Root Cellar Vegetable Storage — FarmPal

Canning recipe yielding Entire harvest. Stores for 3-6 months depending on vegetable.

Method
canning
Yield
Entire harvest
Storage
3-6 months depending on vegetable
Difficulty
beginner

Ingredients

  • •Root vegetables: carrots, beets, turnips, parsnips, potatoes
  • •Damp sand or sawdust
  • •Straw for insulation
  • •Wooden crates or bins
  • •Newspaper for wrapping apples

Instructions

  1. 1Harvest root vegetables late in season, after first light frost
  2. 2Do NOT wash brush off loose dirt gently
  3. 3Cure potatoes and sweet potatoes 1-2 weeks in warm, humid area
  4. 4Sort: remove any damaged vegetables (use first)
  5. 5Layer in crates with damp sand between layers
  6. 6Store at 32-40°F with 85-95% humidity for roots
  7. 7Potatoes need darkness (sprout in light)
  8. 8Apples: wrap individually in newspaper, store separately (they emit ethylene)
  9. 9Check monthly, remove any spoiling vegetables immediately
  10. 10Properly stored carrots and beets last 4-6 months