoes, sweet potatoes, yams, garlic, onions, rutabaga and pumpkins can be stored the same way as well.

Tomatoes storing for the freshest

The best way to get the freshest tomatoes, store them in the room temperature but not in the direct sunlight to keep them evenly ripen. After a while, they ripen and then ready to go in the fridge.

Freeze for more efficient and effectiveness

Note/Tips :

- Put the vegies in the fridge as soon as you get home is the fast and easy way to keep the best nutrition and the taste of its origin.

- Most vegetables are highly recommend to be blanched before they are frozen. Meaning that your vegies could be boiled in water for around 2 minutes and then place in cold water to stop the cooking process. This way your vegies will not get the freeze burn and will be last for almost a year.

- The non-recommend freezing is for Belgian endive, eggplant, lettuce greens, artichokes, potatoes, radishes, sprouts and sweet potapoes.

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