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In this article, we will observe how to store vegetables without plastic!
The fact is that there are PLENTY of ways to keep your food fresh & for longer in the fridge, WITHOUT plastic.
Additionally, by storing your food correctly, you will be able to save food from going to the landfill, which will also help you save money and lower your carbon footprint!
You will find how to keep fresh 61 different vegetables and fruits. In the end, you can also find:
- Additional tips on how to store vegetables and fruits without plastic
- Benefits of storing your vegetables and fruits properly
- The best containers to store your vegetables and fruits without plastic
Now, let’s begin.
*The two lists are in alphabetical order.
How to store vegetables without plastic
Keep them refrigerated and sealed, in an airtight container, with light moisture (sprinkled with a little water). Cooked artichokes can be kept in the refrigerator for several days.
If the leaf tips are split, dry, or discolored with dark brown edges, the artichoke is past its prime and won’t be good to eat.
Storage time: Proper storage will keep them for 5-7 days.
Freezing: Artichokes should only be frozen after cooking, and not frozen raw.
Stand the asparagus up, in a glass or bowl, with an inch or two of water at room temperature. Make sure the ends are sitting in the water.
Storage time: 1 week inside or outside the fridge. Cooked asparagus will last 3-5 days.
Freezing: Asparagus needs to be blanched before freezing. Blanch them for 3-5 minutes. Rinse with cold water & drain well. Then place in an airtight container, and freeze.
Place in a paper bag at room temp. If the avocados are ripe, place them in your refrigerator to keep them fresh. If your avocado isn’t quite ripe, leave it out on your countertop.
Note: To speed up their ripening, you can place an apple in the bag with them.
Storage time: If it is ripe – 2-3 days in the refrigerator. If you eat half of it, keep the other half with the pit, wrapped in a wax wrap.
Freezing: Wash & cut the avocado. You can freeze it as halves, or mashed with a fork and place in a silicone bag.
Arugula should be refrigerated and kept dry. Dunk in cold water and spin or lay flat to dry. Place dry arugula in an open container, wrapped with a dry towel or dry paper towel, to absorb any extra moisture.
Storage time: Dry and cool arugula can last up to 2 weeks
Freezing: Drop into boiling water for 2 minutes, cool them immediately in ice water, drain thoroughly and place in freezer bags.
Basil does not like the cold, or to be wet. To keep basil fresh, you can trim the stems and place it in a glass or jar of water and leave it on the counter at room temperature.
The other method is to use an airtight container/jar loosely packed with a small damp piece of paper inside.
Storage time: Fresh basil can last 5-9 days.
Freezing: Steam basil & pat dry and freeze in a single layer on a baking sheet. Once frozen, you can transfer the leaves to a container, or silicone bag (get as much air out of the bag as possible). Store up to 6 months.
To keep dried legumes fresh, store them in food-safe storage containers with tight-fitting lids. Store in a cool, dry place out of direct sunlight. Once you cook the legumes, refrigerate them for 3-5 days.
Storage time: Dry legumes -> 2-3 year. Cooked bean -> 3-5 days in the refrigerator
Freezing: If you cook in big batches, or you won’t eat them right away, it’s best to freeze cooked legumes in air tied jars (leave a tiny bit of space on the top).
Cut the tops off – if you leave it, the root vegetable will draw moisture, which will lose flavor and firmness.
The beets will not spoil if left at cold room temperature for a few days, but they do best when refrigerated for up to 10 days.
Wash them, and keep the beets in an open container with a slightly wet fabric towel on top, in your refrigerator.
Storage time: Refrigerated, up to 2 weeks
Freezing: It’s best to cook the beets until tender since raw beets don’t freeze well.
Wash and dry the beet greens. Then wrap in a dry towel, and store in an airtight container, refrigerated. Little moisture is alright.
Storage time: 3-5 days – up to a week, if you don’t wash them, just before consuming
Freezing: Blanch for no more than 2 minutes. Quickly drain, and then pack in an airtight container, or silicone baggies.
Place the unwashed broccoli head in an open container in the fridge or wrap in a damp fabric towel before placing it in the refrigerator.
Storage time: Raw broccoli -> 4-7 days. Cooked broccoli -> 4-5 days
Freezing: You can freeze it but you it’s best to blanch it first
Keep Brussels sprouts on a stalk in the fridge or leave it in a cold place. If they’re loose, store them in an open container with a slightly wet fabric towel on top.
Storage time: Raw can last 3-4 days refrigerated. Cooked Brussels sprouts – for 3 days refrigerated.
