What is the best way to store fresh berries?

  • What is the best way to store fresh berries? Beofett

    I have been buying fresh berries from the store on the weekends, and am looking for the best way to make them last throughout the week for use as either a snack or as a component for salads.

    The blueberries last the longest, and I can usually salvage enough by Thursday or even Friday, but the blackberries and raspberries seem to either get moldy, or turn to mush, before Wednesday is over.

    I've been storing them in the refrigerator in the plastic vented clamshells they come in.

    Is there a better way of storing them that will extend their shelf-life another 1-2 days or more?

  • Store them unwashed. Take out any "bad" ones. I've had decent luck adding some paper towels to wick away extra moisture that seems to speed up the spoilage. Martha Stewart suggest going even further and spreading them out on paper towels on a sheet pan. I have no idea who keeps a fridge empty enough that they can store full sheet pans in there, though.

    I've never tried this, but someone suggests washing it lightly in vinegar/water. *shrug*

    Then of course, wash and freeze them spread out on a sheet pan (to make it easier to separate later). I assume this isn't what you want to do, but it is very effective, depending on how you plan to use them.

  • Most fruits, a few days:

    • Use kitchen towel to dry them (don't wash)
    • Line a sheet pan with kitchen towel
    • Spread them so they don't touch (any mold on one berry won't spread)
    • Refrigate

    Fragile berries:

    • Put the pan in an inflated plastic bag (so the bag doesn't touch the berries)

    If you see any mold on some berries, you can delay mold formation on the other berries like this:

    • Discard the berries with mold
    • Heat a pot of water to 52 degrees Celsius
    • Immerse berries for 30-45 seconds
    • Dry them

  • I've had really good results with special "breathable" plastic bags designed to let ethylene gas escape. The ones I'm using now are made by PEAKfresh USA. These work particularly well with strawberries.

    Apparently some retailers are catching on and prolonging produce shelf-life through ethylene absorption.

Related questions and answers
  • If I rinse fresh blueberries before I eat them, does that wash off the antioxidants? Why would washing blueberries before freezing them cause tougher-skinned berries?

  • I recently bought some mushrooms from the farmers market and have kept them in a brown paper bag on top of the fridge. 4 days later, they have started to have a slight odor between a mixture of dirt and dogs droppings. I suspect I have stored the mushrooms improperly, so it begs the question: What's the best way to store fresh mushrooms?

  • I occasionally deep fry using peanut oil. The small amount used in my deep fryer (around one quart/1 liter) is easy enough to store in a polypropylene container that came with the fryer. Originally, I was storing it, after filtering, in the fridge, but it'd still develop off flavors within a month or so. After Cook' Illustrated informed me (sorry, subscription required) that freezing works, I started freezing it, and it does indeed keep the oil fresh much longer. A quick run through the microwave warms it enough to dump into the fryer. Unfortunately, refined peanut oil is sold either 1

  • If you soak legumes (in this case split chickpeas, aka chana dal), but end up not cooking them when they would be "finished", what is the best way to store them? In water or without? And how long can you store them? Soaking time for my chickpeas are only 3 hours.

  • Is there any truth to coating eggs with oil, placing them in the cartons upside down and then not storing them in the refrigerator - will make them last a few months???

  • When I roast a goose, I decant the fat, strain and freeze it. I typically get a pint or more. This seems to work well, I can chip off suitably-sized pieces from the frozen block and use them as necessary. But is this the best way to store it, and if so, how long can I leave it for in the freezer before it's no longer safe to use?

  • I like preparing a large quantity of Roux and pouring them in ice trays to keep them in the freezer. However, I'm always confused about the right way of defrosting them for use. The typical use of it is to make white sauce for mac n cheese/pasta. The way i've been using them till now is to take the require amount of milk in a pan, add the cubes and then let it be for 5 minutes or so THEN start the heating. But I'm not convinced this is the best way.

  • I seem to recall reading somewhere that you should store leftover cooked rice noodles in water. Is this right? I don't want them to bloat and become ruined. I also seem to recall reading somewhere you could revive stuck pasta by running it in (cold?) water. How should I store leftover cooked rice noodles to best preserve them for a day or two? UPDATE: I tried storing them in cold water, and that's definitely not the way to go; the rice noodles bloated to about double their original thickness. They taste fine, just not what I was looking to accomplish.

  • milk as the same date printed on the old container? Should I store the milk in some other container (e.g. a pitcher)? Should I temporarily combine the two in a pitcher, then put them back in the two...My local supermarket was out of 1% milk today, so I decided to get half a gallon of 2% and half a gallon of skim milk and combine the two at home. Now I'm wondering in what I should store the combined milk... I still have a 1 gallon container from the last milk I purchased which I can use. There's a tiny bit of milk left in there, but it will be finished by today. The only thing I'm worried

Data information