Preserving berries and vegetables

Of course, the most delicious, aromatic and healthiest are all fruits ripe and fresh, but unfortunately this time is relatively short. So how can berries and vegetables be stored for a longer period of time?

All foods should generally be kept in the dark, mainly from direct sunlight, as sunlight affects fats – they rancid. The same is true of foods that are high in fat. Sunlight also destroys the vitamins in food.

• It helps to preserve vegetables if they are not washed immediately and stored in a cool paper bag.
• Carrots last longer than sprayed with onion peel
• Potatoes should be kept in the dark. In daylight, potatoes produce a substance that is dangerous to humans – solanine, which accumulates especially in green areas and germs. Solanine can cause headaches, abdominal pain and diarrhea. Solanine is whole potatoes and cannot be removed by cooking, frying, baking or cutting out green pieces. So avoid brown spots or green potatoes. However, do not store potatoes and onions in the same cabinet, as this combination accelerates the spoilage of both foods.
• The vegetables must be washed and dried beforehand, after which they should be wrapped in a paper towel, which absorbs excess moisture and prevents wilting.
• Spices should be placed in dark, cool and dry airtight glass jars and do not spice jars over the stove! Spices do not last forever. Dried herbs do not keep in the cabinet for more than a year, but freshly ground spices have a shelf life of up to two years. Peppercorns and other uncrushed spices can be stored for up to five years, so it is advisable to crush them directly from the grinder during cooking.
• The herbs can be stored for much longer than they are placed in the storage box after washing, letting the towel dry, closing the box tightly and placing it in the refrigerator.
• Garlic and onions are better preserved at room temperature and in the dark. For example, put them in a paper bag with air vents and protect them from direct sunlight. Keep onions and garlic in the refrigerator, where they may become slightly moldy.
• Do not store fruits and vegetables in a plastic bag, as they are easily spoiled there. Keep fruits separate from vegetables. Apples, pears, plums, apricots, etc. emit ethylene gas, which significantly accelerates fruit ripening and overripe. If you do not want the cucumber or potato to rot quickly, keep them separate from the fruit. Onions and potatoes should also be stored separately, as this combination also accelerates the spoilage of both foods.
• Bananas also emit ethylene gas so that the bananas do not stain so quickly, wrap the end of the banana bunch around the food. This slows down their overcooking while maintaining freshness. It is also advisable to break all the bananas apart.
• Store tomatoes at room temperature and not in direct sunlight. You can bake semi-raw tomatoes at room temperature in a paper bag, where they cook to taste. You can only put tomatoes in the refrigerator if there is a risk that they will overripe, which will slow down the ripening process.
• Basil and lemon balm do not keep cold, you can keep other herbs in the refrigerator. Keep the basil stuck in the kitchen or on a windowsill, just like a flower. It is beautiful to look at and the kitchen also comes with great aromas. The basil can also be finely chopped with a mortar or pestle, add a little olive oil or water and store them in the freezer as ice cubes. If necessary, you can just take one basil cube and add it to the soup, for example.
• You can keep the lemon fresh for a long time by placing it in a water jar and changing the water there 1-2 times a day. But lemon is best preserved in sugar. Sprinkle the sugar on the bottom of the box and place the lemons so that they do not come into contact with each other.
• Sweet fruits are put in the refrigerator and sour fruits are left out of the refrigerator, says old folk wisdom. For oranges and mandarins, a cooler environment is preferred, ideally between 2-5 ° C. Lemons and grapefruits can be damaged by freezing and it is therefore preferable to store them at a temperature of 10-15 ° C. The lime can be stored under both of the above conditions, but the preferred temperature is 8-10 ° C.