Consuming fruits and vegetables is beneficial to our health. However, long-term storage has been problematic. Vegetables such as avocados, celery, and tomatoes perish shortly after purchase.
Below are five methods for preserving and preparing vegetables for a long shelf life.
Below are methods for preparing vegetables so that they do not perish quickly.
1. Tomatoes.
After washing and blending the tomatoes into a puree, transfer the liquid into a saucepan.
It should be ignited and allowed to simmer for some time. Add vinegar and continue cooking until all the water has been absorbed. Bring it down, allow it to settle, then pour it into bottles. It can last as long as two months.
Second, place the firm tomatoes on an inverted sheet on the floor. Do not allow the tomatoes to come into contact with each other or any liquid. This technique may keep them fresher than simply arranging them in a bowl.
Finally, freezing them is one of the finest ways to prepare tomatoes for long-term storage.
2. Avocado.
It is a seasonal vegetable whose availability diminishes as its season ends. However, there are two methods to prepare it without browning or charring.
First, puree your avocados and distribute them on a baking sheet. Freeze it to make it solid. Freeze the cubes after placing them in a zipper container. It will remain verdant and fresh until you are ready to use it.
They are then cut into tiny cubes and frozen. It is that straightforward.
3. Onions.
Always preserve your onion alongside citrus fruits. The longevity is due to the fact that the acid from the lemon delays the maturation process of the onion.
The fronds of parsley.
Before preserving the leaves in the refrigerator, wrap them in a dry cotton sheet to keep them green longer.
Parsley can also be planted in a water-filled container. This is a double benefit, as you can harvest it at any time while it continues to grow. Or, you can cut it into segments and dry it to make spices.
5. Yam.
Cube the yams and store them in the freezer until you are ready to use them.