It started with 2 lbs of strawberries and a simple Google search ‘strawberries vinegar’ because I had recently read somewhere that giving them a vinegar/water bath would keep the fuzzy gray mold away and they would last longer. And, in fact that was the first type of response that came up, with great tips on how to do it. But the 7th search result came up with some completely different facts based on research, some quite surprising.
Water is still the king of clean! Research shows just plain old water can remove 98% of bacteria! Berries in general should never be wetted or soaked in water. It is detrimental to their health and will shorten their shelf-life. Wash them only just before use.
Vinegar and shelf life. Yes and no. How your produce was treated immediately after harvest until the time you get it, supermarket, farmers’ market, your own garden, makes a huge difference. A nice vinegar bath can’t help produce that has already been mishandled after harvesting.
Cooling your produce correctly is important. Tomatoes need the water to be the SAME TEMP as they are! If they are washed with cold water, they suck it in, including any microorganisms hanging about. Dry them. After they are dry, place them in a cool area, about 55 degrees. Same goes for summer squash, bell peppers and eggplant. The fridge is too cold!
FYI per Dr. Floyd Woods and Dr. Joe Kemble: ‘Most fruits (oranges, lemons, etc.) and vegetables (tomatoes, peppers, eggplants, cucumbers, watermelons, etc.) of tropical and subtropical origin may be damaged by cool temperatures and develop a condition called chilling injury. Chilling injury results from prolonged exposure to low but not freezing temperatures. Symptoms of chilling injury include dark circular pits on the surface, shriveling, internal darkening, loss of the ability to ripen and the development of off-flavor and poor texture. Proper storage will help achieve a maximum post-harvest life.’
When they were picked is a factor that can’t be denied. If the end is nigh, just eat ’em! Share if you have to. Or, individually freeze, pop into a freezer bag. If it is berries, make fruit ice cream or smoothies at your convenience.
Vinegar or another similar treatment will extend your fruits and vegetables’ shelf life, only if they were handled correctly after harvest.
Vinegar and cleaning your fruits & veggies. The researched best ratio is 1:3, for example, 1 cup vinegar to 3 cups water. Gotta do what works or why waste your time and money? Not knowing what critters might be inhabiting your produce, commercial cleaners are geared for whatever might be there, any worst case scenario. Just wash your produce first so the power of the agent isn’t in any way reduced.
Now, for those berries! Here’s where there are 180 degree differences. The researchers say: ‘In the case of strawberries, blueberries and other berries, generally any wetting or direct contact with water is detrimental and will shorten their shelf-life. You should never place any of these into your sink to soak them. Before you store them, be sure that they are clean but do not wash them until you are ready to use them. Strawberries, blackberries, blueberries, and raspberries are natives of temperate climate and can be stored in your refrigerator. In fact, they should be stored as close to 32°F as possible to maintain their shelf-life. When stored properly, strawberries have a shelf-life of a week, blueberries can last up to two weeks, and blackberries and raspberries will last two to four days.’ OK.
Vinegar enthusiasts, however, report that after their vinegar bath, very soft berries last about a week, strawberries up to two weeks! If you want to try it, here’s what to do!
- Wash gently with water their same temp
- Make your bath mix 1:3 Vinegar to Water
- Put your berries in, gently swish around
- Drain, rinse, dry
– Delicate berries like blackberries or raspberries lay on towel/paper towel, gently dry
– Strawberries, blueberries – put in a paper towel lined salad spinner and gently spin dry
- Store in paper towel lined container like the ones they come in from the store; leave the lid ajar if it is an airtight type container.
When you are buying those ‘spensive berry gems, keep the ‘cold chain.’ Chuck at Driscoll’s [great berries!] says buy only from refrigerated displays, keep ’em cold, and get ’em right into the coldest part of your fridge! Vinegar won’t help compromised berries; eat ’em in a day or two. It’s nature. Also he says shop at stores that sell a lot of produce, because you’re probably getting fruit closer to harvest, which means a longer shelf life for you.
So my strawberries are now languishing on the bottom shelf of the fridge with a paper towel under them in their package, unwashed. Depending on how that turns out, I may try that vinegar bath after all…. Enjoy every luscious bite!