Freezing: Before freezing, blanch brussels sprouts for 3-5 minutes.
Cut the tops off to keep them fresh. Place the carrots in a closed container with plenty of moisture – either wrapped in a damp towel or dunked in cold water. Change the water every couple of days to store them for longer. The water will also keep the carrots crispy!
Storage time: 3-4 weeks in the fridge.
Freezing: Blanch carrots for 3-5 minutes. Freeze in silicone baggies or Tupperware containers.
You can keep it on a cool counter, but it will last longer in the fridge. Cabbage might begin to lose its moisture. If you cut a piece from the cabbage, it’s best to use the rest in the range of 7-8 days. If it’s too warm, keep it refrigerated.
Storage time: Up to 1 week on the counter, and up to 2 weeks in the fridge. Cooked cabbage will stay fresh for up to 5 days.
Freezing: You can freeze raw (shredded!), or blanched cabbage.
Wrap unwashed cauliflower in a damp fabric cloth towel and put it in a closed container, in the refrigerator.
Storage time: Up to 2 weeks
Freezing: Blanch cauliflower and then freeze.
Don’t peel or wash it. Loosely wrap the root in a damp fabric towel and place it in your refrigerator.
Storage time: from 10 to 14 days
Freezing: Blanch for 4-5 minutes peeled or unpeeled celery root, and then freeze.
Store in the crisper drawer of the refrigerator. For long-term storage, people wrap the celery in aluminum foil (while I haven’t tried, it should work well with a cloth produce bag, too).
Storage time: Up to 2 weeks
Freezing: Blanching isn’t necessary, but it will result in a more flavorful outcome that lasts up to a year.
It’s best to eat corn the day you picked/bought it. Refrigerate it and store it in their husks. If you don’t plan on eating it within 3 days — freeze it.
Storage time: 3-5 days
Freezing: You can freeze raw corn on the cob, but blanching helps preserve the taste and texture during freezing.
Even though they are sensitive to very low temperature, cucumbers will thrive and last longer when stored at cool room temperature.
If you plan to use them within a few days, you can keep cucumbers in the fridge, wrapped in a moist towel.
Storage time: 1-2 weeks at room temperature or about a week refrigerated
Freezing: You can freeze whole fresh cucumbers. Put them in an airtight container, glass jar, or a bag. If you first slice them, preserve in vinegar and then freeze, they will retain their texture and freshness.
Eggplant does fine left out in a cool space. To store it for longer, refrigerate it lose and use it within 5-7 days. Don’t wash it, since eggplants don’t like any extra moisture.
Storage time: 5-7 days in the refrigerator
Freezing: You can blanch or steam eggplant and then freeze.
If you use the fennel within a couple of days after you bought it, you can keep it out on the counter, upright in a cup or bowl of water (like celery). If you want to keep it for longer, place it in the fridge in a closed container with a little water.
Storage time: 7-10 days in the fridge
Freezing: Freeze raw or cooked in sealed bags or containers.
Place unshelled fava beans in the refrigerator, in an airtight container. Dried shelled fava beans can be stored in a cool, dry place for 10 to 12 months.
Storage time: Unshelled fava beans – about 10 days. Dried shelled fava beans – 10 – 12 months.
Freezing: You can freeze raw or blanched fava beans.
Store in a cool, dry, dark place that has air circulation. If they are stored in the refrigerator, they are prone to grow mold quickly.
Once the bulb is broken, you can expect the quality of your garlic to decrease faster. If you have leftover garlic, mince it, and then store refrigerated in an airtight container.
Storage time: 3-5 months in the pantry (dry & dark place). Individual unpeeled garlic cloves can last for 7-10 days in the pantry.
Freezing: Remove the skin and cut off the roots from each clove. Use whole cloves or chopped, and line on a baking sheet.
Freeze for 3 hours and then transfer to a silicone baggie or container. Do not freeze garlic if you want to plant it later (freezing will kill the bulb).
It’s okay if you leave it out for 1-2 days, but for any longer, keep it in an airtight container in the fridge. You can also stick the green garlic in a tall glass with some water in the bottom.
Storage time: 5-7 days refrigerated
Freezing: Use a baking sheet to spread sliced green garlic evenly, and place in the freezer. Once it’s frozen, place in an airtight container, or silicone bags.
Most greens must be kept in an airtight container with a damp cloth, to keep them from drying out. Kale, collards, and chard are doing well in a cup of water on the counter or fridge.
