Fruits & Vegetables Storage & Shelf Life

1. Kayla Wells Family & Consumer Sciences Educator WSU Colville Reservation-Ferry County Extension Fruits & VegetablesStorage & Shelf Life 1

2. Learning Objectives • Participants will know: • When it is not appropriate to freeze fruits and vegetables. • The 3 ways to prepare fresh fruits for freezing. • How to blanch vegetables to be frozen.

3. Fresh Fruits • Fruits can be kept at room temperature, until they ripen. Once fruits are ripe, keep in the refrigerator or freezer. • Sort fruits before storing. Bruised or decayed fruits will contaminate good fruit. Check stored fruit regularly. One rotten fruit can spoil the rest. • Do not store (refrigerate, freeze, can, etc.) overripe fruit as it will not produce a quality product. • Most fruit stays good for 8-12 months when frozen. Fruit kept in the freezer longer than 12 months won’t likely be unsafe, but the flavor may change. • Unsweetened fruits lose quality faster than fruits packed in sugar or syrup. 2

4. Freezing Fruits w/o Sugar • Any fruit can be frozen without sugar. However, the texture could be softer than that of fruit frozen with sugar. • If desired, some fruits (like peaches) can be packed with water, only (i.e. no sugar). • If desired, fruit juices bought or extracted from the fruit can be used as a liquid pack. Orange & berry juices work well. • Fruits like berries, cherries, & grapes can be frozen in a single layer on cookie sheets before packing in containers. This prevents them from sticking together. 3

5. Freezing Fruits- “Syrup Pack” • Fruits that will be served uncooked can be packed in syrup. • The syrup can be prepared by using cane sugar, beet sugar, corn syrup, or honey. • Strength of syrup depends on sweetness of fruit, intended purpose, & personal preference. • Use 1 ⅓ cups syrup for each quart (4 cups) of fruit. • Dissolve sugar in hot or cold water. If hot, cool before using. 4

6. Freezing Fruits- “Sugar Pack” • Juicy fruits & those that will be used for pies or other cooked products are often packed in sugar. • Use about 1 cup of sugar for each 2-3 pounds of fruit. • Before freezing, sugar & fruit should be gently mixed until fruit is covered & the sugar has dissolved in the juice. 5

7. Apples • Apples can be stored at room temperature until ripe. • When ripe, apples should be refrigerated. • Place apples in a loosely sealed plastic bag before putting them in the refrigerator. • Apples can be kept in the refrigerator for 1 month. • To freeze apples: wash, cut, & core. Apples can be packed in syrup, or packed in sugar, or packed without sugar. Package in clean plastic bag or plastic container, seal, & freeze. 6

8. Grapefruit & Oranges • Wash grapefruit & oranges before storing, as bacteria can be present, even on the peel. • Grapefruits, oranges, & other citrus fruits keep best when stored at room temperature. • Grapefruit & oranges can be kept at room temp. for 2 weeks. • Grapefruit & oranges can be stored uncovered in the refrigerator. • If freezing grapefruit, oranges, or other citrus fruits: peel & separate the fruit. Citrus fruits can be packed in syrup or packed in water without sugar. Package in clean plastic bag or plastic container, seal, & freeze. 7

9. Pears • Pears can be stored at room temperature until ripe. • When ripe, pears should be refrigerated. For best results, individually wrap pears in tissue or newspaper. • Pears should be eaten within 3-5 days of being refrigerated. • When freezing pears: peel, core, & cut the pears in halves or quarters. For best results, pears should be boiled in syrup for 1-2 minutes, drained, & packed in syrup. Package in clean plastic bag or plastic container, seal, & freeze. 8

10. Grapes • Grapes should be stored in the refrigerator & eaten fresh within 5 days of purchase. Store grapes in a sealed, plastic bag or a sealed container. • Store unwashed grapes separately from other foods in the refrigerator & wash prior to eating. • When freezing grapes: wash, package in clean plastic bag or plastic container, seal, & freeze. 9

