Thanksgiving is the holiday where all sorts of delicious dishes are made from mashed potatoes to casseroles to roasts. This means stocking up on enough produce to make everything your table needs. Storing produce for ultimate freshness is important so that each item tastes amazing on Thanksgiving Day. Below are some tips on how to store your produce. Don't forget to check out our holiday meal prep tips for slicing, dicing, and mincing your Thanksgiving produce.
Potatoes can stay fresh for quite some time, but it's important not to store them in the fridge. They should also not be stored with onions. The gas released by onions can cause potatoes to sprout. Check potatoes regularly and remove any sprouting potatoes.
Store onions in a cool, dry, dark place. If they’re still whole, leave the skin on and store them somewhere with ventilation – and avoid plastic bags. If they’re cut, store them in an air-tight container in the fridge
A whole garlic bulb can stay fresh for about six months. The more protective layers you remove, the shorter its shelf life becomes. While peeled garlic will only last up to a week. If you chop or mince your garlic, use it within a day. Garlic will keep well in a bowl, basket, or paper bag on the counter. But for best results, keep it somewhere cool, dry, and dark with some airflow (like a pantry).
This crunchy veggie can easily be stored for later. Separate and wash the stalks and let them sit out to dry. Cut about ¼ inch off the top and bottom of each stalk, then loosely wrap them all together in a dry paper towel. Wrap them in aluminum foil or place them in an unsealed plastic bag that gives them room to breathe. Celery stored this way can last about four weeks.