Are you wondering what should be stored in the drawers of your refrigerator? It is important to know how to best use them to keep your produce at top quality for as long as possible!
Refrigerator drawers are designed to help you adjust the humidity level so it can be different from the rest of the refrigerator. Many drawers have a control that allows you to increase or decrease the air flow coming into them. Less air flow means higher humidity. Since different produce require different levels of humidity it allows you to tailor the drawer to the produce inside and it will last longer.
Here are a few tips to store your fruits and vegetables in the refrigerator:
Vegetables typically like high humidity and fruits like lower humidity.
Leafy greens like high humidity (85-95%) and cold temperatures(32-40°F). This includes lettuce, spinach, chard, collards, mustard greens and watercress. Bulbs like green onions, leaks and endive should also be stored here.
Apples, grapes, cherries, apricots, nectarines and other tree fruits like less humidity and cold temperatures (32-35°F).
Don’t put ripe fruits and veggies in the same crisper drawer since fruits give off ethylene gas. Apple, pears, plums, cantaloupes and peaches are all high-ethylene producers. This can cause green vegetables to turn yellow, lettuce to get rust colored spots, potatoes to sprout and carrots to turn bitter.
Citrus fruits like oranges, lemons and grapefruit can be stored in the main part of your refrigerator since they prefer even less humidity.
Some fruits and vegetables do better outside of the refrigerator. Tomatoes, potatoes and onions prefer a cool, dark, dry place. (65-70°F).
Wash your fruits and vegetables before eating, not before storing them.
By storing your foods properly you save money since your fruits and vegetables will remain fresh as long as possible!
It’s time to think about harvesting vegetables as the gardening season winds down. After you have spent hours choosing seed, planting, weeding, and watering your garden it only makes sense to store the vegetables carefully. You have many options for storing vegetables. Canning, freezing and drying are not your only choices. Many vegetables benefit from moist storage in a cool, dark area. If you are fortunate enough to have basement storage that can be heated without being overheated, you can build shelves and bins for vegetables. A small room that can be insulated from the rest of the basement with shelves and separate ventilation works even better. Plans for such a room are available.
It’s that time of year again, more tomatoes than I can possibly use in salads and BLTs. I do like to freeze some whole but it is also nice to have some home preserved tomato sauce too. There are many variations of tomato sauce recipes that are safe, tested, and research based. Some of these recipes must be processed with a pressure canner so be sure to check the recipe before you begin to be sure you have the proper equipment.
There are also recipes for canning tomato juice, “V 8″ style juice, and catsup or other sauces. None of the recipes are very difficult so you can truly enjoy the bounty of your garden all winter long. You can even make a tomato jam if you still have tomatoes left after making all of the other recipes listed above.
Remember we are always glad to answer questions about home food preserving. Give us a call Monday through Friday from 9-11 and 1-4.
Roasted vegetables are one of my favorite foods. This time of year it is really easy to roast vegetables on the grill. Any vegetable fresh from the garden is enhanced by this slow cooking method that caramelizes the natural sugars present. Vegetables can be roasted in the oven any time the grill is not a convenient option. Spend Smart. Eat Smart. website has a great recipe for oven roasted vegetables.
Vegetables can be roasted individually–think fresh roasted asparagus stalks, or in a combination–think potatoes, onions, carrots and mushrooms. Remember to cut the vegetables in uniform sized pieces so that all the vegetables will cook evenly.
Last fall the apple trees were packed with an abundance of apples. Even though I don’t have a tree myself I was lucky enough that Liz, my co-worker shared her apples with me! I used the majority of them to make and freeze applesauce for my family.
The best applesauce is made with apples that are sweet, juicy and crisp. If you like a tarter flavor, try adding 1 to 2 pounds of tart apples to each 3 pounds of sweeter apples. Simply wash, peel and core the apples. To prevent them from turning dark you can put them in a solution of ½ cup lemon juice per ½ gallon of water as you peel them. Then when you have enough that you are ready to start cooking, place them in an 8 to 10 quart pot. Add ½ cup water, and stir occasionally to prevent them from burning. Heat them quickly and cook until the apples are tender (5 to 20 minutes), depending on the maturity and variety. If you like smooth applesauce, press the cooked mixture through a sieve or food mill. If you like chunky-style sauce you are ready to taste. If desired, you can add 1/8 cup sugar per quart of sauce. Taste and add more if needed. My apples were so sweet additional sugar wasn’t needed!
I have found that using freezer bags is a very easy and space saving way to store applesauce in the freezer. I used quart freezer bags since this was a reasonable amount for our family to eat. When the applesauce is completely cooled simply lay the bags flat and you can stack them on top of each other in the freezer.
