Yams are tubers, which means that they grow underground and have multiple “eyes” or buds that can be harvested for eating. Yams are very popular in Africa and Asia, and they’re often used as a substitute for potatoes in the United States. Make sure that the yam you purchase is fresh. It should be firm with no soft spots or discoloration. You can store yams in an airtight container in your refrigerator for up to two weeks. They will keep longer if you store them in a cool, dry place out of direct sunlight, but they will lose some of their flavor over time.

Yams are root vegetables that are often confused with sweet potatoes. The easiest way to tell the difference between a yam and a sweet potato is by their color. Yams have a darker skin than sweet potatoes, which are usually yellowish-orange. The other difference is that yams contain tannin, which gives them an astringent taste. If you’re not sure what kind of tuber you have, taste it. If it’s astringent, then it’s probably a yam.

The best way to store yam tubers is in a cool, dark place away from any direct sunlight. They should be stored in a plastic bag or container with good air circulation so they don’t get too hot or too cold while they’re waiting for your next meal. If you want to keep them longer than just one week (which is really all you need), try freezing them instead of storing them at room temperature. This will extend their shelf life significantly and make it so that you can use your yams year-round without worrying about spoilage.

Select and inspect the tubers before storing

  • Select the tubers carefully before storing. Choose only firm, dry, mature, and clean tubers for storage. Look for damage like bruises, cuts, or broken skin that can cause rotting during storage. You should also check for pests such as weevils, larvae, or moths that may be hiding in some of your yam tubers.
  • Check for mold or rot on any of your stored yams before eating them to make sure they are safe to eat. If you find green spots on any of the tubers then they will likely have gone bad while they were being stored so throw away these rotten parts before cooking with them.

Sort by size to ensure uniform cooking.

Sort them by size. This will ensure that all of your yams cook at the same rate, which is important to make sure they don’t burn or come out soft. The smaller yams will take less time to cook than larger ones.

The smaller yams are also easier to peel and cut because they are not as large or dense as the larger ones.

Clean and dry them thoroughly before placing in storage.

For best results, wash the yams in cold water with a soft cloth. Do not use a towel or paper towel as this will cause the skin to get soft and rot more easily. Also avoid storing your yams in plastic bags as this can create moisture and promote mold growth, which will lead to spoilage. Additionally, you should never store your yams in the refrigerator or freezer because it is too cold for them and they will suffer from dehydration while they’re stored.

Store yams in a dry, cool, and dark location.

You can store yams for several weeks or months, depending on their quality. To keep yams fresh, store them in a dark, dry and cool location. The ideal place would be a root cellar where the temperature remains between 45°F and 50°F (7°C to 10°C). If you do not have access to such a space but still want to store your yams outside of refrigeration, use large garbage bags with air holes punched into them. Place one layer of newspaper over the bottom of each bag before adding a layer of warm soil (but not hot). Make sure that the soil is moist so that it will maintain some moisture inside the bags without becoming soggy. Place your tubers inside these makeshift root cellars and cover them with another layer of newspaper followed by more soil if needed.

The key here is moderation: too much heat may cause damage while too much moisture could result in rotting vegetables like tomatoes or potatoes—so make sure there’s enough ventilation.

Separate yams from apples and other fruits with ethylene-producing gases.

Store yams in a cool, dark place. Yams are root vegetables and should be stored in a cool, dry place such as the pantry or basement. Separate them from apples and other fruits with ethylene-producing gases (like bananas). Apples are also root vegetables but have a tendency to rot if they go bad. Store them in your refrigerator for best results.

Use a dark location that is not exposed to direct sunlight.

In addition, it is also important that the location does not receive direct sunlight.

Yam tubers should be stored in a dark location that is not exposed to direct sunlight. The storage area should be cool and dry, as yams are sensitive to heat or dampness. A basement or other cellar works well for this purpose; if you do not have an available cellar, you may want to consider keeping the yams next to your refrigerator so they can benefit from its warmth and humidity.

Refrigerate yams that have been peeled, cut, or cooked.

If you’re storing unpeeled yams, they can be refrigerated in a cool environment for up to two weeks. But once they’ve been peeled, they should be kept in the fridge until they’re consumed—and no longer than a week. Peeling and cutting a yam will hasten its spoilage rate significantly.

You’ll want to store your cooked yams in the refrigerator as well—they’ll last up to a week there before going bad. The same goes for peeled and cut yams: You can keep them fresh for about five days when refrigerated. They should be stored in plastic bags or containers (not glass) so that moisture doesn’t collect on their surface and mold begins growing on it.

Yam tubers will keep for months if stored properly.

Storing yam tubers properly will allow you to keep them for months. The best way to store yams is in a cool dry place. This means storing them in an area with temperatures between 40 and 50 degrees Fahrenheit (4-10 C), out of direct sunlight, and away from heat sources like radiators or fireplaces. The second best option is the refrigerator, where temperatures are lower than those of your pantry. If you have no other choice but to store your yams at room temperature then make sure that they are kept in a dark place—light exposure may cause their skin coloration to fade.

If you want to extend the shelf life of your tubers even further then consider keeping them wrapped in plastic bags inside a larger container like a box or bucket filled with peat moss or sand dampened with water so it doesn’t get very wet but still holds some moisture around whatever’s being stored inside it—this can help keep any dried fruit pieces fresh too.

For maximum freshness though we recommend doing nothing more than finding somewhere cool enough away from bright lights where no insects will bother them too much before putting them down there without any protection beyond just putting their tops back on again once they’ve been washed off thoroughly under running tap water until all traces of dirt have been removed; this may take several minutes depending on how dirty they were before washing started.

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