There's nothing worse than buying a bag full of fresh fruits and veggies and watch them wilt away in your refrigerator blowing your hard earned cash.
Now you can extend its shelf life and save money with heat shocking.
Just let the water run from your tap until it gets hot, then fill a large pot of water about two-thirds full, and use a thermometer to measure the temperature.
It will probably be between 105 F and 140 F; if not, place it on the stove for a few minutes.
Submerge the produce and hold it there for a few minutes, then drain, dry and refrigerate as you normally would.
Scientists are still working out the details as to why this works, but apparently the heat alters the biochemistry of the food.
Here are recommended guidelines for the optimal temperature and time for each fruit and vegetable.
- Asparagus: 2 to 3 minutes at 131 F (55 C)
- Broccoli: 7 to 8 minutes at 117 F (47 C)
- Cantaloupe (whole): 60 minutes at 122 F (50 C)
- Celery: 90 seconds at 122 F (50 C)
- Grapes: 8 minutes at 113 F (45 C)
- Kiwi fruit: 15 to 20 minutes at 104 F (40 C)
- Lettuce: 1 to 2 minutes at 122 F (50 C)
- Oranges (whole): 40 to 45 minutes at 113 F (45 C)
- Peaches (whole): 40 minutes at 104 F (40 C)
Here's think link with more info: http://www.thekitchn.com/the-surprising-some-might-say-shocking-way-to-preserve-fruits-and-vegetables-187438