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Storage tips for vegetables you store them at a temâ€" perature of 510 degrees C. come sweet. Vegetables Requiring Warm, Dry Conditions:> Store green, pink or ripe tomatoes in a dry basement. Place them in shallow trays, preferably one layer deep. Green tomatoes can be kept for 2 to 6 weeks. Inspect them at regular intervals to remove ripe fruit and discard any that are rotting. Green tomatoes should be kept at 13 degrees C or above for satisfactory ripenâ€" ing, but ripe tomatoes can be stored at temperatures just above freezing for 1 to 2 weeks. Store pumpkin and winâ€" ter squash on shelves in a heated basement, placing them so that they do not touch one another. They should have been handled carefully and should be well matured and free from inâ€" jury and decay. Cure them for about 2 weeks in a dry location at 27 â€"30 degrees C before setting them in Vegetables Requiring a Cool, Dry Location: Dried beans, peas or popcorn can be kept in an attic, outside porch, or unheated room, but store them in polyethylene bags without holes or in glass jars to keep them dry. storage. Onions need to be cured for several weeks in a warm, dry wellâ€"ventilated location. Let them dry unâ€" til the skins rustle. If they are mature and dried, they will keep for several months in an attic or unused room where the temperature does not drop below freezing. Keeping Quality After Cold Storage: e Because some of the shelf life of fruits and vegetables is used up even in cold storage, they do not keep as long after removal from storage as does freshly harvested produce. . Exâ€" tremely perishable fruits and vegetables have a short storage life, so use themâ€" within a few days. _ â€" Frequently, moisture conâ€" denses on the surface of produce when it is reâ€" moved from cold storage. Back in Good iSImpe...!‘ast Not a sign of that colliâ€" sion when our experts reâ€"condition your car Fine work at moderâ€" ate prices 430 ALBERT ST PH. 884â€"0550 WATERLOO NORTHODALE AUTO BODY at