You’ve Probably Been Storing These Foods Wrong This Whole Time. Refrigerators have been keeping foods cool in our homes since 1913, but not everything stays fresher in the fridge. Are you making these food storage slip-ups? Also, tot all food can survive in airtight containers! Use this guide to proper storage to keep everything in your kitchen crisp and fresh.

  1. Tomatoes

Farmers will tell you that tomatoes get even more flavorful and fragrant if you keep them at room temperature (about 70 F) or above. If you put them in the fridge, they lose their best qualities, and the taste changes. Also, ripe tomatoes make other fruits and veggies ripen faster or spoil if they’re ripe already.

  1. Onion and Garlic

These vegetables prefer warmer temperatures. They’re also afraid of light and won’t like being kept in a sunlit kitchen. You’d better put them in a cool dark pantry or cellar. They also shouldn’t be kept in the fridge, cold and condensation can rot them.

  1. Potatoes

French fries or any fried potatoes for that matter, contain a substance that can become toxic when kept in low temperatures. So don’t keep fries in the fridge! As for raw potatoes, they like dark dry and spacious place. Potatoes put off carbon dioxide, so if you keep them in a spot with poor ventilation, they’ll start to wrinkle.

  1. Mushrooms

If you’re going to cook them later, just put the mushrooms in a paper bag and keep them in the fridge. If you need to store them longer, first wash them, and then dry or freeze them. It is not good to store fresh mushrooms in the fridge longer than 1 day, especially if you handpicked them. They’ll rot or become grubby.