Storing Fresh Vegetables Keep leaf, stalk, seed, fruit, and flower vegetables fresh by storing them in the refrigerator. An airtight container or the vegetable drawer of the refrigerator will help prevent wilting. Fresh vegetables stay fresh longer if you do not wash them before storing. Too much moisture can cause spoilage. Use fresh vegetables within a week or two. They lose vitamins, color, and flavor as they age. Store bulb, tuber, and root vegetables in a cool, dark, and dry place (Figure 15.11). They will stay fresh for three months or more. Pumpkins, winter squash, and other vegetables with hard skin can be stored this way, too. Canned Vegetables Canned vegetables are picked and canned when they are top quality. During the canning process, they are cooked. There is no need to wash, peel, or slice canned vegetables. They are ready to eat. Canned vegetables are good for soups, casseroles, and side dishes. They usually cost less than fresh and frozen vegetables. Selecting Canned Vegetables Canned vegetables may be whole, sliced, or chopped. Some have sauces or butter added. Plain, chopped styles are the least costly and lowest in calories. The style of canned vegetable you choose will depend on how you plan to use the vegetable. For example, whole asparagus stalks make an attractive side dish. Chopped asparagus is fine for stews and casseroles. Remember to select cans that are not dented, rusty, swollen, or leaking. Storing Canned Vegetables Store canned vegetables in a cool, dry place. Carefully stored canned vegetables will maintain their quality for a year. After that, they are safe to eat, but their quality and nutrient value may be lower. If the vegetable smells or looks odd when the can is opened, it has spoiled and is not safe to eat. Spoiled vegetables should be discarded. Once opened, place any unused portion of canned vegetables in a covered container. Store the container in the refrigerator and use within a few days (Figure 15.12). Karen Kaspar/Shutterstock.com Figure 15.11 These doors open into an underground space called a root cellar. Root vegetables, as well as bulbs, tubers, and other vegetables with hard skins, and apples may be stored here. The soil surrounding a root cellar insulates and keeps it cold inside, which preserves the food. Root cellars were very important before refrigerators were common. Without root cellars, fresh vegetables were only available in warmer months of the year. Storing Canned Vegetables Store canned vegetables in a cool, dry place. Once opened, place any unused portion of canned vegetables in a covered container. Store the container in the refrigerator and use within a few days. Figure 15.12 Canned vegetables have a long shelf life when stored correctly. 363 Copyright Goodheart-Willcox Co., Inc. Chapter 15 Versatile Vegetables