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Reviewed September 2002

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Contents

• Winning the proper food storage
• Safety first
• Refrigerator storage tips
• Preventing bacterial growth
• Foods that need special care
• For safety sake
• Dairy
• Fresh fruits
• Fresh vegetables
• Fresh uncooked meat, fish, poultry
• Cured and smoked meats
• Other foods

Related publications

• MP556, Storing Food in the Freezer
• MP557, Storing Food in the Cupboard
• MP562, Home Storage of Fruits and Vegetables in Root Cellars

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Storing Food in the Refrigerator

Fresh vegetables

Storage recommendations are for 37 degrees Fahrenheit

Asparagus, corn in husks

• Keep moist
  1 to 2 days

Beans, green or wax

• Keep in crisper or moisture-resistant wrap or bag
  1 to 2 days

Beets, carrots, radishes

• Remove leafy tops and keep in crisper
  1 to 2 weeks

Cabbage, celery

• Keep in crisper or moisture-resistant wrap or bag
  1 to 2 weeks

Lettuce, head, unwashed

• Store in moisture-resistant wrap, bag or lettuce keeper
  5 to 7 days

Lettuce, head, washed

• Wrap and store away from other vegetables and fruits to prevent russet spotting
• Thoroughly drained
  3 to 5 days

Mushrooms

• Do not wash before storing
  1 to 2 days

Onions, potatoes, sweet potatoes

• Refrigeration not needed
• See cupboard storage chart

Shredded cabbage, leaf and bibb lettuce, salad greens

• Keep in moisture-resistant wrap or bag
  1 to 2 days

Tomatoes

• Ripen tomatoes at room temperature away from direct sunlight; then refrigerate
• 1 to 2 days

Unshelled peas, lima beans

• Keep in crisper or moisture-resistant wrap or bags
  3 to 5 days

MP558, reviewed September 2002

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