Fruit & Vegetable Storage 101

Great tasting fruits and vegetables begin with proper storage at home. Just remember the FIFO rule: First In, First Out. Use whatever is oldest first and continually rotate your stock to ensure freshness and reduce waste. The FIFO rule applies to all types of foods—fresh, frozen, canned and dried.

Fresh

Visit the Fruit & Veggie Database for storage information on specific fruits and vegetables. In general,

• Use within a few days.
• Some can be left at room temperature to ripen, then refrigerated.

Frozen

• Store at 0°F or less.
• Use before the “use by” date on the package.
• As a rule, use within 6 months.
• See this handy pdf guide on Freezing Vegetables from Colorado State University

Canned

• Check the “use by” date on the can.
• Most canned goods have a shelf life of about 2 years.
• Store at room temperature (about 75°F).
• See this handy pdf guide on Canning Vegetables from Colorado State University

Dried

• Store in a cool, dark place (warmth makes the food spoil faster).
• Some dried foods may be refrigerated- check the package.
• Use before the “Use by” date on the package
• Most will last from 4 months to a year.

Source: Fruits and Veggies More Matters website;  Colorado State University Extension Course Freezing Vegetables and Canning Vegetables