July 23, 2011

Tip of the day—Part 2 of Food Preservation Series

Yesterday I included some tips about dry storage, and today we’ll talk a little about cold storage:

Cold Storage. This includes anything stored in the refrigerator. This time of the year—just about anything
Pros

  • Simple and most people have refrigerators

Cons

  • Limited space
  • Power outages might cause spoilage
  • Most Americans waste around 30-40% of their food. Storing more might mean you waste more.

Tips for Cold Storage:

  • Give refrigerator dills and hot pepper rings a try—both are super simple
  • For a fantastic, easy recipe for salt preserved lemons, visit the Splendid Table website here: http://www.publicradio.org/columns/splendid-table/recipes/misc_preservedlemons.html
  • If foods become limp, give them an ice bath to see if they revive. This works great for cabbage, lettuce and celery.
  • Vacuum packers work well but can be costly. Green bags are less expensive, and many people rave about them. I haven’t found them worth the money, though.
  • A damp flour sack cloth or paper towel wrapped around lettuce or carrots will help for them to stay fresh for much longer.
  • Bread stores better in the freezer than fridge. It stales in the fridge.
  • Take off any greenery when storing foods like turnips, beets, or carrots. The greenery, while edible, will rob the root of sugar. Store separately.
  • Tomatoes become grainy in the fridge, store on the counter instead.
  • Label your foods well with dates to reduce waste.
  • Cabbages can be stored in the fridge for a month or so. Just peel off the first few layers of leaves—won’t be as juicy, but still good.

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