Storage of Fruits and Vegetables

Carol Von Linde, a German engineer, was the inventor of the refrigerator In 1867. It is used to cool and preserve foods. In earlier times such as 1000 BC, the Chinease Would cut and store ice for a type of refidgeration.

Canned tomatoes stored in a plastic container in the refrigerator will typically last about 3 to 5 days. It's important to keep them tightly sealed to maintain freshness and prevent contamination. If you notice any off odors, changes in color, or mold, it's best to discard them. Always check for any signs of spoilage before consuming.

Once opened, tomato-based sauces are only good for five days to a week. You don't want to wait for the mold to form. It is only recommended for 5 days to be safe.

Well, if you mean preserve like "keep on Earth" then it is very important because man needs fruit to survive, but if you mean it like "keep in fridge or let it last long in your home, then, you preserve fruit to keep it fresh so you do not have to pay extra money you could be spending for other reasons.

Potatoes are stored in cold bunkers at around 40 to 45 degrees and low humidity, also they are kept in the dark to stop sprouting.In a refrigerator they will go bad if it is to cold and they are moist- it starts the growing process. Dark -cool-dry is the way to keep them for a long time.

The food should only be kept in the danger zone for an hour. It can be out for a few hours and be safe if is for your personal use. The longer it stays out the more risk you take of contamination.

Well, it depends on the condition of the tomato. Fresh tomatoes will start to deteriorate a few days after being left on a shelf. Make sure the lid on a canned tomato is completely sealed. Tomatoes are perishable. That is, their lifespan is short and they will parish very quickly. Store them in a cool place with no humidity, and they will last longer.

If an apple is left in sunlight, it will be rotten in 4 days minimum. the sunshine is what will make it rot faster.

Most cookies can be frozen. If they are moist when they freeze, they will freeze together and be a solid mess of goop when they thaw. Some types of cookies will crumble when they are unfrozen, but most will freeze fine.

Possibly nothing. In canning, the 'best by' dates are generally for best flavor and texture, not food safety.

If the can is swollen, rusty and/or leaking, then it should be discarded. Food does continue to break down and deteriorate even in cans. Don't expect the food to last forever.

Depends a little bit on what's in it. Cut up tomatoes will make it wet and shorten the time. Some ingredients (like sliced raw mushrooms) can get a bit mushy.

But if you make a crisp green salad with everything very fresh--say, lettuce and raw spinach, cucumbers, bell peppers, carrot slivers, chopped celery, and other things that are moist but not wet, firm rather than soft--it can keep refrigerated for 2 or 3 days in good condition, especially if the lettuce is not cut with a knife but torn with the fingers.

If you store it in small individual-serving containers without much air in them, you can get away with as much as 4 or 5 days. At the end of the time, you'll be able to see that it's not totally fresh, but it will be perfectly edible. ___________________________________________ Another excellent way to store green salad is to put it into small or medium sized freezer bags, squeeze out the air and fasten securely. Store the bags in your vegetable crisper. I'd be inclined to store cucumber in a separate bag.

Hi,

It's a good idea to refrigerate fresh blueberries. Typically, refrigerated, they will keep 10-14 days! Of course, being delicious blueberries, they probably won't last that long in the fridge! :-)

I love ORGANIC blueberries and buy only organic!

Orange juice that is opened does not stay fresh for long if it is not refrigerated. You should not drink it if it has been out for longer than a couple of hours.

Many grocery retailers and health food stores offer freeze dried foods. Additionally, some survival or camping stores offer freeze dried foods. Wal-Mart and Sam's Club both sell freeze dried items. Other locations a person may purchase these foods from are Buy Emergency Foods, The Ready Store, and North Bay Trading Company.

cod will stay fresh forever if you freeze it in a air tight bag.

if they are moldy or taste funny

Romaine lettuce should be washed and dried before storing in the refrigerator to remove excess moisture. A salad spinner can be very helpful in the drying of lettuce (and other salad ingredients as well). Romaine can be wrapped in a damp cloth and stored in the refrigerator crisper. Romaine lettuce will keep for five to seven days. All types of lettuce should be stored away from ethylene-producing fruits, such as apples, bananas, and pears, because ethylene will cause the lettuce leaves to brown.

If you did not open the can of cranberries it can be removed from the fridge and kept in the pantry.

Sealed in the tin? Usually a year or two. Once the tin has been opened, and assuming that the unused portion is being kept refrigerated, no more than a week.

If it is freshly made and that is part of the recipe's flavor profile, then it would be OK. If this has been sitting around for a while and it is an unexpected flavor, then I would not recommend eating it. When in doubt, throw it out.

if you look closely on the packet it will become clear that the expiration date is in small black print. maybe your eyes should be tested.

You should not eat onions, period. They're incredibly toxic. For those who insist on eating onions, you should toss out any left over portion that was not used from a freshly cut bulb. Never refrigerate them. They are magnets for bacteria and are one of the leading causes of diseases in the house.

They do however make good house sanitizers. Cut a bulb and put it in a bowl. Put them around the house and they'll attract just about every pathogen, bacteria, virus, you name it.

you should not store cut eggplant for once its skin had been punctured it perishes quickly. if i had to say, i would just wrap it very tight in seran wrap twice and place it in a ziplock container.

I have made fresh salsa many many many times and I can tell you that if you are not using any kind of preservatives or if you are not using proper canning methods that the quality diminishes by the hour. I would not want to let a (fresh) batch go for more than a day or two at the very most.Make certain that the container you are using is clean, has an air tight lid and place in the fridge immediately after making. The first hour or so will allow the different ingredients to meld together after that........ you can expect to taste the overall flavor decline rather quickly. You have to remember these are all fresh ingredients and nothing is keeping them from decomposing besides the chill of the fridge, which is some thing, but will not slow the process down for long. Besides it's fun to make, and you can have a party every time you make it.

To mash up a ripe banana means to remove the peel, place the banana on a plate or cutting board, and use a table fork to squash, crush, or squish the banana until it is gooey. The purpose of mashing up a ripe banana is to either 1) use the banana in recipes, such as making banana bread, or 2) to feed the banana by small spoonfuls to an infant who does not eat solid food yet.