Storage time: Refrigerated → Kale – 5 – 7 days. Collards – about 5 days. Chard – about 10 days.
Freezing: You can freeze most greens either raw or blanched.
Store unwashed fresh beans in a reusable container in the refrigerator crisper. You can also use a damp cloth draped over an open or loosely closed container. They like humidity, but not wetness!
Storage time: about 7 days in the fridge
Freezing: Rinse your green beans in cold water and then drain. Before freezing, cut the beans’ ends off and then them to whatever length you prefer.
Keep damp in an airtight container in the fridge. You can also wash, and spin them dry, then wrapped in a fabric towel. Yet, an airtight container is best to avoid bruising and bacteria buildup.
Storage time: 7-10 days in the fridge. Head lettuce will last longer – from 1 to 3 weeks in the refrigerator.
Freezing: Separate and rinse off lettuce leaves and dab excess water. Then, place the leaves in an airtight silicone freezer bag. You can also freeze lettuce by pureeing it and freezing it in ice cube trays for soup recipes, etc.
Do not wash, trim, or cut leeks before storing. You can either leave it in an open container in the crisper wrapped in a damp cloth or in a shallow cup of water on the counter (just so the very bottom of the stem has water).
Storage time: 10-14 days
Freezing: You can freeze raw leeks, but blanching will help them stay fresher and more flavorful.
Store in a cool, dark, and dry place that’s well-ventilated. Ideal areas include the pantry, cellar, basement, or garage. Peeled and sliced onions can be stored in the fridge in an airtight container.
Storage time: Fresh whole onions – up to 6 weeks, and up to 2 months if stored in the fridge. Peeled onions – 10-14 days in the refrigerator. Sliced or cut onions – a week in the refrigerator, in a silicone bag or airtight container.
Freezing: Wash, peel, and chop raw onions. There is no need to blanch onions. Use silicone bags and freeze for the best quality and odor protection.
Note: Don’t keep potatoes (or tomatoes & bananas) with onions near, as gases from the onions can hasten to sprout in potatoes, and make other veggies or fruits go bad faster.
Okra doesn’t like humidity. So, you can use a dry towel in an airtight container in the fridge. It is best to eat it right after purchase since it doesn’t store that well.
Storage time: 2 to 3 days in the refrigerator
Freezing: To keep the best quality of okra, make sure you use a freezer container that is easy to seal and will hold moisture. A silicone bag will do the job.
Keep parsnips in an open container in the crisper or wrapped in a damp cloth in the fridge. Cooked parsnips may be refrigerated and used within a few days.
Storage time: Raw parsnips – 2 weeks. Cooked parsnips – 3 days.
Freezing: You can freeze raw or blanched parsnips.
Store in cool, dark, and dry places, such as a box in a dark corner of the pantry. Exposure to light or moisture can bring on rotting in the skin. You can store potatoes in a cotton or paper bag, too.
Storage time: Few weeks, to 2-3 months.
Freezing: You can freeze raw potatoes just for a SHORT time. Otherwise, they will discolor, and the texture will change. It’s best to cook them before freezing for long term.
Note: Don’t store potatoes near onions, bananas, or other fruit — this will encourage them to sprout faster.
Store them in the fridge, in an open container, with a wet towel on top. Remove the greens (store separately), so they don’t draw excess moisture from the roots.
Storage time: 10-14 days in the fridge
Freezing: Freezing radishes may ruin taste and texture. Consider blanching them first.
Store unwashed radicchio in the fridge in an open container with a damp cloth on top.
Storage time: 3-5 days in the fridge
Freezing: Radicchio does not freeze well, and freezing is not advisable, for quality purposes.
Wrap in a damp towel and place it in an open container in the refrigerator. Wash it just before you plan to eat it.
Storage time: 5-7 days refrigerated
Freezing: Blanching is recommended.
Keep them in a cool, dark, humid cold cellar or a closed container in the crisper to keep their moisture in.
Storage time: months in the cold cellar, or 2-3 weeks in the fridge
Freezing: Blanch for 3 minutes, then cool, drain and pack into silicone freezer bags or containers.
Spinach loves the cold, so store loose in the fridge, in an open container. Keep the spinach as dry as possible. A trick that can help is to put dry paper towels around the container and spinach to collect extra moisture.
Storage time: 7-10 days
Freezing: Freeze it with or without blanching. You can also puree it with water and freeze in ice cube trays.
