Root Cellar Food Storage Chart

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


This information may be used by you freely for noncommercial use only with
my name and email address attached.

holly@standeyo.com
http://standeyo.com
Contents © 1996-2008 Holly Deyo. All rights reserved
.