A Root Cellar for your Homestead: Part 2

FRUITS AND ETHYLENE GAS

Fruits like apples, plums, pears, peaches and tomatoes release ethylene gas in storage, and while small amounts will not affect other stored foods; it speeds their aging process, and makes some vegetables like carrots, bitter.

To store fruit successfully, only pick the best of the bunch; neither too ripe, nor under ripe. Use the bruised fruits for sauces and for stewing or fruit salad. Wrap individually, each piece of fruit and place carefully in cardboard or wooden boxes. An alternative method would be to bury the fruit in boxes filled with sand. Be gentle, as one bad apple will spoil the whole bunch!

IN GARDEN, EXTENDED STORAGE

Mulching root vegetables thickly with pine needles, straw or other suitable mulching materials whilst they’re still in the garden, will stop them from freezing and keep them for up to a month. At which time, such veggies as carrots, can be transferred to your root cellar.

POTATOES

When the green tops on your potatoes die off, the potatoes can be harvested. If you are experiencing hot weather at this time, you may want to keep them in the ground for a few weeks longer, until temperatures go down to 60-70F. The potatoes can then be dug up and cured in the shade for two weeks. Do not cure in the sun, as this will produce toxic, solanines (nightshade). This will turn your tubers green, and harmful to eat—especially for babies and pregnant or nursing moms; so please cure in shade only. Just remove excess dirt from the potatoes, as a layer of dirt helps extend their life; on NO account, wash them! When your potatoes are cured, you can move them to the root cellar. They keep best with high humidity of 90%, in a temperature of 38-40F. This temperature slows respiration, delay their sprouting, and will ensure the starch doesn’t convert to sugar. Store them in a bin or a pile covered with straw or burlap--NOT plastic, to stop water condensing on the potatoes. These potatoes will now keep from four to six months in your handy root cellar.

PUMPKINS

Pumpkins should be harvested with a few inches of stem attached to help prevent pathogens from entering the pumpkin through the cut scar. Pumpkins should be left to sit outside for a few days to harden their shells. They will then be ready for the cellar. 65-70% humidity is perfect for these vegetables and cool temperatures, above freezing are ideal. Your pumpkins will now keep for up to six months.