Vegetables At A Glance Recipe
Yield: 1 TextfileRecipe by luhu.jp
Ingredients:
1: Textfile only,
Directions:
NOTE: times listed below is in months, unless otherwise noted. VEGETABLE
SUITABILITY STORAGE TIME FOR BEST QUALITY ^^^^^^^^^ ^^^^^^^^^^^
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
34
F (0
C) 0
F (-20
C)
Artichokes Fair 4 to 8 12 to 30
Asparagus Poor to Fair 4 to 8 12 to 30 Beans,
green Fair to Good 12 to 15 4 to 5 years Beans, lima
Fair 12 to 15 4 to 5 years Beets Fair to Good 12 to 15
4 to 5 years Broccoli Poor to Fair 4 15 Brussels Sprouts Not recommended
Cabbages Fair
4 15 Carrots Good 18 to 24 5 to 8 years
Cauliflower Poor 4 15 Celery Poor 4 to 8 12 to 30 Collard Greens Poor 4 to
8 12 to 30 Corn, sweet Good 12 to 15 4 to 5 years Cucumbers Poor 4 to 8 12
to 30 Eggplant Poor to Fair 4 to 8 12 to 30 Garlic Good 8 to 16 30 to 60
Horseradish Good 8 to 16
30 to 60 Kale Poor 4 to 8 12 to 30 Kohlrabi Fair
4 to 8 12 to 30 Lettuce Not recommended Mushrooms Good 4 to
8 12 to 30 Mustard Greens Poor
4 to 8
12 to 30 Okra Fair to Good 8 to 16 30 to 60 Onions Good
to Excellent 8 to 16 30 to 60 Parsley Good 12 to 15 4 to 5 years Parsnips
Good 1 to 2 years 5 to 8 years Peas Fair to Good 12 to 15 4 to 5 years
Peppers, sweet bell Good 24 to 30 8 to 10 years Peppers, chili
Excellent 24 to 30 8 to 10 years Popcorn
Good 18 to 24 5 to 8 years Potatoes
Good 8 to 16 30 to 60 Pumpkins Fair to
Good 4 15 Radishes Not recommended Rutabagas Fair to
Good 4 to 8 12 to 30 Spinach Poor 4 to 8 12 to 30 Squash,
summer Poor to Fair 4
: 15 Squash, winter Not recommended Sweet Potatoes Fair 4 15 Swiss
Chard Poor 4 to 8 12 to 30 Tomatoes Good
8 to 12 30 to 48 Turnips Fair to Good 4 to
8 12 to 30 Turnip Greens Poor 4 to 8 12 to 30 Yams Fair 4 15
Zucchini Poor to Fair 4 15
NOTE: Shelf life is increased drastically with cooler storage and/or
vacuum packing. Vegetables can be stored at higher temperatures than those
mentioned above and will not spoil as long as they are properly packaged.
However, there will be gradual deterioration in sensory quality and
nutritive value. ** How To Dry Foods by Deanna DeLong HPBooks, California
1992 ISBN = 1-55788-050-6
Scanned and formatted for you by The WEE Scot -- paul macGregor
Source from luhu.jp
SUITABILITY STORAGE TIME FOR BEST QUALITY ^^^^^^^^^ ^^^^^^^^^^^
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
34
F (0
C) 0
F (-20
C)
Artichokes Fair 4 to 8 12 to 30
Asparagus Poor to Fair 4 to 8 12 to 30 Beans,
green Fair to Good 12 to 15 4 to 5 years Beans, lima
Fair 12 to 15 4 to 5 years Beets Fair to Good 12 to 15
4 to 5 years Broccoli Poor to Fair 4 15 Brussels Sprouts Not recommended
Cabbages Fair
4 15 Carrots Good 18 to 24 5 to 8 years
Cauliflower Poor 4 15 Celery Poor 4 to 8 12 to 30 Collard Greens Poor 4 to
8 12 to 30 Corn, sweet Good 12 to 15 4 to 5 years Cucumbers Poor 4 to 8 12
to 30 Eggplant Poor to Fair 4 to 8 12 to 30 Garlic Good 8 to 16 30 to 60
Horseradish Good 8 to 16
30 to 60 Kale Poor 4 to 8 12 to 30 Kohlrabi Fair
4 to 8 12 to 30 Lettuce Not recommended Mushrooms Good 4 to
8 12 to 30 Mustard Greens Poor
4 to 8
12 to 30 Okra Fair to Good 8 to 16 30 to 60 Onions Good
to Excellent 8 to 16 30 to 60 Parsley Good 12 to 15 4 to 5 years Parsnips
Good 1 to 2 years 5 to 8 years Peas Fair to Good 12 to 15 4 to 5 years
Peppers, sweet bell Good 24 to 30 8 to 10 years Peppers, chili
Excellent 24 to 30 8 to 10 years Popcorn
Good 18 to 24 5 to 8 years Potatoes
Good 8 to 16 30 to 60 Pumpkins Fair to
Good 4 15 Radishes Not recommended Rutabagas Fair to
Good 4 to 8 12 to 30 Spinach Poor 4 to 8 12 to 30 Squash,
summer Poor to Fair 4
: 15 Squash, winter Not recommended Sweet Potatoes Fair 4 15 Swiss
Chard Poor 4 to 8 12 to 30 Tomatoes Good
8 to 12 30 to 48 Turnips Fair to Good 4 to
8 12 to 30 Turnip Greens Poor 4 to 8 12 to 30 Yams Fair 4 15
Zucchini Poor to Fair 4 15
NOTE: Shelf life is increased drastically with cooler storage and/or
vacuum packing. Vegetables can be stored at higher temperatures than those
mentioned above and will not spoil as long as they are properly packaged.
However, there will be gradual deterioration in sensory quality and
nutritive value. ** How To Dry Foods by Deanna DeLong HPBooks, California
1992 ISBN = 1-55788-050-6
Scanned and formatted for you by The WEE Scot -- paul macGregor
Source from luhu.jp