So, now is the time to start hoarding (storing) food for the winter. Many people aren’t exactly sure how to do this (since it is a skill that grocery stores have not required us to continue). But we think it’ still an important skill to practice, so for those of you who are willing and interested, here are some tips for storing produce in a typical home.
Identify the areas of your house that do not freeze and may be suitable for storing vegetables. The following can be helpful:
|Description of Area||Temperature||What to Store there|
|Refrigerator||4C (40F)||Carrots, Beets, Kale, Turnip, Rutabaga, Cabbage, Jerusalem Artichokes, Winter Radish (Watermelon or Daikon)|
|Unheated entrance, attic or spare room||4-10C (40-50F)||Squash, Onions, Garlic|
|Cellar, cool damp||1-10C (33-50F)||Potatoes, Sweet potatoes|
When storing vegetables in the fridge, put in a plastic bag and remove as much air as possible before storing.
If you are using an unheated entrance, attic or unheated spare room, make sure the area does not freeze, and has an area that is dark. Onions and garlic will start to sprout when exposed to sunlight. When storing winter squash, it is best that they are not touching and have good airflow to prevent rot. If the stems are broken off, use these first as they tend not to store as well.
In a cellar, some ventilation is helpful. Potatoes also need to be kept in a dark location to keep them from sprouting.
Keep checking on your stored vegetables, removing any that look soft or have signs of rotting.