It’s a fact: Canadians waste food – especially fresh produce.
With careful planning, and proper storage, families can save money and time and always have nutritious produce on hand for quick and healthy meals. Here are some tips from the Ontario Home Economics Association:
– think ahead. Plan meals, make a grocery list and stick to it;
– buy only what you need and use in reasonable time. A 20-pound bag of potatoes is no bargain if it spoils;
– before storing, remove elastic bands or twist ties to avoid bruising of produce;
– store produce unwashed. With the exception of leafy greens, fresh fruits and veggies have a natural protective coating and should not be washed before storing which speeds up spoilage;
– separation of fruits and vegetables is vital. As fruits ripen, they produce a colourless, odorless, tasteless gas called ethylene that triggers ripening and causes vegetables to spoil;
– pack produce loosely in perforated plastic bags. To perforate, snip several holes in the bag with scissors; and
– check refrigerated produce regularly. Remove spoiling items. It’s true – “one bad apple can spoil the whole bunch.”
Some fruits and vegetables need special attention. The following advice could help:
– apples ripen 10 times faster at room temperature. Store in a perforated bag in the crisper.
– keep unripe fruits, such as peaches, nectarines, plums, pears, and melon on the counter at room temperature but out of direct sunlight, until they yield to gentle pressure and then refrigerate;
– avoid bitter carrots by storing them away from apples;
– store onions and potatoes in a cool, dark, dry place but not side by side. Potatoes decrease the shelf life of onions, causing them to rot prematurely. Light causes potatoes to turn green and bitter;
– sweet potatoes should not be refrigerated as the core will harden. For longer storage, keep cool (around 13 to 16°C) or at room temperature for one week;
– broccoli and cauliflower can be stored whole in a perforated plastic bag or cut into florets and stored (unwashed) in a plastic bag, ready for quick use;
– store tomatoes at room temperature away from direct sunlight. Refrigeration changes their texture and flavor; and
– can, pickle or freeze produce at its peak of freshness.
Makarewicz is a home economist, owner of Foodgroups Consulting and member of the Home Economics Association.
