This is the time of year to stock up on pesticide free root vegetables and fruit. Some of the lucky ones have root cellars designed specifically for preserving the harvest through winter. Others of us might not be as lucky. But there are alternatives to help preserve the bounty. Do you have a closet with an outside wall or a room where the baseboard heater can be turned off? Do you have a mudroom, porch, cellar, attic, shed or barn to use for storage? Do you have picnic coolers to insulate produce, garbage bins or food-grade plastic containers as preserving vessels? All of these are options to help retain the quality of fruit and vegetables.
The key to preserving the Fall harvest is understanding what fruits and vegetables need in terms of temperature, air circulation and moisture. Once you have that knowledge, many creative root cellar substitutes can be used.
Cold and Moist (0-4.5 degrees Celsius) with 90% humidity)
Beets, carrots, turnips, radishes .
Store in dampened sand or sawdust. Choose your container and moisten the sand or sawdust layering vegetables. Carrots go straight down into the sand.
Cold and Dry (0 – 4.5 C with 60 – 70% humidity)
Apples, pears, Brussel Sprouts, potatoes.
Store apples separately as they produce ethylene gas. Even in the refrigerator store apples away from other fruit and vegetables.
Potatoes need a dark environment to prevent the development of greening and related toxins. Note: Do not refrigerate potatoes as this will cause their starch to convert to sugar.
Cool and Dry (0 –10C and low humidity)
Onions, garlic, shallots.
Braid garlic and hang. Place onions or shallots in breathable mess bags or use a pantyhose leg tying a knot between each onion. Snip off the stocking below the knot to release the onion one at a time. For larger quantities, use a bushel basket, orchard rack or cardboard box with holes. Moisture is the enemy for onions, so they need lots of circulation.
On the Warmer Side and Dry (up to 15C and dry)
Pumpkins, squash, and sweet potatoes.
Many vegetables such as potatoes, pumpkins, squash, and onions benefit from a curing phase before storing. Allowing them to sit on a porch for 10 days when temperatures are moderate allows the skins to firm up and readies the vegetables for winter storage.
So, understand what your vegetables and fruit need – temperature, moisture, air circulation. Choose a location and a vessel. And remember that many root crops can stay in the earth until needed if they are well covered with stray or hay. In fact, vegetables like parsnips and carrots benefit from a frost. The chill sweetens the flavour!
Even without an official root cellar or cold room, it is possible to store vegetables and some fruit for many months during the winter. Even one container of beautiful potatoes kept in the garage or chilly room will bring plenty of great taste to a winter meal. It’s simple to preserve good, healthy food!
Preservingwithmartha@gmail.com
www.thevalleypreservery.ca
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