How to Store Potatoes, Onions and Garlic in the Pantry Without Spoilage

Have you noticed that your potatoes, onions and garlic have begun to spoil? Luckily, it is simple and straightforward to extend their storage lifespan.

Onions and garlic should be stored in punched paper bags with air circulation to extend their shelf-stability by three to six months. As they decompose, onions and garlic release gases like ethylene that need venting in order to keep preserving them properly.

1. Keep them dry

Your vegetables need to remain dry for optimal growth. In a humid environment, bacteria and mold thrive quickly resulting in spoilage of produce. For best results, store in airtight containers with holes for air circulation; alternatively storing in dark spaces with ample ventilation such as pantries or crates may help too.

When it comes to storing vegetables, it is crucial that you do so separately from other produce. Particularly potatoes, onions and garlic should not be kept together due to their release of different gases into the air that cause different produce to spoil at different rates. Berries and leafy greens must also be stored refrigerated due to producing glycoalkaloids which contain harmful toxins that can cause nausea, vomiting and stomach ache in humans.

Understanding which foods require refrigeration versus which can go in the pantry can make a tremendous difference when it comes to maintaining freshness and flavor. Some items that do not need refrigeration include rice, pasta, flour, canned goods and unopened oils and condiments; on the other hand, foods like berries, bananas and tomatoes should always be stored in the fridge in order to prevent rotting and spoilage. Once opened items such as ketchup mayonnaise or salsa should also be stored there once opened; though storing certain items could change their texture or flavor considerably.

2. Keep them dark

Store potatoes, onions and garlic in an airtight container to extend their shelf life up to three months in darkness. However, make sure the produce doesn’t come into contact with other vegetables or fruits; their gaseous emissions could speed spoilage of other items quickly if in contact. We suggest keeping potatoes, onions and garlic separate by keeping them in our rustic farmhouse storage canisters shown here (or similar containers like our rustic farmhouse storage canisters below).

Although these vegetables don’t require refrigeration, for optimal longevity they should be stored in a dark cabinet or basement to protect them from light which encourages glycoalkaloids to form in their flesh and cause an uncomfortable stomachache when eaten. Therefore, keep them away from tomatoes, berries, leafy greens and other produce which must be refrigerated to promote freshness – canisters are an excellent way to do just this!

3. Keep them away from other vegetables

Most vegetables like squash, potatoes and onions thrive when stored in a dark environment with excellent air circulation. While they don’t require the cold temperatures of a refrigerator to thrive, neither do they thrive under warm, damp conditions – therefore storing them in either an unheated corner of the garage or cool basement should do just fine – keeping apples or other produce that releases ethylene gas can damage onions and potatoes and cause them to spoil faster.

If you are gardening garlic and onions in your garden, allow them to cure for two or three weeks prior to harvest. This allows them to last longer in storage. When harvesting them, gently brush off any dirt but do not wash. Store them in baskets or bowls; garlic should be stored where the temperature ranges from 45 degrees Fahrenheit and humidity ranges between 56-76% – an inexpensive hygrometer is an invaluable way of monitoring this environment online.

Rice, pasta, flour and canned goods don’t usually need refrigeration; therefore they should be stored in your pantry. Some items are best kept refrigerated however; this includes most berries, leafy greens, bananas and avocadoes as well as any opened condiments such as ketchup, mayonnaise, peanut butter etc.

4. Keep them in a cool place

When it comes to the storage of vegetables like potatoes, onions and garlic it is crucial that they are stored in a cool environment – heat can speed spoilage so ideally, a pantry or cabinet would do nicely. Also ideally stored away from carrots, squash and bell peppers which give off incompatible gasses that hasten spoilage. When potatoes turn green that is an indication that glycoalkaloids (toxic compounds) are building up in their flesh – when this happens it no longer safe to consume and this makes refrigeration all the more essential! Click here for more info on food storage practices!