For successful storage, you must start with well matured, good quality vegetables. Your storage area must have proper moisture and temperature conditions. Frequent sorting and removal of decayed vegetables will help preserve your supply.

Not all vegetables require the same conditions for successful storage. They can be separated into the following groups: warm dry for squash and pumpkin; cool dry for onions; dry peas and beans; and cool moist for root crops and potatoes.

Squash and pumpkins should be fully mature and cured before sorting. They are cured for two weeks at normal home temperature after harvest to harden the shell. Storage temperature should be between 40 and 50 degrees F. with a humidity ranging from 50 to 60%.

Onions are cured for three to four weeks outdoors or in an airy shed or room. Place in storage at 32 to 36 degrees F. and 70 to 75% humidity. Onions may be stored in mesh bags hung from the ceiling. Dry peas and beans should be dried, shelled and placed in a container with storage conditions of 25 to 32 degrees F. and 70 to 75% humidity.

Root crops such as carrots and beets store very well in crocks or any container that will prevent excessive shriveling. Low storage temperatures between 32 and 40 degrees F. are important. Containers should be covered with a burlap sack or piece of cloth to keep the air moist. If carrots are stored at a higher temperature completely remove the crown and store in damp sand. Don't trim the beets too closely.

Potatoes should be free from dirt and disease. Table stock should be stored above 36 degrees F. to prevent sweetness. If they do become sweet their natural flavor may be restored by holding them at room temperature for a few days. Potatoes stored at temperatures above 40 degrees F. will start to sprout after two or three months.

This page was last updated April 2003

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