|
Food
|
|
Storage Area
|
|
Temp
|
|
Humidity
|
|
Length
|
|
Note
|
|
Artichoke, Jerusalem
|
Root Cellar or in ground
|
40ºF
(4ºC)
|
high
|
1-2 months, in ground all winter
|
|
|
Bean, dried
|
Cold Room
|
50ºF
(10ºC)
|
low
|
2 weeks
|
Best stored by canning, freezing or drying.
|
|
Beet
|
Root Cellar
|
35ºF
(2ºC)
|
high
|
Till Spring
|
large roots keep well. Cut tops down to 1" (2.5cm) and store in root cellar
|
|
Brussels
Sprouts
|
Root Cellar
|
35ºF
(2ºC)
|
high
|
3 months
|
Harvest with roots on and store upside down
|
|
Cabbage
|
Root Cellar
|
32ºF
(0ºC)
|
high
|
Till May,
some later
|
Store in bushel baskets wrapped in newsprint
|
|
Carrot
|
Root Cellar
|
35ºF
(2ºC)
|
high
|
Till Summer
or later
|
Cut tops back to 1" (2.5cm)
|
|
Celariac
|
Root Cellar
|
35ºF
(2ºC)
|
high
|
Till late Spring
|
Store in bushel baskets
|
|
Garlic
|
Fruit Cellar
|
35ºF
(2ºC)
|
low
|
Till next harvest
|
Store in mesh bags
|
|
Muskmelon
|
Cold Room
|
50ºF
(10ºC)
|
Moderate
|
2-4 weeks
|
|
|
Onion
|
Fruit Cellar
|
35ºF
(2ºC)
|
low
|
Late Spring some into Summer
|
Store in mesh bags
|
|
Peanut
|
Cold Room
|
50ºF
(10ºC)
|
low
|
1 year
|
Peanuts get stale after one year
|
|
Potato
|
Root Cellar
|
40ºF
(4ºC)
|
high
|
Till late Spring
|
Rub off sprouts to extend keeping
|
|
Pumpkin
|
Cold Room
|
50ºF
(10ºC)
|
low
|
Varies with variety
|
Dipping in a 10% bleach solution extends keeping
|
|
Squash
|
Cold Room
|
50ºF
(10ºC)
|
low
|
Varies with variety
|
Dipping in a 10% bleach solution extends keeping
|
|
Sweet Potato
|
Warm area
|
60ºF
(16ºC)
|
low
|
Till Spring
|
Do not let temp. Fall below 50ºF (10ºC).
|
|
Tomato
|
Cold Room
|
50ºF
(10ºC)
|
Moderate
|
Through late December with luck
|
Before frost pull up entire plant and hang upside down in the Cold Room. Tomatoes will slowly ripen. Not as good as straight from the garden but much better than store bought.
|
|
Watermelon
|
Cold Room
|
50ºF
(10ºC)
|
Moderate
|
2-4 weeks
|
|