Food Storage - Where and How

A Few General Guidelines

Do Not Store Fruits and Vegetables Together. Fruits that give off high levels of ethylene (the ripening agent) can prematurely ripen and spoil surrounding vegetables. (Think of the "one bad apple" adage.)  Bananas in particular ripen very quickly, and will also speed the ripening of any nearby fruits.

Counter top Storage Tips

There’s nothing as inviting as a big bowl of crisp apples on the kitchen counter. To keep those apples crisp and all counter top-stored produce fresh, store them out of direct sunlight, either directly on the counter top, in an uncovered bowl, or inside a perforated plastic bag.

Refrigerator Storage Tips

For produce that is best stored in the refrigerator, remember the following guidelines.

• Keep produce in perforated plastic bags in the produce drawer of the refrigerator. (To perforate bags, punch holes in the bag with a sharp object, spacing them about as far apart as the holes you see in supermarket apple bags.)
• Keep fruits and vegetables separate, in different drawers, because ethylene can build up in the fridge, causing spoilage.
• When storing herbs (and interestingly, asparagus, too), snip off the ends, store upright in a glass of water (like flowers in a vase) and cover with a plastic bag.
• For Vegetables: Before storing, remove ties and rubber bands and trim any leafy ends. Leave an inch to keep the vegetable from drying out. Make sure the bag you store the veggies in has some holes punctured to allow for good air flow. Pack vegetables loosely in the refrigerator. The closer they are, the quicker they will rot. Leafy greens can be washed before storing by soaking them in a sink full of water, while soft herbs and mushrooms should not be washed until right before they are used.
• For Fruits:  Items like bell peppers, grapes, all citrus, and berries will only deteriorate and should be refrigerated. 

What to Store Where: A Handy Chart

Here is a blog post we put together last year which you may find useful:  Food Storage

Source:  Sparkpeople.com and Thekitchn.com

Tips on Storing Cheese from the American Cheese Society

1. Always re-wrap cheese in fresh wrapping, preferably in waxed or parchment paper, after the cheese has been opened to avoid having the cheese dry out or pick up other flavors.  Remember that natural cheese is a living organism, with enzymes and bacteria that need air and moisture to survive.  Thus, re-wrapping the cheese in paper and then in plastic wrap to create a micro-environment for the cheese is the preferred storage treatment.  However, you should not leave cheese in the same wrappings for extended periods of time.
2. The recommended temperature range for storing cheese is between 35 and 45 degrees Fahrenheit, at a high humidity level, preferably in the bottom vegetable/fruit bin.  To avoid accidentally freezing the cheese, don’t store it near the freezer compartment or in the meat bin.
3. Double wrap strong, pungent cheeses, such as blue, aged brick, or washed rind varieties, to avoid having their aromas permeate other foods.  It is best to place these cheeses in an airtight container for extra assurance against aroma leakage.  And it’s best to store cheeses separately if possible, especially blues, washed rinds and milder cheeses, as they will pick up each other’s flavors.
4. If cheeses other than fresh cheeses and blues have surpassed their expiration dates (imprinted on the packaging) or if the cheese develops a blue-green mold on the exterior, make a cut about a ½ inch below the mold to ensure that it has been entirely removed; the remaining cheese will be fine.
5. In general, never freeze natural cheeses, as they may lose their texture, and in some cases their flavor profiles will be seriously altered.  If you must freeze cheese, allow the cheese to thaw slowly in the refrigerator and use it for cooking, as the texture will become crumbly and dry after it is defrosted.
6. If stored and wrapped cheeses are overly dry, develop a slimy texture, exhibit ammoniated or any off odors, it’s best to discard them.  If you find these characteristics in cheeses at your local shop, do not purchase them, as they are past their prime.  If a retailer’s offerings consistently display the above characteristics, it’s best to find another resource for your cheese.