Proper storage methods are important to keep vegetables fresh and safe to eat. Some vegetables like potatoes and onions can be stored at room temperature in a dry, dark place, while others need refrigeration to prevent drying and spoilage. Cut or peeled vegetables should be covered and used quickly, and those that brown, like potatoes, should be treated to prevent discoloration. All fresh vegetables should only be stored for a short period of time. Frozen vegetables should remain at 0°F until used, while dried vegetables require cool, dry, and ventilated storage. Canned vegetables last longest in a cool, dry area away from sunlight. Leftover vegetables should not be mixed and creamed varieties can only be stored one day if

1. STORE VEGETABLE
DISHES
STORE VEGETABLE
DISHES

2. Proper storing of vegetables will
keep them fresh and safe to
eat. There are some vegetables
and fruits that can be stored at
room temperature while other
can be kept in a cool dry place
and some need to be stored
properly in the refrigerator.

3. FRESH VEGETABLES
1. Potatoes and onions are stored at cool
temperature (50-65°F) in a dry, dark place.
2. Other vegetables must be refrigerated. To
prevent drying, they should be kept covered or
wrapped.
3. Peeled and cut vegetables should be covered or
wrapped, and used quickly to prevent spoilage.

4. 4. Potatoes, eggplants and other vegetables that
brown when cut should be treated with an acid or
blanched them to inactivate the enzyme that cause
browning. Raw, cut potatoes are held in cold water
for a short time.
5. Store all fresh vegetables for a short time.

5. FROZEN VEGETABLES
1. Store them at 0°F (-18°C) or colder in original
container until ready for use.
2. Do not refreeze thawed vegetables.

6. DRIED VEGETABLES
1. Store them in a cool (less than 75°F) dry, well
ventilated place.
2. Keep them well sealed and off the floor.

7. CANNED VEGETABLES
1. Keep them in a cool dry place, away from sunlight
and off the floor.
2. Discard cans that show signs of damage (swollen,
badly dented rusted cans).

8. LEFTOVERS
1. Do not mix batches.
2. Store the leftover creamed vegetables for one
day only. Before storing, cool
rapidly by placing the container on ice.