How to store vegetables for a long time

Green vegetables can be preserved for a longer period of time through methods such as refrigeration, vacuum packaging, blanching and freezing, drying, and light avoidance. Different storage methods are suitable for different types of vegetables, and reasonable selection can effectively reduce nutrient loss.

1. Refrigerate storage

Dry the surface moisture of the vegetables and put them in a fresh-keeping bag. Place a layer of kitchen paper inside the bag to absorb excess moisture and store them in the vegetable preservation area of the refrigerator's refrigeration compartment. Spinach, rapeseed and other leafy vegetables are suitable for this method, and the temperature should be controlled at around 4 degrees Celsius to store for 3-5 days. Be careful not to refrigerate directly after cleaning, as moisture will accelerate decay.

2. Vacuum packaging

uses a vacuum sealing machine to remove the air inside the packaging bag, isolate oxygen, and delay oxidation. Broccoli, Dutch beans and other stem vegetables can be preserved for 7-10 days after vacuum treatment and refrigeration. Before vacuuming, the surface of the vegetables should be thoroughly dried, and a certain amount of space should be left during packaging to prevent damage from compression.

3. Blanch and freeze

Blanch the vegetables for 30 seconds, then immediately supercool them, drain the water, and pack them in sealed bags for freezing. This method is suitable for mustard greens, vegetable hearts, etc., and can be stored for 2-3 months. Blanching water can damage the activity of oxidase. Before freezing, try to remove the air inside the bag as much as possible to avoid repeated thawing.

4. Drying treatment

Cut cabbage, cabbage, etc. into shreds, sun dry or dry them to make dried vegetables, completely dehydrate them, and then seal them in cans. Dried vegetables can be stored at room temperature for more than six months, and should be soaked and rehydrated before consumption. Pay attention to the ventilation and dust prevention of the drying environment, and avoid direct sunlight that can cause vitamin loss.

5. Store in the dark

Root vegetables such as potatoes and onions should be placed in a cool and ventilated cardboard box, covered with a black plastic bag to block light. Maintaining a temperature of 10-15 degrees Celsius can prevent germination, and regular inspections should be conducted to remove rotten individuals. Do not put it together with fruits that release ethylene, such as apples, as it will accelerate spoilage.

When storing vegetables, it is necessary to choose the appropriate method according to the type. Leafy vegetables are recommended to be refrigerated for short-term consumption, while root vegetables are suitable for storage at room temperature and away from light. Before storing all vegetables, yellow leaves and rotten parts should be removed to avoid cross contamination. Frozen vegetables can be cooked directly without thawing, which can better maintain their texture. Regularly clean the vegetable compartment of the refrigerator, maintain appropriate humidity, and it is not recommended to consume expired vegetables even if they appear intact. The combination of a fresh-keeping box and a silicone fresh-keeping cover can further extend the shelf life, but attention should be paid to the differences in respiration intensity of different vegetables and they should not be stored together.