Storing fresh vegetables can be tricky, especially if you want to retain their freshness and crunch for a long time as vegetables tend to lose nutritional value over time.
However, with proper preparation and storage methods, you can extend their shelf life.
Here are some tips for storing cut vegetables for more than a week:
1. Clean the veggies
Wash the vegetables thoroughly and dry them completely before cutting. Moisture can lead to growth of mold and spoilage.
2. Use airtight containers
Transfer the cut vegetables to airtight containers. Choose containers that are appropriately sized to minimize empty space as excess moisture can increase the chances of spoilage.
3. Paper towels
Place a paper towel at the bottom of the container and another on top of the cut vegetables. The paper towels will absorb excess moisture and help maintain freshness.
4. Avoid cross contamination
Store different types of vegetables in separate containers or use dividers to prevent cross contamination, which can lead to fast rotting of vegetables.
5. Monitor moisture
Check the containers regularly for excess moisture. If you notice condensation, replace the damp paper towel with a dry one.
6. Use airtight bags
If you don’t have airtight containers, you can use resealable plastic bags. Remove as much air as possible before sealing.
7. Avoid cutting root vegetables
Root vegetables like potatoes and carrots should be stored whole for longer shelf life. Cut them just before using.
8. Use vacuum sealers
If you have a vacuum sealer, use it to remove air from the containers or bags, which can significantly extend the shelf life of cut vegetables.
9. Blanch before cutting
For some vegetables, like broccoli and green beans, blanching them briefly before cutting can help preserve their texture and color.
