In our early years of gardening, we were able to eat fresh from our garden all during harvest season. Sure, there were often extra tomatoes to can, or broccoli to freeze, and even enough carrots to over-winter in the garden. The size of our garden has increased exponentially over the years and the goal now is to eat vegetables from our garden all year long. Yes, even fresh vegetables. Storing vegetables properly is essential.
The Key to Storing Vegetables
The key to storing vegetables is knowing what temperature and humidity level each type of vegetable needs to store well. Some vegetables prefer cold conditions with high humidity – a root cellar is the ideal place to store these vegetables.
Other vegetables prefer cool and dry. And some will do just fine left in the garden for the winter. Not all vegetables store well, of course, but there are many that do.
There are some conditions that will help to ensure that your stored vegetables remain as fresh as possible. These tips come from Teri Page’s latest eBook, Building a Homestead Root Cellar – she expands on them in the book.
- Harvest at the peak of freshness.
- Choose varieties that mature late in the season.
- Harvest late in the season when possible.
- Handle your vegetables with care; bruised produce will not store well.
- Be sure that no rot is present before storing.
- Properly cure your vegetables before storing.
- Don’t wash your produce before storing; just brush off loose dirt.
10 Garden Vegetables That Store Well
Dry Beans – allow the bean pods to dry on the plant for as long as possible. The skin will become brown and dry. Remove the beans from the pods, and remove any that are split open. Spread on a tray and allow these to dry for a few more days. Place them in an airtight container and store in a cool, dry area.
Beet – Harvest beets when they are 1″ – 3″ in diameter. Cut off beet tops. Store in a bucket in between layers of sand, straw, or sawdust. They keep best when kept at 32°F – 40°F with 90 – 95% relative humidity. A root cellar provides the perfect conditions.
Cabbage – Harvest cabbage before a hard frost and hang upside down by their roots or cut the head and store in a basket. They keep best when kept at 32°F – 40°F with 90 – 95% relative humidity. A root cellar provides the perfect conditions.
Carrots – We often store these in the ground throughout our cold, northeast winter. We cover the ground with a thick layer of straw in the late fall and harvest them in the late winter. Or harvest them in the fall, remove the tops, and store them in a bucket in between layers of sand, straw, or sawdust at 32°F – 40°F with 90 – 95% relative humidity. A root cellar provides the perfect conditions.
Garlic – Harvest garlic when several of the lower leaves turn brown, but while the top leaves are still green. Allow the garlic to cure for 2 – 3 weeks by spreading them out or hanging them in a well-ventilated area like a covered porch or a shed. The skin will become papery. Then store in a cool, dry area.
Onions – Harvest onion when the neck becomes tight and the tops fall over and begin to brown. Allow the onions to cure for 2 – 3 weeks by spreading them out or hanging them in a well-ventilated area like a covered porch or a shed. The skin will become papery. Then store in a cool, dry area. Here’s how to hang onions for storage.Â
Parsnip – We often store these in the ground throughout our cold, northeast winter. We cover the ground with a thick layer of straw in the late fall and harvest them in the late winter. Or harvest them in the fall, remove the tops, and store them in a bucket in between layers of sand, straw, or sawdust at 32°F – 40°F with 90 – 95% relative humidity. A root cellar provides the perfect conditions.
Potatoes – Harvest potatoes by carefully digging after the vines die back. Cure for 7 – 10 days in a cool (but not cold), dark, well-ventilated area. Move to an area that is 32° – 40°F with 70 – 80% relative humidity for winter storage. A root cellar may provide these conditions.
Sweet Potatoes – Harvest sweet potatoes by carefully digging right after your first frost. Cure them in a dark, warm area with high humidity for at least a week and then move them to 55° – 60° with 75 – 80% relative humidity. The potatoes will sweeten with storage; it is best to wait several weeks before eating.
Winter Squash – Winter squash should not be harvested until the thick skin becomes hard enough that it cannot be dented with your fingernail and the vines have begun to dry. Leaving a few inches of stem when harvesting helps to keep them from spoiling in storage. Squash are cured by leaving them in a sunny location for several weeks. Acorn squash are the exception; these should be moved to a cool location just after harvesting. Store all winter squash in a cool, dry location with good ventilation.
In Building a Homestead Root Cellar, you’ll learn more about storing vegetables, and some fruits as well.  Most importantly, you’ll learn how to build a root cellar on your property, step-by-step.
Authors Brian Thomas and Teri Page have many years experience homesteading and living off-grid.
Storing vegetables and other foods properly is not a hobby for them. Their family’s health and well-being depend on this food being available all year long.
Included in the eBook are dozens of color photos and illustrations so you can visualize each step of the process. You’ll be one step closer to a self-sufficient life style!
Thank you for visiting Learning And Yearning. May "the LORD bless you and keep you; the LORD make his face shine upon you and be gracious to you; the LORD turn his face toward you and give you peace." Num 6:24-26
Gardenology says
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Ada says
Thanks for published