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HOW TO CONSERVE HEALTHY FOODS: #COVID-19

Can you still eat healthy during COVID-19? Do I have to buy canned foods? How can I effectively conserve my produce? These are the most common questions currently asked during the self-quarantine COVID-19 pandemic. Luckily, there are healthy options you can still consume and effective ways to conserve for longer shelf life!


Lemons: Place lemons in a tightly sealed bag or closed container, keep refrigerated at 0" celsius for best results. If cut, shelf life is reduced to 2-3 days. Fresh lemon juice increases shelf life to 4-6 months.

Potential Shelf Life 1-2 months

 

Cabbage: Tightly wrap and store in refrigerator drawer to prevent bruising and loss of vitamin C. Packaging in plastic bags (uncut) can help retain moisture and optimize cellular conditions.

Potential Shelf Life 3 weeks - 8 weeks

 

Lentils: Place lentils in a closed container at room temperature. If cooked, shelf life decreases to 3-4 days max.

Potential Shelf Life 2-3 years

 

WG Brown Rice: Typically, you would place this item in the cabinet, room temperature for a shelf life of 6 months. For best results, refrigerate or freeze uncooked brown rice for an extended shelf life of 6-12 months. Cooked brown rice can be stored in clear containers for a maximum of 4 days.

Potential Shelf Life 6-12 months

 

Quinoa: Uncooked quinoa must be stored in dark areas, airtight, closed containers for best results. Cooked quinoa stored in the fridge will be safely consumable for 5-7 days.

Potential Shelf Life 2-3 years

 

Granny Smith Apples: Store properly in a mesh bag or carefully placed in the hydration drawer as a stand-alone item to keep potency and prevent bruising.

Potential Shelf Life 1-2 months

 

Carrots: Refrigerate raw/fresh in plastic bags or water-filled container with lid to maintain moisture. Cooked carrots resealable plastic bags or airtight containers, reducing shelf life to 3-5 days.

Potential Shelf Life 3-4 weeks

 

Frozen Broccoli: Keep in the freezer and only open for immediate consumption. If purchased fresh, blanching (partially cooked and iced) before freezing is recommended to maintain nutritional potency.

Potential Shelf Life 12 months

 

Sweet Potatoes: Prepare (cut) sweet potatoes, place in a tightly-closed container, and refrigerate Shelf life is reduced to 3-5 weeks if kept in room temperature areas.

Potential Shelf Life 2-3 months

 

Beets: Refrigerate uncooked beets in a closed clear container or perforated plastic bag in hydrator drawer. Cooked beets will reduce shelf-life to 3-5 days refrigerated.

Potential Shelf Life 1-3 months

 

WG Pasta: Dry, uncooked pasta must be stored in closed airtight containers or packaging at room temperature. Cooked pasta placed in BPA free airtight containers, reduces shelf-life to 3-5 days.

Potential Shelf Life 12 months


 

Dry Beans: Dry beans may take longer to prepare but purchasing them 'dry' increases shelf life by 2-3 years. Store in a closed container at room temperature for the best results. This is a sustainable food source to store for natural disasters and quarantines.

Potential Shelf Life 2-3 years

 

Onions: Store onions carefully in a loosely covered container, mesh bag, or hydrator drawer for best results. Be careful to not store onions in plastic bags or airtight containers, unless peeled and prepared.

Potential Shelf Life 2-3 months

 

Fresh Garlic: Store garlic in dark, closed area with air circulation in a mesh bag or cabinet. Light and moisture could increase chances of mold and premature spoilage.

Potential Shelf Life 3-5 months


 

Oatmeal: Steel-cut, raw oatmeal. Store in a closed container at room temperature.

Potential Shelf Life 1-2 years

 

Dried Fruit + Nuts: Store in an airtight container placed in pantry or refrigerator for 6-12 months shelf life. If stored in freezer, shelf life can extend to 1-2 years.


Potential Shelf Life 6-12 months


SAFE QUARANTINE!


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