Many people have changed their shopping habits to take advantage of savings reaped by purchasing large pack sizes. If you have recently purchased food in bulk, you have discovered that although it stretches your budget further, you have a new problem to solve. You need to know how to store that food so you don't lose the money you've saved through spoilage.
Cold and High Humidity Foods
Many vegetables and fruits require temperatures around 32 degrees Fahrenheit with a relative humidity of 95 percent. You will want to store asparagus, apples, beets, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, celery, collards, corn, grapes, kale, leeks, lettuce, parsley, parsnips, pears, peas, radishes, rhubarb, rutabagas and spinach in these conditions.
Cool and High Humidity Foods
A few fruits and vegetables require cool temperatures between 40 and 50 Fahrenheit with high humidity for their storage. You can store snap beans, cucumbers, eggplant, cantaloupe, watermelon, peppers, potatoes and tomatoes for one to three weeks, on average, in these conditions.
Cold and Low Humidity Foods
Garlic and onions keep up to seven months if stored at 32 Fahrenheit with 65 to 70 percent humidity. Grains, flour, cereals, pasta, herbs and spices, sugar, salt, coffee, tea, nuts, and meat should also be stored in dry, low humidity locations. You can store most meat in the refrigerator for three to four days. According to FoodSafety.gov, "Frozen foods remain safe indefinitely" but you will want to use most meat products within a few months for best quality.
Warm and Low Humidity Foods
You can store hot peppers, winter squash and sweet potatoes up to six months and pumpkins up to three months if you can find a dry storage spot for them that is around 50 to 55 degrees. The humidity should be between 50 percent and 75 percent for most of these vegetables.