To prevent forest and garden fruits from turning into mush the next day, it is important to eliminate the main spoilage factor – excess humidity. We are used to immediately washing our purchases, but it is this action that starts the process of rotting and the development of fungi. If you want to enjoy the taste for a long time, you should change your usual storage algorithm.
First of all, carry out audit. Even one crushed berry in a container can ruin the entire volume. Sort through the crop, removing damaged specimens, and only then begin preparation.
Effective ways to prolong freshness:
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Vinegar rinse. This is a secret trick of professional chefs. Mix one part regular or apple cider vinegar with three parts cool water. Soak the berries in the solution for a minute, then rinse thoroughly under the tap. Acetic acid destroys mold spores and bacteria, while the taste of the product does not change in any way.
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Gentle drying. After any contact with water, the berries should become completely dry. Place them in a single layer on paper towels and let the moisture evaporate naturally.
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The right container. Do not use sealed bags without air access. The best option would be a glass container or plastic box with ventilation holes. Be sure to place a dry cloth at the bottom to absorb condensation.
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Temperature. Berries do best in the main area of the refrigerator, but away from the back wall where they can freeze. The only exception is strawberries – it is better to store them without stems if you plan to eat them in the next few hours.
If you understand that you will not have time to consume the entire amount in the coming days, use blast freezing. Distribute clean dry fruits on a tray so that they do not touch each other and send them to the chamber. When each berry has hardened, pour them into a bag – this way they will not stick together into one ice lump and will retain their structure after defrosting.
Proper preparation and humidity control can significantly increase the shelf life of this capricious summer treat.
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