But if you buy frozen foods thinking the fresh stuff just won’t last, know this: Heat shocking can keep your produce fresh for longer. After testing, our farmers’ market strawberries, broccoli, green beans, and celery outlasted those we didn’t shock by a full 4 days. Here’s how to do it:
Fill a large pot with hot water from the tap.Submerge any type of produce in the water for 3 to 5 minutes.That’s it! Dry, store, and enjoy your newly shocked food for days.
As for your subzero staple, don’t toss ’em just yet. You can get those nutrients back by pairing it with a food rich in myrosinase, according to a University of Illinois study. We like it with radishes, mustard, and arugula. More from Prevention: Storage Tips For Longer-Lasting Food
