Storing Fresh Produce
When storing fresh produce, it is very important to inspect each fruit/vegetable for soft spots, bruises, cuts, gashes, mold, and other signs of damage. Only the perfect ones will be able to keep for long periods of time, and bad ones could cause the rest to spoil. Produce will the last the longest when stored somewhere cool and dark. Some varieties store better than others.
Apples 3 - 4 months (store between 32 - 40 degrees)
Any apple will store for at least 4 months if stored somewhere cool, dark, and dry, and certain varieties will store for much longer. Larger apples may not keep as long as the smaller ones, so try to use them up first. After sorting out the less than perfect apples, place the good ones in perforated plastic bags or in boxes lined with perforated plastic (to allow for air circulation). Alternatively, you could individually wrap each apple in a sheet of newspaper, and place in a box. You should avoid storing potatoes and apples in the same room, as they may rot faster. Don’t let the apples freeze. It will rupture all of its cells, and ‘bruise’ the entire apple at once.
Onions 6 - 8 months (store between 40 - 45 degrees)
A good method for storing onions is by using a pair of pantyhose. Get a pair of clean pantyhose / nylons, and cut off each leg. Drop an onion into the foot of the first leg, and tie a knot. Continue adding onions and tying knots until full, then fill the second leg. Hang the pantyhose in a cool, dry place, away from sunlight (temperature of 40-45° is ideal). When you need an onion, try to cut the nylon in such a way that will allow you to reuse the pantyhose again...for storing onions. If the onions are homegrown, allow them to dry before storing. Avoid storing onions near other produce, as many fruits and vegetables will absorb the onion's flavor and may spoil faster.
Carrots and Beets 6 - 8 months (store between 32 - 42 degrees with 95% humidity)
Carrots and beets should not be washed before storing. Cut the green foliage to about 1/2 inch. Do not cut off the root end. Store in a bucket or plastic lined box, fill the bottom with a few inches of moist sand, and then place a layer of beets/carrots on top or that sand layer, so that they close together, but not touching each other. Cover with another layer of sand, and repeat this process until the container is full. The container will be heavy, as you can imagine. This storage method will also work for parsnips and celery.
Potatoes 6 - 8 months (store best at 45 degrees with 95% humidity)
Potatoes should not be washed before storing. They should be stored in a bag or box that will allow them to breathe. Do not allow any sunlight to reach the potatoes while in storage.
Garlic 6 - 12 months
Leave the stock on, and store somewhere dry, and at a constant temp. If home grown, allow time to cure. Just dig up, knock dirt off, and allow to hang in the open warm air for 2 - 3 weeks.
*Note: You might have noticed several similarities among these storage methods. Try using these methods for storing other fruits and vegetables.
