Throughout the month of September, Quebec’s local harvests are abundant. It’s time to stock up at the grocery store, but you still need to know how to store all these vegetables properly to be able to keep them at their best for as long as possible and avoid waste. Here are some storage tips and tricks for your vegetables this fall.

​​Provide space

Before getting carried away by the impulse to buy vegetables in large quantities at the grocery store, it is better to think about what you want to cook beforehand. This will save you from ending up with a pile of squash that you won’t know what to do with. 

If you decide to buy vegetables for a big culinary project, make sure you have space to store them well. Generally speaking, vegetables are best stored in dry and airy places such as a cold room, garage or basement. If you have a small pantry with limited space, it is better to refrain from buying a ton of vegetables that may ripen faster. The important thing is to have a storage strategy before you make your purchases.

Refrigerator or pantry?

Is this THE question you ask yourself most often? First, think about where you got your vegetables at the grocery store. Vegetables out in the open can be left at room temperature in the house, while those in the refrigerated sections obviously go into the refrigerator. The storage temperature, acidity and amount of water vegetables contain affect their shelf life. The most fragile (zucchini, peppers, cucumbers, etc.) usually go into the refrigerator, and robust vegetables (potatoes, squash, sweet potatoes) can be stored in a cool and dry place. 

If you put vegetables in the refrigerator’s crisper drawers, make sure to separate them from the fruits that emit ethylene (apples, pears, peaches, bananas, avocados), since they can accelerate the ripening of other items nearby.

Storing autumn vegetables

Once picked, not all items have the same lifespan. Here is a list of common vegetables which are abundant in the fall, so that you can use them at their best.

• Garlic: Several months in a paper bag, in a dry and cool place
• Beets: 2 to 4 weeks in the vegetable drawer
• Carrots: Several months in an airtight container in the fridge, without the leaves
• Squash: Several months, in a dry and cool place
• Corn cobs: Consume as quickly as possible, and keep at room temperature with the leaves intact
• Onions: Several months in a paper bag, in a dry and cool place
• Potatoes: Several months in a paper bag, in a dry and cool place
• Tomatoes: 1 week, at room temperature

 Freezing vegetables

To enjoy the season’s harvest for several months, you can embark on a canning session, but you can also freeze them for later use in a recipe for squash soup, spaghetti sauce or chocolate and beet cake!

Vegetables contain enzymes that will change their colour, flavour and texture during freezing. You can help prevent this by blanching them before freezing. You just have to plunge the vegetables in boiling water for a few minutes and then cool them completely. Cut them into small pieces and place them in a freezer bag or airtight container.

Want to get into canning? Check out our practical guide: How to make preserves.

How to store a cut vegetable

After making a recipe, often there’s half of a vegetable, such as a tomato or onion, left over. To be able to use them for another meal, be sure to protect the cut surface. Even if you place the vegetable in an airtight container, it can still dry or brown in contact with the air in the container. Instead, place the cut part on a saucer or dish or cover it with plastic wrap.

Would you like to know more about preservation techniques for seasonal fruits and vegetables? The Fonds Éco IGA invites you to The Travelling Jar to learn how to eat local all year long. Jour de la Terre agents will be there to tell you more about the different preservation methods. The Travelling Jar tour will be at an IGA near you between August 3 and October 9, 2022. To plan your visit, visit lavireebocal.org