How to Use Old Fruits and Veggies
Here are some great tips on how to use old fruits and veggies from a food editor in the Good Housekeeping test kitchen.
Mushy tomatoes are easy to use up in sauces for pasta. Refrigerate to keep for 2 to 3 days or freeze to keep for as long as six months. Grapes can be frozen and used as snacks or to cool drinks. Berries like strawberries, raspberries, and blueberries make wonderful treats frozen. You can use them when needed in smoothies and jams.
If herbs are wilting, it’s time to blend them with a little oil and freeze in shallow containers. They’ll keep for six months and you can add them to marinades, sauces, and salad dressings.
Cucumbers, radishes, peppers, and carrots make great candidates for pickling. More….
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