CHAPTER TWENTY 
HOME STORAGE OF VEGETABLES 
The roots must come in now, and the harvest will soon end. 
Old Farmer’s Almanac 
A GARDEN not only provides fresh vegetables during 
the growing season, but it also furnishes certain crops 
that may be preserved or stored’ for future use. In 
this chapter we shall discuss the winter storage of root 
crops and other vegetables; but snap beans, peas, corn, 
tomatoes, asparagus, rhubarb, spinach, New Zealand 
spinach, Swiss chard, and summer squash may be canned. 
Many vegetables may also be preserved by drying, in the 
same way that prunes, apricots, and other fruits are pre- 
served. In doing this work of canning and drying, the 
beginner should have the help of an experienced person. 
Often this help is given in special classes organized 
to teach this phase of home economics, or it may be 
treated as project work in connection with gardening. 
The beginner may secure bulletins on the subject that 
will give full information concerning the methods that 
are used. Such bulletins are furnished by various 
organizations and especially by state agricultural experi- 
ment stations and the United States Department of 
Agriculture. The directions should be followed very 
carefully ; otherwise the work may not be a success. 
Rules for storage of vegetables. To be thoroughly 
successful in keeping vegetables in storage, the follow- 
ing rules must be observed : 
(x) Only vegetables that are in good condition should be 
selected. They should show nosigns of decay or disease, 
they should be dry, and at least moderately free from 
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