Refrigerate in an open container. (unwashed)
Storage time: 3-5 days
Freezing: Blanch and then freeze.
Keep spring onions in the refrigerator. You can keep then fresh for longer if you fill a tall glass or container with 2 inches of water and place the roots of the onions in it. If you do that, make sure to change the water every few days.
Storage time: about 2 weeks
Freezing: Chop them up (stalks and all), seal in a silicone bag, and put them in the freezer.
Refrigerate it unwashed, in a vegetable drawer.
Storage time: 3-5 days
Freezing: You can freeze it raw, or blanched.
Store in a cold place for a few days. For more extended storage, it’s best if you place in the crisper. Wash them before you plan to eat the peppers, as wetness decreases storage time.
Storage time: about 5 days in the fridge. Cut bell peppers will last 2-3 days in the refrigerator.
Freezing: Freeze raw or steamed till firm, then transfer to a freezer-safe silicone bag with all the air pressed out.
Store in a cool, dark, well‐ventilated place. Never refrigerate ‐ sweet potatoes don’t like the cold.
Storage time: Normal room temperature – 1-2 weeks. In a cool, dark area, they can last about 1 month. Cooked sweet potatoes – 3-5 days, refrigerated.
Freezing: Bake or steam sweet potatoes before freezing.
Never refrigerate unripe tomatoes. Depending on ripeness, tomatoes can stay for up to 2 weeks on the counter.
If you plan to eat ripe tomatoes in 1-2 days, you can keep them on the counter, uncovered. However, if it’s any longer than that – the recommendation is to refrigerate (on a top shelf near the door, since it’s warmer).
Green Tomatoes: Store in a chilly place away from the sun to keep them green. Use quickly, or they will begin to color.
Note: To hasten ripeness, you can place in a paper bag with an apple.
Storage time: up to 2 weeks on the counter. Ripe tomatoes – 1-2 days on the shelf.
Freezing: Freeze whole, sliced, chopped, or puréed tomatoes. You can freeze them raw, cooked, or as a sauce. For whole or chopped, place them in a silicone baggie and squeeze any extra air out.
Store them in an open container with a moist cloth, refrigerated. Also, remove the greens (store separately).
Storage time: 3-4 weeks in the refrigerator.
Freezing: It’s best to blanch them before freezing.
Winter squash (Pumpkin):
Store in a cool, dark, well-ventilated place. You can also keep it in the fridge, but it’s not necessary. You can wash it even if you plan to eat it in a few days or more.
Storage time: 1-3 months. Chopped or sliced (raw) – 2-5 days. Cooked – about 4 days.
Freezing: You can freeze raw or blanched winter squash.
It does fine for a few days if left out on a cool counter. Wrap in a cloth and refrigerate for more extended storage. Don’t wash or cut up the zucchini until ready to use.
Storage time: 5-7 days
Freezing: Wash and cut into chunks before freezing.
How to store fruits without plastic
You can store on a cold counter or shelf for up to two weeks. For more extended storage, place them in the fridge, preferably separated from other things (if you have, use a cardboard box).
Storage time: 2 weeks on a cold counter. 1 month or more in the fridge
Freezing: You can freeze whole raw (or cooked) apples, or cut into smaller pieces.
On a chilled counter to room temperature or fridge if fully ripe. Once ripe, you can transfer the apricots in the refrigerator.
Storage time: Unripe, at room temperature – 5 days. Ripe apricots – 2-3 days at room temperature. Ripe apricots, refrigerated – 7 days.
Freezing: Remove the pit, and place in airtight silicone baggies.
Keep unripe bananas at room temperature on the counter. Once fully ripe, place ripe bananas in the fridge – this will help them stay ripe for longer.
If you put green and hard bananas in the refrigerator, they won’t ripen at all. Once the peel turns brown, you can freeze the bananas.
Note: Store away from ethylene sensitive produce like apples and potatoes.
Storage time: 1-2 weeks (depending on the ripeness)
Freezing: Peel raw bananas, and freeze (whole or chopped) in a container.
Place your berries in a paper bag, and only wash before eating them.
Since they are fragile, give the berries some space. When they’re smashed up against each other, they tend to spoil quickly. Don’t stack too many and spread them on a single layer, if possible.
Storage time: 1-2 days at room temperature. 3-5 days in the refrigerator.
Freezing: If you don’t plan to eat the berries in 3-4 days, it’s best to wash them gently with cold water, let them dry, and then freeze in an airtight container.
