As we are always in need of time, we tend to buy groceries in large quantities. But, stocking up on the wrong things can lead to waste and spoilage, so, much of the food you pile up for use actually ends in the garbage can instead in your dish. This affects your home budget too.
The article below can give you some useful tips how to extend the shelf life of certain produce.
The first thing to do is look for things that indicate spoilage, such as green sprouts on the garlic or little mold on the onions. Even though these signs mean that it is the best period for planting them, you may not be interested in planting. If this is the case, keep reading to learn how to preserve them properly so that they last longer.
This is what you need:
firm and blemish-free garlic and onions
brown paper bags
paper clips (you’ll use these to keep the bags closed)
A hole punch
– Punch the bags ( You can do this either randomly or all the way through the upper half of the bags)
– Fold the bag several times (lengthwise or across) and punch in a row to make several rows of holes. It is recommended to leave about an inch between the holes, although it doesn’t really matter as they serve for ventilation only.
– Fill half the bag with garlic/ onions, fold it, pin and label.
The holes will actually let air flow around the vegetables, and the bag will keep the produce fresh longer. Store the onions and garlic as normal, but make sure you don’t overcrowd them.
There are other factors that also affect the effectiveness of this method including the light conditions, the temperature and the humidity of the storage place.
1. Don’t keep potatoes close to your onions and garlic. Potatoes release gases that will speed up decaying. Don’t even keep these two vegetables in the same drawer.
2. Don’t use closed plastic bags. An open paper or plastic bag is far more effective. Namely, if you store produce in air-tight bags, there won`t be enough air, which will speed up sprouting and decaying.
3. Don’t refrigerate onions and garlic, but store them in a dark and dry place instead. This can be your basement or pantry. The cold temperature in the fridge will only make the onions softer. Then they start giving off their smell and other food in your fridge can easily absorb it.