Clean berries. Pick out any green, mushy or moldy berries. Place berries in a strainer and rinse fully. Pat berries dry with a paper towel or lay out on a shallow pan to dry fully.
■ Store mushrooms in a paper bag in the refrigerator. Avoid airtight containers that can collect moisture and cause the mushrooms to spoil faster.
❁ Store whole oranges at room temperature for 2 to 3 days or refrigerate for 2 to 3 weeks. Keep dry; watch for soft spots.
❁ Rinse the peel of whole oranges under running water just before using.
❁ Refrigerate cut oranges in a closed container for up to 2 days.
Keep cherries cold and dry to slow spoilage. Remove bruised or moldy cherries, then refrigerate in a bag or container that allows air to circulate. Wash just before using. Plan to use within about a week.
How to store Winter Squash:
■ Wash the carrots and trim off the green leaf tops, if present.
■ Store the carrots in a plastic bag. Poke a few small holes in the bag for air movement. Refrigerate for 3 to 4 weeks.
■ Keep carrot sticks for snacks in your refrigerator for up to a week.
Keep fresh turkey cold in the refrigerator. Check for a date on the package or use within 3 days after purchase. Freeze for longer storage.
Keep frozen turkey in the freezer until ready to thaw.
■ Keep fresh milk refrigerated as much as possible - as soon as you take it home and right after each use.
■ Greens are best when refrigerated with a little moisture and airflow. Cover greens with a damp paper towel in an open container or make holes in a plastic bag (20 holes in a medium bag). Some greens are sold in plastic boxes with holes. Use greens within 7 to 10 days for best quality.
❁ Look for leaves that are fresh and show no signs of wilting or spoiling.
❁ Buy an amount that you can use within about a week. Bags or containers usually have a “BEST if used by” date.
Try a mix for variety of flavor, texture and color. Darker color greens have more nutrients.
Both fresh and dried herbs add flavor. Adjust amounts to your taste.
3 teaspoons fresh = 1 teaspoon dried
1 clove fresh = ¼ teaspoon garlic powder
1 teaspoon fresh ginger root = ¼ teaspoon ground ginger powder
■ Store dried herbs and spices in a cool, dark location away from direct heat or sunlight. Keep containers tightly closed.
Refrigerate fresh pork and cook or freeze within 3 to 5 days. Keep tightly wrapped to prevent drying.
■ Store unopened cans of tuna in a cool, dry place. Discard cans that show leakage, bulges, or rust.
■ Check the ‘Best By’ date on the cans or pouches and use before the date for best quality.
■ Refrigerate in an open or perforated plastic bag in the vegetable drawer. They will keep for up to 10 days, but quality is best when used soon.
■ Wash under cool running water and trim just before using:
■ Refrigerate raw chicken and use within 1 to 2 days for best quality.
■ Refrigerate cooked chicken for up to 3 or 4 days. Freeze for longer storage; package in recipe-sized amounts; use within 2 months for best quality.
■ Freeze raw chicken to store for 9 to 12 months.
■ Store unopened tofu the same way you found it in the store.
■ Refrigerate all tofu after opening and use within 5 days. Cover with fresh water and change daily.
■ Spoiled tofu has a strong sour smell and may feel slimy.
■ Refrigerate eggs in their original carton as soon as possible after purchase. Keep on the refrigerator shelf, not on the door. Use within 3 to 5 weeks.
■ Rinsing or washing eggs at home is not recommended. It can actually lead to increased bacterial growth.
■ Store dried lentils in an airtight container in a cool, dark, dry place. Use within 1 year for best flavor and less cooking time.
■ Cooked lentils can be refrigerated for up to 1 week or frozen for up to 3 months. Divide into recipe-sized portions for quick use.