11. Honeydew Melon • Honeydew melon should be kept at room temp. until ripe. • When ripened, honeydew melon should be refrigerated. Honeydew can be kept in the refrigerator for up to 5 days. • To freeze honeydew: slice in half, remove seeds, & peel. Cut into slices, balls, or cubes & pack in syrup. Package in clean plastic bag or plastic container, seal, & freeze. 10

12. Recommended Method of Packing For more information, fruits labeled with a * were addressed on previous slides. 11

13. Canned Fruits, Jams, & Fruit Juices • Canned fruits/jams/fruit juices can be kept at room temperature for 1 year, as long as the container is unopened. • Once opened, canned fruits/jams/fruit juices need to be covered & kept in the refrigerator or freezer. DO NOT store in opened container; store in an airtight container. • In the refrigerator, unopened jars of canned fruits/jams/fruit juices can be kept for 12-24 months. Opened jars of canned fruits/jams/fruit juices can be kept for 2-3 days. • In the freezer, jars of canned fruits/jams/fruit juices can be kept for 1-2 months. 12

14. Fresh Vegetables • Most vegetables are best kept refrigerated. • Sort vegetables before storing. Any soft or bruised ones should be used immediately! Discard any that show decay. • Vegetables should be stored in your refrigerator’s crisper. (Most crispers perform best when 2/3 full.) Vegetables in crisper should be stored in a clean, plastic bag. If crisper is full, vegetables can be stored anywhere in the refrigerator. • When frozen, most vegetables maintain high quality for 12-18 months. It is a good idea to use your home-frozen vegetables before the next year’s crop is ready for freezing. • Vegetables should be blanched before freezing. 13

15. “Blanching is the process of scalding vegetables in boiling or steaming water for a short time. It is simple. Blanching helps retain the flavor, color & texture of vegetables that you plan to freeze.” Blanching To blanch: • In a large kettle bring water to a rolling boil. Use 1 gallon of water for each 2 cups of vegetables. • Clean & cut vegetables. • Place vegetables in a wire basket & plunge into the boiling water. Water should return to a boil within 1 minute. If it takes longer to boil, vegetables will taste soggy. • Cover & start counting blanching time as soon as water returns to a boil. • Keep on high heat for the entire time that vegetables are under water. • Cool immediately in ice-water for the same time used in blanching. Stir vegetables several times during cooling. • Drain vegetables thoroughly. • Pack the vegetables either by dry pack or tray pack: • Dry pack: pack vegetable tightly into containers or freezer bags. Press out air & seal tightly. • Tray pack: put a single layer of the vegetable on a shallow pan & put the pan into the freezer. When vegetables are frozen, put them into a freezer bag or container. Press out air & seal tightly. • Freeze. Frozen vegetables will maintain high quality for 12 to 18 months at 0°F or lower. • From University of Minnesota Extension: (http://www1.extension.umn.edu/food safety/preserving/vegetables-herbs/blanching-vegetables/) 14

16. There is no "one time fits all" for blanching. Time will vary depending on the vegetable & its size. Below are suggested times for blanching. Blanching Times Blancher with a blanching basket & cover Step #3 of blanching (place veggies in boiling water) Step #6 of blanching (cool veggies immediately!) (http://www1.extension.umn.edu/food-safety/preserving/vegetables-herbs/blanching-vegetables/) 15

17. Carrots • To refrigerate carrots, first remove the tops. Store in refrigerator in a clean, plastic bag or sealed plastic container. Carrots can remain in the refrigerator up to 2 weeks. • If freezing, follow these directions: • Remove tops, wash & peel. • Leave small carrots whole. Cut others into thin slices, ¼ inch cubes, or lengthwise strips. • Blanch according to directions & chart on pages 14-15. • Package in clean plastic bag or plastic container, seal, & freeze 16

18. Onions(yellow, red, & green) • Yellow & red onions are best kept at room temperature, or slightly cooler, in a well-ventilated container (ex: mesh bag or paper bag). They will keep for several months. • Green onions should be stored in the refrigerator, in a plastic bag, & used within 3-5 days. • If freezing, follow these directions: • Slice or leave whole depending on preference. • Blanch according to directions & chart on pages 14-15. • Package in clean plastic bag or plastic container, seal, & freeze. 17