Citrus (oranges, grapefruits, pomelos):
Store in a cool place, with good airflow, and never in an airtight container. Once the fruit is ripe, you can store it in the fridge for a couple of weeks.
Storage time: 2-4 weeks
Freezing: Freeze the whole fruit, or sliced in thin pieces.
Store ripe cherries refrigerated, in an airtight container. Don’t wash cherries until ready to eat, since any added moisture will encourage mold.
Storage time: 5-10 days in the fridge
Freezing: Wash the cherries, remove the pits, and freeze in airtight silicone baggies.
Store dry dates at room temperature in a glass jar or airtight container. Refrigerate moist dates, in an airtight container, to help them retain moisture.
Storage time: Dry dates – up to 6 months in a pantry, and up to a year in the fridge. Moist (Medjool) dates – 7 weeks in a pantry, up to 6 months in the refrigerator.
Freezing: Place them in an airtight container and freeze.
You can use a paper bag to absorb excess moisture, or place evenly on a plate and refrigerate. They don’t like humidity, so don’t close them in a container. Wash just before eating.
Storage time: 5-7 days in the fridge
Freezing: Place whole figs on a baking sheet, spaced apart. Freeze until solid, then transfer frozen figs to silicone freezer baggies.
Store unwashed grapes in a cool place – inside the fridge will be the best, in cloth produce bags or containers.
Storage time: Fresh and ripe grapes – 1-2 weeks in the fridge.
Freezing: Wash and dry (preferably seedless) grapes, then place in silicone bags and store in the freezer.
Store a whole melon in a cool, dry place, out of the sun for a couple of weeks. Once it’s fully ripe, you can store it in the fridge. Keep cut melons in the refrigerator, in an open container or on a plate.
Storage time: Whole melon – 1-2 weeks refrigerated. Cut melon – 3 days.
Freezing: Clean and cut melon into slices, then freeze.
Nectarines and peaches:
To speed up the ripening, keep the fruit at room temperature, out of direct sunlight.
Similar to apricots, if it’s ripe, you can store it in the fridge.
Storage time: 3-7 days
Freezing: Freeze until the fruits are solid, about 3-4 hours. Package them within a day, to prevent freezer burn.
Store at room temperature until they are ripe. Once that happens, store in the refrigerator for a few weeks.
Note: To hasten the ripening, put an apple in with them.
Storage time: Once ripe, pears will last 3-4 days at room temperature and about a week in the fridge.
Freezing: Freeze them raw or cooked
Store at room temperature until completely ripe. Their skin will be simple to remove when they are completely mushy. It’s best to eat ripe persimmons immediately, but you can refrigerate them for 1-2 days.
Note: To hasten the ripening process, place in a paper bag with a few apples
Storage time: Ripe persimmons – 1-3 days in the fridge.
Freezing: You can freeze raw persimmons by placing them in ice trays (excellent for smoothies), or silicone baggies.
Keep pineapple at room temperature until ripe once you cut it and peel the flesh, store in an airtight container.
Storage time: Whole ripe pineapple – 1-3 days at room temperature, 3-5 days in the fridge. Cut pineapple – 3 to 4 days in the refrigerator.
Freezing: Clean and cut the pineapple, then freeze.
Keep in a cool, dry, well-ventilated place, out of direct sunlight. Whole fruit can be refrigerated, staying fresh for weeks.
Storage time: 1-2 weeks at room temperature. 1-2 months in the fridge. Fresh seeds or juice – up to 5 days, refrigerated.
Freezing: Spread the arils, on a single baking sheet layer, and place them in the freezer for 2 hours. Then transfer to a silicone freezer bag.
Keep your strawberries dry. You can store them in a paper bag in the fridge. Discard any bruised or moldy strawberries before that. Don’t wash them until ready to eat.
Storage time: 3-7 days in the fridge
Freezing: Gently wash the strawberries, freeze on a single baking sheet layer, for 3-4 hours. Then transfer in silicone baggies and freeze for longer.
Tip: To enjoy the strawberries for weeks, you can do this:
Mix one part vinegar with 10 parts water. Soak the strawberries for 2 minutes, then drain. Put them on a towel to dry out for 15-20 minutes. Then, place them back in an open container and store for weeks.
A whole watermelon can be stored in the refrigerator or for best flavor – on the counter, at room temperature. Uncut watermelons will last 7-10 days on the shelf and 2-3 weeks in the fridge.
Storage time: A whole watermelon – 2-3 weeks in the refrigerator and 7-10 days at room temperature. A cut watermelon – 3 days in the refrigerator.
