Storage of Fruits and Vegetables

No - unless the label states "keep refrigerated" which should mean that it was in the refrigerated case when you purchased it.

Beets that have been cleaned can usually last in the fridge for a couple of weeks. If the beets are cooked, they will last a couple of days.

I have two tables with the longest one sayong 3 to 6 months. The other has a shorter time. This is at 0 Degree C.

Definitely with nothing on them. Lemon juice is used to preserve

well it doesn't really turn it brown it actually speeds up the proses of them turning brown even though vinegar is an acid it doesn't stop it from turning apples brown it speeds it up believe that it is a chemical in the apple and a chemical in the vinegar that interacts very bad.and the vinegars chemicals usually wins that's why vinegar speeds up the proses not slow it down

Drain of the water and store then in a plastic bag in the fridge.

I often freeze my twice baked potatoes! Just thaw them on the counter for about an hour, pop them in the oven at 350 degrees until the cheese melts, and then turn the oven on broil to brown the cheese :)

porcini

If it is kept around long enough and not handled properly, Pesto can spoil. The fats and oils (pine nuts, cheese, olive oil) can become rancid. If not stored cold enough, there is the possibility that it could grow Clostridium botulinum.

deli ham can be stored in the refrigerator between three to five days. After this time, it can begin to spoil, so it should be discarded. However, pre-packaged deli ham can be kept in the refrigerator about seven to ten days, or use it by the date specified on the package.

We've got tofu from the end of March. It's firm and has been in the back of our fridge since then. I just opened a package and it smells and tastes fine...we're going to go for it and cook it tonight. Has anyone else gone so far past the expiration date?

A melon should be firm to the touch. You should be able to press firmly at the end and it might just give a little. If it is soft it might be just over-ripe, but if it is too soft, or has mold on it, then that's the sign that the melon has gone bad.

It depends on:

* The water content of the vegetable (carrots keep much longer than lettuce or peppers)

* Storage conditions (the colder the better, as long as it's above freezing) * Age when it gets to you (fresh from the farm vs. trucked from the other side of the country). * Leaf vs. root: Leaves half a short life once "killed" by picking, whereas roots (onions, garlic, turnip, carrot) are able to sit for a longer time.

a tightly sealed plastic baggie should do the trick for a day or so

These taste treats are only offered twice a year, Valentines and Sweetest Days. This year's delights go on sale right now (2/13) and will be sold as long as they last through tomorrow. (2/14)

Yes, mashed potatoes will eventually go bad. Even when kept in the refrigerator, they will eventually spoil. They are moist and are capable of harboring bacterial growth. They also contain milk products that can sour.

yeah but it wont taste good. after it is thawed

I regularly eat them after they have been heated once, then the rest put in the fridge (well covered) up to a week later, and I have never had a problem.

Any kind of processed fruit or vegetable requires refrigeration. Baby carrots have been processed, should be treated as potentially hazardous food, and should not be left unrefrigerated for more than a couple hours.

If you do leave them out on accident, they might be okay to eat. They just might get "uncrisp" or dry out.

"Baby" carrots are not really baby carrots, by the way. They're just bits and pieces left over from processing for other uses. The pieces are rounded off at the ends so they look like immature carrots. Real baby carrots are far smaller in diameter than the carrots you see in stores.

Yes, you can freeze dried or dehydrated cranberries. In fact, the freezer is a great place to store them. It helps to keep them "fresh," although they don't have to be frozen.

No. If tomatoes are moldy, they cannot necessarily be salvaged by cooking. Some molds produce toxins that will not be destroyed by cooking. Since one wouldn't know which mold is growing, one should not risk using moldy tomatoes - or anything else that has unexpectedly grown some mold.

Consider cooked mushrooms to be potentially hazardous. They should be left at room temperature for no more than 2 hours. Less time is better.

low-sugar alternative

in a paper baq because the ethlene qases it release stay inside with it which tends to ripen the banana .

- T. Oeurn

They release ethylene gas, which is a gas that ripens most fruit. If it is left in a closed environment such as a refrigerator, it causes the ethylene gas concentration to rise and cause accelerated ripening or browning