19. Potatoes(russet, red, & sweet) • Store potatoes in a dark, dry place, with good ventilation, & away from heat. Potatoes will keep for several months at 45-50oF. If storing at room temperature, use within 1 week. • Potatoes stored in light causes “greening.” • Potatoes stored at high temperatures will sprout & shrivel. • If freezing, follow these directions: • Potatoes freeze best when cooked, mashed, or as french fries. • After preparing, cool quickly in refrigerator • Package in clean plastic bag or plastic container, seal, & freeze. • Frozen potatoes are best used within 1-2 months. 18

20. Acorn Squash • Acorn squash stored at a cool, room temperature (around 60oF) will keep for several months. Kept at a warmer room temperature, acorn squash will only last 1 week. • Storing below 50oF may cause chilling injury to the squash. • If freezing, follow these directions: • Wash, cut into cooking-size sections, & remove seeds. • Blanch according to directions & chart on pages 14-15. • Remove pulp from rind & mash. • Package in clean plastic bag or plastic container, seal, & freeze. 19

21. Turnips • Wash thoroughly in cold water & drain well.Place in clean plastic bag & store in refrigerator or crisper. Use in 3-5 days. • If freezing, follow these directions: • Wash, peel & cut into ½ inch cubes. • Blanch according to directions & chart on pages 14-15. • Package in clean plastic bag or plastic container, seal, & freeze. 20

22. Cabbage • Store cabbage in the crisper part of the refrigerator. Cabbage should be stored in a plastic bag or plastic container, & used within 1-2 weeks. • If freezing, follow these directions: • Trim coarse outer leaves from the head. • Cut into medium shreds, thin wedges, or separate head into leaves. • Blanch according to directions & chart on pages 14-15. • Package in clean plastic bag or plastic container, seal, & freeze. • Once frozen, cabbage is suitable for use only as a cooked vegetable. 21

23. Celery • Store celery in the crisper part of the refrigerator. Celery should be stored in a plastic bag or plastic container, & used within 1-2 weeks. • If freezing, follow these directions: • Wash thoroughly, trim & cut stalks into 1-inch lengths. • Blanch according to directions & chart on pages 14-15. • Package in clean plastic bag or plastic container, seal, & freeze. • Since celery loses its crispness when frozen, it is suitable only for cooked dishes. 22

24. Radishes • To refrigerate radishes, first remove the tops. Store in the refrigerator in a clean, plastic bag or sealed plastic container. Radishes can remain in the refrigerator up to 2 weeks. • If freezing, follow these directions: • Cut radishes into smaller pieces, • Blanch according to directions & chart on pages 14-15. • Package in clean plastic bag or plastic container, seal, & freeze. 23

25. Cauliflower • Store cauliflower in the crisper part of the refrigerator. Cauliflower should be stored in a plastic bag or plastic container, & used within 1-2 weeks. • If freezing, follow these directions: • Trim off leaves, cut head into pieces about 1 inch across, & immerse pieces in brine (4 tsp. salt to 1 gallon of water) for 30 minutes to remove insects. • Drain. • Blanch according to directions & chart on pages 14-15. To prevent darkening, add 3 Tbs. of lemon juice per gallon of blanching water. • Package in clean plastic bag or plastic container, seal, & freeze. 24

26. Asparagus • Do not wash before storing. Store in refrigerator (preferably in the crisper), in a clean plastic bag or plastic container. Use within 2-3 days, & wash before cooking. • If freezing, follow these directions: • Wash thoroughly, • Trim stalks, remove scales with a sharp knife, & cut into even lengths to fit bags or containers. • Blanch according to directions & chart on pages 14-15. • Package in clean plastic bag or plastic container, seal, & freeze. 25

27. Broccoli • Store broccoli in clean plastic bags, or plastic container, in the crisper part of the refrigerator. Use broccoli within 3-5 days. • If freezing, follow these directions: • Remove leaves & woody portions, • Separate heads into convenient-size sections & immerse in brine (4 teaspoons salt to 1 gallon water) for 30 mins. to remove insects. • Drain & split lengthwise so flowerets are no more than 1 ½ inches across. • Blanch according to directions & chart on pages 14-15. • Package in clean plastic bag or plastic container, seal, & freeze. 26