Freezing: Cut, clean and freeze the watermelon, and eat within 9-12 months.
Tips on how to store vegetables and fruits without plastic:
You shouldn’t refrigerate:
- Garlic, onion, hard squash, potatoes, sweet potatoes, corn, pineapple, melon, unripe stone fruit (peaches, nectarines, plums, lychees, mangoes, almonds, apricots, dates, and cherries)
- Allium genus is vegetables, high in beneficial sulfur compounds, giving them their distinctive flavor and aroma. Allium means garlic in Greek, but other plants are members of the allium family, including onions, shallots, leeks, and chives.
- Don’t store onion, garlic, leeks, etc. in the same container as potatoes, since they release gasses that can spoil the vegetables faster.
Half-cut veggies or fruits:
- Use a wax wrap to keep half-cut produce. Wax wraps are an excellent option that extends the life of half-cutter vegetables or fruits since it keeps them fresh for way longer.
- Store in natural fiber bags/baskets at room temperature.
- Store in ventilated baskets or metal bins, or even a sturdy cardboard box holes poked in the sides. You can also cover the container so that no light can penetrate.
- Most times it’s best to arrange the chopped vegetables or fruits, on a baking sheet, in a single layer. Once frozen (in 2-3 hours), you can transfer them to a silicone bag or freezer-safe container. This will prevent freezer burn, as well as they won’t get stuck together into huge chunks.
- It is essential to store certain fruits and vegetables separately since some fruits contain ethylene glycol, a natural plant hormone released in the form of a gas. It causes cells to degrade, it quickens the ripening, and it may cause spoilage in some vegetables.
- Click here to find which foods are sensitive to ethylene glycol and which ones produce it.
Heat treatment before freezing:
- All fruits and vegetables contain enzymes and bacteria that, over time, break down nutrients, change the color, flavor, and texture of food during frozen storage.
That’s why it’s best to blanch, boil, or steam most vegetables, which will destroy these enzymes before freezing.
- Blanching helps vegetables keep their vibrant colors and retain nutrients, and stops the enzymes that would otherwise lead to spoilage.
Some veggies and fruits will turn into a mush:
- Even though you can freeze most veggies/fruit, some will turn into complete mush, once you try to defrost them (tomatoes, bananas, etc.). That’s why it’s best to use them in recipes. For example, tomatoes in stews, and soups, and frozen bananas in smoothies.
Sometimes it depends on your climate:
- If you live somewhere tropical, you should refrigerate certain foods, even though it is not recommendable. Humidity and very hot weather will spoil quite fast some vegetables or fruits.
Benefits of storing your vegetables and fruits properly:
There are multiple benefits from taking care of your fruits and veggies properly. Let’s take a quick look:
- Saving money – By storing food properly, you will reduce your food waste, which will also save money.
- Saving resources – You will conserve energy and resources, preventing pollution in the growing, manufacturing, transporting, selling food, and preventing food waste that will eventually end up in the landfill.
- Methane emissions – Less food waste in the landfill means fewer methane emissions (methane is a gas, 25 times more potent than CO2)
- Lower carbon footprint – The 2nd and 3rd point combined means that your personal and overall carbon footprint will be smaller.
The best containers to store your vegetables and fruits without plastic:
It keeps the wrapped food fresh, and it is ideal for almost every veggie and fruit. You can also freeze wax wraps.
However, always avoid anything hot when dealing with wax wraps, since high temperatures will separate the wax from the cloth, and it will destroy them.
You can keep them store dried goods and spices on your counter, refrigerate veggies and fruits, freeze leftovers, and cook or raw foods. Jars are a cost-effective way for storage, and for keeping things fresh.
Tip: If you plan to freeze things in jars, make sure to leave a bit of space on the top, as food expands when frozen.
Bags are fantastic for placing whole fruits and vegetables in and keeping them in your refrigerator or on the counter.
Leakproof Tupperware containers that are good to store leftovers, veggies, and fruits. You can also use them to freeze things.
Great to keep things dry, and to lay over veggies or fruits, to keep them crisp.
Silicone baggies are freezer safe, convenient, and the closest to Ziploc bags, with the benefit of being a reusable and environmentally-friendly option.
Reusing anything you have:
Plastic or glass Tupperware containers, metal containers, glass jars, produce bags, dish towels – it’s best to use anything you have before purchasing new things.
So there you have it – a list with 61 vegetables & fruits and how to store them (in the fridge, or outside!) without plastic.