My family has really enjoyed having applesauce ready to eat in the freezer whenever they want it! I am sure your family will too!
Roasting vegetables can be done on the grill or in the oven. They are a special treat especially this time of year when the vegetables are coming fresh out of your garden! The best roasted vegetables are soft and tender, browned and caramelized and full of flavor. It is easy to roast the vegetables, but there are some tricks to making them come out delicious. These tips are adapted from How to Cook Without a Book by Pam Anderson.
Preheat the oven. Set the oven anywhere between 350°F to 450°F. The lower temperature will take longer to roast the vegetables.
Cut the vegetables into even sized pieces. If you have smaller vegetables they can be roasted whole as long as they are similar in size to the other vegetables.
Toss with oil. Oil will help the vegetables brown so toss them with 1-2 Tablespoons of olive or vegetable oil. It will also help to hold the spices or seasonings that you add.
Don’t crowd the vegetables. The less the vegetables touch each other the more surface area on them will brown.
Add a small amount of salt before you roast. Many restaurants add salt at the beginning of the roasting process and also at the end.
Use the top third of your oven. This will help them to brown the best.
Shake or turn the vegetables. In order for the vegetables to brown evenly move them around by using a spatula or shaking the pan, after they start turning brown.
Roast them thoroughly. Your goal is to have the vegetables both brown and tender. If they start to get too dark, cover with foil until they are tender and take the foil off for the final 5 minutes. If they are tender but not as brown as you want move the pan to the upper part of the oven.
Finish the vegetables. Add a final drizzle of olive oil and a little sprinkle of salt to finish off the vegetables. You could also add fresh pepper, lemon juice, minced herbs (parsley, thyme).
Serve the vegetables warm. Any vegetables left should be cooled in a single layer so they don’t get soggy.
With these tips you will be offering your family and friends delicious roasted vegetables from home!
Many of us have memories of home canned chicken in meals at grandma’s house. Preserving your own chicken isn’t too hard, you just need a bit of time and access to a pressure canner. If the canner has a dial gauge, you will want to have it tested yearly to ensure accuracy. The National Center for Home Food Preservation has recipes for canning poultry. Follow the directions as written and you will produce a safe and delicious product.
Do you have more tomatoes than you know what to do with this year? Have you thought about canning your own ketchup? The National Center for Home Food Preservation has three different ketchup recipes: Tomato Ketchup, Country Western Ketchup and Blender Ketchup The recipes have several steps and are a bit time consuming but you will be rewarded with a special product that you can enjoy or share with others. Consider ketchup this canning season.
It’s time to start thinking about school again and packing those school lunches. Much has been written about the safety of packing a lunch for school. Here are a few important points to consider.
Use the right style of lunch box. It is important to have an insulated lunchbox to keep perishable foods like sandwiches cold enough to prevent bacterial growth. It is tempting to buy a lunch box based on a TV show or character. Make a wise decision based on food safety and don’t be tempted to give in to a popular style just because your child prefers the look of a lunch box.
Wash the lunch box and containers daily. Use hot sudsy water and rinse well. This is another way to prevent bacterial growth in a lunch.
Tell your child to dispose of uneaten food. Bacteria can grow in that half a sandwich leftover from lunch that is eaten on the school bus ride home.
Include hand sanitizer or wipes in the lunch. Make it easy for your child to eat with clean hands.
Following these tips won’t guarantee a safe lunch but will increase the odds your child does not become sick from food borne illness.
There is nothing more frustrating than taking the time to pick, prepare, and can something and open the canner to find broken jars and wasted food. Here are the top 12 reasons your jar might break inside the canner.
Using old jars. Antique canning jars are attractive but perhaps not the best choice for a product that is very labor intensive to prepare.
Nicks or small cracks in the jar. Always check for small nicks or hairline cracks before filling jars.
Not releasing trapped air bubbles inside the jar.
Using metal utensils to release trapped air—this can cause scratches or weak spots inside the jar.
Fluctuating pressure inside a pressure canner. Watch the gauge or listen to the “jiggle” of the weight to maintain a constant pressure.
Reducing pressure too quickly. Resist the impulse to run cold water over the pressure canner after the processing time is up. That is a quick and easy way to destroy all your hard work.
Placing hot jars into a canner of cold water.
Forgetting to add water to the pressure canner.
Forgetting to put the rack into the bottom of the canner. Jars bouncing around during processing are at a high risk of breaking.
Setting your hot, already processed jars into a draft to cool.
Screwing the bands onto the jars too tightly. Remember, finger-tight only.
Following canning directions carefully will help you avoid jar breakage.