34 
WISCONSIN HORTICULTURE 
November, 1917 
How to Store Vegetables for 
Winter Use. 
Prof. J. (f. Moore 
This fall, more than ever be- 
fore, it will be to the advantage 
not only of each family, but to the 
state and nation as well, if every- 
one who has a garden will store 
well the vegetables grown for win- 
ter use which are suitable for stor- 
age. 
In many instances storing will 
be the best way of preserving vege- 
tables for this winter’s use. Prices 
are almost certain to be high, and 
storing is cheaper, requires less 
work, and with many crops, the 
product is better than if canned or 
dried. More of the characteristic 
flavor of vegetables is preserved by 
storing than by any other method. 
WHERE TO STORE 
The places in which the home 
gardener may store his crops suc- 
cessfully are house-cellars, outside 
cellars, or caves and pits. All of 
these are not equally well adapted 
for storing all kinds of vegetables, 
but for a majority of kinds will 
answer the purpose very well. 
Where more than one type of stor- 
age is available greater success will 
be had if in selecting the storage, 
the storage requirements of the 
vegetable and the time it is desired 
for use are taken into considera- 
tion. 
STORING IN THE HOUSE-CELLAR 
The house-cellar is by far the 
most frequently used storage place 
of vegetables grown in Wisconsin 
gardens. If it does not contain a 
furnace and the temperature does 
not fall below the freezing point, 
there will be little difficulty in 
keeping the vegetables well into 
the following spring. If. however, 
there is a furnace in the cellar, 
then the difficulties of successful 
storage are greatly increased. In 
such cellars a small portion, pre- 
ferably well removed from the fur- 
nace, should be partitioned off. 
The storage room should possess at 
least one window which will make 
temperature control easier. The 
tighter the partition fits, the bet- 
ter. As the storage room probab’y 
will be quite permanent, it is ad- 
visable to exercise considerable 
care in constructing the partition. 
An insulated wall or a double wall 
with a dead air space between is 
to be preferred. A heavy cement 
wall is satisfactory. A single 
board wall is not to be recommend- 
ed, but a storage room with such a 
wall gives better results than stor- 
ing in the same room with the fur- 
nace. The storage room should 
preferably have a dirt floor. Prop- 
er storage of vegetables requires a 
certain amount but not too much 
moisture. A cement floor is too 
dry. 
REQUIREMENTS OF SUCCESSFUL 
STORAGE 
The three chief essentials of suc- 
cessful storage are — sound vege- 
tables, proper temperature, proper 
moisture. With certain vegetables 
maturity and ventilation are also 
of prime importance. Many peo- 
ple overlook the first of these stor- 
age requirements. Careful selec- 
tion should be made of all vege- 
tables to be stored. Soundness 
should include freedom from dis- 
ease conditions likely to cause rot, 
and from mechanical or insect in- 
jury which provides an entrance 
for rot organisms or favorable con- 
ditions for their development. It 
is not the loss of the affected vege- 
table which is so important, but the 
fact that decay once started may 
destroy a considerable portion of 
the stored crop. The importance 
of soundness, however, does not 
stop with the selection of sound 
specimens. It includes careful 
handling during the storing 
process. All of us handle fruits 
which are to be stored with the 
utmost care, but practically disre- 
gard the bruising of vegetables. 
While the results are not so mark- 
ed in the case of vegetables, often 
much of the loss in storage may 
be traced directly to rough hand- 
ling. 
STORAGE TEMPERATURES FOR 
VEGETABLES 
The best temperature for storing 
vegetables may vary considerably 
for different kinds. There are two 
fairly well defined limits for most 
vegetables. The temperature 
should not be so low that the vege- 
tables freeze. It should not be so 
high as to encourage premature 
growth. High storage tempera- 
ture is also more favorable to the 
development of most rot organisms, 
therefore with most vegetables the 
desired temperature is one close to 
the freezing point. Some vegetables, 
as cabbage, will stand slight freez- 
ing without injury, but it is usu- 
ally safest to maintain the temper- 
ature of the storage room at not 
less than 31 or 32 degrees Fahren- 
heit. Vegetables will keep well at 
somewhat higher temperatures, 34 
to 36 degrees, but only in the case 
of squash and pumpkin is a rela- 
tively high temperature to be pre- 
ferred. 
SUPPLY SUFFICIENT MOISTURE 
Large losses occur in storage be- 
cause of improper moisture supply. 
The greater part of these losses is 
due to lack of sufficient moisture. 
The moisture content of all vege- 
tables is high. When placed in a 
dry atmosphere, they lose moisture 
very rapidly and with it their 
