Root Cellar & Cold Storage
Store fresh produce for months using traditional cold storage techniques.
Overview
Root cellaring is the original preservation method - simply storing produce in cool, humid conditions. Many vegetables will keep for months with no processing required. Even without a traditional root cellar, you can use basements, garages, or buried containers for cold storage.
Best For:
Not Recommended For:
Safety First
Monitor regularly for spoilage and proper conditions.
Important Warnings:
- Check stored produce regularly and remove spoiled items
- Don't store fruits with vegetables (ethylene affects storage)
- Cure produce properly before storage
- Maintain proper temperature and humidity
- Never eat produce showing signs of rot or mold
Trusted Resources:
Equipment Needed
- Cool Storage Space
Basement, garage, root cellar, or buried container
- Thermometer
Monitor temperature (ideal 32-40°F for most)
- Hygrometer
Monitor humidity (85-95% for most root vegetables)
- Storage Containers
Boxes, bins, or baskets for organization
- Packing Material
Sand, sawdust, or newspaper for some vegetables
- Shelving
Organize and improve air circulation
- Bins with Sand
For carrots, beets, parsnips
- Newspaper or Straw
Insulation and separation
- Mesh Bags
For onions and garlic
Step-by-Step Guide
Pick mature produce, preferably before hard frost.
- Root vegetables can handle light frost (improves sweetness)
- Harvest on dry day if possible
- Handle gently to avoid bruising
- Leave stems on root vegetables
Some vegetables need curing before storage.
- Onions/Garlic: Cure 2-3 weeks in warm, dry, ventilated area
- Winter Squash: Cure 10-14 days at 80-85°F
- Potatoes: Cure 1-2 weeks at 45-60°F, high humidity
- Sweet Potatoes: Cure 10 days at 80-85°F, high humidity
Clean gently and sort by condition.
- Brush off soil (don't wash)
- Sort out any damaged produce
- Use damaged items first
- Trim tops to 1 inch (root vegetables)
Place in appropriate conditions for each crop.
- Cold and moist (32-40°F, 90-95% humidity): Carrots, beets, parsnips, turnips
- Cold and dry (32-40°F, 60-70% humidity): Onions, garlic
- Cool and dry (50-60°F, 60-70% humidity): Winter squash, pumpkins
- Cool and moist (40-50°F, 85-90% humidity): Potatoes
Check regularly and remove any spoiling produce.
- Check weekly for signs of spoilage
- Remove spoiled items immediately
- Adjust ventilation as needed
- Use older items first (rotate stock)
Processing Times
| Food | Prep Method | Container | Time |
|---|---|---|---|
| Carrots | In sand or sawdust | N/A | 4-6 months |
| Potatoes | In boxes, dark | N/A | 4-6 months |
| Onions | Hanging or in mesh bags | N/A | 3-6 months |
| Garlic | Braided or in mesh bags | N/A | 6-8 months |
| Winter Squash | On shelves, not touching | N/A | 3-6 months |
| Beets | In sand or sawdust | N/A | 3-5 months |
| Parsnips | In sand or in ground | N/A | 4-6 months |
| Cabbage | Wrapped, on shelves | N/A | 3-4 months |
| Apples | Wrapped individually | N/A | 2-4 months |
Storage Guidelines
Root cellar, basement, garage, or buried container
Varies by crop (see storage chart)
3-6 months depending on crop
- •Soft spots
- •Mold growth
- •Sprouting (use soon)
- •Shriveling
- •Off-odors
- •Sliminess
Labeling Best Practices
Required Information:
- Harvest date (helpful)
Recommended:
- •Variety
- •Storage location