Freeze right from the container – be sure to not wash before freezing. Once frozen transfer to a resealable plastic bag or storage container made of material intended for freezing.
Do not refrigerate tomatoes! They will retain their flavor and ripen correctly at room temperature. Once they are ripe, use within 3 days.
For best flavor, “ripen” canteloupes at a room temperature of approximately 70 degrees F for about two to four days. Once they have reached desired softness, store them in the refrigerator where they can keep 10 to 14 days.
Store fresh basil wrapped in a paper towel in a plastic bag in the refrigerator to keep the leaves dry and protect them from becoming black or wilted.
Store celery in the refrigerator in a plastic bag. Keep celery away from apples, onions and pears, as it will absorb their odors.
As with peaches and nectarines, allow your plums to ripen and soften at home at room temperature. Don’t put your plums in the refrigerator until they’re as ripe as you want them to be. To quicken the ripening process, put your soft fruit in a brown bag with an apple.
Bulb onions can be stored loose, in a paper or mesh bag, in a cool, dry location for up to two weeks.
Because corn is highly perishable, it should be refrigerated immediately after you buy it. Cook corn as soon as possible after it is picked or purchased.
Green beans are best used immediately, but can be stored in the refrigerator, tightly wrapped in a plastic bag, for up to five days.
Store zucchini in a plastic bag in the refrigerator crisper drawer four to five days and do not wash until just before you are rady to use it. At the first sign of wilting, use immediately.
Reference: Fresh Perspectives, September 2013