Storage

■ Store whole onions in a cool, dark, dry place in an open bowl or bag for several weeks. They need air around them to slow spoilage.

■ Refrigerate peeled or cut onions in sealed containers or wrapped tightly. Use within 1 to 2 weeks.

■ Store dry beans in an airtight container in a cool, dark, dry place. Label with the date they were purchased and try to use within 1 year for best quality.

• Keep ripe whole tomatoes at room temperature in a single layer in an open container; avoid direct sunlight. Try to use within 5 days. Short refridgerator storage (3 days) can help delay softening but may also reduce flavor. 

• Sort and remove moldy, soft or shriveled berries before storage.
• Refrigerate fresh blueberries in a covered, shallow container with holes for air movement. Use within 10 days for best quality.
• Rinse under cool running water just before using or eating.

• Heat, air and moisture speed up the spoilage of whole wheat flour.
  • Store in a cool, dry place
  • Use airtight containers or re-closable plastic bags to keep out moisture and insect.