There are several methods we can use for keeping your harvest from going bad. First things first, food storage. When stored properly some food will last you up to a whole year. Each food item will vary. After harvesting, don’t wash your garden bounty. Keeping them dirty will actually help them last longer. Only wash them before you eat them.
Another thing to note is that some foods should not be stored together. Or you can create a barrier between them. For example, I store a small amount of potatoes and onions in my kitchen on a cart. One above the other. Since onions and potatoes don’t play well together they need a barrier between them. The bottom of the shelves are grated on this cart, so I place a brown paper bag on the bottom, to keep a barrier between them. This method works pretty well for me.
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The infographic below has a lot of great information for…
Keeping Your Harvest
Source: Fix.com Blog
Crops That are Easy to Store
Squash & Pumpkins – Certain varieties can be stored up to six months! Cure your homegrown squash such as buttercup and blue Hubbard by placing them in a well ventilated, warm and sunny spot for at least one week. Store them in a well-ventilated box in 50-55 degrees and 75% humidity, such as the basement. Make sure to store them away from apples.
Potatoes – Late varieties such as Kennebec/Russet work well for storage. Cure them by placing on newspaper, in a dark place about 45-60 degrees for about 2 weeks. For storing, put them in well-ventilated boxes with a sheet of newspaper between each layer of potatoes. Add a sheet on top also, then place in a cellar or basement. Should keep for 5-8 months. Keep away from onion and apples.
Onions, garlic and shallots - Good varieties for storing include purple stripe, Rojo, copra or ajo. Cure them by placing them on newspapers, in a well ventilated sunny area for 3 weeks. To store place them in mesh bags or baskets in the basement. these can keep up to 10 months. Keep away from potatoes.
Dried shell beans - Harvest when they are dry and the beans rattle in the shell. Shell and store in an airtight container in a cool, and dry place. Keeps for 1 year, plus...
Source: Fix.com Blog
The second way we can keep our garden bounty from going bad is to preserve them. You can preserve just about anything, by canning, fermenting, drying, freeze-drying, and dehydrating. Items like berries, peppers, and tomatoes are highly perishable and should be preserved rather than trying to store them for a long time. They are prone to molding. Check out 6 Ways to Preserve Herbs. Let's look at the list of extremely perishable foods.
The Extremely Perishable List:
- Leafy greens
Fermenting is one of my favorite ways to preserve. I don't just preserve stuff on the list above, but many vegetables too! Two of my favorite things to ferment are bell peppers and garlic. They are so good. Leafy greens don't ferment well, however. I am sure they would be great canned if you can find a reputable recipe to follow. Canning items is tricky, finding a reputable recipe is important because if done incorrectly, they can harbor a dangerous bacteria called botulism.
Check out More Preservation Posts
- Tepache - a beverage made of fermented pineapple rinds
- Pickled Carrots
- Fermented carrots with garlic
- Fermented Pineapple Chutney
- How to Ferment Whole Cherry or Grape Tomatoes
- Homemade Kimchi Recipe
Other Preservation Methods
- Beautyberry Jelly
- Pear butter
- Dehydrated Bell Peppers
- 6 Ways to Preserve Herbs
- Bone Broth
- Vegetable Broth
I also have a Pantry Guide! You might like to read that one too if you're looking for more tips and tricks for storing food in the pantry.
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