We won’t remove the stems and leaves, as this would provide an easy entry point for microorganisms. This applies to essentially all plant-based products.
We place the fruit in a clean, large container, preferably one large enough to arrange in a single layer without overcrowding. If we have too many, we can divide them between two containers.
We can line the bottom of the container with paper towels or a special vegetable storage liner, like those used for refrigerator drawers. This allows air to circulate and any released moisture to be absorbed.
Strawberries need to “breathe,” so they should never be hermetically sealed. If you want to cover them, you can pierce the plastic, leave a vent open, or use breathable paper.
Inside the refrigerator, you must ensure the temperature is consistently low and never drops below 2°C or above 6°C. Again, avoid foods that give off strong odors or ethylene.
This way, the strawberries will last three to five days. However, it’s always advisable to check the condition of all the fruit daily and promptly discard any pieces showing signs of mold or possible rot.
How to extend the shelf life of strawberries with this foolproof method
If we want to extend their shelf life even further, we can pre-moisten them with a vinegar solution.
Take a large container, fill it with 600 ml of water and 400 ml of white wine vinegar, and stir. Add the strawberries to the liquid and let them soak for about 5 minutes. Then dry them thoroughly with paper towels. Finally, place them in a plastic container and spread them out on two shelves lined with paper towels. The strawberries can be stored for up to two weeks.
Before they spoil too much, you can also freeze them, dehydrate them, or make preserves such as canning or jam.
