We store the harvest correctly!

After growing the crop, we are faced with the task of how to store the crop so that our labors do not disappear, but feed us all winter. For proper storage, you need to solve a lot of issues. Where to store it? How to store? What to store?

What to store.

The container for storing the crop must be clean so that mold does not develop. Sturdy to support several kilograms of vegetables, yet lightweight so that it can be moved effortlessly.

Boxes.

Plastic boxes are not heavy and are easier to clean and disinfect. Provide good ventilation. Fragile, break quickly.
Wooden boxes. Heavy, durable, can last for a year. Difficult to wash, are saturated with unpleasant odors, rot.

Bags.

Fabric or synthetic. Well suited for storing root vegetables. Lungs, breathable.

Wicker baskets.

Suitable for storing berries, vegetables, fruits. Easily ventilated due to the large number of openings.

Carton boxes.

Lightweight, can be of different sizes, low cost. They break quickly. In basements, they can dampen and spoil the crop.

Where to store.

The vegetable storage room should be cool enough. There should be no dampness.

Cellar.

The most common storage location. In it, the temperature does not stay around 0 degrees, which is optimal for storing vegetables.
When building a cellar, you need to take into account its depth. You do not need to dig it very deep, as there is a risk of getting to the groundwater. Strengthen the walls so that the earth does not fall. Be sure to make ventilation.

Inside the cellar, make racks with shelves on the walls. On the floor, you can make wooden partitions, something, but a semblance of boxes. At the bottom, pour sand, sawdust, cover with paper and pour vegetables.

Pit.

It is usually not dug very deeply, and the walls are strengthened. Make wooden crates and store potatoes. There is a risk of a cold winter, and then the temperature in the pit may be below freezing, so the potatoes may freeze.

Barrels.

Barrels can be stored on the veranda, in the barn, on the balcony. The bottom is insulated, sawdust is poured. Walls can be wrapped in cloth or boxes.

How to store the harvest.

The temperature should not be lower than 0 degrees and not higher than +5. The optimum storage temperature is from +2 to +6 degrees.
Optimum humidity should be between 90-95%.
Air ventilation, mainly such that condensation does not form on the vegetables.

When harvesting vegetables for storage, you need to remember that physiological processes are still going on in them. They breathe, giving off carbon dioxide and water.

If there is a high temperature in the room and high humidity, the vegetables will begin to rot.
To lower the temperature, you can put bottles of ice or snow. Arrange the containers with charcoal to reduce moisture. They will suck in excess moisture.

At low air humidity, vegetables begin to release moisture faster and begin to wither.
You can increase the temperature by insulating the cellar, for example, with mineral wool. You can increase the humidity by placing containers with wet sand.

If there is poor ventilation in your cellar and condensation forms, then the vegetables should be covered, for example, with sawdust so that they do not get damp. Change sawdust as it gets wet.

Stored vegetables should be regularly inspected for mold. If you find such fruits, immediately remove them, and quickly use those that were lying nearby.

For prophylaxis against pathogenic organisms, in the summer the cellar needs to be thoroughly ventilated, and thoroughly sanitized before laying vegetables.
If mold does appear, you can process the cellar with a smoke screen.

Storage rules for some vegetables.

Carrot.

After digging up, you need to dry, shake off excess soil and place in boxes filled with sand.
It is good that the vegetables do not touch each other, or at least alternate each new layer with a layer of sand.

The optimum temperature for storing carrots is 2-4 degrees. Humidity 85-95%. If there is high humidity in the cellar, then the sand should be replaced with sawdust, spruce branches or rowan leaves.

Beet.

Also drain, shake off the ground, place in a box. Sprinkle the layers with onion peel or rowan leaves. They will help protect the vegetable from fungus. Storage temperature 2-5 degrees. At this temperature, the vegetable is stored for 3-4 months. Humidity 85-95%.

Cabbage.

Cabbage heads are laid out on shelves so that they do not touch each other, or I hang them on a string from the ceiling. The head of cabbage is pre-wrapped in paper or foil so that it does not dry out. The optimum storage temperature is -1 + 3 degrees. Humidity 90-95%.

Potato.

After digging up, allow to dry thoroughly. Then put into boxes. It is better not to put boxes on the floor of the cellar. You can build a scaffold of bricks, planks, etc. Also, the boxes are not placed close to the walls of the cellar. All this is done because potatoes are very sensitive to moisture. Excessive humidity will damage this vegetable. Storage temperature + 2- + 3 degrees, humidity 86-91%.

Onion.

Dried with feathers. Then they are braided into braids and hung along the walls of the cellar.
Can be stored in boxes, but not in large quantities. To protect the bulbs from pests, you can treat the bottom with fire for a few seconds. Storage temperature

I hope we have answered your question on how to store your harvest. And you will enjoy it all winter.