Storing Raw Produce

Health conscious homesteaders, farmers, townfolk and urban dwellers all share a common bond: the contents of the refrigerator! We love raw fruits and vegetables. We eat ’em year ’round. And we enjoy it!

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At times I wonder why, in the proper climate, are so few homes being built with cool rooms or root cellars, seeing how we all love fresh produce?

I’m fascinated with cold room storage for two reasons. The honest truth is…old-fashioned living has always intrigued me, particularly vintage recipes and methods of food preservation that enable us to live somewhat self-sufficiently. The other reason is that I’ve come to value nutritious food due to chronic illness I carry. A garden full of produce is my best friend from May-October! Once Jack Frost claims his territory, health slowly depletes. This has driven me to learn how to overwinter our garden produce in raw form.

So let’s talk! What are the necessary components for naturally putting up raw food?

The Garden

 Choosing Varieties & Planting Time-Good cold storage begins in spring by choosing the proper seeds and plants to grow. Doing it yourself is the way to go!

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Preparation + Lists for Dry & Humid Storage Vegetables

Some types of produce (lists included in below links) need a dry environment to successfully over-winter, while others won’t survive without high humidity. Curing and preparing either type of produce before moving to a cool room can drastically improve shelf life!

Dry Storage Veggies & Curing Methods-a list of vegetables needed a dry storage environment and how to cure ’em!

Humid Storage Produce & How to Prepare Them-the remaining produce that is suitable for overwintering and how to prepare ’em to do so.

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The Issue of Damaged Goods

Never attempt to store blemished goods long term as they will cause no end of grief to your efforts and spoil your harvest! Exactly what should you consider as ‘blemished goods?’

Shovel Sliced Root Vegetables

Carrots, potatoes or root vegetables you sliced through when digging up your beds shouldn’t be put in with your bulk storage. They can go in the cold room, but keep ’em in a separate location and use ’em first.

Bruises

Never attempt to store bruised produce long term! Onions, garlic, apples and pears are most susceptible. Not only will they break down quickly in storage if handled roughly, but they will affect everything touching ’em and everything their decaying juices come into contact with. When in doubt, take it to the kitchen for immediate consumption.

Worms

 Worms will cause your produce to break down quickly! Because worm-eaten vegetables and fruit to rot from the inside out, they often affect the vegetables near or underneath ’em before you catch on. If possible, harvest produce yourself and thoroughly inspect it for damage before attempting to store away for winter months.

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Cool Room Preserving Methods

There are several ways to preserve vegetables in the cool room, even methods that allow for mixing both dry and humidity-loving produce! However, there are particulars to be aware of when mixing the two. See below.

How Cold Rooms Vary from Root Cellars -learn the primary difference between the two and some positives about cold room storage.

Storing Fruits– very few store long term, but here they are!

Mixing Dry & Humid Vegetables -one way to store both dry and humid lovin’ vegetables in the same room!

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