How are organic and unadulterated foods stored?
The durability of organic and natural foods is shorter. Industrial foods can be exposed to many applications, from seed stage to packaging, for longer storage. For example, the use of domestic seeds in fruit and vegetables, no chemicals to increase the durability, high thermal processes in milk is not applied, the welfare of animals, hormone-free, antibiotic-free cultivation, prolonging the shelf life of these products to protect the nutritional value of the shelf life.
It is useful to know how to store each of the organic and unadulterated foods in order to keep them well in their natural lifespan.
Organic fruits and vegetables
Organic fruits and vegetables deteriorate in a short time because they are not exposed to genetic and chemical interventions. Therefore, when consuming them, first buy the amount you need, and consume without waiting too long. Thus, both nutritional properties and flavors are preserved at the highest level.
The environments where vegetables and fruits are stored well vary. It is very important to store onions, potatoes and garlic in a dark place. The acidic property of onions causes the potato to rot; therefore, the onions and potatoes must be stored without contact with each other. Breathable, hollow cloth bags are ideal for storing them. Otherwise they start to germinate quickly. It is recommended not to consume green potatoes, onions and garlic.
Vegetables such as celery, beetroot and cabbage rots quickly when they come into contact with plastic. You can choose to store them on the paper bag.
Parsley, dill, cress, fresh mint, spring onions, lettuce, such as when they remain moist quickly deteriorate. However, their complete drying reduces their durability. To increase their durability, they should be placed in a closed glass container as they were taken, and a sheet of paper towel, napkin or cotton swab should be placed in the container to absorb moisture.
When bananas are put in the refrigerator, they quickly darken. It is better to store at room temperature. When storing bananas, not to separate the stems from each other also prolongs the durability.
If you take your avocados raw, they ripen faster when you store them at room temperature wrapped in paper bags or newspapers. Then put it in an airtight container and put it in the refrigerator.
Apples and pears like dark, cool and moist places. The bottom drawer of the refrigerator is suitable storage points for these fruits.
In addition, organic fruit and vegetables in general are easily affected by impacts. For this reason, you should try to use fruit vegetables that fall to the ground, get hit in a different way, crack or be punctured.
Milk and milk products
From the milking date of raw milk, it is 3-5 days in the refrigerator without opening its mouth. During this period, it lasts for 5-7 days in the refrigerator after being boiled and cooled. You can use it in the refrigerator for 3 weeks if you put it in canned food and close the mouth immediately after boiling the milk.
You can evaluate the milk by converting it in stages of distortion. When you taste it, you can use mild potatoes, food and custard if its sugar is low and past freshness. It will not be cut when boiling, but if it is to be cut in 24 hours, you can heat the yoghurt and ferment. If it is ready to be cut, you can make it by adding yogurt.
Egg
Shelf life of eggs is 28 days. However, it is generally advisable not to wait for more than two weeks. After this time, it starts to lose its freshness. The storage conditions of the eggs also affect the freshness. Contrary to common knowledge, it is better to store eggs at room temperature with the box, not in the refrigerator. This prevents the passage of moisture through the pores in the egg shell and is protected against deterioration. If you want to keep it in the refrigerator, you can choose to keep it with the container and we recommend you to use it without waiting when you remove it from the refrigerator. You can, however, test the water in the container to see if your egg is fresh.
Legumes, flour and bakery products
In order to avoid problems such as insects and moisture, it is necessary to store the legumes in a cool and dark environment with a maximum of 20 degrees. The place where legumes and flours stop should be free of moisture and away from heating and plumbing pipes. You can also put rock salt or carbonate in these areas. These substances will help to become more dry by absorbing the moisture formed. Wiping these cabinets and drawers with vinegar water is also a method that can be used.
Legumes are suitable to be stored in cloth bags to allow air. Flours are suitable to be stored in the original paper bag or in a clean glass jar. If kept in the refrigerator, the jar must be tightly closed. Wheatmeal-containing whole wheat flour is more prone to deterioration than industrial white flour. To protect the flour, placing bay leaves in a jar or pouch will give a good result.
Whole wheat flour, rye and oat flours generally maintain their freshness for up to 3 months at room temperature. Flours that are kept in the refrigerator so that they do not breathe and are not exposed to temperature changes can last up to 6 months.
Sauces, paste
The key to the long-term stability of such products is that they are stored in a way that they do not come into contact with air. Canned products last long. After opening, the service life is not too long. After opening, you should keep it in the refrigerator and consume within 1 month. In tomato paste and sauces, you can put some olive oil on it to reduce contact with air.
Dried fruits and vegetables
You can put dried fruits and vegetables in glass containers and put them in towel paper. Thus, it can be stored in a healthy way without moisture.
45AXX
Ziploc Storage Bags, Quart, 3 Pack, 48 ct