Parsnips are one of my favourite vegetables. Like carrots, parsnips become sweeter with cold storage because more starch is converted to sugar. The following tips for storing parsnips will help you get the best flavor from these vegetables.
Store parsnips in a cool, humid environment. Ideally, parsnips should be stored under the following conditions1:
- Temperature: 32°F (0°C)
- Relative Humidity: 90-95%
Parsnips can be stored in a perforated plastic bag in the vegetable crisper of your refrigerator. If the green tops are still attached, they should be removed before storing your parnsips. Otherwise, they will draw moisture from the roots.
Do not wash parsnips before storing.
Cooked parsnips can be refrigerated and used within 3 days.
Parsnips can be frozen for long term storage. To freeze parsnips, first wash and peel them. Blanch them in boiling water for 2 minutes and then immediately cool in ice water. Drain the parsnips and pack into freezer bags. Parsnips can be frozen for 8 to 10 months.
Fully cooked parsnip purée may also be frozen for up to 10 months.
Parsnips can be stored for several weeks (up to 4 months).
1. Storing Vegetables at Home.
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Green Bell Pepper
Before storing peppers, you want to make sure you have chosen the best ones. When selecting peppers, choose ones with bright, vivid colors and firm skin. Avoid any with wrinkled, soft or bruised areas.
Peppers are very sensitive to cold and may be damaged stored at temperatures below 41°F (5°C). However, they will still last about a week stored in the refrigerator. They should be stored in a plastic bag in the refrigerator.
Peppers will last longer if they are kept dry. Don’t wash the peppers before storing them.
Green bell peppers will usually last longer than red bell peppers.
Chili peppers have a much longer shelf life than sweet bell peppers. You can store unwashed ripe chili peppers in the refrigerator for several weeks.
Store peppers for about 1 week.
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What are the best methods for storing cabbage? The first thing to know is that you should not wash a cabbage before storing it.
Cabbage should be stored in the refrigerator to retain quality and preserve vitamin C content. The best temperature range for cabbage is 41-46°F (5-8°C). Luckily, this is the temperature of most refrigerators.
Ideally, you should wrap your cabbage in plastic and store in the crisper section of your refrigerator. The plastic will limit the air flow around the cabbage. It also keeps moisture away from the cabbage. If you don’t use plastic, your cabbage will still be okay. The outer leaves may discolour, but you can just remove them.
Cabbage should never be stored with fruit, especially apples. Some fruit gives off ethylene gas as it ripens. This ethylene gas will cause the cabbage leaves to discolour and fall off.
Cabbages can be stored for 3 to 4 months. Chinese cabbage won’t last quite as long.
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What is the best method of storing radishes? Radishes are actually quite easy to store when you consider the following tips…
When buying radishes, there are usually two options:
- Radishes can be found sold in bunches with the tops attached. These are the freshest radishes and can also be more expensive.
- Pre-packaged radishes are also commonly available. These radishes have a longer shelf life and can be a cheaper option.
Look for radishes that have a firm, brightly colored root and healthy leaves. Avoid radishes that feel spongy or look wilted.
Preparing Radishes for Storage
Bunched radishes should be stored by first removing the leaves and then wrapping the roots in plastic.
How to Store Radishes
Radishes are not sensitive to chilling, and should be stored in cold conditions in the refrigerator.
Store radishes in the refrigerator for up to 3 weeks.
If your radishes are getting old and not quite firm, they can be revived by immersing them in ice water for an hour or two before serving.
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Lettuce, spinach, swiss chard and other salad greens are highly perishable and wilt easily. However, because different they have different characteristics, different methods are required for storing salad greens.
Hardier salad greens like Romaine and leaf lettuce, spinach and chard, can be washed and thoroughly dried before storing. If there is too much moisture present during storage, salad greens will get slimy and brown. Store them in the crisper section of the refrigerator, loosely packed in a perforated plastic bag or a damp cloth.
More delicate greens such as arugula and water cress should not be washed before storing. If you buy these with the root attached, wrap the roots in a damp paper towel, and then store the whole thing in a perforated plastic bag.
Storing Salad Greens
Store salad greens away from ethylene-producing fruits like apples, bananas and pears. The ethylene gas will cause the leaves to turn brown.
Romaine lettuce will keep for 5 to 7 days (maybe up to 10 days),
Boston and leaf lettuce for 2 to 3 days,
Delicate greens like arugula and water cress should be used as soon as possible.
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