How to Extend the Shelf Life of Your Produce

According to a food purchase survey by the U.S. Department of Agriculture, the average American family throws away $156 of food each month. Two of the guiltiest culprits for this are fresh fruits and vegetables with a much shorter shelf life than prepackaged foods. To help reduce waste in your homes and refrigerators, try these tips to extend the shelf life of some of your favorite produce.

Avocados
Shelf Life: 3-4 days in fridge (4-5 days on the counter to ripen)

Proper Storage: When ripe, refrigerate the whole fruit in the crisper until ready to use. If cut, seal the flesh with lemon juice to prevent oxidation and wrap tightly in plastic wrap to refrigerate.

Bananas
Shelf Life: 3 days from ripening (6 weeks frozen)

Proper Storage: Hang bananas to prevent bruising. You can also divide your bananas and wrap the stem in plastic wrap to prevent ethylene from traveling down the fruit. Placing bananas in the fridge will also gain you a couple extra days.

Berries
Shelf Life: 1-2 weeks in fridge (6-12 months frozen)

Proper Storage: Store berries in a sealed glass jar in the fridge. Do not rinse before use as the moisture speeds up mold formation. If freezing, rinse and pat dry, arrange berries on a baking sheet and freeze for two hours before moving them to a freezer bag.

Celery
Shelf Life: 2-3 weeks in fridge

Proper Storage: Throw away plastic packaging. Wrap whole bunch in aluminum foil to prevent moisture from escaping. To keep chopped celery crisp, submerge stalks in water in a sealed container.

Kale
Shelf Life: 3-7 days

Proper Storage: Remove bands and ties. Wrap in a dry paper towel and store in a zip-top plastic bag sealed without air.

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