Learn how to effectively store your Vegetables And Fruits so they will last longer

How to Store Semi-perishable Foods – Fruits And Vegetables

What foods can be considered as semi-perishable? Semi-perishable foods are actually all fruits and vegetables that have skins, and as they do not spoil that easily as some foods, they do also require a certain amount of care.

Potatoes can be easily kept from spoiling if you place them where it is cool, dark such as a cellar, or a bin. Its of course, economical that you buy potatoes in large quantity but if they cannot be kept under proper conditions which will permit them to sprout, shivel, freeze or rot it is advised to buy only a small quantity at a time.

Sweet potatoes can be bought in larger quantity as well, and for them to last for some time you should wrap each in a pieces of paper you don’t need and pack them so, that they do not touch one another. That will keep your sweet potatoes stay longer as if they were put together.

Carrots, beets, turnips, beets and parsnips can also be kept through the winter in very much the same way as potatoes. They deteriorate less, if you cover them with sand or earth. Especially in country districts winter vegetables are buried in the ground outdoor, placed at a depth which keeps them away from the frost.

Cabbage will usually do very well if you place them in a box or barrels, but if you want to keep them for a longer period of time you should not remove the roots.

Pumpkin and squash should last pretty long, all you have to do is to make sure they are kept in a dry place.

Apples and pears are usually stored in boxes or barrels, and for extra care you should wrap each separately in paper. Though all fruits must be checked regularly and if you see any beginning to show signs of spoiling it is advised to remove those.