Copra is known for being hard and long lasting but dry is definitely the key to good storage. You must also cure them before storage to let the tops seal tightly shut.
I lay mine in a single layer outside in the carport out of the sun on wire sheets to dry completely for a few weeks before storing them in wooden baskets in my basement. If it is really humid outside like it sometimes is in August, then I will run a big box fan on them.
The temperature in my basement is about 55 degrees.
I also dice any damaged ones for the freezer. No blanching required and they work beautifully.
The red onions do not store as long so use them first.
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