The worst thing is when your vegetables spoil before you have a chance to eat them all. This is a common problem and can be very aggravating as well as cost you extra money. What’s worse is when chopped vegetables spoil earlier. Follow these steps to keep your vegetables from spoiling prematurely.
Wash your favorite vegetables to prepare to chop them.
Chop your favorite vegetables into medium sized cubes. Make sure the cubes are not too small or too large. The best chopped vegetables for storing are the green, red, and yellow peppers. Namely the lower the water content of the vegetable the longer it should last without spoiling.
Take a dry paper towel and use it to dab the water and moisture away from the chopped vegetables. The method that works best is to lay the vegetables out in a large flat plate and use the paper towels to press down on them with your hands to press out as much water as possible.
Let the vegetables sit for a few minutes. Then repeat step 3 two more times. Each time turn the vegetables over to dry the undersides of them. Since water and moisture is what causes the vegetables to rot, eliminating as much water from them before storage will keep them lasting longer.
Put the chopped, dried vegetables in a plastic storage bag with a zipper. Before sealing the bag however press down on it with your palms as you seal the zipper to evacuate as much air from the bag as possible. This is another reason why the vegetables spoil, because they are exposed to the oxidative effects of the air.
Store the plastic bags in the refrigerator. Enjoy your chopped vegetables as they will now last you a few weeks without rotting. The combination of drying the insides of the peppers and removing their exposure to air will help them store much longer than normal.
Make sure you press down very firmly on the paper towels to press out the water from just below the surfaces of the chopped vegetables. This is the water that will rot them early.