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Lonnie E. Shipe, M.A.
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Lonnie E. Shipe, M.A.   My Press Releases

“Always start out with a larger pot than what you think you need.” Julia Child

Published on 4/14/2018
For additional information  Click Here

Nearly every standard refrigerator comes with crisper drawers, which keep produce cooler than the rest of the refrigerator and protect them from the warm air that comes in when you open the door. Some people put drinks and cheese in them, but the crisper really is the best place to keep your fruits and vegetables. If your crisper has a humidity setting, experiment with it. Fruits and vegetables emit a gas call ethylene (a ripening agent), so the trick to make your produce last longer is to make sure you store together the ones that emit similar levels of ethylene. Here’s a quick guide.


Set the humidity setting in your crisper drawer to high for these non-ethylene gas emitters: leafy Greens, spinach, arugula, basil, lettuce, broccoli, cauliflower and carrots. Set the humidity setting in your crisper drawer to medium for these medium ethylene gas emitters: melons, lemons, limes and oranges. Set the humidity setting in your crisper drawer to low for these high ethylene gas emitters: apples, grapes, mushrooms, peppers, squash, avocados and pears.

Only wash what you need. The best way to prevent spoilage is to wash your produce only as you eat it. Keep your blueberries in their containers, and just wash the berries you eat each day. Since this may be hard for people who prefer to plan ahead. But you can dry the produce as much as possible after washing to cut down on humidity. It is suggested to wash leafy greens, running them in a salad spinner and then storing them in cotton bags or towels to keep them dry and aerated. The cloth absorbs moisture and keeps the vegetables fresh longer.


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