28. Cucumbers • Wash & dry cucumbers before storing. Place in clean plastic bag or plastic container & store in crisper part of refrigerator. Use within 1 week. • If freezing, follow these directions: • Blanched- • Blanch according to directions & chart on pages 14-15. • Package in clean plastic bag or plastic container, seal, & freeze. • Un-blanched- • Wash & cut in halves, slices, ½ -inch strips, or dice depending on intended use. • Package raw, seal & freeze. 27

29. Avocado • Avocado can be stored at room temperature until ripe. • When ripe, avocado should be refrigerated. Avocado should be eaten within 5-10 days of being refrigerated. • Avocado is not recommended for freezing. • How many of you know that avocado is actually a fruit? • To be considered a fruit, the part that is eaten surrounds one, or multiple, seed(s). 28

30. Canned Vegetables • Canned vegetables can be kept at room temperature for 1 year, as long as the container is unopened. • Once opened, canned vegetables need to be covered& kept in the refrigerator. • To remover the “metal taste,” it is best to refrigerate canned vegetables in a clean plastic or glass container. • In the refrigerator, opened jars of canned vegetables can be kept for 1-4 days. • It is not recommended to freeze canned vegetables. 29

31. Questions?

32. Thank you for your attendance and participation! Please complete the pre/post evaluation provided by facilitator.

33. Sources Presentation information compiled from the following sources: • Burtness, Carol. “Blanching Vegetables.” University of Minnesota Extension. 2011. Web 3 Jan. 2012. <http://www1.extension.umn.edu/food-safety/preserving/vegetables-herbs/blanching-vegetables/ > • “Food Storage Chart- Food Storage Guidelines.” Washington State University Extension. Web 27 Dec. 2011. <http://www.extension.org/sites/default/files/w/8/8e/Food_Storage_Chart.pdf>. • Hillers, Virginia N. “Storing Foods at Home.” Washington State University Extension Publication, EB1205. September 2005. Print. • “Let’s Preserve.” Penn State College of Agricultural Sciences Cooperative Extension. 17 Aug. 2010. Web 3 Jan. 2012. <http://letspreserve.blogspot.com/2010/08/blanching-vegetables-is-must-before.html> . • Raab, Carolyn A. “Freezing Fruits and Vegetables.” Pacific Northwest Extension Publication, PNW 214. July 1995. Print. • Schmutz, Pamela. “Freezing Fruits & Vegetables.” Clemson Cooperative Extension Publication HGIC 3063. May 2011. Web 27 Dec. 2011. <http://www.clemson.edu/extension/hgic/food/food_safety/preservation/hgic3063.html>. • “What are the Best Storage Conditions for Apples and Should They be Scrubbed Before Storage?” Washington State University Extension. 10 Oct. 2011. Web 22 Dec. 2011. <http://www.extension.org/pages/44714>. • Willenburg, Barbara J. “Freezing Vegetables.” University of Missouri Extension Publication GH1503. June 2003. Web 27 Dec. 2011. <http://extension.missouri.edu/p/gh1503>. 30

34. For More Information • If you would like more information on proper food storage of fruits & vegetables, please contact Kayla Wells, Family & Consumer Science Educator, Colville Reservation-Ferry County Extension, (509) 634-2306 or kayla.wells@wsu.edu. Or you may contact Dan Fagerlie, Project Director, (509) 775-5225 ext. 1113 or fagerlie@wsu.edu or the Okanogan County Extension office (509) 422-7245. • Cooperating Agencies: Washington State University, U.S. Department of Agriculture (USDA FRTEP Award #2009-41580-05326), the Confederated Tribes of the Colville Reservation, Colville Agency BIA, and Ferry County, Daniel L. Fagerlie, Project Director, fagerlie@wsu.edu. • Extension programs and employment are available to all without discrimination. Evidence of noncompliance may be reported to your local Extension office. 31